In 2008 the first Palestinian wine made from indigenous grapes was released, introducing a discourse of primordial place-based authenticity into the local wine field. Six years later, Israeli wineries started marketing a line of indigenous wines. Since then, a growing number of Palestinian and Israeli winemakers and scientists have been using the research, production and marketing of indigenous wines to bolster their historical claims to the land. These producers have emerged in a global era in which terroir—defined as an idiosyncratic combination of soil, climate, culture and history that gives food its distinct taste—shapes economic and cultural value. Against the dominance of international grape varieties, the indigenous turn in the wine world is mobilizing genetics, enology and ancient texts to rewrite the Israeli and Palestinian landscapes.