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Start with a blank hillside and imagine building flavor from the ground up. That’s our approach as we step into the vineyard and treat terroir like architecture—every choice about climate, soil, genetics, and geometry locked in for decades, with no cellar fix to save a bad foundation. With the added weight of Orla delaying fruit for years, kosher wine demands that we get the blueprint right before a single root touches the soil.

We zoom out to Macro Terroir and translate climate into chemistry using growing degree days, altitude, and the diurnal swing that preserves acidity. Then we let the landscape do its work: slopes for drainage and airflow, aspects that dial power or finesse, and coastal influence and wind that can both protect and stress. From there, the ground beneath our boots becomes a toolkit. Soil physics drives deep rooting and concentration; soil chemistry fine-tunes metabolism. Limestone’s calcium preserves brightness by blocking potassium uptake. Clay lays down muscle and tannin. Volcanic substrates drain fast and often yield savory tension and a hint of salinity.

Genetics turn the site into a tailored machine. Rootstocks become our transmission: 1103P for drought, 41B for active limestone, SO4 to restrain wild vigor. Scion clones shape voice and texture. We’re blending in the field long before we blend in the cellar. Finally, we set north–south rows for even light, tight or wide spacing to manage competition and mechanization, and trellis decisions that create microclimates.

By the end, you’ll see why great wine is engineered, not simply grown. If you’re a wine lover, student, or just a curious drinker, this is a masterclass in how altitude, aspect, soil, rootstock, and trellis design shape acidity, tannin, aromatics, and longevity—especially vital for kosher wineries operating under unique timelines and constraints. Enjoy the blueprint, then join us next week as we manage the canopy and fine-tune the skin.

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