Jandali

Jandali is an indigenous Palestinian white grape variety known for its yellow-green berries and aromatic profile. Historically cultivated alongside Hamdani, both grapes were originally developed as table varieties due to their appealing taste, which allowed them to survive while other wine grapes were uprooted. Jandali is more fragrant than Hamdani, offering floral and tropical aromas, but it lacks mid-palate depth, making it more commonly used in blends rather than as a single-varietal wine.

Jandali wines are pale golden with a bright clarity. They exhibit floral and tropical fruit aromas, providing a fragrant and inviting nose. On the palate, the variety has moderate acidity but a lighter body and a shorter finish compared to Hamdani. It is often blended with Hamdani to create more complex and structured wines.

Jandali is primarily cultivated in the Palestinian regions of Bethlehem and Hebron, where it thrives in the Mediterranean climate. The warm, dry summers and limestone-rich soils of the area help enhance its aromatic qualities. Although some wineries, such as Barkan and Gvaot, have produced varietal Jandali wines, the grape is typically more successful when blended with Hamdani.

Jandali has been preserved for centuries due to its popularity as a table grape.

While it is now being explored for winemaking, its role in blends with Hamdani highlights its best qualities, bringing aromatic lift to the wine.