Indigenous Palestinian Grape Varieties: Hamdani, Jandali & Dabouki

Cremisan Monastery Winery was founded in 1885 by Italian Salesian monk Fr. Antonio Belloni, who established the winery to support an orphanage connected to the monastery. The winery is built within the natural caves of a 7th-century Byzantine monastery on the northern slope of Mount El Ras, just 5km from Bethlehem and 12km from Jerusalem. The name Cremisan derives from the Arabic 'Kerem Zan,' meaning Vineyard of Zan grapes. The Salesians have managed the operation for over a century, directing revenues toward educational and social programs for disadvantaged children throughout the Middle East.

• Founded 1885 by Fr. Antonio Belloni of the Italian Salesian order
• Built into caves of a 7th-century Byzantine monastery
• Name derives from Arabic 'Kerem Zan,' meaning Vineyard of Zan grapes
• Located on the northern slope of Mount El Ras, Cremisan Valley, West Bank

Cremisan's most significant contribution to the wine world is the identification and revival of indigenous Palestinian grape varieties. Winemaker and Executive Director Fadi Batarseh conducted a research thesis testing 64 samples across the West Bank, identifying 21 unique Palestinian grape genotypes. The winery focuses on four indigenous varieties: Hamdani and Jandali (both white), Dabouki (white), and Baladi (red). International varieties including Cabernet Sauvignon, Viognier, Petit Verdot, and Merlot are also grown alongside these native grapes.

• Research identified 21 unique Palestinian grape genotypes from 64 West Bank samples
• Four indigenous varieties cultivated: Hamdani, Jandali, Dabouki (white) and Baladi (red)
• First indigenous Palestinian wine released in 2008, a landmark moment for the region
• International varieties Cabernet Sauvignon, Viognier, Petit Verdot, and Merlot also grown

The Cremisan Valley sits at 800-850 meters above sea level, enjoying a Mediterranean climate with abundant rainfall. The estate covers 700 dunums (173 acres) of terraced slopes with varied soils. Despite the estate's size, Cremisan sources 98% of its grapes from local farmers in the al-Khader, Beit Jala, Beit Shemesh, and Hebron areas, with only 2% coming from its own vineyards. Total annual production reaches approximately 700,000 liters. In 2015, approval was granted for an Israeli separation barrier that cuts through the monastery fields, posing an ongoing challenge to the estate.

• Elevation of 800-850 meters above sea level with Mediterranean climate and abundant rainfall
• Terraced slopes with varied soils across 173 acres (700 dunums)
• 98% of grapes sourced from local farmers in al-Khader, Beit Jala, Beit Shemesh, and Hebron
• Israeli separation barrier approved 2015 cuts through monastery fields

Cremisan has attracted significant international attention for its work with indigenous varieties. At a 2013 London tasting, Master of Wine Jancis Robinson awarded the Star of Bethlehem Hamdani Jandali 2011 the highest score of the event at 16.5 points. Wine Spectator awarded 89 points to the 2013 vintage Dabouki. Beyond wine, the winery operates a copper distillery established in 1974 that produces a 35-year-old brandy, along with arak and liqueurs. Technical guidance comes from Italian oenologist Dr. Riccardo Cotarella, who serves as technical advisor to the estate.

• Star of Bethlehem Hamdani Jandali 2011 scored 16.5 from Jancis Robinson MW at 2013 London tasting
• 2013 Dabouki received 89 points from Wine Spectator
• Copper distillery established 1974; produces 35-year-old brandy, arak, and liqueurs
• Dr. Riccardo Cotarella serves as oenologist and technical advisor