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Producer: Chateau KsaraGrape Varieties: 100% Cabernet SauvignonOptimum Drinking: Up to 15 yearsWine Style: Blackcurrants and ripe red fruits plus firm tanninsAlcohol by Volume: 13%Closure: Natural CorkCountry: Lebanon
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. The property was acquired by Jesuits in 1857 when it was already famed as a vineyard, and they maintained the tradition of winemaking on the estate. The Jesuits sold the winery to its current owners in 1973. Ksara is now the most modern winery in the region as well as the largest producer in the country. Their annual production is over 2.8 million bottles and they sell their wines in more than 40 countries worldwide. Château Ksara is certified ISO 9001 and ISO 2200.00 for its viticulture, production and sales guaranteeing quality and consistency year on year.
2015 was an exceptional vintage with pronounced temperature variations between the day and night which resulted in a long ripening period. The grapes reached excellent maturity levels, but retained refreshing acidity, resulting in balanced wines which express superb varietal characteristics.
Ksara's vineyards are located in the central and western Bekaa Valley at an average altitude of 1,000 metres above sea level. The Bekaa Valley enjoys dry summers and has its own natural water table, courtesy of the melting snow running off the Lebanon and Anti-Lebanon mountain ranges. Cool nights help the vineyards to withstand the heat and drought of the summer. The vines are either double Guyot or cordon trained and are grown in stony soils which are predominantly chalk. The vineyard is not irrigated and the standard yield is between 40 and 45 hl/ ha. The grapes can be considered to be grown organically because of the very limited used of sulphur-based pesticides.
The grapes were manually harvested, destemmed and transferred to vat for a period of 15 to 20 days. Fermentation took place at 28°C with several pump overs and daily tastings. The free-run wine and press wines were separated and then malolactic fermentation occurred. The wine was matured in French oak casks of which 50% were new, for a period of 14 months. After maturation the wine was fined and bottled.
A wine of great Cabernet typicity, showing a spicy nose of pepper, layered with ripe red fruits. Opulent on the palate, with powerful, firm tannins, a hint of cedar and a lovely balanced finish.
A juicy pan-fried steak and rich game dishes.
Cabernet Sauvignon 100%
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