Ancient world wine

More than 4000 years ago, vines were already growing in the land of Canaan, what is today Lebanon. The Phoenicians were among the first to ferment grape juice from the vines growing in the Bekaa valley. So, wines from Lebanon have a history that goes back a long, long time. We here in Norway have a special affinity for the wines from this area. There are few places all over the world that has the selection of great Lebanese wines that we have here. Was it the Norwegian soldiers stationed in Lebanon for 20 years that took home stories of these great wines? I don’t know, but I sure am glad we have these wines for sale, as they are great, and this week’s wine is no exception.

​The wine with the fantastic name Le Cedre De Beyrouth is made especially for the Norwegian marked by Chateau Kefraya. Their vineyards are spreads over 300 hectares of terraced slopes, 1000 meters above the Mediterranean Sea, on the foothills of Mount Barouk in the Bekaa Valley. Clay-limestone, clay-chalk as well as sandy and gravelly soils compose a real mosaic of terroirs. The vines enjoy an exceptional sun exposure with no irrigation. They are mainly trellised with a planting density of 4000 vines per hectare and an average yield limited to 35 hectoliters per hectare.

​The grapes for Le Cedre De Beyrouth are Cabernet Sauvignon 35%, Syrah 30%, Grenache 15%, Tempranillo 10%, Cinsault 10%. The grapes are all hand picked and the fermentation is on steel tanks, but not aged in oak barrels. This means the fruits really dominate both the bouquet and the flavour. ​And the price is an absolute steal at 149,90!

Tasting notes:

Le Cedre de Beyrouth 2018 - 149,90 kr

​Dark red colour. Smells of blackberries and other dark, dark berries with hints of spices and herbs from the Middle East. Very pleasant. In the mouth the wine feels young, fresh, and juicy.  Berries again dominate, but I also get plums and cherry. The spices are present also here and the tannins are firm, but not too much.

​The firmness and freshness of this wine makes it a fine match for the Easter Lamb, but it will also go great with a spicy dish from the Mediterranean. 

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