Main Objective: Distribute Selected Qualities of Wine, Beer & Spirits.

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History of Wine

Phoenician traders exported their wines to and cultivated their vines in the far corners of their colonies. They introduced the world to viticulture and wine appreciation. http://phoenicia.org/wine.html

Varietals of Grapes Used to Produce the finest Wines in the World particularly in Lebanon and Morocco.

REDS
Cabernet Franc is a red grape variety planted in Bordeaux and the Loire Valley that is also popular among the wine makers of north east Italy. A new grape to Lebanon, it is planted both in the Bekaa and in Bhamdoun.
Cabernet Sauvignon has, in the past twenty years, become Lebanon's most widely planted grape (500 hectares - a quarter of the total area under wine grape vine - were planted between 2000 and 2005) and comprises roughly 40% of the country's wine grapes under vine. It is used by all the major Lebanese wineries in blends and can be found as varietal in its own right.
Carignan has been used for decades in Lebanon, where, local producers say, it performs better than in France. It gives a beautiful dark hue, good acidity and high alcohol. It is used to structure reds that are destined for ageing as well as rosé wines.
Cinsault has been used to make wine for 150 years in Lebanon and today makes up nearly 35% of Lebanon's total wine grapes.
Gamay is planted in extremely limited quantities for nouveau wines.
Grenache is widely used by Lebanese producers, for whom it can give wines with a high alcoholic content.
Merlot is a popular and important grape in the majority of upper and mid-range wines.
Mourvèdre is popular with a few Lebanese producers, who value its ability to contribute to well-structured wines.
Petit Verdot is used in limited quantities by those wineries who appreciate that it can contribute significantly to a wine's ageing potential because of its high tannin content.
Syrah is a favorite with Lebanese producers, who value its longevity as well as its aromas and flavors of prunes, spices and berry fruits.
Tempranillo is arguably the most important Spanish grape variety and one that is popular with a few Lebanese producers.
Copyrights: Union Vinicole du LibanR

Chateau Kefraya Comte de M

Article 1997 / 10-31
Robert M. Parker, Jr.'s The WINE Advocate
The independent Consumer's Bimonthly Guide to Fine Wine Rating System
An Amazing Accomplishment in Lebanon 
 
Robert Parker's rating system employs a 50-100 point quality scale. It is my belief that the various twenty (20) point rating systems do not provide enough flexibility and often result in compressed and inflated wine ratings. The WINE ADVOCATE takes a hard, very critical look at wine, since I would prefer to underestimate the wine's quality than to overestimate it. The numerical ratings are utilized only to enhance and complement the thorough tasting notes, which are my primary means of communicating my judgments to you.

96-100 An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. I think wines of this caliber are worth a special effort to find, purchase, and consume.

90-95 An outstanding wine of exceptional complexity and character. I consider these to be terrific wines.

AN AMAZING ACCOMPLISHMENT IN LEBANON

Château Kefraya's, - remember the name - 1996 Comte de M (91points) is scheduled to be released next year. Even allowing for some of the fabulous old vintages of Lebanon's most renowned wine, Château Musar (two great examples are the 1969 and 1970), Kefraya's Comte de M should provide further proof that Lebanon has selected viticultural sites that can turn out world-class wine. While the Comte de M is no bargain at $50, it is indeed an exceptional product. This cuvée, a selection of the finest lots, is made from a 20-year old vineyard situated south of the Bekka Valley, and just west of Mount Barouk. A blend of 60% Cabernet Sauvignon (from yields of 28 hectoliters per hectare), 20% Syrah (32 hectoliters per hectare), and 20% Mourvèdre (32 hectoliters per hectare), from a non-irrigated vineyard that was manually harvested, this wine, which I tasted three times earlier this year in Bordeaux and once again in September, exhibits an opaque purple color, and a sweet nose of cedar, blackberries, and cassis with nicely integrated smoky, toasty oak. The wine is full-bodied and rich, with adequate acidity, and ripe tannin. It possesses layers of concentration, and should prove uncommonly long-lived - up to 20 years. The architect behind the wine is none other than Jean-Michel Fernandez, the man behind the renaissance of Château Citran in the Medoc. This wine has been made with no compromises, and will be bottled without any fining or filtration, in order, as Fernandez says, " to guard the maximum of purity and authenticity of Château Kefraya." In addition to the lofty price, production of Château Kefraya's Comte de M is limited to just over 1600 cases.

Whites

Chardonnay is a relatively new arrival to Lebanon but has thrived in the Bekaa terroir.
Gewürztraminer is used in Lebanon in extremely limited quantities Clairette has been a popular grape but is used less these days.
Merweh is a white Lebanese cultivar used in wines and arak.
Muscat is a white grape planted in limited quantities in Lebanon, where it is blended with other varieties.
Obaideh is a white Lebanese cultivar used in wines and arak.
Sauvignon Blanc is a versatile, highly acidic, grape used extensively in Lebanese white wines.
Semillon is planted in limited quantities in Lebanon.
Ugni Blanc was one of the earliest imported white grapes used in Lebanon, where it was used for wines, arak and other eaux de vie.
Viognier is recent arrival in Lebanon, where it has been blended successfully with Chardonnay, Sauvignon Blanc and Muscat to make premium whites.
Copyrights: Union Vinicole du Liban

La Dame Blanche de Chateau Kefraya

La Dame Blanche is the white wine from the "Pleasure Wines" category Elaboration of the wine:
La Dame Blanche 2007 is a blend of different grape varieties, mainly Ugni Blanc, but also Clairette, Bourboulenc, Sauvignon Blanc and Chardonnay.

Harvest: Exclusively manual harvest, with the selection at the vineyard of the best grapes with optimal maturity. Vinification: After destemming, the berries undergo maceration on skins.

Grapes are then pressed with the pneumatic press and their juices are selected. Static racking at 5 degrees cold temperature is followed by alcohol fermentation at a controlled temperature of approximately 16 degrees. After fermentation, the wines are stabilized with regards to protein and tartaric acid. No use of wood shavings.

Bottling: At the château, 3 months after vinification and stability control. First quality natural corks in 44-24 mm are used.

SPIRITS

Arak de Chateau Kefraya

Arak de Kefraya is an alcohol of the category ‘‘L'anis en folie'' Arak de Kefraya is a white aniseed flavored alcohol which is uniquely elaborated from the extract of distilled wines originated exclusively from the grapes of Kefraya:

The wines made from Cinsaut, are exclusively vinified using the Charentaise method (direct pressing and fast fermentation in order to avoid an important percentage of superior alcoholic content).

Once the alcoholic fermentation of these wines is finished, they are automatically distilled in traditional copper stills. The first distillation is done using the Armagnac method, which will obtain a first 67% alcohol. This very alcohol is distilled a second time in order to omit the methanol, considered a toxic substance.

The third distillation occurs in a still from "Charentes" along with the best fresh green anise produced in Syria. This first obtained Arak is distilled once again, a fourth time, in order to concentrate the aniseed aromas and improve the gustative balance.

Arak de Kefraya is thus deprived of methanol and distilled four times.

On the analytic level: Alcohol degree: 53% vol. Not a trace of methanol.