Israel Wine Company

Stanford & SF wine tasting events Friday, November 20th & Sat. Nov 21

noreply@blogger.com (Neta Reef) — Fri, 13 Nov 2009 08:54:00 +0000

Hello Israel Wine Company Fans!!!

Two more event coming up in the next two weeks:

Our next event will be at the

Stanford Faculty wine tasting event

Friday, November 20th 5-8 PM

Call (650) 723-9313 for more information and reservations

The next day, Saturday Nov. 21 we will pour Israeli wines at the:

Taste off - Israeli Wines event
of the Bay Area Wine Society

When: Saturday, November 21, 2009 4:30-6:00 PM

Price: $15.00 prepaid, $20 at the door

Where:
King George Hotel
334 Mason St. @ Geary
San Francisco, CA 94102

Learn more here:
http://www.meetup.com/BayArea-Wine-Society/calendar/11830143/

We hope to see you all there, our Stanford and San Franciscan fans!!

Jewish Vintner - SF Wine Tasting Event at USF, Nov. 12

noreply@blogger.com (Neta Reef) — Sun, 08 Nov 2009 08:30:00 +0000

Hello Israel Wine Company fans!!

We will pour our new releases for Israel including the new Erle wines, next week at the:

Jewish Vintner - SF Wine Tasting Event at USF

Thursday, November 12, 2009 - 6:00 PM to 8:30 PM

Fromm Hall at University of San Francisco (USF) - 650 Parker Avenue (at McAllister Street), San Francisco, CA 94118

Participating Wineries (as of 10/22/09):

B.R. Cohn Winery
Bighorn Cellars
Cameron Hughes Wine
Carelia Kaplan Cellars
Cliff Lede Vineyards
Coho Wines
Covenant Wines
Distillery No. 209
Don Ernesto
Expression Wines
Fort Ross Vineyard & Winery
Frank Family Vineyards
Hagafen Cellars
Honig Vineyard and Winery
Idell Family Vineyards

IDS Kosher Wine
Israel Wine Company
JC Cellars
Judd's Hill
Kendall-Jackson
Leaf & Twig
Matthiasson
Neiman Cellars
Oakville East
Prix Vineyards
Qupé Wine Cellars
Rock Creek Vineyard
Rudd Vineyards & Winery
Schlein Vineyard/Emilio's Terrace
Cannonball

Tickets at http://www.acteva.com/booking.cfm?bevaID=191206, or at the door.

Hope to see you all there!!!

Red Wine Chemical May Treat Diabetes

noreply@blogger.com (Ari Erle) — Wed, 21 Oct 2009 05:01:00 +0000

CBSNEW HEALTH
Oct 14, 2009
Red Wine Chemical May Treat Diabetes
Resveratrol Lowers Blood Sugar Levels, Improves Insulin Levels in Mouse Study

(WebMD) The much touted compound resveratrol shows some promise as a future type 2 diabetes, but drinking wine or taking resveratrol supplements isn't likely to do diabetic people much good, researchers say.

Resveratrol, found in red wine, was found to lower blood sugar levels and improve insulin levels when injected directly into the brains of mice fed very high-calorie diets in a study conducted by researchers at the University of Texas Southwestern Medical Center (UTSW).

The finding suggests that the brain plays a key role in resveratrol's
beneficial effect on diabetes and that the benefits may occur independently of diet and body weight.

If this is true, new type 2 diabetes treatments targeting the brain may be possible, lead researcher Roberto Coppari, PhD, tells WebMD.

But drinking red wine is not likely to improve blood sugar and insulin
levels because resveratrol does not cross the blood-brain barrier very efficiently.

"We don't want to send the message that you can treat diabetes by drinking red wine," Coppari tells WebMD. "Two or three glasses a day wouldn't be nearly enough for the brain to accumulate the amount of resveratrol delivered in our study. It would take many, many bottles, and clearly that wouldn't be good for you."

Resveratrol: Fountain of Youth?
Resveratrol first made headlines several years ago when researchers identified it as the substance likely responsible for the health benefits to the heart attributed to red wine.

The buzz became almost deafening early this year, when the news program 60 Minutes aired a story suggesting that resveratrol-based drugs may one day succeed in slowing aging in humans.

Found mostly in the skin of red grapes and other dark fruits, resveratrol has been shown to protect against diabetes in studies involving mice, although very high doses of the molecule have been needed.

In the newly published study, Coppari and colleagues examined whether injecting resveratrol directly into the brains of diabetic mice would activate a group of proteins known as sirtuins, which have been shown to have anti-diabetes properties in earlier animal studies.

The UTSW researchers injected one group of diabetic mice with resveratrol, while a second group was given saline-containing placebo injections.

All the mice were fed a very high-fat diet throughout the study.

Despite this, insulin levels in the resveratrol-treated mice dropped
significantly and were halfway to normal by the end of the five-week study. Insulin levels among the placebo-treated mice continued to rise.

Resveratrol Activates SIRT1
The resveratrol injections were found to activate SIRT1 proteins in the brain and they reduced brain inflammation related to the mice's high-calorie diets.

The study was published this week online and it will appear in the December issue of the journal Endocrinology.

"The brain appears to be a major player in diabetes," Coppari says. "The treatments we have for diabetes target other organs like the liver. The brain hasn't really been on the map."

If the findings are confirmed, Coppari believes the brain could become a target for not only diabetes treatments, but treatments for cardiovascular disease and obesity as well.

The study is not the first to show that resveratrol can prevent the deleterious consequences of a high-fat diet. In November of 2006, researchers from Harvard Medical School and the National Institute on Aging reported that obese mice fed a diet containing 60 percent of calories from fat lived significantly longer if they were treated with resveratrol.

The resveratrol-treated mice lived as long as lean mice, with a much better quality of life, as measured by motor skills tests.

"After six months, resveratrol essentially prevented most of the negative effects of the high calorie diet in mice," study co-author Rafael de Cabo, PhD, of the National Institutes of Aging says in a news release.

Red Wine Helps Kick-Start Good Digestion

noreply@blogger.com (Ari Erle) — Wed, 21 Oct 2009 05:00:00 +0000

Wine Spectator
Red Wine Helps Kick-Start Good Digestion
Portuguese study finds the beverage triggers chemical reactions inside the stomach
Jacob Gaffney
Posted: October 14, 2009

Red wine not only goes well with a nice meal, it helps the stomach convert potentially harmful chemicals into less dangerous molecules before they're circulated in the body, according to a new study slated to be published in an upcoming journal of Toxicology. A team of Portuguese researchers found that specific polyphenols in red wine trigger the release of nitric oxide, a chemical that relaxes the stomach wall, helping to optimize digestion.
According to co-author Dr. João Laranjinha, an associate professor at the Center for Neurosciences and Cell Biology at the University of Coimbra, Portugal, the research bucks current theory. Since the 1990s, many researchers have believed that many of wine's observed health benefits are due to the antioxidative properties of polyphenols. Studies have found wine appears to counteract deleterious, oxidative injury to the body's molecules and cells, as with chronic, inflammatory conditions such as atherosclerosis, a condition in which fatty material collects along the walls of arteries.
Many of these studies suggest that people would need to consume impossibly large amounts of red wine in order to see any antioxidative benefit, because polyphenols are extensively metabolized during absorption in the intestines, said Laranjinha. Estimates range anywhere from a couple of bottles per day, to 10,000 per week.
But an earlier study by the same team and published in Free Radical Biology & Medicine in 2008 found that red wine's benefits may begin before it reaches the intestine. "We started to check for beneficial effects occurring before the absorption phase, that is in the stomach," said Laranjinha. "Overall, the observations of the current study suggest a new pathway for the health benefits of wine ethanol and polyphenols in humans, beyond antioxidant activity, via production of nitric oxide."
While in large doses nitric oxide is a pollutant, in smaller amounts it can dilate arteries, helping blood flow. It also has the ability to "relax" the walls of the stomach, allowing nutrients to pass more freely into the bloodstream. In the earlier study, Laranjinha and his team noted that red wine showed a higher level of another chemical, called ethyl nitrite, when compared to non-alcoholic beverages and brandy. Ethyl nitrite, they found, reacts with potentially harmful free radicals, called nitrites, by chemically converting the molecules into nitric oxide. (Nitrites are found in salty and processed meats and can react poorly in the body, forming carcinogens.)
For the current research, the Portuguese researchers used samples of various red-wine polyphenols, such as catechin, epicatechin and quercetin, which are also found abundantly in apples, berries and onions.
To test if these polyphenols reduce the levels of nitrites in the stomach, the scientists examined the combined effect on preserved rodent gastric strips and on a sample of synthetic stomach acid. After 60 minutes of being exposed to the polyphenols, the stomach strips relaxed and the acid showed high levels of ethyl nitrite.
Taking it one step further, they recruited six healthy volunteers to eat a serving of lettuce, which is known to produce nitrites in the stomach, then served them red wine. After 60 minutes the participants would regurgitate into airtight containers so the contents could be examined. The scientists also found high levels of nitric oxide in the stomach acid.
"Both major [components] of red wine, the polyphenols and the ethanol, may induce beneficial effects via production of nitric oxide," said Laranjinha. "Mechanistically, the polyphenols reduce the nitrites consumed in the diet into nitric oxide in the stomach, and the ethanol reacts with nitrite and derived species in the stomach yielding a new molecule, ethyl nitrite, that releases the nitric oxide."

San Francisco Examiner Article about Israeli Wines

noreply@blogger.com (Ari Erle) — Wed, 30 Sep 2009 16:28:00 +0000

The San Francisco Examiner, International Travel Edition, just published another nice article on the emergence of the Israeli Wine Industry!

http://www.examiner.com/x-4791-SF-International-Travel-Examiner~y2009m9d28-Israeli-Wine-Scene?cid=email-this-article

Washington Post Article about Israeli Wines

noreply@blogger.com (Ari Erle) — Thu, 10 Sep 2009 01:04:00 +0000

http://www.washingtonpost.com/wp-dyn/content/article/2009/06/05/AR2009060501179.html?sid=ST2009060502127

Squires from Parker's Wine Advocate Scores Israeli Wines

noreply@blogger.com (Ari Erle) — Thu, 03 Sep 2009 10:55:00 +0000

Mark Squires scored over 100 Israeli wines for the latest addition of The Wine Advocate. He concentrated on boutique wineries and gave some of the wines we import and sell great scores!!! I am posting part of the article here. For the rest of the article and all the scores, you will need a subscription to the Wine Advocate.

Take a look at the Erle Family Winery Blog for scores of the Erle Wines.

"David Takes Center Stage: The Rise of the Small Wineries (written by Mark Squires for the Wine Advocate)

Israel is a country whose marketplace was dominated by one winery--historic Carmel-- for the better part of a century. Even today, Carmel, together with Golan Heights and Barkan, controls about 75% of the marketplace. Yet Israel has over 200 wineries—and most of that total consists of boutiques, garage operations and other small wineries. They are multiplying like bunny rabbits. Increasingly, they look like Israel’s future.

It is hard to define terms. What’s a boutique? Perhaps 5,000 cases and under is sufficiently small. Perhaps as one approaches and exceeds 10,000 cases it is clear that it is simply a small winery. Whatever you call them, the wineries at or around these production levels tend to be individualistic and family run, dedicated to doing something special. The story in Israel today concerns the rise of the boutiques, or, let’s just say, “small wineries.” Not all of them are exceptional, as this report most certainly shows, but the best of them are delivering interesting wines with lots of potential.

Some of the output from some of the big wineries can be quite good, to be sure. In particular, the upper level wines from Golan Heights are the well known benchmarks that inspired the current quality revolution. Golan Heights, Carmel and Galil Mountain also often provide some of the better values in Israeli wines. As a group, though, most of the wines from most of the big wineries tend to be less intriguing.

Long established crown jewels among the small wineries include well known names like Domaine du Castel (first harvest, 1992; now producing a bit less than 10,000 cases total in the most productive vintages for all of its three bottlings, its owner says to just call it a small winery) and Margalit (first vintage 1989, self-described as Israel’s first boutique and making about 1,700 cases a year). That is no longer the end of the story, though, as there are many others on the rise, at varying stages of development, to be sure. Some of Israel’s most interesting small wineries would include, in no particular order, Yatir (9,100 cases); Pelter (6,700 cases), Vitkin (3,300 cases), Tulip (7,000 cases), Flam (9,000 cases), Chateau Golan (5,800 cases), Chillag (1,700 cases), Alexander (4,100 cases) and Avidan (2,500 cases), among others. There are brand new ones popping up all the time (the promising first reports on Trio, with roughly a 1,300 case production, are contained in this article). Much of the boutique/garage/small winery output is admittedly harder to find, but many of them have acquired importers. They are well worth seeking out. I have the sense that the Israeli boutiques are consolidating their gains in the 2006 and 2007 vintages—proving as a group that they can consistently make good wines. The one problem—price. Many of these wines are selling for a pretty penny, not exactly the values for which consumers may be searching in a difficult economy.

A note on wine styles, not applicable just to the boutiques: First, I continue to find lots of green notes in Israeli Bordeaux blends. For a warm weather country, there is a lot of herbaceousness popping up here, more than I’d like to see. Whether due to canopy management issues, picking too soon, or other issues, it seems to crop up a lot, no pun intended. Second, and on the other hand, I’m happy to see increasing skill with white wines, especially Chardonnay. Wineries like Clos de Gat and Domaine du Castel, in very different styles, are normally good producers, but others are coming along just fine, too. The unoaked Chardonnay from Ella Valley is a treat and a better buy. In other whites, Clos de Gat is also leading the way—its Chanson blend is a pleasure to drink. Other interesting dry whites that show promise, in no particular order, include Flam’s Sauvignon Blanc-Chardonnay blend, Erle’s Sauvignon Blanc, Chateau Golan's Geshem, Tulip's White Tulip and Vitkin's Riesling and Journey. Vitkin’s Riesling is not all the way there yet, but it is a particularly interesting example of how Israeli whites are developing. It usually has typicity—it now needs to work on acidity and structure to make it more ageworthy and distinguished....."

Castel Grows Up!!

noreply@blogger.com (Ari Erle) — Thu, 20 Aug 2009 18:17:00 +0000

This is an interesting article and tasting notes by Daniel Rogov in Haaretz Newspaper about Castel Winery (Which we sell here) and some others...

Wine and Spirits / A micro-winery grows up

Learn to Love Carignan

noreply@blogger.com (Ari Erle) — Wed, 19 Aug 2009 15:18:00 +0000

“Learn To Love Carignan”
13.08.2009

Orginally posted on wines-israel.com

By: Adam Montefiore

These were the words of an English wine journalist who visited Israel four times in the last 15 years and claimed to know to what was good for the Israeli wine industry.

He parting advice was: “Learn to love Carignan. Every country has a grape they are known for as their ‘signature’ variety. Why not make some old vine Carignan, it's your cheapest variety, it's not unknown, and such a wine could be unique, interesting, and (hopefully) more sensibly priced.”

Carignan hails from the town of Carinena in Spain. It is known as Carignane in California, Carignano in Italy and Carinena or Mazuelo in Spain. It is most prominent in Languedoc-Roussillon, the Catalan regions of Spain, Sardinia, North Africa and the Eastern Mediterranean. It is fairly well distributed in Cyprus, less so in Turkey and is barely seen in Greece. However it is more respected in Lebanon.

Traditionally, it is a variety that has always been most appreciated in blends. Mazuelo is usually a component in the Rioja blend. In Priorat it is often blended with Grenache. In the better Carignan regions of the Languedoc, like Corbieres, Fitou, Faugeres, it is often blended with Syrah, Grenache or Mourvedre. The legendary Paul Draper from Ridge Winery in California, produces a rare old vine Carignan and also uses it in one of his Zinfandel blends. It is also an integral part of the famous Lebanese wine, Chateau Musar, where it is blended with Cinsault and Cabernet Sauvignon.

Carignan has also been the backbone of the Israeli wine industry for nearly 130 years, being ever present since the 1880’s, until today. When the first tentative steps to viticulture were taken in 1882 by a small number of farmers in the Rishon Le Zion area, they planted some local Arab varieties but also a grape they called ‘Corignan’. They received their cuttings from the Mikveh Israel Agricultural School.

Amongst the other varieties planted were Alicante (a synonym of Grenache), Espart (aka Mourvedre) and Bordolo (aka Cinsault), so there was a distinct bias to vines from the South of France. The reasons for this were not only that Mikveh Israel was founded and funded by the French but also they obviously thought the climate in Palestine was similar to that of the South of France.

So the presence of Carignan in Israel preceded even the involvement of Baron Edmond de Rothschild, the founder of the modern Israel wine industry. However, when the Baron came on his first visit to Israel in 1887, he insisted on concentrating more on Bordeaux varieties such as Cabernet Franc, Cabernet Sauvignon and Malbec. This was the beginning of a debate that is still going on today: What are better for Israel, Bordeaux or Mediterranean varieties?

Back then, in the 1890’s and into the first decade of the 20th century, the Mediterranean varieties won the argument. The growers complained about the low yields of the Bordeaux varieties. Furthermore the early wineries discovered the market was not yet ready for a more expensive, higher quality ‘Palestine wine’. So, when the vines in Israel became affected by phylloxera, they all had to be grubbed up and the vineyards replanted. By that time the growers knew what the market wanted – basic sacramental wines and inexpensive bulk wine. Carignan and Alicante were selected instead and these two varieties were systematically planted throughout Israel.

By the 1940’s, Carignan had a 20% share of the wine grapes planted in Israel. This grew to 28% in the 1950’s and to 35% in the 1960’s. By the 1970’s the harvest of Carignan amounted to nearly 25,000 tons and at one stage, even reached 55% of all the grapes planted in Israel.

Even then, the Carignan vine was considered to be most at home in the area around the town of Zichron Ya’acov. More than half of the country’s Carignan vineyards were planted in the valleys either side of the southern part of Mount Carmel. This was in those days the largest wine growing region in Israel. All the Carignan vineyards were planted in the goblet, bush vine style that was in vogue at the time. Harvesting was by hand and with the older vineyards, drip feed irrigation was not always absolutely necessary.

Why was Carignan so popular? Firstly it was ideal for the Israel’s Mediterranean climate. Though susceptible to powdery mildew, it proved easy to ripen and produced consistent results even during the hottest, most humid vintage. It was versatile and could be used to make grape juice, sweet sacramental wines or dry red table wines and growers could get very high yields, up to 4 tons per dunam. What was important was volume production and suitability to the climate. Quality was not then an issue.

Over the years, two attempts were made to improve the simple Carignan grape. The Ruby Cabernet variety was developed in California in 1949. This was a cross between Carignan & Cabernet Sauvignon. Today, it is only sparsely grown in Israel, where there are approximately 100 tons harvested each year. The only commercial winery using it to good effect is Tishbi Winery, with their Ruby M, a blend of Ruby Cabernet and Merlot.

More prevalent is the Argaman variety, which was developed in Israel in the early 1990’s. It is a cross between Carignan and Souzao, and there are about 2,000 tons harvested in Israel. The most successful varietal Argaman to date, is a single vineyard wine produced by Segal Wines. However neither Ruby Cabernet nor Argaman were successful in replacing Carignan as the volume grape of Israel.

Since then, Israel has gone through a well-documented quality revolution. Wineries now plant noble varieties in cooler, higher altitude vineyards, with the express objective of making quality wines. As a result of this change, it is the Bordeaux varieties that have returned, fulfilling the original vision of Baron Edmond de Rothschild. Today, the finest wine from most Israeli wineries is either a Bordeaux style blend or a varietal Cabernet Sauvignon. These are the wines receiving the highest scores and bringing Israel a new name for quality.

Yet the marketing people and some winemakers still believe a return to Mediterranean varieties is inevitable. Shiraz/ Syrah has been heavily planted in the last 10 years and is thought by many to be ideal for Israel and there are plantings of new clones of Grenache and Mourvedre etc.

In the 1990’s, there was a revival in Carignan, led by regions such as Priorat and Fitou. The use of old vines and reduction in yields was seen as the key to getting the maximum from the variety. Also in Israel, winemakers began to look at their productive Carignan vineyards differently. Individual plots in old vine vineyards were identified and yields were drastically reduced. The stage was set to produce some good, quality, old vine Carignans.

Margalit Winery made a one off Carignan in 2001 and since then Carmel has been the leading the way producing its Appellation Carignan Old Vines from Zichron Ya’acov vineyards since the 2004 vintage. The vineyards used are around 35 years old and yields have been drastically reduced to as little as 0.3 tons per dunam or 20hl/ha. Carmel also produce an easy drinking red called Carmel Ridge (known as Reches in Hebrew), which is a blend of Carignan and Shiraz from the Zichron Ya’acov region.

Apart from Carmel, there are other wineries now producing some excellent Carignans. There is a newly released Barkan Reserve Carignan from their Hulda vineyard, in the Judean plain and the grapevine says that there may soon be a Tishbi Estate Carignan. There are also a few smaller wineries specializing in Carignan. For example the Vitkin and Somek Carignans have had very good reviews. The English wine journalist quoted earlier, would be satisfied to see the revival of Israel’s oldest variety.

Carignan was the first international variety planted in Israel and it has been a permanent fixture since the earliest vineyards of Rishon Le Zion in 1882 and Zichron Ya’acov in 1883. Today it is true that there are more hectares of Cabernet Sauvignon planted, but because of overall higher average yields, Carignan is still the leading variety in terms of tons harvested with approximately 20% of the total wine grape harvest.

The fact that vineyards once used for sacramental wine are now producing quality varietal Carignans is symbolic for the changes in priorities in the Israel wine industry as whole. Certainly the wine critic, sommelier or retailer from abroad is more interested in tasting wines that are edgier, more exotic or unusual. The world is awash with Cabernets and Merlots. The wine professional may turn up his nose at the opportunity to taste yet another Cabernet or Merlot. However an Old Vine Carignan from Israel – that could be really interesting

Israeli wine may be young, but it's making a splash worldwide - Haaretz - Israel News

noreply@blogger.com (Ari Erle) — Tue, 18 Aug 2009 19:46:00 +0000

Interesting, but slightly political article about Israeli wine exports...
Israeli wine may be young, but it's making a splash worldwide - Haaretz - Israel News

Shared via AddThis

Ten Best Wine Producers in Israel

noreply@blogger.com (Ari Erle) — Thu, 13 Aug 2009 16:13:00 +0000

Ten Best Wine Producers in Israel

Shared via AddThis

Jewish Vintners Trail

noreply@blogger.com (Ari Erle) — Wed, 24 Jun 2009 21:43:00 +0000

July 26th from 1:00pm until 6:30pm

We will be pouring the best Boutique Israeli wines on the wine trail in Napa Valley. Come join us and try some great wines at Judd's Hill Winery. We will be offering a free bottle of wine ($1) for each new wine club member and 10% off for all purchases at the event!

We will also be serving Pita with Humus, Tahina, Zatar, olive oil and Harissa!!

Jewish Vintners Wine Trail Website

Health Secrets of Red Wine Uncovered

noreply@blogger.com (Ari Erle) — Sat, 13 Jun 2009 20:48:00 +0000

Health Secrets uncovered

Cafe' VeIvrit with Israeli wines

noreply@blogger.com (Neta Reef) — Wed, 10 Jun 2009 21:57:00 +0000

Come join us tomorrow, June 11th at 8PM for Cafe' Veivrit at the JCCSF 3200 California St. San Francisco. We will be talking about the Israeli wine industry and pouring some great Israeli wines! See you tomorrow...

Thank you Israel in the Gardens!!

noreply@blogger.com (Neta Reef) — Wed, 10 Jun 2009 08:58:00 +0000

Did you come to San Francisco this Sunday? If not, you missed a great festival and a great concert. Lots of people and pure fun! Thank you our new wine-club members and all of the friends that came to support...

Ella Valley Merlot at the Ivry Lider's party

noreply@blogger.com (Neta Reef) — Wed, 10 Jun 2009 08:27:00 +0000

Ella Valley Merlot was offered at the Ken Fulk Design party for Israeli rock star Ivry Lider. The most amazing loft I've ever seen, and what a party!! Here are some of the photos...

Thank you Kehillah supporters!!

noreply@blogger.com (Neta Reef) — Fri, 05 Jun 2009 18:17:00 +0000

The Kehillah Jewish High School together with the Israel Wine Company hosted an Israeli Wine Festival and a tasting at the beautiful Jennings Pavilion of Helbrook-Palmer Park in Atherton, CA. More then 150 wine lovers came to taste some of the best Israeli wine available. The wineries that participated include: Yatir, Ella Valley Vineyards, Domine du Castel, Yaffo Winery, Bazelet Ha-Golan, Hamasrek Winery, Tavor Winery, Rimon and Teperberg. Only the high-end wines of each winery were offer at the event.

A special thank you for our new wine-club members!

See you all, this Sunday June 7^th at the Israel in the Gardens Festival in San Francisco's Yerba Buena Gardens.

Upcoming Events!- June is a Busy Month (including wine for famous Israeli singer Ivry Lider!)

noreply@blogger.com (Neta Reef) — Tue, 02 Jun 2009 07:30:00 +0000

It's going to be a great week here in San Francisco!
We are going to pour some of the best Israeli wines at the 'Kehillah Israeli Wine Festival' this Thursday July 4th.
We will pour Israeli wine at the reception for Israeli singer Ivry Lider in the San Francisco 'Loft', Saturday night June 6th.
Come by to say hello at our booth in SF 'Israel in the Gardens' festival, Sunday June 7th and at the Israel in the Gardens After Party taking place at the Mezzanine - SF.
Take a look at our events list and at our facebook for more details...

Looking forward to see you there!!!

Thank You to Night at the Museum!!

noreply@blogger.com (Ari Erle) — Mon, 18 May 2009 06:25:00 +0000

Thanks to all that participated and especially all our new Wine Club Members from the Rotary Event at the Aerospace Museum at Mather AFB (now Park). Here are some photos from the event!!

Night at the Museum

noreply@blogger.com (Neta Reef) — Sat, 16 May 2009 15:10:00 +0000

Come join us today, at the Aerospace Museum of California, at McCellan Business Park! We'll be pouring Israeli wine together with some other local wineries and restaurants...
The event starts at 7 PM
/Night%20at%20the%20Museum%20Flyer%202nd%20annual.pdf

Israeli Wine Tasting in San Francisco

noreply@blogger.com (Ari Erle) — Tue, 12 May 2009 14:20:00 +0000

Thanks to all of you who came out to the wine tasting at the San Francisco JCC on Mother's Day!

A special thanks to my colleague Richard Shaffer at Israeli Wine Direct for organizing the event! His efforts to raise money for the amazing organization 'Save a child's heart' are to be commended.

It was a great success with lots of fantastic, boutique, Israeli Wines!!

Join Israel Wine Company Facebook Group!

noreply@blogger.com (Ari Erle) — Tue, 12 May 2009 14:04:00 +0000

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Jewish Heritage Festival and Bnai Israel Food and Wine Charity Auction

noreply@blogger.com (Ari Erle) — Tue, 12 May 2009 13:58:00 +0000

We poured wines at two great events last weekend. Over 3,000 people came to the Capital Steps to celebrate the Jewish Heritage, Israel Independence Day and try some Israeli Wines!!

Israeli Wines in Texas!!

noreply@blogger.com (Ari Erle) — Tue, 12 May 2009 13:42:00 +0000

Israeli Wines are getting a big welcome in Texas! Israel will be launching a marketing campaign in Texas this June.
Check out this article and video on the Texan, ABC local news!

ABC Eyewitness News Article in Houston

Free Rimon Dessert Wine for Mom!!!

noreply@blogger.com (Ari Erle) — Thu, 07 May 2009 06:47:00 +0000

Get a free bottle of Rimon Pomegranate Dessert Wine in a velvet box for your Mom ($50 value) when you join Israel Wine Company Today!!! Join Here.

We will ship it overnight to your Mom today. You must order by 1:30pm PST for the free gift!