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This high end wine is a Israeli Still Wine 2014 vintage from Galilee produced by Zion Fine Wines that is 750ml.
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This high end wine is a Israeli Still Wine 2011 vintage from Galilee produced by Golan Heights Winery that is 750ml.
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This high end wine is a Israeli Still Wine 2013 vintage from Galilee produced by Tabor Winery that is 750ml.
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This wine is a blend of 80% Cabernet Sauvignon and 20% Merlot and is distinguished with a deep red-Bordeaux color and an aroma of shriveled grapes, dried cherries and prunes, toasted oak wood and chocolate. ...
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This high end wine is a Israeli Still Wine 2012 vintage from Galilee produced by Golan Heights Winery that is 750ml.
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The wine presents a perfect balance between a rich and concentrated black fruit and sweet spices to give a layered complexity. The wine has harsh yet delicate and smooth tannins. The name of the wine symbolizes ...
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Enjoy this wine from Galilee produced by Golan Heights Winery and is a Israeli Still Wine 2014 vintage that is 750ml.
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This high end wine is a Israeli Still Wine 2013 vintage from Galilee produced by Chateau Remo that is 750ml.
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This high end wine is a Israeli Still Wine 2013 vintage from Galilee produced by Chateau Remo that is 750ml.
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Enjoy this wine from Galilee produced by Segal’s and is a Israeli Still Wine 2013 vintage that is 750ml.
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This high end wine is a Israeli Still Wine 2010 vintage from Galilee produced by Golan Heights Winery that is 750ml.
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An off dry white wine made from White Riesling grapes, grown in Kayoumi Vineyard, at an elevation of 780 meters above sea level. The wine is pale straw with tints of green, and has an aroma of blossoming ...
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Enjoy this wine from Galilee produced by Golan Heights Winery and is a Israeli Still Wine 2015 vintage that is 750ml.
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This wine is a blend of 60% Merlot, 30% Carignan and 10% Petite Verdot, and has a young fruity soft balance. This wine is ripe for drinking and will improve in time with the appropriate storage conditions.
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In mid- to late-September, the grapes are hand-harvested in whole clusters to maintain maximum flavor and aroma. Immediately after crush, the must is chilled and undergoes a cold maceration for two days ...
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