Tasting Notes

Color: Ruby-red
Aroma: Blackcurrant, dark plum, blackberry, a hint of licorice, with a touch of smokiness from the oak
Taste: Fruit-forward and juicy, with smooth tannins and balanced acidity
Body: Medium to full-bodied
Finish: Smooth and lingering

About the Wine

Every once in a while, I come across an Israeli wine that catches my attention simply because I don’t know much about it. That was the case when I discovered Jerusalem Hills Reserve.

Produced from grapes grown in the Judean Hills, this dry red is a Bordeaux-style blend of 70% Cabernet Sauvignon, 20% Merlot, and 10% Syrah. The wine is aged for 12 months in French oak barrels, giving it an added layer of warmth and subtle smokiness.

In the glass, the wine is fruit-forward and juicy, with flavors of dark plum, blackberry, and blackcurrant. The tannins are smooth, the acidity is nicely balanced, and the wine has enough body to stand up to bold and spicy foods.

One particularly interesting pairing is with spicy North African cuisine, reflecting the heritage of the families behind the winery. 🌶️

🍽️ Pairing Suggestion

For a fun pairing, try it with celebrity chef Jamie Geller’s Chreime – Spicy North African Fish. The dark fruit, smooth tannins, and subtle oak character make this a particularly nice match for dishes with spice and bold North African flavors.

🏺 About the Winery

The story of Jerusalem Winery begins in 1998, when two families, the Sasportas and Murciano families, came together to establish the winery.

Both families trace their roots back to the Land of Israel and, over the centuries, experienced the history of Jewish exile. Their families eventually settled in Morocco, where they remained until the establishment of the State of Israel, after which many Jews from North Africa and the Middle East immigrated to Israel.

That history is an important part of the winery’s identity and is reflected in its approach to wine and food.

The winery’s focus has traditionally been on French grape varieties, particularly those associated with Bordeaux. In the early years, grapes were purchased from local growers while the winery’s own newly planted vineyards matured and became ready for harvest.

🍇 About the Winemaking Team

Jerusalem Winery’s wines are the result of a team effort and draw on decades of winemaking experience.

The winery’s early wines were produced by Francois Raynal, a graduate of the Oenological Institute of Loire Atlantique who also gained experience working with several prestigious châteaux in Bordeaux. His expertise helped establish the winery’s commitment to producing high-quality wines and competing in both international and domestic wine competitions. Although he is no longer the winery’s full-time winemaker, Raynal returns each year to participate in developing the blends for each vintage.

Master winemaker Ed Salzburg, a graduate of the Oenological Institute of Davis in California, has also played an important role in the winery’s production. With more than 40 years of experience working with wineries both large and small, Salzburg has overseen production at Jerusalem Winery for several years and has become an integral part of the winery’s winemaking team.

The winery’s full-time production is overseen by Sagit Murciano, a graduate of the Hebrew University of Jerusalem’s Faculty of Agriculture in Rehovot, with a background in biotechnology and food science. She oversees production year-round, focusing on creating wines that are fruit-forward, balanced, and approachable.

🛒 Where Can You Find It?

And if you’re looking for the wine, I found my bottle at Total Wine in Cherry Hill, New Jersey.

🍷 Final Sips

I have also reached out to the winery for more information about this particular wine and hope to learn more about its story, vineyards, and current production. I’ll be sure to share more when I hear back.

Sometimes the most interesting wines are the ones you have to go looking for. 🍷🇮🇱