YARDEN WINE CATALOGUE - Yarden Inc.

Y A R D E N W I N E C A T A L O G U E

Savor the Mediterranean 

Yarden Inc. imports quality Israeli wines from 

Golan Heights Winery and Galil Mountain Winery. 

Premium brands imported to the United States 

include Yarden, the internationally recognized 

flagship brand, Golan and Galil Mountain. 

The company was established in 2001 as a fully 

owned subsidiary of Golan Heights Winery, 

Israel. Yarden Inc.’s headquarters are situated in 

New York City, and its representatives are located 

in main regional markets. Yarden Inc. operates 

throughout the US in over 40 states.

Soil. Topography. Climate. 

Three distinct grape-growing conditions for producing 

quality wines on an international level. In Israel, optimal 

conditions exist in the Golan Heights. 

As in other premier wine regions worldwide, everything 

in this magical strip of land begins with the right 

conditions – in the Golan, a combination of volcanic 

basaltic soil, suitable topography and high altitude 

resulting in cool climate. This is what gives the Golan 

Heights its second name: “Wine Country.” 

Over the years, the distinctive wines of the Golan Heights 

Winery have become world-renowned, winning dozens of 

awards at prestigious international competitions. Indeed, 

the Winery has placed Israel on the world wine map. 

Since its founding in 1983, the Golan Heights Winery 

markets four leading brands – Yarden, Gamla (currently 

not marketed in North America), Golan and the recently 

introduced Gilgal. Today, it is considered Israel’s leading 

winery when it comes to wine quality, technological 

innovation, and new variety development. The Winery has 

played a significant role in nurturing the country’s current 

wine culture, and has altered the way Israeli wines are 

perceived worldwide.

The winery 

Name: Golan Heights Winery 

Location: Katzrin, Northeast Israel 

Established: 1983 

Owners: Galilee and Golan Heights Vineyards, Inc. 

4 kibbutzim (collectives): 

El Rom, Ortal, Ein Zivan and Geshur 

4 moshavim (cooperatives): 

Ramat Magshimim, Yonatan, 

Allone Habashan and Ramot Naftali 

Subsidiaries: Galil Mountain Winery; Yarden, Inc. USA 

Brands: Yarden, Gamla, Golan 

Harvest: 6,000 tons 

Market share: 20% of local market; 

40% of Israeli wine exports 

Exports: 20% of production, to some 30 countries 

in North & Latin America, Europe, 

Australia and Asia Pacific

Vineyards at a Glance 

First planting: 1976 

Vineyard area: 1,500 acres (600 hectares) 

Number: 17 Vineyards, 16 on Golan Heights and 

one in Upper Galilee 

Altitude: 1,300-3,900 feet (400-1,200 meters) 

Terrain: Mild slopes of hills and plateaus 

Climate: Dry summers, snow in winter, 

low nightly temperatures 

Harvest: Mechanical and manual; 

night harvest for whites; 

from mid-August to late October 

Soil: Well-drained, volcanic basalt 

Leading 

grape varieties: 

Northern Golan Chardonnay, Sauvignon Blanc, 

Gewürztraminer, White Riesling, 

Pinot Noir, Sangiovese, Viognier 

Central Golan Cabernet Sauvignon, Merlot, Cabernet 

Franc, Malbec, Syrah, Gamay Noir 

Southern Golan Muscat Canelli, Muscat of Alexandria, 

Cabernet Sauvignon, Syrah

Haifa 

Tel Aviv 

Jerusalem 

Eilat 

Yiron 

680 m 

Meron 

680 m 

Zefat 

Tiberias 

Katzrin 

Malkiya 

420 m 

Rosh Pina 

Caper Naum 

Tebha 

Naftali 

420 m 

Yiftah 

420 m 

Metulla 

Misgav Am 

700 m 

Kiriat Shmona 

Sea of Galilee 

Keren Naftali 

420 m 

Kela 

800 m 

Mount Hermon 

Hermonit 

1,150 m 

Odem 

1,150 m 

Forest El-Rom 

1,020 m 1,100 m 

Bar’on 

1,040 m 

Merom Golan 

Wind 1,100 m 

960 m 

Quarry 

980 m 

Avital Crater 

960 m 

Fichman Ranch 

900 m 

Ein Zivan 

960-980 m 

Avital Slope 

920 m 

Ortal 

880-900 m 

Kidmat Zvi 

550 m 

Keren 

480 m 

Katzrin 

Yonatan 

Tel Phares 

600-700 m Yonatan 750 m 

Springs 

700 m 

Meidan 

650 m 

Allone Habashan 

600 m 

Nov North 

400 m 

Ramat Magshimim 

400 m 

Geshur 

400 m 

Meitzar 

400 m 

Nov South 

400 m 

N

A w A r d w i n n i n g w i n e s 

w i n e AwA r d s c o m p e t i t i o n 

Best Eastern Mediterranean Producer Trophy I.W.S.C. 2004 

Best Wine Producer Worldwide Grand Trophy Vinitaly 2011 

w i n e V i n tA g e AwA r d s c o m p e t i t i o n 

Yarden Cabernet Sauvignon 1984 Gold and Trophy* I.W.S.C. 1987 

Yarden Cabernet Sauvignon 1985 Gold I.W.S.C. 1988 

Yarden Cabernet Sauvignon 1985 Gold and Trophy Vinexpo 1989 



Yarden Cabernet Sauvignon 1987 Gold Vinexpo 1991 

Yarden Cabernet Sauvignon 1988 Platin** B.T.I. 1993 

Yarden Cabernet Sauvignon 1989 Gold and Grophy vinexpo 1993 





Yarden Cabernet Sauvignon 2000 Grand Medaglia D’oro Vinitaly 2004 

Yarden Cabernet Sauvignon 2005 Grand Medaglia D’oro Vinitaly 2009 

Yarden Cabernet Sauvignon 2005 Gold Medal C.I.D.V. 2009


Yarden Merlot 1986 Gold I.W.S.C. 1990 

Yarden Merlot 1988 Gold and Trophy Vinexpo 1991 

Yarden Merlot 1993 Gold Vinexpo 1997 

Yarden Merlot 1993 Gold I.W.S.C. 1997 

Yarden Merlot 1997 Gold Vinexpo 2000 

Yarden Syrah 2004 Gold Medal C.I.D.V. 2009 

Yarden Chardonnay 1988 Gold I.W.S.C. 1990 

Yarden Chardonnay 1990 Gold Vinexpo 1991 

Yarden Chardonnay 1991 Gold B.T.I. 1992 

Yarden Chardonnay 1995 Gold I.W.S.C. 1997 

Yarden Chardonnay 2000 Gold Vinexpo 2002 

Yarden Chardonnay 2004 Trophy C.D.V. 2007 

Yarden Katzrin Chardonnay 2002 Trophy C.D.V. 2004 

Yarden Katzrin Chardonnay 2004 Gold C.D.I.V. 2006 

Yarden Chardonnay Odem 2003 Gold C.I.D.V. 2006 

Yarden Chardonnay Odem 2004 Trophy C.D.V. 2007 

Yarden Chardonnay Odem 2008 Gold (best of the best scoring for Israel) C.D.V. 2004 

Yarden Chardonnay Odem 2009 Grand Gold Medal Vinitaly 2011 

Yarden Chardonnay Odem 2009 Gold C.D.V. 2011


Yarden Viogner 2005 Trophy C.D.V. 2007 

Yarden Gewurztraminer 2009 Gold C.D.V. 2010 

Yarden Blanc de Blancs N.V. Trophy*** I.W.S.C. 1996 

Yarden Blanc de Blancs 1997 Trophy*** I.W.S.C. 1996 

Yarden Blanc de Blancs 1998 Trophy I.W.S.C. 1996 

Yarden Blanc de Blancs 1999 Grand Medaglia D’oro Vinitaly 2006 

Yarden Blanc de Blancs 1999 Grand Medaglia D’oro Vinitaly 2007 

Yarden Muscat 1988 Gold Vinexpo 1989 

Yarden Muscat 1989 Gold I.W.S.C. 1990 

Yarden Muscat 1991 Gold I.W.S.C. 1995 

Yarden HeightsWine 1999 Gold Vinexpo 2001 

Yarden HeightsWine 1999 Gold Vinexpo 2002 

Yarden HeightsWine 2000 Gold I.W.S.C. 2003 

Yarden HeightsWine 2003 Gold C.I.D.V. 2006 

Yarden HeightsWine 2004 Trophy I.W.C. 2007 



Yarden HeightsWine 2008 Grand Gold Vinitaly 2011

I.W.S.C. The International Wine and Spirit Competition is held annually in London. 

Vinexpo Citadelles du Vin – Takes place every year in Bordeaux. 

B.T.I. World Wine Championship – Annual competition organized by the 

Beverage Testing Institute in Chicago. 

I.W.C International Wine Challenge – The world’s largest wine competition is held 

annually in London. 

C.I.D.V Challenge International du Vin – the biggest international wine 

competition in France. 

C.D.V Citadelles du Vin – the international wine & spirit competition awarded 

at Vinexpo. 

C.D.M Chardonnay Du Monde – International competition between the Best 

Chardonnays in the World. 

* Winiarski Trophy for the “Best Cabernet Sauvignon, Worldwide”. 

** “World Champion Premium-Priced Red Wine”. 

*** Schramsberg Trophy for the “Best Bottle-Fermented Sparkling wine, 

Worldwide”.

YA r d e n – A p p r e c i At e t h e A r t 

Every work of art fuses the creative and the physical. 

The Yarden series of wines is no different. Yarden wines 

combine grapes – the artwork of nature – and the 

brimming creativity of the Golan Heights Winery. The 

flagship series of the Golan Heights Winery, Yarden 

features premium varietals, produced from the finest 

grapes gathered from the best vineyards. The brand is 

named for the Jordan (Yarden in Hebrew) River, which 

divides the Golan Heights from the Upper Galilee. 

The brand’s symbol is an ancient oil lamp.

Red Wines 

Y A r d e n c A b e r n e t s A u V i g n o n 

Varieties: Cabernet Sauvignon with a little Merlot. 

Vineyards: Mostly central Golan and Upper Galilee. 

Winemaking: Aged for 18 months primarily in small 

French oak barrels. 

Tasting Note: Intense ripe blackberry, cherry, cassis and 

plum notes with toasty oak, vanilla and a nuance of spice 

and tar; full-bodied and concentrated with a long 

complex finish. 

Serving Suggestions: With a great meal, goes well with 

full-flavored foods, such as peppered grilled steak, roast 

goose or roasted rack of lamb. 

Serving Temperature: 18-22°C/65-70°F. 

* Also available in 1.5 liter Magnum bottle (limited quantity)

Y A r d e n m e r l o t 

Varieties: Merlot and a small amount of 

Cabernet Sauvignon. 

Vineyards: Central Golan. 

Winemaking: Aged for 15 months primarily in small 


Tasting Note: Concentrated layers of berry and cassis 

notes with orange peel, spice, and rich oak characters; 

deep and complex flavors. 

Serving Suggestions: Full-flavored meats, such as lamb 

roasted with wild mushrooms or sirloin, served with 

a reduced red wine sauce. Also with intense, aged, 

hard cheeses. 



Y A r d e n s Y r A h 

Variety: Syrah. 

Vineyards: Central and northern Golan. 

Winemaking: Aged for 18 months in French oak barrels. 

Tasting Note: An abundant bouquet of cassis, wild berries, 

raspberries, blueberry jam, tobacco and oak, spices 

and chocolate, accompanied by a hint of earth. 

Serving Suggestions: Best with full-flavored foods, such 

as cassoulet, smoked goose breast finished on the grill, 

or Beef Wellington. 



Y A r d e n p i n o t n o i r 

Variety: Pinot Noir. 

Vineyards: Northern Golan. 


Tasting Note: Raspberry, cherry and cranberry fruit with 

notes of violets, spices and tobacco. 

Serving Suggestions: Wild mushroom risotto, roasted 

pigeon with wine sauce. 

Serving Temperature: 16-18°C/60-65°F.

Y A r d e n m o u n t h e r m o n r e d 

Varieties: Cabernet Sauvignon and Merlot with a little 

Cabernet Franc. 

Vineyards: Golan Heights. 

Winemaking: Pressing following 3-5 days maceration; 

completes malolactic fermentation. 

Tasting Note: Bright raspberry, blackberry, cherry and 

wild berry fruit characters with hints of herbs; deep 

red-purple color and full fruit flavor. 

Serving Suggestions: Strong-flavored foods, pastas, 

pizzas, meat dishes such as grilled hamburgers 

and steaks. 


* Also available in 375 ml bottle

White Wines 

Y A r d e n c h A r d o n n A Y 

Variety: Chardonnay. 


Winemaking: Fermented in small French oak barrels, 50% 

new, and aged sur lies for seven months. 

Tasting Note: Ripe pear, apple, pineapple and citrus fruit 

notes layered with rich oak and vanilla characters; rich 

and buttery with a long attractive finish. 

Serving Suggestions: With a wide variety of foods, 

from sushi to roast chicken. Cream sauces, in general, 

complement this wine, as do foods with a slightly 

smoky character. 

Serving Temperature: 10-14°C/about 50°F.

Y A r d e n V i o g n i e r 

Variety: Viognier. 

Vineyard: Odem Vineyard in the north of the Golan. 

Winemaking: Fermented partly in French oak barrels and 

part in stainless steel. 

Tasting Note: Attractive notes of fresh peaches, apricots 

and flowers with hints of spice and perfume, all 

highlighted with a background of smooth oak. While 

flavorful and rich the wine retains elegant drinkability. 

Serving Suggestions: With rich flavored poultry and 

free-range veal courses or with mild cheeses. 


Y A r d e n s A u V i g n o n b l A n c 

Varieties: Sauvignon Blanc and a small amount 

of Semillon. 


Winemaking: Cool fermentation in stainless steel tanks 

followed by three months aging in French oak barrels. 

Tasting Note: Tropical fruits with citrus, light herb notes 

and hints of vanilla and oak; complex and medium- 

bodied with long fruit finish. 

Serving Suggestions: Fresh fish, such as ceviche, tuna 

tartare or grilled sardines. Also great with poultry, or with 

fresh or aged goat’s milk cheeses. 


Y A r d e n g e w ü r z t r A m i n e r 

( s e m i - d r Y ) 

Variety: Gewürztraminer. 


Winemaking: Very cold, long fermentation in stainless 

steel retains fruity, floral, spicy character distinct to 

this variety. 

Tasting Note: Layers of passion fruit, kiwi and litchi fruit 

characters with floral and warm spice notes; complex 

finish with a hint of sweetness. 

Serving Suggestions: As an aperitif or with first courses, 

as well as with spicy fish dishes, such as steamed grouper 

served Thai-style. 

Serving Temperature: 7°C/about 45°F.

Y A r d e n m o u n t h e r m o n w h i t e 

Varieties: Chardonnay and Sauvignon Blanc with 

a little Semillon. 


Winemaking: Fermented cold in stainless steel to 

preserve fruit characters. 

Tasting Note: Balanced combination of tropical fruits, 

melon and citrus notes with light herb notes; mediumbodied 

with a fresh finish. 

Serving Suggestions: With a wide variety of foods, 

everything from Ceasar salad to garlicky gazpacho or 

a rich cheese fondue. 

Serving Temperature: 10°C/about 50°F. 

* Also available in 375 ml bottle

Sparkling Wine 

Y A r d e n b l A n c d e b l A n c s 



Winemaking: The wine is made strictly according to the 

traditional method; the grapes are whole-cluster pressed, 

and the wine is aged for a minimum of four years with 

the tirage yeast. 

Tasting Note: Delicate tropical fruit, floral and citrus 

notes, balanced with nuances of toasted bread and 

minerals; elegant, crisp and dry. 

Serving Suggestions: rich and/or salty food such as cold 

terrine of goose liver, toast points topped with avocado 

puree and caviar. 

Serving Temperature: 6-7°C/45°F.

Dessert Wines 

Y A r d e n h e i g h t s w i n e 

Variety: Gewürztraminer. 


Winemaking: Whole clusters are pressed whilst frozen; 

ferments slowly over a period of months. 

Tasting Note: Ripe apple, pear, citrus and tropical fruit 

characters with wild flowers; intense, multi-layered and 

sweet, with a rich, long complex finish. 

Serving Suggestions: Alone as dessert, or with many 

sweet courses and foie gras. 

Serving Temperature: 6-8°C/45°F. 

* Available in 375 ml bottle only

Y A r d e n m u s c A t 

Variety: Muscat of Alexandria. 

Vineyards: Southern Golan. 

Winemaking: Dessert wine fortified by the addition of 

oak-aged brandy. 

Tasting Note: Fresh floral, tropical fruit with notes of 

oak, vanilla and exotic spice; sweet yet refreshing with 

a long finish. 

Serving suggestions: Foie gras or with desserts, such as 

caramelized apple pie and cheesecake. 


* Available in 500 ml bottle only

Y A r d e n n o b l e s e m i l l o n 

Variety: Semillon. 


Winemaking: The grapes are infected with spores from 

the Botrytis fungus (“noble rot”), isolated in the Ortal 

vineyard. After fermentation, the wine is aged in oak 

barrels for six months. 

Tasting Note: A complex bouquet of apricot, pear, 

blossoms, orange marmalade, papaya and peach, with 

a hint of nutmeg. 

Serving Suggestions: Alone as dessert, or with many 

sweet courses and foie gras. 


* Available in 375 ml bottle only (limited edition)

Red Special Wines Releases 

Y A r d e n K A t z r i n 

Varieties: CCabernet 

Sauvignon and Merlot. 

Vineyards: Mostly central Golan and Upper Galilee. 

Winemaking: Produced only in exceptional vintages. 

Varieties aged individually in new French oak 

barrels for 18 months. The final blend is then put back 

into barrels for an additional six months aging. 

Tasting Note: Layers of ripe cherry, blackberry, plum and 

cassis, with rich oak, vanilla, spice and chocolate notes. 

Exceptional depth and complexity. Suitable for 

long-term bottle aging. 

Serving Suggestions: With a great meal, high quality 

full-flavored food, such as roasted sirloin with a reduced 

red wine sauce. 

Serving Temperature: 20-22°C/about 70°F. 

Limited edition

Y A r d e n r o m 

Varieties: Cabernet Sauvignon, Syrah and Merlot. 

Vineyards: Central and northern Golan Heights and in the 

Upper Galilee. 

Winemaking: The wine aged for 21 months in French oak 

barrels and was bottled without filtration. 

Tasting Note: Characters of ripe black fruits and cherries 

layered with notes of dark chocolate, anise and Earl Grey 

tea, rounded out with hints of juniper and sage all on 

a rich oak background. The wine features a fresh entry 

in the mouth, then lush body with just a bit of pleasing 

structure, and a long and persistent finish. 

Serving Suggestions:We suggest pairing Yarden Rom 

with any full-flavored meat dish such as smoky lamb 

short ribs or braised lamb shanks. The wine also goes 

wonderfully with a hot serving of a rich cassoulet on 

a cold night. 

Serving Temperature: 20-22°C/about 70°F. 

Limited edition


e l r o m V i n e Y A r d 

Variety: Cabernet Sauvignon. 

Vineyard: El Rom Vineyard in the northern Golan. 

Winemaking: Aged for 18 months in small French oak 

barrels, of which some two-thirds are new. 

Tasting Note: A wide range of aromas and tastes, such 

as blackberry, cassis, spices and the smell of earth, with 

a herbal hint. 

An exuberant and powerful wine, with concentrated 

flavor and long finish. 

Serving Suggestions: Full flavored foods such as roasted 

prime rib, served with a red wine reduction sauce, 

or grilled lamb chops. 


Limited edition

Red Wines 


Y o n A t A n V i n e Y A r d 


Vineyard: Yonatan Vineyard in the central Golan Heights. 


barrels, adding to its overall complexity. 

Tasting Note: Layers ripe cherry, blackberry and black 

currant fruit characters with hints of dark chocolate, 

fertile earth, aromatic oak and a touch of herb. 

This complex single vineyard Cabernet combines richness 

with elegance. 

Serving Suggestions: Try accompanying the wine with 

pasta with wild mushrooms, caramelized onions and 

reduced beef stock, or a roast shoulder of lamb. 


Limited edition


o d e m o r g A n i c V i n e Y A r d 

Variety: Merlot. 

Vineyard: Odem Vineyard in the northern Golan. 


barrels, of which some two-thirds were new. 

Tasting Note: An aromatic wine featuring notes of ripe 

cherries and berries, layered with hints of orange zest, 

fresh herbs and earth. Dark purple in color, this is an 

intensely flavored Merlot. 

Serving Suggestions: Try pairing the wine with 

full-flavored festive dishes such as grilled rack of lamb, 

slow-roasted prime rib or veal shanks braised with 

exotic spices. 


Limited edition

Red Wines 


K e l A V i n e Y A r d 


Vineyard: Northern Golan. 

Winemaking: The wine aged in French oak barrels, of 

which some two-thirds were new, for 14 months. 

Tasting Note: Exhibits ripe red and black fruit characters 

with pleasing orange zest, earth and spice notes, 

rounded out by hints of fresh herbs and oak. Full-flavored 

with a bit of structure. 

Serving Suggestions: Try pairing the wine with festive 

full-flavored dishes such as stuffed mushrooms, grilled 

lamb chops or saddle of lamb, or a good cut of beef 

with a garlic and pepper sauce. 


Limited edition


t e l p h A r e s V i n e Y A r d 


Vineyard: Central Golan Heights. 

Winemaking: The wine aged in French oak barrels for 

18 months. 

Tasting Note: Exhibits ripe fruit notes of cherry, plum 

and blackberry, layered with characters of jam, earth, 

smoke and dark chocolate. The wine is full flavored yet 

strikingly elegant. 

Serving Suggestions: Try pairing the wine with foods 

displaying rich, earthy flavors such as wild mushroom 

risotto, savory venison stew or smoked hanger steak. 


Limited edition

Red Wines 


A V i t A l s l o p e V i n e Y A r d 


Vineyard: Northern Golan. 

Winemaking: The wine aged for eighteen months in 

small French oak barrels, approximately two-thirds of 

which were new. 

Tasting Note: Features ripe cherry, plum, anise, meat and 

floral characters. 

This elegant wine displays good concentration of flavor 

yet is not too heavy. 

Serving Suggestions: The wine goes superbly with eggplant 

stuffed with ground lamb, roasted venison, or a 

hearty beef stew. 


Limited edition

Red Wines 


Y o n A t A n V i n e Y A r d 


Vineyard: Central Golan. 

Winemaking: Aged for 18 months in small French oak 

barrels, some two-thirds of which were new. 

Tasting Note: Displays attractive notes of blackberry, 

smoke, earth, plum and spice. A complex and varietal 

Syrah, the wine is rich and flavorful, boasting a long and 

pleasing finish. 

Serving Suggestions: Pair the wine with full flavored 

foods, such as a lightly marinated hanger steak grilled 

over natural wood coals. Another good match would be 

Texas-style barbecued beef ribs smothered with a dry 

rub, then smoked slowly until the meat is falling-off-thebone 

tender. 


Limited edition

Y A r d e n K A t z r i n c h A r d o n n A Y 



Winemaking: Fermented, including malolactic, in new 

French oak barrels and aged sur lies for over nine 

months; unfiltered. 

Tasting Note: Deep straw color with layers of ripe pear, 

juicy apple and tropical fruit with spice, butter, oak 

and vanilla. 

Full bodied with a rich, long complex finish. 

Serving Suggestions: With fairly full flavored foods, such 

as skewers of grilled mixed wild mushrooms, tuna steak, 

or with a lean grilled steak. It also goes exceptionally 

well with duck à l’orange. 


Y A r d e n c h A r d o n n A Y 

o d e m o r g A n i c V i n e Y A r d 


Vineyard: Odem Vineyard in the northern Golan, farmed 

organically since 1998. 

Winemaking: Fermented in French oak barrels and aged 

sur lies for seven months. 

Tasting Note: A potpourri of aromas and flavors; 

blossoms, citrus, pear and tropical fruit, together with 

vanilla, wood and mineral notes. 

Serving Suggestions: Intensely flavored fish and 

poultry dishes. In general, cheese and butter sauces will 

complement this wine well. 


G i l G A l – S u c c u m b t o t e m p tAt i o n 

Close your eyes and take a sip of Gilgal. Let the experience 

take you to far-away places, filled with inexplicable 

mysteries to be explored. 

Gilgal wines are named after a mysterious, exceptional 

structure called Gilgal Refaim that dates back to prebiblical 

times. Built of some 42,000 stones arranged 

in concentric circles, it is both simple yet enigmatically 

sophisticated. 

Constructed 5,000 years ago, with simple workmanship, 

yet accurately indicating the longest and shortest days of 

the year, clearly the work of ancient genius. 

Only premier varietal wines are produced in the Gilgal 

series, representative of their ancient, unique environment 

and of the untold stories it’s soil so furtively holds.

Red Wines 

G i l G A l c A b e r n e t S A u v i G n o n 

Varieties: Cabernet Sauvignon. 


Winemaking: Aged for 12 months in small French 

oak barrels. 

Tasting Note: Ripe cherry and cassis fruit notes layered 

with rich oak, vanilla and spice; ruby color, mediumbodied, 

good structure and velvety texture. 

Serving Suggestions: Fairly full-flavored foods, such as 

roasted duck, beef steak or pasta in tomato sauce. 


G i l G A l m e r l o t 

Varieties: Merlot and a little Cabernet Sauvignon. 


Winemaking: Aged for nine months in small French 

oak barrels. 

Tasting Note: Raspberry and cassis fruit characters 

layered with rich oak and hints of spice and herbs; 

medium-bodied. 

Serving Suggestions: Duck à l’orange, veal and pastas. 


White Wine 

G i l G A l c h A r d o n n A y 

Varieties: Chardonnay. 


Winemaking: Cool fermentation in stainless steel 

followed by four months aging in French oak barrels. 

Tasting Note: Lemon, pear and banana fruit notes 

balanced with attractive oak and vanilla; medium-bodied 

with a refreshing finish. 

Serving Suggestions: With fish ranging from spicy 

ceviche to cold poached salmon or grilled, fresh 

sardines. Also with cheese and egg-based dishes. 


Sparkling Wine 

G i l G A l b r u t 

Varieties: Pinot Noir and Chardonnay. 

Vineyards: Northern Golan Heights. 

Winemaking: Produced strictly according to the 

traditional method, including pressing of whole clusters 

and secondary fermentation in the bottle. Each bottle 

ages for a minimum of one year prior to disgorging. 

Tasting Note: Bright yet delicate notes of orange 

blossoms and green apples, layered with hints of 

tropical fruits, wild strawberries and fresh flowers. The 

flavor is crisp and clean, leaving one with the desire for 

another sip. 

Serving Suggestions: As an aperitif, or with fish in 

general and sushi in particular. 


G o l a n – U n w i n d i n S t y l e 

To understand wine, you need to taste it. Just like love. 

And in the case of Golan wines, an exciting start 

undoubtedly awaits you. Golan wines leave their mark 

with each sip, creating the desire for more and more small 

pleasures. Just like love. The Golan series includes a variety 

of young and refreshing wines intended for immediate 

and daily drinking, for celebrating life’s small pleasures. 

The brand is named for the Golan Heights wine growing 

region. Evidence exists of wine production in the Golan 

already 2,000 years ago. 

The brand’s symbol is a logo represented by the letter “g” 

on a silver circle. Taken from royal seals, the condensed 

and minimalist symbol has been adapted to the 

modern era.

Red Wines 

G o l a n C a b e r n e t S a U v i G n o n 



Winemaking: Aged for six months in small American 

oak barrels. 

Tasting Note: Nice ripe berry and jam notes with oak and 

spice; good fruit with smooth tannins. 

Serving Suggestions: Fairly full-flavored foods, such as 

roasted duck, beef steak or pasta in tomato sauce. 


G o l a n M e r l o t 

Varieties: Merlot with a little Cabernet Sauvignon. 


Winemaking: Aged for five months in small American 

oak barrels. 

Tasting Note: Bright berry with notes of herb, spice 

and oak. 

Serving Suggestions: A wide assortment of foods from 

a good cheesy lasagna to a juicy burger or ribs in 

a barbecue sauce. 


G o l a n S i o n C r e e k r e d 

Varieties: Syrah, Sangiovese, Pinot Noir and Gamay Noir 

with a little Napa Gamay. 

Vineyards: Central and northern Golan. 

Winemaking: Carbonic maceration on 20% of blend. 

Tasting Note: Ruby color; bright, juicy cherry and 

raspberry fruit notes; easy drinking. 

Serving Suggestions: Mixed antipasti, full-flavored fish 

courses, or even a good grilled hamburger. 


White Wines 

G o l a n S i o n C r e e k w h i t e 

( S e M i - d r y ) 

Varieties: Sauvignon Blanc, Gewürztraminer, White 

Riesling and a little Muscat. 


Winemaking: Fermented cold in stainless steel to 

preserve fruit character. 

Tasting Note: Melon and guava fruit notes with a delicate 

floral character; attractive fruity finish. 

Serving Suggestions: As an aperitif, or with assorted 

starters, and with light or spicy foods such as Mexican 

or Thai. 

Serving Temperature: 10°C/50°F.

Dessert Wine 

G o l a n M o S C a t o 

Variety: Muscat Canelli. 

Vineyards: Southern Golan. 

Winemaking: In the style of Moscato d’Asti; very cold 

fermentation stopped early, with some of the carbon 

dioxide produced naturally retained in the wine. 

Tasting Note: Aromatic with strong floral character; 

gentle sparkle and low alcohol content make it light 

and refreshing. 

Serving Suggestions: As an aperitif, or with rich desserts 

such as crème caramel and cheese cake. 


G a l i l M o u n ta i n W i n e ry 

The Upper Galilee is much more than an abode for Galil 

Mountain Winery – it’s the winery’s heart and soul. Sitting 

in a breathtaking spot atop the Upper Galilee mountain 

range, the Winery is committed to revitalizing the region’s 

rich history of winemaking. Over 2,000 years ago, the 

mountain range was a choice location for the cultivation of 

quality grapevines. Today, the area’s topography, soil and 

climate make it an ideal home for Galil Mountain. 

Established by Kibbutz Yiron and Golan Heights Winery, 

Galil Mountain brings together the pioneering spirit 

embodied by one of Israel’s most beautiful regions and 

the expertise of Israel’s premier winery. Leveraging six 

vineyards operated by kibbutzim and moshavim belonging 

to Israel’s world-renowned agricultural enterprise, Galil 

Mountain offers an inspired selection of varietal and 

blended red and white wines that remains true to its roots.

a W a r d W i n n i n G W i n e s 

W i n e V i n ta G e aWa r d s c o M p e t i t i o n 

Yiron 2002 Gold Mundus Vini 2005 

Yiron 2002 Gold C.I.D.V 2006 

Yiron 2003 Gold E.D.M 2007 



Yiron 2006 Gold E.D.M 2010 

Meron 2007 Trophy* L.C.D.V 2011 

Galil Cabernet Sauvignon 2009 Gold S.M.D.V 2011 

Mundus Vini International Wine Award competition held in Germany. 

S.M.D.V Selection Mondiales Des Vins Canada – One of the oldest wine 

competitions in the world. 

E.D.M Emozioni Del Mundo – Takes place in Italy. 

C.I.D.V Challenge International du Vin – the biggest international wine 

competition in France. 

L.C.D.V Les Citadelles du Vin – the international wine & spirit competition 

awarded at Vinexpo. 

* Special Award FIJEV (International Federation of Wine and Spirits 

Journalists and Writers).

Red Wines 

y i r o n 

Varieties: Cabernet Sauvignon, Merlot, Syrah. 

Vineyard: Upper Galilee. 


Tasting Note: Abundant aromas of cherry and blueberry 

on a background of vanilla, clove and toasted oak 

characters, along with a slight hint of butter; elegant, 

full-bodied and balanced wine with a long, velvety finish. 

Serving Suggestions: The wine is an excellent 

complement to richly flavored beef dishes such as juicy 

oven-baked roast beef and broiled sirloin steak. 


M e r o n 

Variety: Syrah, Cabernet Sauvignon, Petit Verdot. 



Tasting Note: Ripe characters of black raspberry, 

blueberry jam and earth; full-bodied and balanced wine 

with a silky, velvety texture and long, indulging finish. 

Serving Suggestions: Best served an accompaniment to 

rich-tasting meat dishes such as leg of lamb with herbs, 

blackened sirloin steak and good beef stew, or even ripe 

and rich-flavored cheeses. 


G a l i l M o u n t a i n 

s h i r a z c a b e r n e t 

Varieties: Shiraz, Cabernet Sauvignon. 


Winemaking: Aged for 10 months in American 

oak barrels. 

Tasting Note: Aromas of ripe cherry, blueberry jam, 

plum and raspberry, on a background of spiced 

characters, vanilla and toasted oak; rich-flavored wine 

with a velvety texture. 

Serving Suggestions: The wine complements richly 

flavored dishes such as leg of lamb, juicy hamburger and 

grilled entrecote, and goes well with pasta Bolognese. 


G a l i l M o u n t a i n b a r b e r a 

Variety: Barbera. 


Winemaking: Aged for nine months in French oak barrels. 

Tasting Note: Aromas of blueberry, sour cherry and 

mulberry, with background characters of spice and 

toasted oak and a light touch of fresh herbs; 

well-balanced wine with pleasant acidity, a medium-tofull 

body, and a long fruity finish. 

Serving Suggestions: The wine goes well with simple 

popular dishes such as pasta with tomato sauce, pizza 

and grilled fish, or alongside fresh red mullet. 


G a l i l M o u n t a i n p i n o t n o i r 

Variety: Pinot Noir. 


Winemaking: Aged for 10 months in one-to-three-year-old 


Tasting Note: Cherry and violet blossom characters, 

accompanied by aromas of coffee, earth, tobacco and 

toasted oak; medium-to-full bodied wine with an elegant, 

long-lasting finish. 

Serving Suggestions: Best served slightly chilled as a 

companion to delicate dishes such as goose breast, fish 

seasoned with herbs, and spicy Asian dishes. 



c a b e r n e t s a u V i G n o n 



Winemaking: Aged for six months in stainless steel to 

preserve the wine’s fruity character. 

Tasting Note: Characters of ripe wild berries and cassis, 

along with a hint of tobacco and grass; medium-to-full 

bodied wine with a pleasurable texture and long finish. 

Serving Suggestions: The wine accompanies a wide variety 

of meat dishes such as hamburger, leg of lamb and 

grilled steak. 


G a l i l M o u n t a i n s h i r a z 

Variety: Shiraz. 




Tasting Note: Characters of blackberry and mint, along 

with a hint of earth; medium-to-full-bodied wine with 

a long finish. 

Serving Suggestion: The wine accompanies a range 

of meat dishes including grilled steak, kebab and a juicy 

cut of meat. 


G a l i l M o u n t a i n M e r l o t 





Tasting Note: Inviting aroma of wild berry and ripe plum, 

together with a hint of tobacco; medium-to-full-bodied 

wine with a pleasant finish. 

Serving Suggestions: The wine accompanies a wide 

range of meat dishes including hamburgers, quality cuts 

of meat, and even various chicken dishes. 


G a l i l M o u n t a i n r o s é 

Varieties: Sangiovese, Pinot Noir, Cabernet Sauvignon, 

Barbera. 


Winemaking: After short skin contact, Sangiovese grapes 

were processed and pressed in the traditional manner; 

Pinot Noir, Cabernet Sauvignon and Barbera grapes 

produced rosé via the saignée (bleeding) method, 

where a small percentage of juice was drawn off a few 

hours after receiving the grapes, and then fermented 

separately. 

Tasting Note: Notes of strawberry, rose, citrus and 

spices; balanced acidity with an invigorating finish. 

Serving Suggestions: Enjoyed on a hot summer day or 

during any get together with friends, the wine complements 

a variety of dishes such as Asian foods or even 

pasta with a cream sauce. 


White Wines 

G a l i l M o u n t a i n V i o G n i e r 

Variety: Viognier. 


Winemaking: 60% cold fermented in stainless steel, 

40% fermented in new French oak barrels and aged on 

yeast lees for six months. 

Tasting Note: Characters of apricot, ripe nectarine and 

invigorating perfume, along with fresh herbal aromas 

and a delicate background of oak; medium-bodied and 

flavorful wine with a silky texture and long, 

balanced finish. 

Serving Suggestions: Best served with flavorful eastern 

dishes or cream-based dishes like pasta in cream of 

mushroom sauce. 


G a l i l M o u n t a i n c h a r d o n n a y 



Winemaking: 60% cold fermented in stainless steel, 

40% fermented in new French oak barrels and aged on 

yeast lees for six months. 

Tasting Note: Characters of fresh apple, ripe pear and a 

touch of citrus blossom, with background notes of honey, 

toasted nut and butter; well-balanced wine with a soft, 

velvety texture and long-lasting finish. 

Serving Suggestions: The wine blends wonderfully with 

a wide range of dishes such as fish with butter, roasted 

chicken with herbs, and pasta with rich sauces. 



s a u V i G n o n b l a n c 

Variety: Sauvignon Blanc. 


Winemaking: Aged for several months in stainless steel 

on light yeast lees. 

Tasting Note: Green apple, lemon grass and citrus notes, 

with a hint of green grass and tropical fruit characters; 

invigorating acidity. 

Serving Suggestions: With its refreshing high acidity, 

the wine complements a range of creamy dishes or fish 

such as oven-baked trout or seasoned grouper patties. 


“In 1972, Professor Cornelius Ough of the Department of Viticulture and Oenology 

at the University of California at Davis visited Israel and suggested that the soil and 

climate of the Golan Heights would prove ideal for the raising of grapes. In 1976 the 

first vines were planted in the Golan, and in 1983 the then-newly-established Golan 

Heights Winery released its first wines. Almost overnight it became apparent that 

Israel was capable of producing wines of world-class quality... the revolution had 

begun and there was no turning back. 

…the young winery imported excellent vine-stock from California, built a state-ofthe-art 

winery, and added to this the enthusiasm and expertise of young American 

winemakers who had been trained at the University of California at Davis… 

…The Golan wines were a success from the beginning, not only within Israel 

but abroad. This success had a great impact on other Israeli wineries, which have 

made major steps in improving the quality of their wines. There are now five major 

wineries, twelve medium-sized wineries and a host of small wineries in the country, 

many of which are producing wines that are of high quality, and several producing 

wines good enough to interest connoisseurs all over the world.” 

Rogov’s Guide to Israeli Wines 2011 / Daniel Rogov

71 west 47th Street, Suite #1002 

New York NY 10036 

Tel 212 997 9463 

Fax 212 997 9467 

y a r d e n w i n e s . c o m

YARDEN WINE CATALOGUE - Yarden Inc.

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