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Although he is Jewish, Weir's level of religious observance does not comply with Orthodox Jewish standards, and only such Jews are allowed to do the physical work of producing kosher wines. Accordingly, Weir has to direct and monitor temporary Orthodox Jewish employees on the exact steps to take during production, but he can't do any of the hands-on work himself.<ref name=Courtney/>
Jewish law also requires that kosher wines that are to be served to observant Jews by non-Jewish waiters must be [[Kosher wine#Mevushal wines|mevushal]], which means "boiled" in Hebrew. Israeli wine critic Daniel Rogov described the common wisdom about the shortcomings of mevushal kosher wines: "nearly everyone knows that that [sic] after a few months in bottle, most mevushal (flash pasteurized) wines tend to offer cooked aromas and flavors, and too often remind one more of oxidized fruit compote than of fine wine." Rogov praises Weir's success at the process: "No one is quite sure how Hagafen winemaker Ernie Weir does it, but his are among the very few flash pasteurized wines to have escaped this fate, and his wines, frequently earning scores of 90 or above, tend to be rather long lived. Some may think that shipping kosher wines to Israel is somewhat akin to selling ice to Eskimos, but in this case the Hagafen wines are a most welcome addition to local shelves."<ref>{{Cite news
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