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Tiferet
uncooked Kosker Wine


Tiferet, loosely translated, means ‘beauty'.

Summerhill Pyramid Winery produces a uncooked Kosher wine Tiferet with Rabbi Shmuly Hecht. To make uncooked kosher wine that may be used within a Jewish ceremony, it must be made by those who live their lives as Sabbath-observant Jews. They used the best organic grapes in a vintage year, Merlot, Cabernet Sauvignon, and Cabernet Franc, and aged the wine in 100% new French and American oak barrels.

The Kosher wine was made with hands off coaching by Eric von Krosigk Summerhill Pyramid's winemaker.


Summerhill Pyramid Winery releases thier Kosher wine march 2014


Once the skins are broken, the fruit and equipment can only be touched by the rabbis. with Ari Cipes and Shmuly Hecht .

The finest corks and bottles to ensure that the wine can be cellared for decades to come and mature into something rare and transcendent, although the wine is soft and ready to drink today. This wine has the aroma of baby's breath and the flavour of mother's milk. It is one of the most magnificent wines ever produced in the pristine northern most viticulture region of the world with the highest level of anti-oxidants of any wine in the world. Pyramid energized, certified organic, and non-mevushal kosher under the authority of Rabbi Levy Teitlebaum of Ottawa Vaad Hakashrut, we are very proud to offer this first uncooked kosher certified wine ever produced in Canada.

For a wine to be correctly labeled kosher, it must be produced in accordance with the Jewish dietary laws, also known as kashrut.

Ezra Cipes, CEO, Summerhill Pyramid Winery is the son of Winery founder and owner Stephen Cipes who had the idea to produce a Kosher wine. Summerhill is a Certified Organic Vineyard using no herbicides, pesticides, or chemical fertilizers in the soil. In 2012 they achieved Demeter Biodynamic status.



What exactly makes a wine kosher?

For a wine to be correctly labeled kosher, it must be produced in accordance with the Jewish dietary laws, also known as kashrut.

The wine must be made privately by a Sabbath-observant Jew (one who follows all 613 of the Torah's commandments) during the entire winemaking process (from harvest to bottling) in a ritualistic way.

To remain kosher

The wine must also be opened, handled and poured by Jews. An exception exists, where if the wine is 'cooked' to near-boiling temperatures, the wine can then be handled and poured by non-Jews. The resulting wine is called 'mevushal' and is popular at catered events where Jews and non-Jews would be present. Most mevushal wines have been observed to have poorer quality, so to maintain the integrity of the wine (and to preserve the flavours and aromatics), Summerhill decided against heating the wine, which means Tiferet kept its overall flavour profile and tannic structure intact.

Making a wine under such conditions was an expensive and inspiring process, Cipes noted, but one that yielded an exceptional wine of unique character. "This wine can be enjoyed by anyone, Jewish or not," he offered. "It has the secret ingredient of all great wines, which is of course: love."

Summerhill made Tiferet with the help of Rabbi Shmuly Hecht, a young man who recently moved from Brooklyn to the Okanagan and Rabbi Levy Teitlebaum, who is the head of the Ottawa Vaad Hakashrut Kosher Agency. The Rabbis were the only hands to touch the wine, or any unsealed vessel that contained the wine. They operated all of the equipment and performed every task that required contact with the wine itself.  The wine was produced in a single bay garage on the Summerhill property as a private 'temple' of wine.

The wine itself bears the signature of consulting winemaker Eric von Krosigk, who selected the grapes, chose the date of harvest and confirmed the barrel selection. The 2012 vintage was ideal for the creation of a kosher wine, as it was a balanced growing season with little needed in the way of intervention.

Key components in wine such as alcohol, sugar and acids are not specifically non-kosher, but any supplemental ingredients, including finings must also be kosher. Some wineries use animal by-products as fining agents, such as fish bladders (isinglass), gelatin, egg whites (albumen) or milk protein (casein), but Summerhill uses none of these; the wine is unfined and unfiltered, therefore the wine is both kosher and vegan.

Each bottle was hand sealed in wax by Rabbi Hecht with the hechsher ("seal of approval") of Ottawa Vaad Hakashrut, which certifies that the wine is indeed kosher.


Located in Kelowna BC


 

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