Château Ksara Red Blend Prieure Ksara 2009

Ksara Estate lies in the heart of the Bekaa Valley near Baalbeck, where the ruins of the Temple of Bacchus from the Greco-Roman era can be found. It is called Ksara because it was the site of a ksar or fortress at the time of the religious military campaigns. Their grapes can be considered to be grown organically because pesticides and herbicides are not used. Harvesting is done by hand, but there is no need for selection because the grapes achieve full ripeness without fear of rot. Chateau Ksara is the largest producer in the Lebanon with 334 hectares and 38% of the local production. Grapes : 30% Carignan, 25% Cinsault, 25% Cabernet Sauvignon and 20% Syrah Region : Lebanon / Bekaa Valley Maker : James Palge Notes : Bright, intense ruby, a soft floral aroma with spicy and liquorice notes. Ripe cranberry and spice on the palate which is complemented by supple tannins and a lingering finish. Serve : At room temperature with lamb or stews. ABV : 13% Suitable for Vegetarians

Ksara Estate lies in the heart of the Bekaa Valley near Baalbeck, where the ruins of the Temple of Bacchus from the Greco-Roman era can be found. It is called Ksara because it was the site of a ksar or fortress at the time of the Crusades. Their grapes can be considered to be grown organically because pesticides and herbicides are not used. Harvesting is done by hand, but there is no need for selection because the grapes achieve full ripeness without fear of rot. Chateau Ksara is the largest producer in the Lebanon with 334 hectares and 38% of the local production. Vintage: 2008 Grapes: Predominantly Cinsault with some Syrah and Cabernet Sauvignon. Vinification: The grapes are manually harvested, destemmed and transferred to tank for fermentation. The Cinsault is shortly vatted to keep its freshness, the Syrah is kept for a longer time to extract aroma and the cabernet Sauvignon undergoes long skin contact to help express length and elegance. The free flowing and press wine from each variety achieve malolactic fermentation in separate vats. They are then matured for 14-18 months before being blended fined and bottled. Taste: Bright, intense ruby, a soft floral aroma with spicy and liquorice notes. Ripe cranberry and spice on the palate which is complemented by supple tannins and a lingering finish. Serve: At room temperature with lamb or stews.