The Levant Uncorked: Terroir and Innovation

Discover High-Altitude Elegance & 3,000 Years of Sustainable Viticulture

Step into a world where one of the world’s most ancient wine regions meets cutting-edge modern viticulture. Join us for an exclusive masterclass and tasting workshop, The Levant Uncorked: Terroir and Innovation, as we explore the remarkable high-altitude wines of the Judean Hills and Hebron Mountains.

Nestled at elevations rising up to 1,000+ meters, these vineyards thrive in a dramatic climate of warm Mediterranean sun and cool mountain nights. Grown in ancient clay-limestone soils, the grapes develop a brilliant natural acidity and an elegant, complex structure that has captured the attention of wine critics worldwide.

What Makes These Wines Extraordinary?

• Ancient Laws, Modern Purity: Experience the meticulous craft of sacred winemaking. Built on thousands of years of tradition, some of these wines are crafted with strict agricultural laws designed for ultimate purity and sustainability. From Shmita (resting the soil every seventh year) to harvesting vines only after their fourth year, these practices ensure a pristine and authentic expression of the land.
• A Fusion of Global Expertise: Taste the modern renaissance of the region. Our featured estates combine these ancient terroirs with state-of-the-art facilities and world-class winemakers trained in the legendary cellars of Bordeaux and Burgundy, marrying classical French techniques with eastern sun.
• High-Altitude Innovation: Discover how organic practices, high elevations, and patience in French oak aging produce incredibly balanced, cellar-worthy masterworks.

Speaker: Philip Wong

Philip, an accountant turned wine specialist, uses his analytical skills to uncover each wine’s origin and its connection to culture, climate, soil, and winemaking practices. With a passion for wines worldwide, he holds a DipWSET and received the Wine Australia Prize for the Asia-Pacific region. As an MWM Wine School Educator, Philip organizes workshops focused on Australian, Canadian, and Japanese wines and speaks at local and international wine events. He also runs a wine blog, writes for newspapers and magazines, and serves as a wine and management consultant for restaurants in Hong Kong.