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Producer: Chateau KsaraGrape Varieties: 100% ChardonnayOptimum Drinking: Within 5 yearsWine Style: Medium to full bodied Chardonnay with delicate oakAlcohol by Volume: 13%Closure: Natural CorkCountry: Lebanon
Château Ksara is Lebanon's oldest winery. Its traditions can be traced back to 1857 when a group of Jesuit monks acquired the property. The Jesuits applied their knowledge of science and agriculture to plant French vines as well as developing two kilometres of Roman caves that proved ideal for the storage of wine. 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.
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 hectolitres per hectare. The grapes can be considered to be grown organically because of the very limited used of sulphur-based pesticides.
The must was left to settle prior to fermentation which took place in oak casks, in the cool temperatures of the cellar. The wine was stirred on its lees for 10 months before bottling, which added a creamy complexity to the final wine.
Delicate vanilla, nutmeg and toasty notes from oak ageing are complemented by ripe lemon fruit and honeyed peach. Full bodied on the palate, with racy definition balancing the creamy texture, through to a lingering finish.
Serve chilled at 10-12°C with caviar, lobster and fresh salmon or turbot served with a
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