Dense robe, deep purple red, a spicy nose with black current and ripe red fruits note. In the mounth it has power and length. The firm tanins confer to the wine cedar note: still young this Cabernet of long conservation has just started to seduce.
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Wine maker notes
After a severe control of the plots and the maturity state, the grapes are manually harvested stemmed and vatted. The fermentation is accomplished at 28°C including several pumping over and daily tastings in order to let the grape variety express its best characteristics. Following the 20 to 30 days vatting time the free run wine is separated from the press wine to achieve the malolactic fermentation.
Matured in French oak casks (50% new oak) for about 14 months in our underground ageing cellars, then filled and bottled.
Due to its structure, it will go perfectly with sophisticated occidental or oriental dishes. Should be served at room temperature 18 to 20°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.