Oak give a subtle, almost creamy, vanilla topping to the grape aroma and an extra dimension of delicate spiciness to the taste; at the same time it adds a fine grained, racy definition to the texture. Tasting of honeyed, peachy fruit.
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Wine maker notes
The must is sedimented, then fermented in new oak casks that maintain the cool temperature of the cellar. Stirred on lees during ten months before bottling which adds a creamy complexity to the wine.
Ideal with most crustaceans-lobsters, gray fish, scallops, baked or steamed fish, fresh salmon or turbot served with a rich sauce. Finally caviar calls particularly for this distinguished wine.
To be served chilled at 10-12°C.
Lebanese wine tradition dates back 5,000 years, when the ancient inhabitants of Lebanon, the Phoenicians, first began tending vineyards. The Phoenicians exported wine to ancient Egypt, Rome, Greece and Carthage; introducing the world to viticulture and oenology. Lebanon is also said to be the place where Jesus performed the miracle of turning water into wine.
Chateau Ksara has preserved Lebanon’s rich wine making heritage for over 150 years, laying down the foundation for Lebanon’s modern wine making industry. Founded in 1857 by Jesuit Priests who produced the country’s first dry red wine, Chateau Ksara is Lebanon’s oldest, largest and most visited winery, attracting some 40,000 visitors per year.
As Lebanese vintners increasingly attract international acclaim, and wine tourism begins to flourish, Chateau Ksara leads the wine making industry with its respect for tradition and commitment to modernity.