- Lebanese wines-
Wine from Lebanon
Lebanese wines are gaining popularity worldwide due to their unique taste and character. The Bekaa Valley region in particular produces high-quality red wines. The most famous Lebanese red wines include Château Musar and Château Ksara.
Musar Young Red
Guide to style
Musar Jeune Red is an oak-aged blend of Cinsault, Syrah and Cabernet Sauvignon grapes grown on young vines in the Bekaa Valley.
The wine is meant to be enjoyed young – within a few years of harvest – but its nuanced character may also surprise you as it matures. First produced in 2007, this deep-colored and fruity wine is reminiscent of a fine Roussillon red: dark, silky smooth and aromatic, with flavors of blackcurrant, raspberry and cherry jam, and a warm, spicy finish.
Grapes and vines
Made from Cinsault, Cabernet Sauvignon and Syrah grapes, grown on vines planted since 2000 at an altitude of approximately 1000 meters in the Bekaa Valley.
Winemaking
Musar Jeune Red is aged in cement-lined tanks and bottled a year after harvest, and released for sale a year later.
Decanting and serving
Decanting is not required – the wine is ready to drink straight from the bottle, the ideal serving temperature is 16–18 °C. Suitable with grilled dishes, roasts, casseroles, cold cuts and mature cheeses. VeganThe wine is suitable for vegans, as it is not clarified or filtered.
Hochar Father and Son Red
Guide to style
Hochar Père et Fils Red has often been described as Chateau Musar's "second wine," as its style resembles the estate's flagship wine—but only partially. The vineyards, grape blend, and maturation are distinctly different.
Grapes and vines
The wine, which matures for four years, is a blend of Cinsault, Grenache and Cabernet Sauvignon grapes from a single vineyard near the village of Aana in the Bekaa Valley. The soil in the area is deep and limestone-rich. The vines are shrub vines, on average 30 years old, with low yields – just 20–30 hl per hectare.
Winemaking
All three grape varieties are fermented in cement tanks. The wine is then aged for 6-9 months in French oak barrels (from the Nevers forests), before being blended and bottled without fining or filtering. Like Chateau Musar Red, this wine is always blended to reflect the character of the vintage. After several years of bottle aging, the wine is released four years after the harvest. Decanting and servingThe wine is unfined and unfiltered, making it suitable for vegans. The rich structure can cause sediment - as with most fine wines. If necessary, decant the bottle about an hour before serving to remove the sediment. Serve the wine at 16-18 °C. An excellent choice with stews, roasted meats, tuna steaks and Mediterranean dishes.
Chateau Musar Red
Seven years of skill:
Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault. The grapes grow in rocky soil over limestone near the villages of Aana and Kefraya in the Bekaa Valley. The vines have been planted since the 1930s, and the yield of the old shrub vines (average age 40 years) is very low – only 15-35 hl per hectare.
Winemaking
The grape varieties are aged for a long time in cement tanks at temperatures below 30°C. About six months after harvest, they are transferred to French oak barrels (from the Nevers forests) for a year.
Mixing and ripening
Two years after the harvest, the grape varieties are blended, after which the wine is returned to cement tanks and bottled after 12 months. Each vintage is blended to reflect the character of that particular year. The wine then ages in bottle for another four years in cool stone cellars – the final wine is not released until seven years after the harvest.
Preservation
Store wine in a dark, horizontal location, at a stable temperature, and away from movement to maintain its best quality.
Inauguration
For vintages over 15 years old, it is recommended to use special double-pronged openers. The wine is not clarified or filtered, so it is suitable for vegans. Due to its rich structure, it may form sediment – especially for vintages over 10 years old. It is recommended to stand the bottle upright the night before to allow the sediment to settle. Decant carefully and discard the last centimeter of the bottle, where there is the most sediment. Let the wine breathe for about an hour and serve at 18 °C. An excellent companion for roast beef, grilled meats (especially lamb), game, stews and mature cheeses.
Musar Jeune White
Guide to style
Musar Jeune White is an oak-aged white wine, a blend of Viognier, Vermentino and Chardonnay grapes from young vines in the Bekaa Valley. A fresh and aromatic combination of French and Italian varieties, with its own distinct character – passion fruit, apple and elderflower – and a dry, refreshing finish.
Grapes and vines
Made from Viognier, Vermentino and Chardonnay grapes, grown on vines planted since 2000 at an altitude of about 1000 meters in the Bekaa Valley.
Winemaking
Musar Jeune White is aged in cement-lined tanks and released for sale a year after harvest. Decanting and serving No decanting is necessary – enjoy chilled (around 12°C) with grilled fish, herb-seasoned roasted chicken, seafood salads and spicy Asian dishes.
Musar Jeune Rosé
Guide to style
Musar Jeune Rosé is a dry, light-toned and characterful rosé wine that is at its best enjoyed with food. A soft and round flavor profile with hints of raspberry, almond and red apple peel. A warm and pleasant aftertaste.
Grapes and vines
A new production method was introduced in 2015. The wine is made from 85% Cinsault grapes from the Rhône region and 15% Mourvèdre grapes. The vines have been planted since 2000 at an altitude of about 1000 meters in the Bekaa Valley.
Winemaking
Musar Jeune Rosé is produced by combining the saignée (or "pouring") and pressing methods. The wine is fermented from the pink grape juice obtained from the crushing of Cinsault and Mourvèdre grapes. It is fermented in cement-lined tanks and bottled without oak aging a year after harvest.
Reserve du Couvent
Lebanon's best-selling red wine, honoring the Jesuits' own historic wine cellar, this blend brings out the generosity of the Bekaa Valley soil and the excellence of Château Ksara's winemaking expertise - resulting in a wine suitable for all occasions.
Grape varieties
Syrah, Cabernet Franc, Cabernet Sauvignon
Aromas and flavors
The deep purple color leads to a rich flavor world of plum, blackcurrant, strawberry, cherry and green pepper. The oak aging is beautifully blended, creating a multi-layered, round and soft whole.
Winemaking
The grapes are hand-picked and destemmed before fermentation begins. The Cabernet Sauvignon is aged in French oak for six months before being blended with other varieties.
Food recommendations
Serve at room temperature. Goes great with red meat, stews and pies.
Blanc de Blancs
White wine for all seasons
Information
As its name suggests, Blanc de Blancs refers to white wines made exclusively from white grapes – a tradition that originated in the Champagne region. Château Ksara’s version is a lively and fresh blend of some of the estate’s best white varieties.
Grape varieties
Sauvignon Blanc, Chardonnay, Semillon
Aromas and flavors
Chardonnay brings elegance, richness and length to the wine. Sauvignon adds freshness and Semillon adds a soft texture. The result is a beautiful balance between citrus, stone fruit and subtle oak tones.
Winemaking
The grapes are hand-picked and pressed whole in bunches. Fermentation takes place at 18°C. The Chardonnay undergoes both alcoholic and malolactic fermentation in oak, and is aged in barrels for a further two months before being blended with Sauvignon Blanc and Semillon.
Food recommendations
Blanc de Blancs is excellent with seafood and vegetarian dishes. It is best served slightly chilled. Although it can be enjoyed as is, it is first and foremost a food wine.
Maturation potential
Intended to be consumed within 24 months, but will keep for up to four years, developing deeper, tertiary aromas.
Sunset
A fresh and lively rosé wine for Mediterranean moments
Grape varieties
Cabernet Franc and Syrah
Winemaking
Made using the saignée method, where the grapes are macerated for 10-14 hours. Fermentation takes place at low temperature. Stabilization is done by cooling, and the wine is bottled immediately to preserve freshness and aromas.Aroma and flavorsIntense pink color with fresh notes of red berries and spices.
Food recommendations
Perfect with Mediterranean or oriental cuisine – especially with sushi, raw vegetables and cold cuts. Best served chilled.
Maturation potential
Best enjoyed within three years of the vintage.
Awards
Gold – Mondial Du Rosé, France 2017 & 2021
Silver – Mundus Vini 2023, The Global Rosé UK 2019, 2020 & 2018
Gold – Sélections Mondiales des Vins, Canada 2017