Psagot Winery is nestled into a mountain at the foot of the Judean Hills and was founded by Yaakov and Na'ama Berg. The barrels are aged in an ancient cave dated to the Second Temple period discovered at the heart of the vineyards of the winery. Psagot Winery currently produces 200,000 bottles a year.
The vineyards are planted on terraced limestone located 900 meters above sea level to the north of the hills of Jerusalem. The vineyards are planted directly into the rock itself where small holes are perforated for each sapling. The roots of the vine are inserted deep into the rock and are not watered artificially.
By using this method they are nourished from the natural moisture in the earth which contributes to the rare quality of the vineyards of Psagot Wine. The harvest is then watered manually in the early hours and the wine itself is handled by top of the line machines while keeping vigilant strict supervision on the quality of the wine produced.
Psagot Winery became famous in the recent years for their elegant and soft wine. Their unique style has given them a consistent following of loyal fans around the world and the wine sells easily.
In 2014, Yaakov Oria joined the team at Psagot Winery as their winemaker. Before that he founded Midbar Winery who produces wine from the desert. This should lead to some interesting combinations in winemaking!
Psagot’s Cabernet Franc is made with 100% Cabernet Franc grapes
harvested from the Matta Vineyards nestled in the Judean Hills.
This wine exudes a beautiful fruit profile which integrates nicely with the
spiciness of the oak barrels (aged 12 months). The wine has an
earthy-mineral backbone highlighting the Terroir of the vineyards and the region
The grapes (100% Cabernet Sauvignon) were harvested from vineyards in
Jerusalem Hills (including our own vineyards in Psagot, Israel). The grapes
are brought immediately after harvest into the winery for a gentle crushing
and destemming. The must is fermented in stainless steel tanks starting
off cool (60º F) and working up to an aggressive fermentation (93º F).
The wine underwent both pump-overs and punch-downs as much as five to
eight times a day. The wine additionally underw
The grapes (75% Cabernet Sauvignon and 25% Merlot) were harvested from
vineyards in Jerusalem Hills. The grapes are brought immediately after harvest
into the winery for a gentle crushing and destemming. The must is fermented
in stainless steel tanks starting off cool (60º F) and working up to an
aggressive fermentation (93º F). The wine underwent both pump-overs and
punch-downs as much as five to eight times a day. The wine also underwent a
full malolactic fermentation i