The fluctuating temperature and humidity of the northern Negev desert does not provide a stable environment for wine making. Yatir has built an environment that overcomes these unfavorable wine making conditions. The winery was built, in 2000 as a joint venture between the vineyard owners of Gadash Hevron and Carmel Winery, at Tel Arad, alongside the vineyard known as Ramat Arad. The first thing you will notice when you arrive to the winery is a very big and modern building. When you enter the winery you find yourself in a modern facility with state-of-the-art winemaking equipment complete with cooling systems and humidity control that keeps a temperature between 53 and 55 degrees of controlled environment and 70%-85% humidity. Yatir has the possibility to keep small lots separate throughout the winemaking and aging process because of the number of small tanks & barrels it has.

The first wines were only launched in February 2004. I asked winemaker Eran Goldwasser, how is it possible, for a winery so young (short of another Jewish miracle) to win a gold medal in Challenge International du Vin in Bordeaux 2005, a gold medal at Eshkol Ha'Zahav 2006, and 2 gold medals at Terravino 2006? "There is probably an inflation of medals world-wide" he says with a modest shrug. "Plus we have very good resources both humane and material"

Born and raised in Israel, Eran is an oenology graduate of Adelaide University, Australia. Why Australia and not UC Davis or Bordeaux? "Australia seemed more advanced and original, and the fees were lower" he says. In Australia he worked for Southcorp's wineries (owners of Penfolds, Rosemount etc.) and after returning to Israel for Carmel before joining Yatir. In spite of his relatively brief career as winemaker, he is highly regarded as one of the best young winemakers in Israel. Eran produces wines as rich and exciting as the history that surrounds the place where his grapes grow.

What prompted him to pursue a career in the wine industry? "I liked the mixture of science, agriculture and art," he says. "Growing grapes and making wine is a lot of hard work, but it's an incredibly fulfilling experience. Winemaking is a science, growing grapes is agriculture, and combining the elements to produce wine that will pleasure your taste buds, requires artistry."

His natural flair for winemaking is evident in the individuality of his wines: he does not subscribe to typical styles or trends, but rather pushes the boundaries and creates wines that make the most of the fruit grown in Yatir Forest.