{"title":"Lebanese Wine","description":null,"products":[{"product_id":"domaine-des-tourelles-white-blend","title":"Domaine Des Tourelles White Blend","description":"\u003cp\u003eDomaine des Tourelles was founded in 1868 by French adventurer Francois-Eugene Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.\u003c\/p\u003e\n\u003cp\u003eToday, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine des Tourelles are steeped in history and tradition, but this hasn't stopped them from revolutionising the way they operate so they can practice growing and winemaking in a sustainable way. Thanks to over 300 days of sunshine and high altitudes in the Bekaa Valley, Domaine des Tourelles became fully solar powered in 2024. The switch to solar power is particularly significant because Lebanon does not have access to 24-hour electricity, meaning that generators fill the gaps in the supply. During harvest this means a particularly high demand for fuel, which over recent years has often been in short supply in the country. Their switch to solar energy accompanies several other green initiatives which have been implemented over the years, which include a switch to lighter weight bottles (410g instead of 560g), using grape and aniseed (from arak production) pomace for compost to fertilise the vineyards or given to local shepherds and using dried thistles harvested from the mountains for the first filtration from the tanks. The winery also provides employment opportunities for people from the villages surrounding the winery who would otherwise have to emigrate to the city or abroad to find jobs and ensures that only local produce is served during tours and tastings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe grapes are grown at an altitude of 1,050m above sea level on 15-20 year old vines with gravelous and limestone soils.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrapes are 100% manually harvested with traditional vinification in stainless steel tanks, fermentation over 10 days. After blending the wine undergoes a gentle clarification. Grape varieties include Viognier, Chardonnay, Obeidi and Muscat de'Alexandrie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImpressive aromatic Lebanese white crying out for tasty Mediterranean food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSpicy, white peach characters with a sublime perfume of jasmine. This wine is surprisingly fresh and bursting with peach and apricot flavours. Beautifully balanced with an impressive backbone of elegant minerality. This is a delight to the senses.\u003c\/p\u003e\n\u003cp\u003eDrink with grilled fish with a dressing of olive oil, lemon juice and garlic, Tabbouleh, hummus, or pasta with roasted Mediterranean vegetables.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331458646112,"sku":"LEBAN137006","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/domaine-des-tourelles-white-blend-735088.jpg?v=1738253272"},{"product_id":"domaine-des-tourelles-red","title":"Domaine Des Tourelles Red Blend","description":"\u003cp\u003eDomaine des Tourelles was founded in 1868 by French adventurer Francois-Eugene Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.\u003c\/p\u003e\n\u003cp\u003eToday, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine des Tourelles are steeped in history and tradition, but this hasn't stopped them from revolutionising the way they operate so they can practice growing and winemaking in a sustainable way. Thanks to over 300 days of sunshine and high altitudes in the Bekaa Valley, Domaine des Tourelles became fully solar powered in 2024. The switch to solar power is particularly significant because Lebanon does not have access to 24-hour electricity, meaning that generators fill the gaps in the supply. During harvest this means a particularly high demand for fuel, which over recent years has often been in short supply in the country. Their switch to solar energy accompanies several other green initiatives which have been implemented over the years, which include a switch to lighter weight bottles (410g instead of 560g), using grape and aniseed (from arak production) pomace for compost to fertilise the vineyards or given to local shepherds and using dried thistles harvested from the mountains for the first filtration from the tanks. The winery also provides employment opportunities for people from the villages surrounding the winery who would otherwise have to emigrate to the city or abroad to find jobs and ensures that only local produce is served during tours and tastings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% manually harvested blend of Cabernet Sauvignon (40%), Syrah (40%), Grapes are grown on 15-20 year old vines on sandy limestone, with clay sub-soils. Cinsault (15%) and Carignan (5%).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional vinification in concrete vats, after 10 days fermentation the wine is blended and then aged in concrete vats for 16 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA hugely characterful, high altitude red from one of the founding Lebanese wineries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA traditional blend. Deep ruby red with fantastically expressive aromas of cherries, cedar wood, rosemary and cloves. A rich savoury palate with lots of Morello cherry and blackberry flavours, some earthy spice and fine tannins. A wine packed with flavour and heritage.\u003c\/p\u003e\n\u003cp\u003ePerfect with rich, lamb casseroles or a spicy chickpea harissa stew.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331458613344,"sku":"LEBAN137007","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/domaine-des-tourelles-red-blend-287061.jpg?v=1738253269"},{"product_id":"domaine-des-tourelles-rose","title":"Domaine Des Tourelles Rose Blend","description":"\u003cp\u003eDomaine des Tourelles was founded in 1868 by French adventurer Francois-Eugene Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.\u003c\/p\u003e\n\u003cp\u003eToday, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine des Tourelles are steeped in history and tradition, but this hasn't stopped them from revolutionising the way they operate so they can practice growing and winemaking in a sustainable way. Thanks to over 300 days of sunshine and high altitudes in the Bekaa Valley, Domaine des Tourelles became fully solar powered in 2024. The switch to solar power is particularly significant because Lebanon does not have access to 24-hour electricity, meaning that generators fill the gaps in the supply. During harvest this means a particularly high demand for fuel, which over recent years has often been in short supply in the country. Their switch to solar energy accompanies several other green initiatives which have been implemented over the years, which include a switch to lighter weight bottles (410g instead of 560g), using grape and aniseed (from arak production) pomace for compost to fertilise the vineyards or given to local shepherds and using dried thistles harvested from the mountains for the first filtration from the tanks. The winery also provides employment opportunities for people from the villages surrounding the winery who would otherwise have to emigrate to the city or abroad to find jobs and ensures that only local produce is served during tours and tastings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVineyards are located in the Western Bekaa, and grapes are gown on 15-20 year old vines on sandy limestone soil. 100 % manual harvest takes place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e40% Cinsault, 30% Syrah, 30% Tempranillo.\u003c\/p\u003e\n\u003cp\u003eFermentation with indigenous yeasts in stainless steel tanks for 10 days. The syrah undergoes a short maceration and bleeding (a rose saignee), while the Cinsault and Tempranillo are direct pressed. No malolactic fermentation takes place. After blending the wine undergoes a gentle clarification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrown up, pale Rosé from Bekaa Valley. Cinsault plays a key role giving juicy summer fruit characters with savoury spice on the finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePretty pink in colour spice notes and tonnes of strawberry and summer fruits. This is a fuller bodied rose with warm southern flavours of lush summer fruits with a zesty spicy finish.\u003c\/p\u003e\n\u003cp\u003eTry with spicy antipasti, trout steamed with chilli, Tabbouleh, Baba Ghanoush with olive oil, lemon \u0026amp; garlic, grilled lamb.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39331458580576,"sku":"LEBAN137008","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/LEBAN137008.jpg?v=1738231650"},{"product_id":"chateau-musar-2000","title":"Chateau Musar Jeune White Blend","description":"\u003cp\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/p\u003e\n\u003cp\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/p\u003e\n\u003cp\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/p\u003e\n\u003cp\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/p\u003e\n\u003cp\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/p\u003e\n\u003cp\u003eThe Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vines used for this wine are from our organically certified vineyards and come from two different terroirs: Chardonnay and Vermentino are grown on limestone soils, while the Viognier comes from vineyards with silty soils. Both sites are at around 1000 metres above sea level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eViognier (40%), Vermentino (30%) and Chardonnay (30%).\u003c\/p\u003e\n\u003cp\u003eThe Vermentino, native to Sardinia and Corsica and thus well suited to the Eastern Mediterranean climate, adds citrus, mineral and even a marine character. It is moderate in alcohol and combines well with the richer Chardonnay and fragrance of the aromatic Viognier.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe grapes were fermented in stainless steel vats at a temperature between 19°C and 21°C to maintain freshness and the varietal's characteristics. It was then blended, cold-stabilized and bottled in March 2022. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOn the nose, yellow and orange citrus fruit, pineapple, with an underlying mineral note. Flavours of lemon and tangerine dominate with a delicate stone fruit and honey character, supported by the weighty mouthfeel. Vibrantly fresh and deliciously drinkable within two to three years from harvest. To be enjoyed with simply prepared Mediterranean cuisine, or as an aperitif.\u003c\/p\u003e","brand":"Fells","offers":[{"title":"Default Title","offer_id":39331458547808,"sku":"LEBAN137009","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chateau-musar-jeune-white-512665.jpg?v=1700141372"},{"product_id":"chateau-musar-vintage_2011","title":"Chateau Musar Jeune Red Blend","description":"\u003cp\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/p\u003e\n\u003cp\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/p\u003e\n\u003cp\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/p\u003e\n\u003cp\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/p\u003e\n\u003cp\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/p\u003e\n\u003cp\u003eThe Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMusar Jeune red vines are from our organically certified vineyards in the western Bekaa Valley and the 2020 vintage was harvested during the last week of August. In January we had rainy and snowy weather, making pruning difficult, rain continued through February and into the spring months of March and April. This led to the best possible flowering season in late May and early June. July was ideal, with temperature averaging 27 degrees and we forecast that 2020 could become a record production year should the climatic conditions continue but unfortunately due to the September heatwave, we recorded a loss of 40% from our forecast quantities earlier on in the year. The red wines of 2020 are wines of taste and concentration, tannins and depth rather than aromatic fragrances.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCinsault (50%), Syrah (35%), and Cabernet Sauvignon (15%).\u003c\/p\u003e\n\u003cp\u003eThe grapes were fermented in concrete vats with temperatures between 27 and 29 degrees Celsius. It was a race against the clock to have the wine fermented and racked, and to release fermentation vats for the grapes that needed saving from the heatwave but we managed. The Musar Jeune Red was blended in March 2021 and then rested in the vats until being bottled during the summer of 2021 and released in the spring of 2022. Musar Jeune Red is unfiltered and made according to our non interventionist wine-making philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe nose is full with blackcurrants, blueberries prunes and strawberries with a hint of violets. A richly fruited wine, the palate bursts with an explosion of red cherries, strawberries, blackberries with a little black pepper and spice with a beautiful soft texture.\u003c\/p\u003e","brand":"FELLS","offers":[{"title":"Default Title","offer_id":32653115687008,"sku":"LEBAN137010","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/chateau-musar-jeune-red-793843.jpg?v=1700141372"},{"product_id":"hochar-pere-et-fils-red","title":"Hochar Pere et Fils Red Blend","description":"\u003cp\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/p\u003e\n\u003cp\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/p\u003e\n\u003cp\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/p\u003e\n\u003cp\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/p\u003e\n\u003cp\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/p\u003e\n\u003cp\u003eThe Chateau Musar' range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHochar Pere et Fils is sourced from a single vineyard in the Western Bekaa Valley, near the village of Aana, characterised by deep, gravelly soil over a limestone base. Yields are low, 20-25 hectolitres per hectare, which results in concentrated full flavoured juice.\u003c\/p\u003e\n\u003cp\u003eFortunately after having had various extreme climatic conditions in previous years, 2021 was a return to the \"good old days\" when everything went like clockwork. Pruning and ploughing began in December 2020, followed by a snowy, rainy January and February. More rain fell in March and although it was cold at the start of April, it warmed up by the\u003cbr\u003emiddle of the month. Summer of 2021 was milder than usual with the hottest month being July which was perfect for ripening and changing the colour of our red varieties. Cabernet Sauvignon was the first to be harvested on the 27th August, showing its' power with mint and coffee characteristics, Grenache as usual with its' rose aroma but without a single gram of residual sugar, followed on the 2nd September followed by high quality Cinsault on the 4th.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCinsault 50%, Grenache 40%, Cabernet Sauvignon 10%\u003c\/p\u003e\n\u003cp\u003eThe grapes fermented at temperatures of 27-29 C with 15 to 20 days maceration in cement vats, followed by 6 months in French Nevers oak barrels. It was blended in the Autumn of 2022 and bottled during the Summer of 2023.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive years in the making, Hochar Père et Fils is a blend of Cinsault, Grenache and Cabernet Sauvignon sourced from a single vineyard in the Western Bekaa Valley, near the village of Aana. It is characterised by deep, gravelly soil over a limestone base and 1,000m above sea level. Vines here have an average age of 30 years old, yields are low, 20-30 hectolitres per hectare, which results in concentrated full flavoured wine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDark ruby in colour with cherry fruit, sweet spices and a smokiness on the nose. Cherries and blackcurrant follow through to the palate with a hint of rose (from the Grenache of this year). It is an elegant vintage with a long future ahead, from a year with no climatic extremes, from winter pruning to the September harvest.\u003c\/p\u003e","brand":"FELLS","offers":[{"title":"Default Title","offer_id":39331420602464,"sku":"LEBAN137013","price":26.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/products\/hochar-pere-et-fils-red-544828.jpg?v=1700142103"},{"product_id":"domaine-des-tourelles-cinsault-vieilles-vignes","title":"Domaine Des Tourelles Cinsault Vieilles Vignes","description":"\u003cp\u003eDomaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.\u003c\/p\u003e\n\u003cp\u003eToday, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine des Tourelles are steeped in history and tradition, but this hasn’t stopped them from revolutionising the way they operate so they can practice growing and winemaking in a sustainable way. Thanks to over 300 days of sunshine and high altitudes in the Bekaa Valley, Domaine des Tourelles became fully solar powered in 2024. The switch to solar power is particularly significant because Lebanon does not have access to 24-hour electricity, meaning that generators fill the gaps in the supply. During harvest this means a particularly high demand for fuel, which over recent years has often been in short supply in the country. Their switch to solar energy accompanies several other green initiatives which have been implemented over the years, which include a switch to lighter weight bottles (410g instead of 560g), using grape and aniseed (from arak production) pomace for compost to fertilise the vineyards or given to local shepherds and using dried thistles harvested from the mountains for the first filtration from the tanks. The winery also provides employment opportunities for people from the villages surrounding the winery who would otherwise have to emigrate to the city or abroad to find jobs and ensures that only local produce is served during tours and tastings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCinsault has been farmed in the Bekaa Valley since the mid-19th century before ceding the way to new imported varieties. In 2014, Domaine des Tourelles decided to revive this grape by searching out very old Cinsault vines, over 70 years of age, and fermenting the wines in concrete tanks using wild yeasts and nothing else to offer the purest expression of that grape. The result is a supple wine that beautifully reflects the terroir of the Bekaa Valley, with an aging potential of several years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaking on other Cinsault's throughout the world! This extraordinary old vine wine comes from 50 year old vines in the Bekaa valley and is wonderfully unique.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe nose has an exotic mix of ripe fig, bright red cherry and plum fruit with star anise spice, it’s lifted and pronounced. The palate has beautifully ripe red fruit characters alongside fig and spice notes. The acidity and tannin perfectly balances the generous flavours and leaves a pure, clean finish.\u003c\/p\u003e\n\u003cp\u003eFood matching wise, think Mediterranean cuisine - marinated meats, grilled vegetables. BBQs.\u003c\/p\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":39364370137184,"sku":"LEBAN137022","price":21.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/LEBAN137022.jpg?v=1738231037"},{"product_id":"chateau-musar-white-2017","title":"Chateau Musar White Blend 2018","description":"\u003cp\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/p\u003e\n\u003cp\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/p\u003e\n\u003cp\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/p\u003e\n\u003cp\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/p\u003e\n\u003cp\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/p\u003e\n\u003cp\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/p\u003e\n\u003cp\u003eThe Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyards were planted between 50-90 years ago, at around 1,300 metres above sea level in the foothills of the AntiLebanon mountains.\u003c\/p\u003e\n\u003cp\u003eObaideh 60% Merwah 40% - ancient Lebanese varieties dating back thousands of years. The first of these two indigenous varieties, Merwah was harvested on the 18th September, followed by Obaideh on the 22nd.\u003c\/p\u003e\n\u003cp\u003eBoth the Obaideh and Merwah were pressed and racked, then fermented in new French oak barrels for 9 months. They were blended in spring, cold stabilised and bottled during the summer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFine lemon-gold, bright and fresh looking, which will develop as the wine ages over several decades - Chateau Musar white vintages are known for their incredible ageing potential. Aromas of lemon and lime, oregano and pine, following through to a zesty vibrant palate with pears, apples and fresh Mediterranean herbs. It is both youthful and complex with long lasting flavours. Serve at cellar temperature (15C) rather than chilled.\u003c\/p\u003e","brand":"FELLS","offers":[{"title":"Default Title","offer_id":39653469388896,"sku":"LEBAN137026","price":42.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/LEBAN137026.jpg?v=1771330310"},{"product_id":"chateau-musar-red-2017-magnum","title":"Chateau Musar Red 2018 Magnum","description":"\u003cp data-mce-fragment=\"1\"\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVineyards\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSeven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): Between 15 to 35hl per hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVintage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe began the year with high hopes after experiencing above average rain and snowfall in January, leading to expectations that the water table would be replenished. More rain and snow followed in February and non-stop in March but turned into a mild spring with temperatures rising in April, though not excessively. In fact, opening of buds on the vines was 10 days later than usual due to low air temperatures and comparatively cold soils. In late April a one day frost hit the Bekaa Valley but at the time was not seen as particularly harmful. We were only to learn of the effects of that day at harvest time when it transpired that the vines pruned in early winter had indeed suffered, though Cinsault proved the most resistant. On the 24th June, the temperature reached 37 degrees and this heat continued until mid-August affecting the vines and grapes resulting in lower yields. We started harvesting Cabernet Sauvignon on the 22nd August, Cinsault the 4th September and Carignan on the 7th.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eVinification\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn equal blend of Cabernet Sauvignon, Cinsault, Carignan.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eEach varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French Nevers oak barrels before blending in early 2020 and bottled without fining or filtration during the summer months. Fermentation proceeded smoothly and temperatures ranged between 27 and 30 degrees. All the wines proved very aromatic and in particular the last Cabernet Sauvignon picked, showed for the first time, aromas and taste of exotic fruits and even guava. Malolactic fermentation finished by 1st November and preliminary tastings showed that 2017 is a different year with more structure and power, reminding us of 2007, 1997 and 1987 vintages, as if it was a decade style.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTasting Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe 2017 vintage looks to be very promising indeed, the wines of this year are unique, yet retaining classical Chateau Musar character. Three factors come to our minds, the similarity in style of the different decades ending in 7, the taste of the last vineyard of Cabernet Sauvignon harvested and powerful aromas. It has a bright ruby colour and there are sweet red cherries, mulberries and plums on the nose with a hint of tea tree and liquorice. The tannins are soft and well-integrated and this vintage has good acidity, depth of fruit and a long finish. Cellared well, it will age beautifully for decades.\u003c\/p\u003e","brand":"Latitude Wine \u0026 Liquor Merchant ","offers":[{"title":"Default Title","offer_id":39653469421664,"sku":"LEBAN137027","price":111.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/chateau-musar-red-2018-magnum-3547650.jpg?v=1790295258"},{"product_id":"domaine-des-tourelles-marquis-des-beys-red","title":"Domaine des Tourelles Marquis des Beys Red","description":"\u003cp\u003eDomaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.\u003c\/p\u003e\n\u003cp\u003eToday, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDomaine des Tourelles are steeped in history and tradition, but this hasn’t stopped them from revolutionising the way they operate so they can practice growing and winemaking in a sustainable way. Thanks to over 300 days of sunshine and high altitudes in the Bekaa Valley, Domaine des Tourelles became fully solar powered in 2024. The switch to solar power is particularly significant because Lebanon does not have access to 24-hour electricity, meaning that generators fill the gaps in the supply. During harvest this means a particularly high demand for fuel, which over recent years has often been in short supply in the country. Their switch to solar energy accompanies several other green initiatives which have been implemented over the years, which include a switch to lighter weight bottles (410g instead of 560g), using grape and aniseed (from arak production) pomace for compost to fertilise the vineyards or given to local shepherds and using dried thistles harvested from the mountains for the first filtration from the tanks. The winery also provides employment opportunities for people from the villages surrounding the winery who would otherwise have to emigrate to the city or abroad to find jobs and ensures that only local produce is served during tours and tastings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVinification\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e50% Syrah, 50% Cabernet Sauvignon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSmall parcels of old vine Syrah and Cabernet Sauvignon are 100% manually harvested. Traditional vinification in concrete vats, after 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1\/3 new, 1\/3 first use, 1\/3 second use).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Bekaa is a mix of both native and classic red varietals brought over in the 19th Century. This Syrah Cabernet blend is an example of how well these varietals perform in the high altitude Bekaa. Clean, fruit driven and intriguing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStylish and sophisticated, this really highlights the potential for quality in Lebanon. Produced from specially selected parcels of Syrah and Cabernet Sauvignon, it has a deeply red garnet hue with darkly intriguing brambly fruit and spice nose. It’s densely packed with sumptuous flavours of blackcurrants and chocolate with a pure, crunchy, fine core. It’s very more-ish with fine tannins that help retain its freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePair with herb roasted lamb shank or vegetarian lentil smokey aubergine stew.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Boutinot","offers":[{"title":"Default Title","offer_id":41147271413856,"sku":"LEBAN137030","price":28.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/LEBAN137030.jpg?v=1738231169"},{"product_id":"chateau-musar-red-2019","title":"Chateau Musar Red 2019","description":"\u003cp\u003e\u003cspan\u003eIt was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eGaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the \"Find of the Fair\". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eMost recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOrganic from the outside, Chateau Musar's red vineyards are siruated towards the Southern end of the Bekka Valley, North of Lake Qaroun and about 30km South-East of Beirut. They lie near the villages of Aana and Kefraya on a range of gravelly soils over limestone “ ideally suited to viticulture. The wide range of soil types and aspects results in wines of distinctive character and blends of appealing complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduction\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSeven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): Between 15 to 35hl per hectare.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn equal blend of Cinsault, Cabernet Sauvignon and Carignan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2019 was an abnormal year in Lebanon with record rainfall in December, January and February – in the Bekaa Valley levels exceeded 1000mm compared to the 400-600mm average. After several years of drought however, this was a welcome relief as both viticulture and agriculture had long suffered from a lack of water. In April the soils were still wet and cold, so the opening of the buds was delayed by 10-15 days. May was mild with some rain and sun and flowering occurred in June with expectations of a promising harvest. Cabernet Sauvignon was harvested first on the 1st Sept., followed by Cinsault on\u003cbr\u003ethe 4th and Carignan on the 6th.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 3 different grape varieties were fermented with their natural yeasts in concrete vats at 27 – 29 degrees Celsius. Initially the aromas were somewhat discreet but full and concentrated on the palate with depth and layers of taste. 2019 was a perfect year for reds and all the wines completed their fermentation leaving no residual sugar – malolactic fermentation had finished by mid November. It seems that rainy years enhance red fermentation, providing complexity. Ageing took place in French Nevers oak barrels for 12 months before blending in the winter of 2022. The 2019 vintage was bottled without fining or filtration during the summer months of July and August 2022.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTasting Notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 2019 vintage is dark, broody and spicy and blood red in colour. The aromas are blueberry, cranberry and blackcurrant with black olives and a touch of cloves, these follow through to the palate with added cherries, plum and spice. There is also a note of black pepper and it finishes with a good level of acidity and fine integrated tannins. It is a well balanced wine, mature and ready for drinking upon it’s release at 7 years of age and has excellent ageing potential.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"FELLS","offers":[{"title":"Default Title","offer_id":55527446970744,"sku":"LEBAN137033","price":46.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/6048\/2912\/files\/LEBAN137031.jpg?v=1775820788"}],"url":"https:\/\/latitudewine.co.uk\/collections\/lebanese-wine.oembed","provider":"Latitude Wine \u0026 Liquor Merchant ","version":"1.0","type":"link"}