Interview With A Winemaker – Shahar Marmor

Wine isn’t just made, it’s crafted by the unwavering expertise of a Winemaker, sometimes old traditions are passed down by generations and on other occasions, new people venture into the industry, introducing us to new creations, this series of Winemaker Interviews will help you uncover the vast world and skills of how the artists passionate about wine make the world a bubbly place.

In this feature we speak with Shahar Marmor, an amazing Winemaker from Israel, let’s discover a little about his time in the Israeli Wine Industry.

Tell Us About Yourself And How You Become Involved In The Wine Industry?

“I am 46 years old, have two precious daughters, and I live in Kfar-Tavor, which is a small countryside village, not far from the Sea of Galilee in north Israel. I have been a professional winemaker since 2010.

I always had a big passion for wine and I also have a deep connection to the soil. Actually, my great-grandparents grew wine grapes (Carignan) for ‘Baron Rothchild’ who established the new age wine industry in Israel back in the 19th.

At the age of 21, I left the country and went on my big world tour mainly in New Zealand and Australia. When I got back home, I majored a degree in psychology, and got as far as I could from my sources… but after a few years made a shift and found a cellar hand job in a small winery in Israel. After 2 vintages I left for Margaret River in WA, Australia, and got my oenology degree there at Curtin University. Since then, I worked in several Israeli wineries and also established vineyards at my own family farm. For the last 5 vintages, I am one of the winemakers at Recanati winery, located at the upper Galilee.”

As A Winemaker, What Has Been Your Hardest Obstacle To Overcome In Producing Wine?

“Well, there have been many and there are always more down the road, but all of them become, in the end, a part of unique creation and leave their footprint on every wine. In a more down to earth sense, I would say the biggest challenge for me was learning mass production winemaking – when you have to learn to look at each fermenting tank as a part of a bigger puzzle that will eventually create one harmonious and complete wine label.”

How Do You Determine When Your Wine Is Ready To Drink?

“Every wine has its own profile and purpose. We produce young fresh rosé and white wines that are good and ready to drink only a few months from vintage, up to complicated oak-aged red and whites. We taste a bottle and regarding its profile and purpose decide if it’s ready and approachable for market. if not, we will taste another one after a few weeks or more and so on.”

How Different Is It Making A Pet-Nat, Does It Offer More Challenges Making Compared To Normal Wines?

“The procedure begins the same as with ‘still wines’. The main thing is to get the right timing to move the wine from the fermenting tank to the bottles with the exact residual sugar level you are aiming for, to allow it naturally keep on evolving in the bottle.”

What Did You Think When You First Got To Taste A Pet-Nat?

“I thought to myself; wow what a ‘cool’ wine-beer…..”

What Part Of The Wine Making Process Do You Enjoy The Most?

“There are two main stages: choosing the right timing for harvest (a decision that combines visiting the vineyard, lab analysis and tasting), and of course the final blending of wines.”

Where’s The Most Memorable Place You’ve Enjoyed A Glass of Bubbly?

“No competition; Cape Leeuwin Lighthouse – where the Indian Ocean and Southern Ocean meet (Margaret River)”

Thank you Shahar, for sharing your words, knowledge and experience with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Shahar Marmor. Glass of Bubbly was granted permission to use them.