Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Drinking Window 2030
Region Bekaa Valley
Harvest Dates September 15
Fermentation Vessels Concrete Vat, Oak Barrel
Oak Aging 12 months
Bottling Date July and August 2005
Production Details The grapes began arriving at the winery on the 15th of September. The average fermentation temperature was lowered to allow the yeast to finish transforming the sugar into alcohol. Fermentation in concrete vats went perfectly well but slowly with the temperature kept below 31°C. The very long fermentation and maceration were totally unexpected. The wines were racked six months after the harvest and then put into French Nevers oak barrels for one year. The three varietals - Cabernet Sauvignon, Cinsault and Carignan - which up until then had been kept separate were blended in the following summer (2004). The grapes of this year were characterised by high levels of sugar, acidity and tannins, and the resulting wines are much bigger, riper and fuller than expected. An exceptional year: normally in Lebanon, high sugar content means less acidity but in 2002 everything was there!.
Tasting Notes
spicy red fruits, cedar, plum, red fruit, black fruit, Christmas cake spices, figs, dates, stewed plums, deep crimson, blood red, deep garnet, autumnal berries, cedary flavours, brick red, ruby colour, sweet nose, treacle, brown sugar, Golden Syrup, molasses, banana