Bat Shlomo Vineyards strives for excellence in all that we do, from ecologically sound agricultural practices to utilizing the most advanced techniques available in wine-making today. Bat Shlomo has flourished to produce some of the finest wines in Israel.  

Bat Shlomo Vineyards strives for excellence in all that we do, from ecologically sound agricultural practices to utilizing the most advanced techniques available in wine-making today. Bat Shlomo has flourished to produce some of the finest wines in Israel.  

OUR WINE

Our vineyards are a little bit different from other vineyards in Israel; I brought a lot of technology and Napa methodology to Israel. For instance, you can see the spacing is much tighter: 1×2.4 meters, we have 415 vines per acre and in Israel it is more common to have 222. I imported special cross arms on the posts. I use them because they give a lot of space for the shoots to grow and provide more sunlight to the canopy and dappled sun to the fruit, affecting the photosynthesis and therefore the quality berries.

Sauvignon Blanc

We harvest all the grapes quickly early at dawn. At the winery we press the grapes; sometimes whole clusters. We do 2-3 day cold settle and then we transfer to fermentation; 2/3 custom stainless steel tanks, that I designed, and 1/3 concrete egg. I use a low oxygen method with emphasis on lees contact. We blend and then we stabilize the wine before bottling. It all takes about 6-8 months. I call it an Israeli style Sauvignon Blanc; somewhere between a California and a New Zealand wine since we don’t use any oak. We want a strong framework, strong acidity, very refreshing and clean. The Sauvignon cleans your mouth out, goes well with foods.

Rosé

We make the Rosé differently, depending on the year. This year (2013) we did it in a saigneé style (meaning: bleed). We bleed off the juice after 2-6 hours with the skin contact and use 100% stainless steel. We do an old fermentation to preserve the esters and aromas. With the Rosé, we are also looking for a clean, crisp, refreshing, fruity style; high acid, not too round, and buttery.

Chardonnay

We do the Chardonnay in an opposite style from the Sauvignon. It is big, aromatic, round, buttery, creamy, malolactic aromas, smoky aromas, pear and apple. The chardonnay is barrel fermented. We move it straight from the cold settle to fermentation in the barrel. We use the surlees method of stirring, which creates a creamier fuller mouth feel. We use 80% new barrels, all of which are 100% French oak. The grapes go through both alcohol and malolactic fermentation in the barrel. After 10-12 months, we bottle the wine.

Betty’s Cuveé

With the Cuveé, we de-stem the grapes with a gentle crush. After 4-5 days of cold soak the fermentation begins. We taste every day to make sure we get the right tannins and to know when exactly to press off the skin so that we get the full maceration, colors, flavors and mouth feel that we believe are adequate. We do a malolactic fermentation in the barrel with very little racking. At the end of 20-24 months, we bottle the wine. Then we wait about 6-12 months before we release it.

Visit Bat Shlomo shop