Tishbi is a Hebrew winemaker making many whites and reds, as well as brandy, jellies and chocolates. They also operate a few restaurants. While in Jerusalem, I picked up a bottle of Tishbi’s Cabernet-Syrah blend to bring home – one Hebrew wine to accompany one Palestinian wine. I haven’t yet blogged about the latter.
“The past is the best prophecy of the future.” I found this quote on Tishbi’s website while researching this post. It is not my desire to make this blog one bit political, but I must say my time in Jerusalem and the surrounding area was eye-opening at the least, and disturbing at the worst. I have a lot of new information that I’m uncertain what to do with as I am so under informed on this deep and historic subject that I don’t feel I’m yet entitled to an opinion. I have a lot more learning to do before I open my mouth and I know I’ll never truly be qualified to do so. If you have questions, comments or insights, I welcome the discussion. Please email me at firstname.lastname@example.org.
Now, back to the subject at hand. Tishbi is the acquired last name of the Chamiletzki family who arrived in an area called Shefeya in 1882, after emigrating from Lithuania. They changed their name to Tishbi in honor of the land they settled on and started growing stuff, chiefly, grapes. Today, Tishbi is an impressive and international enterprise, but completely family-owned and operated. On the wine side, they operate six vineyards and make dozens of wines. The grapes for the Cabernet-Syrah blend I brought home are grown in the Zichron Ya’akov region in the Carmel Mountains. The cabernet sauvignon is specifically grown in a portion of soil that is white limestone based, which produces a lower yield, but a higher quality of grapes.
Tishbi also promotes a green practice that allows customers to refill bottles from vats on their property and throughout the country at designated “filling stations”. I didn’t save my bottle. Drat.
I opened this Hebrew cabernet-syrah to accompany stuffed vine leaves, lightly fried cauliflower with tzatziki sauce, and lemon-basil salt-rubbed cod. It was a very fruity and aromatic meal, and the Tishbi played well with all the children.
This is a fruity and summery light-bodied wine with a light violet color. On the nose there is watermelon and strawberry – it’s incredibly aromatic and floral. Despite being light-bodied, it has chewy mouth feel and is very juicy. Honestly, it made my mouth water. On the palate is sweet plum with a hint of earthy or herby flavor.
All in all, this is a spectacularly interesting light-bodied red blend that goes well with lighter, summer foods.
I can’t pinpoint any merchants that carry Tishbi wines, but here are two American distributors to check out.