Eli Gilbert Ben-Zaken, the founder of Domaine du Castel, one of the world's most prominent wineries, had a gut feeling that Monday was the perfect time to harvest his grapes.
"I imagine a lot of the smaller wineries are harvesting with a scientific method and not a gut feeling. But, we are definitely operating under a gut instinct," Ben-Zaken told ABCNews.com. "The decision of the day of the harvest is so important. It's irreversible and it's going to be what you're getting for the next two years."
On that gut feeling, about 45 students, Israeli soldiers and Thai workers woke up at 3 a.m. to handpick the ripe grapes at Ben-Zaken's kosher winery in the Judean Hills in Moshav Ramat Raziel, just west of Jerusalem.
The harvesters, who typically wake up at 6 a.m. and work until the late afternoon or evening, represent a broad swath of cultural backgrounds all coming together to produce the kosher wine.
"Today is special," Thai worker, Phuwanai Sriboran, 46, told ABCNews.com.
Having grown up in Thailand working closely with sugar cane and rice, Sriboran came to Israel three-and-a-half years ago to make more money for his family.
"I didn't only come to live on a Kibbutz and for the landscape and the view," he said. "I want to learn about the culture in Israel."
Sriboran doesn't have to venture far from the vineyard to have a cultural experience. The winery is located on the same hills that produced wine in biblical times.
"The wine that was made here thousands of years ago was made to be drunk at the Temple Mount in Jerusalem," Ben-Zaken said. "I don't know exactly what kind of wine they were making, but to make a wine in the same area that is being spoken of in the Bible we can see such a strong link."
More than just a connection to the past, Ben-Zaken explains that Israel's ability to produce world-class wines also speaks to the state's modern, sophisticated culture.
"It's not just the wine itself that can be appreciated," he said. "It shows that this country is not just about suicide bombers and terror, but that it understands culture. It shows a different side of the country."
While Ben-Zaken acknowledges that wine critics have been especially good for Castel wine, he hopes to see all Israeli wine receive global recognition. In 2003, he organized the first Israeli international wine tasting, bringing together 18 Israeli wines for the global community to try together.
"I feel like I am part of a team," he said. "I don't think Castel can do it by itself. I want to show the world that it's not a flop that just one winery can do it. Now they know it's not, and now they have something to talk about -- Israel."
By drawing attention to Israel's successful wine production, Ben-Zaken believes that the global hesitance to buy Israeli wine is diminishing.
"First, our reputation when we started producing wine was that there was a political prejudice," he explained. "Second, people were reluctant to buy Israeli wine because a lot of people say, 'desert' or 'camels' when they think of Israel, and they didn't know that we were growing grapes."
Vineyard manager Marc Sarrabia agrees that the Mediterranean climate could seem unforgiving. The clay land and lack of rain are not the best conditions for every farmer, he says.
But, in the case of growing grapes, he says it is for the best.