Modern wine-making in an ancient region

When winemaker Hillel Manne moved to Beit El in 1996 he asked about agricultural land. He was told that the shallow Terra Rosa soil on limestone, coupled with harsh winters, made agriculture here unlikely. That was when he got excited. 

With his experience managing the vineyard at Israel’s Kibbutz Shaalavim and studying agriculture at the University of California, he had a gut feeling that he was onto some excellent wine territory. He was right. Israel’s warm climate ensures the right sugar level, and the cool evenings of Beit El (altitude: 2,854 feet) produce excellent acid retention. The result is grapes maturing with the perfect balance between sugar and acid, a balance that preserves the wine naturally for years. 

Winemaking is hardly new here though. Ancient winemakers poured their fermenting grape juice into clay jugs and stored them in the many caves around Beit El. As Hillel tells his guests, “We have an unsurpassed tradition to live up to.”

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100% Cabernet Sauvignon. Revelation Cabernet (formerly Majestique) grew on a canyon hillside on terra rosa soil 850 meters above sea level. MORE >

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100% Marselan. The wine has dark cherry fruit and classic notes of creme brulee, butterscotch, coffee and bittersweet chocolate. The aromatics are accented by a soft and creamy mouthfeel. MORE >

100% Cabernet. The Amona vineyards are 900m above sea level. The wine is deep purple-black; it offers tastes of plums and warm blackberries, pleasant tannins and a long finish. MORE >

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100% Carignan. Opulent with flavors of blackberries, blueberries, vanilla, white pepper and nutmeg. The dark fruit flavors linger through the long graceful finish. MORE >

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100% Cabernet This Cabernet shows classic black currant, black cherry and plum flavors with notes of black pepper, licorice and chocolate. MORE >

100% Malbec. The single vineyard Malbec has plump, dark fruit flavors and a smoky finish that make this wine complex and intriguing. MORE >

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