Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Harvest Dates September 3, September 8, September 11
Fermentation Vessels Concrete Vat, Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Bottling Date July/August 2018
Production Details One of the most challenging vintages in a generation. A good start to the year with plenty of rain and snow, then temperatures rising toward the end of March, however between 10th and 18th April, night-time temperatures fell to between -8°C and -12°C which destroyed buds that had started to open. By early May, we were looking out on hectares of blackened vines and the situation looked catastrophic but, gradually, like a phoenix rising from the ashes, green shoots emerged from the stems of the vines. A humid June and mild July were followed by rising temperatures throughout August and a heatwave into September which resulted in further losses in the vineyards by the time it came to harvest. Cabernet Sauvignon was picked on 3rd September with 65% losses to the crop; Cinsault started on the 8th of September with losses of 70% in the vineyards of Aana and 40% in the vineyards of Kefraya. Finally, Carignan picked on 11th September which was 50% down. Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French oak barrels. The wine was blended in January 2018 and bottled in July/August of that year.
Tasting Notes
Nose: fresh hedgerow berries, bramble, blackcurrant, cherry, leather, peppery-spice notes
Palate: soft vanilla, warming spice, cocoa note, fresh acidity, supple tannins
deep ruby colour
Food Pairing duck, ribeye steak
Critics Ratings Jonathan Ray, The Spectator: glorious
Jonathan Ray, The Spectatorglorious