Wine & Dine Import | Bijzondere wijnen uit de Bekaa-Vallei Libanon


PRIEURE KSARA GRAPE VARIETALS: Issued from a well-ripened Cabernet-Sauvignon base and held up with some Syrah and Cinsault which confers tannin,length and delicacy to the wine. WINEMAKING: The grapes are manually harvested,totally stemmed and transfered to tank in order to achieve the alcoholic fermentation.The Cinsault is shortly vatted to keep the freshness.The Syrah is kept for a longer time to extract the aroma and the Cabernet-Sauvignon undergoes long skin contact to express length and elegance.The free flowing and press wine achieve the malolactic fermentation in different vats. MATURING: The grape varietals are matured separatly in vats for 14 to 18 months before being blended,fined and bottled. TASTE: Its bright intense ruby red colour,with an exotic fruity aroma along with spicy and licorice notes make it a wine to remember.The melow and supple tannins produce a persisting length on the palate. AGEING:It can be drunk upon purchase or kept for 2 to 3 years in a good cellar.
BLANC DE L’OBSERVATOIRE GRAPE VARIETALS: Sauvignon,Muscat and Clairette. WINEMAKING: Picked in cases and pressed pneumatically as whole grape,sedimentation, Then fermentation at low temperature 18 C without malolactic fermentation. MATURING: To stay light and fruity,this wine is bottled quickly and offered to the consumer to be drunk promptly. TASTE: A light and fruity wine,where fullness is given by the Clairette,aroma by the Muscat and the vigorous and fresh taste by the Sauvignon. AGEING: 1 to 2 years in a good cellar.It should be drunk ideally within 12 months after harvest.
LE ROSE DE KSARA GRAPE VARIETALS: Essentially,Cinsault blended with Cabernet-Sauvignon and Syrah. WINEMAKING: This rose is obtained by bleeding after a maceration of 8 to 12 hours,sedimentation and fermentation at low temperature.At the end of the alcoholic fermentation,this wine is racked-off and treated with sulphite to avoid malolactic fermentation. TASTE: Fresh and vivid wine with a taste of ripe fruits.On the palate,it has a good length and suppleness with the typical light salmon pink colour of a perfect Cinsault. AGEING: To be drunk in the year following the harvest.
RESERVE DU COUVENT GRAPE VARIETALS: It is a complex wine,made out of Cabernet-Sauvignon,matured in French oak casks,but also out of Syrah and Cabernet-Franc. WINEMAKING: 100% stemmed,the wine is vatted for 12 to 15 days after alcoholic fermentation at 26 to 30 °C.The drawn-off wines and presses are separated,after which the malcoholic fermentation takes place. MATURING: when the racking-off and addition of sulphites are over,the noble grape varietals are matured in oak casks while the other varietals mature in vats.After 12 months of maturing,the wines are blended,fined and bottled. TASTE: This wine with its dark ruby-red colour, joins finesse and elegance with the aroma of wood and vanilla,and supple,pure and round tannins give it length and persistence on the palate. AGEING: It can be drunk when bought or kept for 3 to 5 years in a good cellar.
BLANC DE BLANCS GRAPE VARIETALS: The Chardonnay gives this wine its finesse and elegance,the Sauvignon its subtle aroma of hazelnuts and exotic fruits and the Semillon its roundness,length and rich taste. WINEMAKING: Picked in cases and pressed pneumatically as whole grapes,sedimentation and fermentation are done at low temperature 18 °C.When the sugars are exhausted,the wine is racked off and sulphured to prevent malolactic fermentation. MATURING: The various wines are matured for several months in French oak casks,before being blended,fined with fish glue,stabilised and bottled. TASTE: This wine seduces with its finesse,elegance and floral aroma.On the palate,it is soft,fresh and long lasting. AGEING: It can be kept for 2 to 3 years in a good cellar,but it is preferable to drink it in the same year.
SUNSET ROSE GRAPE VARIETALS: Made out of Cabernet-Franc,Syrah chosen from the finest soils of the Bekaa Valley. WINEMAKING: Selected from the best vats of red grapes,this wine is obtained by bleeding.After 10 to 14 hours of maceration,fermentation is done at a low temperature 18 C.Once the alcoholic fermentation is completed,the wine is racked-off and sulphured to avoid malolactic fermentation. MATURING: Once it has stabilised,SUNSET is bottled in the spring,to preserve its ripe fruit flavours. TASTE: An intense pink colour with an aroma of red berries and a hint of spiciness,with an initial roundness in the mouth,and finishing with a fresh and a vivid taste. AGEING:Better appreciated the first year,it can be kept for up to 2 years in a good cellar.
GRIS DE GRIS GRAPE VARIETALS: Carignan and Grenache Gris WINEMAKING: A wine obtained by bleeding after a short period of cold maceration. Afterwards, sedimentation and fermentation are done at a low temperature 18 °C.The wine is racked-off to avoid malolactic fermentation. MATURING: After being fined and stabilised by refrigeration,it is quickly bottled to preserve its freshness and aroma. TASTE: A salmon-pink wine,with a grey undertone,a nose of small fruits,vine flowers ,peony and a touch of jasmine.Fresh and light,it is vivid,elegant and harmonious and can only lead to a truly cheerful palate. AGEING: To be drunk before the next harvest.Why should one waste its youth?
CUVEE DE PRINTEMPS ROUGE GRAPE VARIETALS: This wine is made from a blend of Gamay and Tempranillo.produced by carbonic semi-maceration and the interruption of alcoholic fermentation at a liquid phase. MATURING: First,the malolactic fermentation,racking-off and treating with sulphite.then storage in vats during the winter.Finally,fining,tartaric stabilisation and bottling is done at he beginning of March. TASTE: The short winemaking and maturing process gives this wine its vivid red colour and its aromatic nose of violets and ripe fruits,with round supple and mellow tannins. AGEING: It can be kept for up to 2 years,but should preferably be drunk during the first year,so as to appreciate all of its qualities.
MOSCATEL VIN DOUX NATUREL GRAPES VARIETALS: Moscatel is issued from Muscat and Gewurztraminer that are late harvested in November. WINEMAKING: The grapes are manually picked in cases and conveyed in a pneumatical press.The pressing is difficult and very long because of juice lacking inside the concentrated grapes.The must is sulphured before adding special enzymes and then cleared under low temperature.The alcoholic fermentation is slow and later on stopped by adding alcohol when reaching the desired degree and residual sugars. MATURING: This sweet wine is fined and stabilised under the effect of cold in order to preserve the aroma and smoothness. TASTE: Walnut bronze,franck robe tinted with a gold hint.Nice complex Muscat nose with a floral and citrus fruits aromas,accompanied by melon and honey smell.On the palate,it is young and smoothly rich,at the same time it adds the impression of matured and sugary raisins where the alcohol is slightly perceptible. AGEING:Could be consumed young or older.
Château KSARA ROUGE GRAPE VARIETALS: This is the pre-eminently long lasting wine,made from 60% of Cabernet-Sauvignon,30% of Merlot and 10% of Petit Verdot WINEMAKING: All grape varietals are 100% stemmed,vatted separatly to be fermented at a temperature between 28 and 30 °C and left to age for 14 to 20 days before being drained and undergoing malolactic fermentation. MATURING: The draw-off wine and the presses are kept in separate vats during wintertime in order to free them from their lees,before put in oak casks.Maturing in new oak casks last approximately 12 months,interrupted by several racking-offs and tastings before blending,fining with egg albumine and bottling.Bottles are then kept to age two years in KSARA’s underground ageing-cellars before being made available to the consumer. TASTE: The wine ,a beautiful ruby purple red,with a tasty bouquet full of a fruity nose of raspberries,blackcurrant and a little vanilla.In the mouth,it has a power and length with balanced and mellow tannins that get rounder with time,taking up a leathery and spicy character.This Château constantly surprises due to its complexity and richness. AGEING: This wine should be opened a while before serving,or allowed to settle,in order to reveal its character.
CHARDONNAY GRAPE VARIETALS: Chardonnay 100%. WINEMAKING: The must is sedimented,then fermented in new oak casks that maintain the cool temperature of the cellar.Stirred on lees for ten months before it is bottled adds a creamy complexity to the wine. TASTE:Oak gives a subtle,almost creamy,vanilla topping to the grape aroma and an extra dimension of delicate spiciness to the taste;at the same time it adds a fine grained,racy definition to the texture,which gives a honeyed,peachy taste. AGEING:The wine takes one year to begin showing its potential and evolves fully over a much longer period of time.An extremely powerful,complex and long-lived wine.
CABERNET-SAUVIGNON GRAPE VARIETALS:Full-bodied and long lasting red wine from Cabernet-Sauvignon selected from the finest vineyards in the Bekaa Valley. WINEMAKING: After severe control of the plots and maturity state,the grapes are manually harvested,stemmed and vatted.The fermentation is accomplished at 28 °C with several pumping overs and daily tastings in order to let the grape variety express its best characteristics.Following the 20 to 30 days vatting time,the free-run wine is separated from the press wine to achieve the malolactic fermentation. MATURING:Matured in French oak casks(50% new oak)for about 14 months in KSARA’s underground ageing cellars,then fined and bottled. TASTE:A dense robe of deep purple red,it has a spicy nose with a blackcurrant and a ripe-red fruity note.In the mouth it has power and length with the firm tannins conferring to the wine a ceder note;still young this Cabernet of long conservation has just started to seduce. AGEING: It can be immediately consumed but will not reveal all of its potential before a couple of years.It should be kept in chilly,dark places away from the light.
CUVEE IIIrd MILLENIUM ROUGE GRAPE VARIETALS: Full bodied and long keeping wine,issued out of selected grapes from the well oriented vineyards.Cabernet-Franc 60% Petit Verdot 40%. WINEMAKING: After severe control of the plots and maturity state,the grapes are manually harvested,stemmed and vatted.The fermentation is accomplished at 28 C with several pumping overs and daily tastings in order to let the grape variety express its best characteristics.Following the 20 to 30 days vatting time,the free-run wine is separated from the press wine to achieve the malolactic fermentation. MATURING: Matured in French oak casks(50% new oak)for about 14 months in KSARA’s underground ageing cellars,then fined and bottled. TASTE: A dense deep purple red robe,it has a fruity and a subtle nose of raspberry and blackcurrant with a vanilla character.In the mouth it has structure,power and length with firm tannins.A rich and very complex wine. AGEING: Could be immediately consumed but will reveal its potential in two or three years. Of proef onze wijnen in een ander restaurant : www.wolfslaar.com www.zwetheul.nl www.merlet.nl www.degieserwildeman.nl www.krommedissel.nl Bilderberg Hotel Klein Zwitserland www.bubblesandwines.com www.restaurantsolo.nl www.topkapi-scheveningen.nl www.oudsluis.nl www.meza.nl www.restaurant-beyrouth.nl