KFWE Tel Aviv 2026

Welcome to the Kosher Teruah.

I'm Simon Jacob, your host for this episode from Jerusalem. Before we get started, no matter where you are, please take a moment to pray for the safe return home of all our soldiers. If you're driving in your car, please focus on the road ahead. If you're relaxing at home, please open a delicious bottle of kosher wine and pour a glass, sit back and relax. Hi, I'm Simon Jacob and this is the Kosher Terroir. If you want to find the beating heart of the wine world today, it's right here in the center of Tel Aviv. We are live at Kfwe, the kosher food and wine experience in Tel Aviv. The room is electric, filled with collectors, enthusiasts, and the most talented hands in the industry. But amidst the celebration, there is a conversation happening, a challenge to the old guard to explore some old entrenched consumer attitudes. I asked Is there a myth about Israel or kosher wine that needs to be laid to rest? To find out, I'm walking the floor to speak with giants of the craft. We're joined by Joseph Herzog from Kedem's Oxnard Winery, along with Nathan Herzog. We'll catch up with Amihai Luria from Shiloh, Sam Sirocco from Pesagot Winery, Ariel Beer from Ella Valley Winery. And we're crossing borders right here in the tasting room from Elie Gautier in Tuscany and David Cohn in Spain at Elvy. And exploring the European expertise of Menachem Israelovich, who runs all of the European production for Herzog. And we'll also be speaking to Jeff Rothwager from Covenant Berkeley and David Morgan, an Israeli wine influencer. Tonight isn't just about what's in the glass, it's about the people behind it and the stereotypes that are being shattered one bottle at a time. Grab a glass, Join us on the floor of KfW Tel Aviv. This is the Kosher Terroir.

Is there a myth about Israeli wines or kosher wines that you would love to kill?

Absolutely.

Go ahead.

The biggest myth is kosher wine is not as good as regular wine. In fact, as there's no correlation between the two. Kosher wine, in fact, if they're good wines, are better than non-kosher wines. It all depends on, it's not a matter of being kosher or not. That does nothing to the taste. It depends on where the grapes are coming from. It depends on the vintner, how he's making the wine, the process. It's just as good or better.

I have a question. What are you serving here that is, that will blow that myth away? And what should I be tasting in it?

I'm gonna actually— I'm generally a big red oaky type of wine, okay?

Yep.

But I'm gonna actually recommend a white.

A white. I would love it.

And not for me, okay? My partner Jeff Morgan would be proud of you. I'm gonna serve you the Chardonnay de Lavande.

Love it.

And this is a white that's treated like a red. Amazing.

It is.

It's so full. It's so—

and very interesting thing about this is the vineyard for this is in Napa. It's in Sonoma at a mountain called Mount Scopus.

Cool. Wow. Awesome.

Rich.

100%. It's very rich. It absolutely goes— yeah, it surrounds my mouth. So this is the— this is the Levant. This is the Chardonnay Levant. This is the '23. Great. Thank you.

Enjoy.

Thank you, Jeff.

L'chaim.

You're welcome.

The question I have is, is there a myth about Israeli or kosher wines that you would love to just absolutely kill?

Well, obviously Recording it?

Yeah, I'm recording.

So obviously the biggest myth is the old stereotype that we're all still fighting.

Yeah.

Which is the sweet wine, the Manischewitz wine, the syrupy, the kosher traditional wine. That is obviously the first thing that we have to overcome. Then comes the myth or the argument or the debate, let's say, of mevushal and what mevushal does. And I think if we could really, what we have seen in studies that we've done at UC Davis, to speak about mevushal of what it does rather than if it's boiling or not boiling, which boiling is you're going at, you're speaking about hundreds of years ago. But today, the real conversation of mavushal, I think, would be fair if our debate of mavushal would be aging it forward or not. Meaning, if you would tell me, yeah, this wine is mavushal and therefore it tastes like the wine is already aged for 5 years or 6 years or 10 years, I think that would be a great conversation to be had about mavushal and non-mavushal.

Okay.

Rather than about that mavushal, oh, if it's once mavushal, it can be a good wine. It's either it doesn't change, or we can make the argument that it softens it up, means it pushes ahead, it gets to the aging process faster.

It makes it more approachable.

Exactly, so that means it advances it by 5 years.

Right. So that's the fight, that's the argument that they had with Michel Rolland. Right. That all of his concepts and what have you would take a person, would take a wine too far, and they would never last. But my experience with your wines has been unbelievable.

Exactly. And I can tell you that I just opened the bottle. We had dinner last week, Thursday, my Uncle David.

Yeah.

Modi, my cousin, the winemaker. We sat together, we opened the bottle of '98 Shochill. So that one is a Mavroso wine. The wine was immaculate. The wine did not show any hints of anything. It was young, it was fresh. The color, the flavor, the mouth profile, it was fantastic. So there you have it. Of wine that is what, 26 years old? That was just perfect. And it was Mavochel. And it was Mavochel, I would say, not as advanced as what Mavochel is today. So really, the big thing I think is, I think we're past the kosher, non-kosher, and wherever it's easy to show where kosher wine has come. I think the real conversation would be Mavochel in terms of what Mavochel does and accepting and looking at as advancing the age or making more soft. More approachable, approachable at a younger age.

Thank you, Moti.

It's a pleasure.

Always. So two things. You know what else?

I have one other question, though, quickly.

The—

what do you have? What are you pouring that is an example of that that makes you feel like it totally kills that myth?

I think if you taste the 21 Lake County, Yeah. Which is already again 5 years old. But that wine, even though it's Mavushel, is still not ready to drink because it's such a big wine. So we're going to speak about a region of above Napa. So it has the heat of Napa, then it has another levels of tannin and spice and everything above it. And that wine, I'll call it for nothing else, a monster.

Right.

And even Mavushel, with being Mavushel, the wine is still not approachable now. So imagine, and I've actually done those wines side by side.

So, so, da, ask me.

So we just released the '23 Lake County non-mabusha.

Yeah, okay.

So that is actually one that you could taste side by side, the '23 mabusha with non-mabusha, and see that.

Cool. You have them here?

This is the '21 still, '21 Lake County, but I think you'll see that this is still, still a baby.

Those are the left. This is new.

Oh, this is new. This one is fairly new. Yeah, 21 was the first vintage we made it, so we released it in '23, '24.

That's the '22.

We didn't do the '21.

He's here.

He's here somewhere. He's coming. She's asking about Menachem as well.

Yeah, he's there.

He's here. He's here.

Because I know he always comes right before Shavuos. That's his schedule.

Thank you. Thank you. That was Mati Herzog. Okay, you got your yasoed? I didn't get my yasoed yet.

Oh, okay.

I didn't get the yasoed yet. I was talking to him about other stuff, but I'm working on it.

What happened to their Generations?

Remember we had a bunch of those? It's here. They're still making them?

Yeah, it's there.

Absolutely, they're there. You know what the Generations stand for? The number of, the number of Herzogs that are in the winery.

The number of what?

Herzogs, the generations of Herzogs. So it was 6, then it became 7, then it was 8. When they had an 8th member come into the family, it was there. That's what it was. It went to 8.

And was the first generation started the wine?

I don't know. I don't know if it, I don't know if it started in Europe.

Was in Europe.

When did they start the wine?

Winery, they made wine in Europe.

Yeah.

Wow.

Impressive.

That's why it's— you get it before.

I don't think I could trace 8 generations in my family.

How are you? I'm great. I'm great. I'm great.

I'm great.

I was just talking to Jay. You know what? Can I ask you a question for my podcast? Of course. Okay. So the question is, if— is there one myth about kosher or Israeli wines that you would love to absolutely kill? Yes. Go ahead.

Kosher today is as good as any non-kosher wine. And unfortunately, the myth by a lot of unaffiliated Jewish people, or not yet affiliated, or people who grew up on Manischewitz or Lipschitz or Kedem sweet wines, they still think kosher being sweet. They don't realize you have an amazing array of kosher wines from California, from Israel, from France, from Italy. There are great wines that happen to be kosher. And that's the image. You can be kosher. Even if you're not kosher, drink kosher wine.

Toda, Nathan. Really. Nathan Herzog.

Thank you.

It's a pleasure. What a great time. Toda.

How you doing?

I'm doing great. I love being here. I'm just—

You don't miss America?

I won't get on a plane. Can I ask you a question?

Sure.

Podcast, quick question. Ariel Beer from Ella Valley. Is there a myth about kosher wines or Israeli kosher wines that you would love to get rid of, you would love to kill?

There's a few actually.

Okay.

The first of all, it's the price. People think that the kosher and the ashkechah is very expensive and it's not. It's a very minimum cost and we don't feel it actually during the production. You can see it in the price difference between kosher and non-kosher Israeli wines. The second one is that the rabbi is always there and you cannot do anything and everything has to be under the supervision of the ashkechah. And it's also a myth because the second the hashgacha understand who's the winemaker and who's the owner of the winery, they're actually very trustful and they say, we saw you, we know you, go ahead and keep working.

Hashem. Is there a wine that you're serving here that is— will break that myth? Not about the hashgacha, obviously, but about— Kosher wines being very, very expensive or what have you?

Yeah, the Chardonnay Blanc in 2024, 2025, I think are best wines, white wines in the winery, and they are costing 75 to 85 shekels on the shelf. So not too expensive. And obviously we have the La Vallée Zero, it's our entry level, and they are costing 60 to 65 shekels on the shelf.

How about the whites?

Amazing whites.

Amazing whites. Amazing whites.

I think that we should drink only whites in Israel because it's so hot.

Right.

So hot here.

Like I said, the Chardonnay Blanc is very refreshing. It's a very nice wine, very complicated. And you have so many layers of flavors.

And in the end of the day, it costs between 75 to 85 shekels.

The savior. Sata. Thank you. Thank you.

Thank you.

I've got a question for you. What myth about kosher or Israeli wines would you love to absolutely kill and get rid of?

If you open a bottle, you don't have to finish it the same day. Not just you don't have to finish it the same day, you shouldn't finish it the same day, because the following day and even the next day and the day after will just get better and better. The better the wine.

I couldn't agree with you more, especially for Shilo wine. Amichai.

Not just that, I highly recommend to open your Shabbos wines Thursday night.

So you're a supporter of Thursday night chillin', or, or?

No, because, uh, I We believe the challah angel comes only on Shabbos, so you can't eat challah unless it's on Shabbos, but you should open your wine on Thursday night.

I agree, I agree. Awesome. Toda, toda, toda.

Thank you.

Wow.

If you want to be surprised, I don't know if you got a chance to taste the Malbec.

I did, I appreciate it.

So the Malbec we made in 2023 for the first time. Sold like in weeks. We were completely sold out. Finally, we came out now with the 2024, and, uh, it's a big hit.

Lovely.

It's great. I can imagine. Thank you. That is, that's the Malbec. It's very, very good. Shalom, Abraham. We're waiting over here for you to try the whites.

Of course.

Come on.

Sorry.

I'm sorry to interrupt you. How are you? I'm great. How are you?

Baruch Hashem. Nice to see you.

So which whites should we be tasting?

You have to taste. This one, it's entry level. It's the Château Les Arnauds.

Yeah.

Sauvignon Blanc, 100%.

Okay.

And now we have two very nice wines.

The Braysac I tried. Amazing.

Amazing. But the best wine is this one. Château Condissas.

Okay.

It's a blend of Sauvignon Blanc, Sauvignon Gris. It's only the best parcels that they have in the Médoc now.

Wow.

Okay.

It's fermented in barrel and then also aged in barrel. For 10 months.

And what is it again?

It's Sauvignon Blanc, Sauvignon Gris. So it's Bordeaux, but you know that it's something very new now. It started only a few months ago. They now created a new appellation in Médoc for the white.

Okay, it's Médoc White.

It's the first time for— because until now In Bordeaux you had only Pessac-Léognan that are white.

Right.

All the other white that was done in the Haut de l'Appellation were Bordeaux. So now because more and more wineries started to plant some white, they decided to create also some rules, etc., to create the appellation White Meadow. So maybe next year it will become a White Meadow But for now, it's Bordeaux.

Bordeaux.

But it's very, very, very precise wine.

Can I try this? I have a question for you from my podcast as well.

Yeah.

Is there a myth about kosher wine that you would love to get rid of?

Today, to be honest, to me, I think that today the kosher wine is just a, let's say, a stampel. Because the wine, I think that today we have to be really focused on the appellation, on the story of each winery. You understand? You know it already for many years, but I think that became the time now that all the consumer have to understand. And we see this year after year. I see, I remember 15 years ago when I came to the tasting, right, the American people was coming to me and also here, uh, give me some Cab or give me the best, the best, the more, the most expensive wine you have on the table.

Yeah.

And today what I'm very proud of it because I think that everyone is part of this story. That today people have to understand more and more the appellation of the wine, the region, the story of each winery, etc. Not to be focused on the kosher, because today on the wine, when you see all the selection that you have here, it's amazing.

It's absolutely— it's so—

the story is not kosher or not kosher. What wine you drink, right? Because you keep kosher, so you have to be sure that it is kosher. But that's it. We are on the wine now. We can speak wine, not just the cashmere.

Of course. 100%. 100%.

Wow.

And you know, we have some very good surprise that will come. Now I can reveal you because in few months you will start to— we will launch the second label. Of one of the greatest châteaux. That was always my dream because, you know, I started to work in Bordeaux 27 years ago.

Wow.

And every time that we, we were go to, uh, to Château de Croix, yeah, the '90s when I was working there, you have passed through a very nice château that was our dream.

Okay, our dream.

This château was Château Okay, wow, wow. It's a Saint-Estephe, it's a crazy wine, a crazy winery. And Baruch Hashem, in 2024 we produced the second level, that is Le Pagode de Kos. And in '25 we made the first wine, Château Cos d'Estournel. So this is, for me, it's a, it's a big achievement.

It's huge.

And so it will be something special. So Our target today is to bring some special, special thing to be more and more the high quality. Now we start, I'm trying to bring more and more, more and more from Burgundy also, etc. Thank you, thank you for all you do for the wine.

No, thank you, pleasure.

How are you, sir?

I'm great, Sam. It's good to speak to you. I have a question for you.

Yes, let's do it on the other side.

Okay, any place you want. I have a question for you.

Okay, please.

Is there a myth about Israeli wine or kosher wine that you would love to dispel, to absolutely kill?

First of all, there's nothing really different about the process of making kosher or non-kosher wine, except that for kosher, only Sabbath-observant Jews are making it. So there's really no difference. Um, but that's the only one I can really— Oh, I will say this. I am not a big fan of Mevushal.

Okay.

There are some people myth or not myth. There's nothing wrong with it. There's nothing wrong with it. In my opinion, wine should not be— should not have its temperature raised and lowered because it's— there's nothing that improves the wine. As a matter of fact, it might even be bad for the wine. Okay, so it does have an effect if the machinery is really good, like fast pasteurization. In rare cases, it can even be good. It could even make the wine better, more aromatic.

I've seen—

I've seen that we can keep— that what it does is it ends up kind of freezing the wine in place. So some of the Mavrouche wines have a tendency to last actually longer.

I don't know that. I've heard that myth.

Yeah, the myth might be true.

Yeah, in general I doubt that, but I know that there are producers and serious producers. Yeah, that believes— I don't, I don't know if it's freezing, but somehow it slows the— it can slow the aging process. It can also speed up the aging process.

So, um, cool.

It depends on the wine, depends on who's running the show.

Of the wines that you've brought here, what, Sam, which is the— which really shows off Sagot?

I think the Peak, a Rhône variety, a Rhône blend of Petit Syrah and Shiraz, is showing fantastic. The 2023 is really, really beautiful. Single vineyard 2023, it's still young, but it needs to be aerated. It's really a beautiful wine. It's hard to choose my favorite, but we've really put a lot of love into everything we do.

What about whites?

The White Peak is fantastic. It's really impressive. The first year we did it was 2023, and it's 100% Chardonnay. The 2024 is 40% 40% Viognier, 60% Chardonnay, and I believe it's even better.

Better. Cool. Thank you. Really, thank you very much. Cheers. Cheers. Pleasure. Who is this guy?

Special one.

Shalom, bracha.

How are you?

Excellent.

Good to see you.

It's really good to see you. Everything good?

Oh, Hashem, thank God.

How are you?

Great. Thank God. These are my favorite Rieslings. Yeah, absolutely. What's your name? That's Simon Jacob.

Shimon Jacob.

Pleasure, pleasure. How did you get here?

Uh, you know, I come from Alsace.

You come from Alsace?

Yeah, from Strasbourg.

Okay.

And, uh, I'm a great lover of the Ezza wine. So that's the reason I'm here, to, uh, to show the, the treasure of our region in France. And we are very proud of it. And, uh, and it's a pleasure to know that Israeli people can taste it and love it.

It's amazing. It's amazing. You're from the Yekov as well?

Yeah.

Okay, the Yekov in Alsace. Really? Wow. So you know Menachem?

Yeah.

For us.

Okay, so he's one of my favorite people. I've known him for many, many, 25 years maybe.

Do you like Wyatt Anderson?

Yeah, I do, and I do. Baruch Hashem. So I didn't know you guys work actually in the, you work in the Yekhev.

We represent the Yekhev.

Okay.

Yeah.

So how do you work for the Yekhev?

Because we know very well the Yekhev. Yeah, since we are kids, we're drinking this. My brother, he is in charge of the cashew.

Okay, very cool.

We are from Strasbourg, from the Alsace. Since I born, in my bottles, it used to have some Riesling instead of the milk.

It's one of my favorite varietals. Is Riesling, and its König is like fantastic. It's the specialty. I have bottles from 2015 and 2013, 2015. Amazing. It's amazing. Amazing. Enjoy, enjoy. Toda. Shalom u'bracha. I want to ask you a question. David.

Why, you interviewing me?

Yeah, I'm interviewing you.

Okay.

You interview everybody else. I'm interviewing you.

No, I'm not.

I'm just saying hi.

I know, but I'm interviewing you. Just for a quick question. Is there a myth about Israeli wine or about kosher wine that you would love to get rid of? As an example, some people say that kosher wine is not as good as other wines.

One myth.

One myth.

So, not even Mevushal. Usually people say that Mevushal is affecting the quality of the wine.

Yeah.

And today to make wine with vusha, it doesn't—

doesn't do anything. Doesn't do anything.

And I don't see any difference between kosher wine and non-kosher wine in the quality at all.

What about Israeli wines?

Israeli wines are amazing. I don't know if the best, but amazing.

Who is better?

And it's going No, it's going better and better.

Yes.

You know, I'm drinking wine about 18 years. I can say that in the past 4 to 5 years, the quality of Israeli wine getting much, much, much better in the making, in the pre-bouchée, in the—

Again, again. Before the fermentation.

Yes.

And lower alcohol.

Yeah.

Some of the wineries lower aging in the barrel, and it's amazing.

Who's your favorite winemaker in Israel?

Who?

Yes, Professor Shibi.

Shibi is amazing.

And Eliyav Miller.

I love them both.

For me, it's a—

I have the—

I can name top 5, if you don't mind.

I would love it.

Not in the order.

No, no, no.

About, yeah.

Okay.

Agur as well.

And Crimea.

So I would add above some of them, Yakovoria.

Yakovoria, yes.

He's just incredible. I love his stuff.

Yes.

Good. I know, so we're going— oh, I have to— you're French? Yes, I live in Yerushalayim now, so you have to become French. Okay, is there a myth, a myth about kosher or Israeli wines, kosher wines, because you're French, that you would love to get rid of? You'd love to kill?

You don't need a rabbi to bless the wine. I'm not blessing anything. I'm just a Jewish guy making the wine with my hands.

Seder.

That's it.

And your other myth? Well, that's, you know, kosher wines are all sweet. Also, you know, obviously, hopefully a dying myth, but some people still ask me.

But they're obviously not as good as regular wines.

Of course not. They're not as good, they're much better.

We're very blessed to have such incredible wines. Yeah, yeah. When's the best time to come and visit you?

In the month of June.

In the month of June?

In the month of June, it's not so hot yet.

Okay.

There's not so many tourists. The days are very long.

This is Elie Gautier.

Yeah, from Tuscany.

From Tuscany, and he runs an Airbnb. And he— it's kind of like an Airbnb. Yeah. But he also is a gourmet chef and so is his wife. So it's an incredible place to go and visit.

Yeah, we have lunches, dairy, dinner is meaty. We have a few kitchens and June is great. August gets very, very busy and very hot. So you may come a little bit earlier in the season.

It's better. So early June. Yeah, June.

Whenever it's good.

Okay, good, because I'm looking forward. Mr. Cone, how are you?

You saw I was yesterday with your friend.

I know, yeah, Mojo's. The food was okay.

The food was— I just had a pizza there fast, but it was very good.

I have a crazy question to ask you for a podcast.

Okay.

Is there a myth? You know what a myth is? Yes. Myth about kosher wine that you would love to kill.

Myth about kosher wine that I would love to kill.

Yes.

Yes. It's interesting because I don't know if it's at least in Spain. I don't know if you hear that much, but you have a myth, not necessarily a kosher wine. This was a myth. That's what my parents started 25 years ago to make wine. Because wine, the myth was kosher wine can't be good. Then it was carried on till mevushal wines can be good. And now there's some amazing mevushal options. We're expanding in our higher-end mevushal portfolio. But that's why parents started, because in Spain, not that big of a religious community, people said like, oh my God, my kosher wine for kiddush and my good wine to drink, the non-kosher. But now, at least what I'm hearing a lot, especially now that my mom and my sister— my sister's a winemaker.

I know your sister. I know the Siblings.

Exactly.

So my sister's a winemaker, and there's a lot of people that first thing to ask is say, oh, but can women be in a winery? It's made kosher wine. Women shouldn't, or they're not able to be there, or they're not. And that's it. And I, we find that more than you would imagine, whereas there's like other great women winemakers in kosher wine world. Every time more and more. It was not that, that, that popular maybe a couple years ago. There's a wave now, and that is something that I find all the time. And I don't I don't know why people say that, but it's that kind of a myth of like, oh, only men can do, because mainly is meshgiche, men in general, rabbis around. It's been in general, kosher wine has grown in quality, but I feel it's been very male-centered. And a lot of times, like, oh, I come to the wine tasting, but my wife stays at home. But I feel like more and more, and if you ask me personally, I think women have a higher sense of, better sense of smell or better taste. They can feel the nuances of things more than that. Easy thing is bring a— bring a woman a glass of wine to smell, and she will find all the smells perfectly, everything there. It's like a superpower they have.

I know, I, I find that too.

And, uh, but yeah, I found that a lot, like, oh, your sister's a winemaker, but how can she do it if she can't— no, it's not that major.

Uh, right, your, your mom and your sister, they're both amazing. Yeah. So, so how, how are siblings doing?

Honestly, we're very, very happy. It's something we tried just because more in America everyone's saying, oh, do courses for mevoshal, for restaurants, for simchot, stuff like that. That was never going to happen. And we, with my sister, we decided to make the siblings. First year we made it, we just got 92 by Decanter for being a new wine out of nowhere. Very, very proud. And it's also our highest mevoshal wine that up to now was, it was something, a job to be done for us, something we had to address. To be like, make a higher-end Moscato wine. And we're very happy with the result. And the idea of Siblings expands as a line of, uh, when this kind of wines— more also less wine, uh, that's less serious in a sense. Cosmas Laura has every other one, says you have to open it 2 hours before. This is like open, enjoy, drink. Just a newer, fresher style of winemaking, which my sister's trying to bring. And doing that, that's, that's the idea that we're trying to do.

I love it, I love it, I absolutely love it. Thank you.

Same thing as podcasts like yours, bring the knowledge of wine to people the easier way.

So which is the— you think Siblings is the best one to represent that, or what's the best wine that you're pouring here tonight?

From our wines?

Yes.

In this kind of fresher, new style of winemaking, Lorenzini, just enjoying? Yes, 100%.

Okay.

And it's, uh, we build on the legacy of our parents, of course, but there's some other wines that are— and when we're talking top tier, of course, there's— if you ask me, not to get too— totally opposite from fancy, you go on the Vignanzina red or or I start with a white or rosé, and for that price, 40 shekels on the shelf, it's crazy. It's my go-to wine for the beach, the pool.

Okay, I just want to try it.

So Sibling is 80% Grenache, 20% Carignan, like 8 months in oak, more or less.

It's so delicious, it's so light, it's just so fresh, it's just great.

The idea is a wine that you can— there's some wines that are amazing, but after a couple glasses you're like, okay, it's time. It was good, okay, goodbye. This, you can just enjoy a conversation, just not— just be there as part of the experience of sharing the bottle, which at the end of the day, it's all about that. Who do you want to share the bottle with and get living those moments?

So what's the cost? What's the cost of 7 Legumes? Sorry, what's the price?

The price? I'm sorry, I don't know that much, but I know in dollars, for example, it's like if Kosmosaur now is $85, $90 on the shelf, this one would be low 50s.

Okay.

More or less. So when we translate that here, Kosmosaur is like what, 300, 350 shekels? So let's go there, 40% less, more. That's the idea.

You get it.

It's delicious.

Thank you. Thank you so much.

And I think about you and your sister when I'm drinking it. I'm serious.

That's the idea. See, on the label there are This is us flying in the vineyard around the—

Oh, really?

Vineyard.

I didn't even notice that.

This is me. So if you look here on the top, the bottle, it's us. It's me with a suit, with a suitcase. I'm the one who travels, and she has a bunch of grapes in her hand and flying all over our vineyard.

I love it.

I love it.

This is Simon Jacob again, your host of today's episode of The Kosher Teruah. Please subscribe via your podcast provider to be informed of our new episodes as they are released. If you are new to The Kosher Teruah, please check out our many past episodes.