The Judean Hills have a storied history as a wine-producing region, once called the Bordeaux of Israel. The ancient terraced vineyards were known for their limestone presses and cool cave storage. The region's long-standing connection to viticulture was revitalized in the modern era, beginning with vineyard planting in the Judean Foothills in the 1950s and 1960s. Further planting in the 70s and 80s and the growing demand for higher-quality wines led to a resurgence in winemaking in the Judean Hills.
The terroir of the Judean Hills plays a vital role in shaping the character of the wines produced here. The following elements contribute to the region's distinctiveness:
- Elevation and Climate: With elevations reaching up to 3,280 feet above sea level, the Judean Hills are ideal for wine growing. The climate leans towards the Mediterranean but sometimes resembles a Steppe climate, creating a perfect balance of sugar and acidity in the grapes.
- Precipitation: The region sees an average of about 24 inches of rain annually, providing the necessary moisture for grape cultivation.
- Soil: The soil consists of shallow soils high in tuff stone on the surface, sitting atop terra rose clay and underlying hard limestone, contributing to the distinct flavors of the wines.