Lebanon – an ancient land, modern wines

Vineyards in the Bekaa Valley – photo courtesy of Château Kefraya.

Lebanon caught my imagination as a wine country a long time ago. We tend to think of it as a new wine producer, but the Phoenicians – the ancient people of Lebanon – were among the world’s first maritime traders and exported wines from Tyre and Sidon all over the Mediterranean world and so helped to spread wine and viticulture to western Europe.

Château Musar is of course world famous and it’s wines widely available, so you could be forgiven for thinking that it is the only Lebanese wine producer. That is not the case though and Musar isn’t even the oldest wine estate in Lebanon either. However good Musar’s wines are – and they are – there is a lot more on offer from this fascinating country

The Mohammad Al-Amin Mosque in downtown Beirut.

I know that technically Lebanon is in Asia, but when you are there it doesn’t feel so very different from the European countries of the southern Mediterranean. In fact apart from the Arabic script on the signs, Lebanon often reminded me of Spain, Greece or Sicily. Beirut and the other towns I saw seemed chaotic and boisterous in much the same way as Seville or Catania. The landscape too was very similar to these places and of course the food has a lot in common with Greek cuisine and I even noticed some similarities to Sicilian cooking as well.

The main road through Chatura in the Bekaa Valley – photo by Quentin Sadler.

I suspect this European feel is partly because Lebanon has a mixed population of Muslims and Christians and enjoys a complex system of power sharing to ensure that no single part of the community dominates the other. As a consequence the place seems very free and easy to the casual observer with alcohol being readily available. Lively restaurants and street life with attractive bars are everywhere. In order to preserve this balance no official census has been taken since 1932, in case they discover there is a higher proportion of Muslims or Christians than they had thought.

I found it very interesting that despite France only governing the country for a little over 20 years, 1920 – 1943, French is widely spoken and the French influence lives on in almost every aspect of life. One of the most obvious examples is the wine names. All the wine producers are Domaine this or Château that and the wine styles often have a very French feel to them too.

Lebanon’s civil war ended in 1990, so the country has enjoyed almost 30 years of relative stability punctuated by sporadic turmoil caused by their neighbours. I was told many times that Lebanon is fortunate in everything, except its neighbours. As Lebanon borders Syria and Israel, you can see their point.

Map of Lebanon showing the wine regions and the major wineries. Click for a magnified view.

This stability has been enough for wine making to really start to flourish and for the longer established producers to consolidate the markets for their wines. If Lebanese wines were a novelty thirty years ago, they are much more normal today. Indeed the number of wineries has grown from just five in 1990 to over 50 today.

The oldest wine producer in the country is Château Ksara which was founded in 1857 by Jesuit monks who quickly recognised that the Bekaa Valley was a suitable place to grow grapes and brought in a trained viticulturist monk to create and tend their vineyards. His plantings of Cinsault, together with those at the nearby Domaine des Tourelles in 1868, started the Lebanese wine revival which is still with us to this day.

Everything changed in Lebanon after the First World War. The Ottoman Empire was broken up and Lebanon was awarded to the French as a League of Nations Mandate. French soldiers and administrators came to the country and brought their thirst with them. The country’s two wine producers just weren’t enough to cope with demand and so other wineries – together with breweries and distilleries – were created throughout the 1920s and thirties.

Temple of Bacchus, Baalbek, Bekaa Valley.

All the early vineyards were planted in the Bekaa Valley in the east of the country and although there are now some other regions, it remains the major centre of production. This was partly because it was already established as the principal agricultural area of Lebanon and also because it’s so suitable. It is an exciting place to visit. The road winds steeply upwards out of Beirut and you quickly realise just how mountainous Lebanon is. The whole country is pretty small and within 20 kilometres you are already approaching 1000 metres above sea level. It is that height which makes fine winemaking possible as the air gets cooler the higher you go. There is of course plenty of sun and heat – Beirut lies at 34˚ north, as do Los Angeles and Santa Barbara in California and Rabat in Morocco – so grapes can ripen no problem, in fact you can sometimes detect an over-ripe, raisiny character in the more rustic wines. The Bekaa Valley has no coastal influence to temper the heat and give elegance, as it sits between the Mount Lebanon and Anti-Lebanon mountain ranges, instead it has altitude.

The Bekaa Valley is very fertile and every where you look you can see produce being grown – wine of course suits the rockier, less vigorous and better drained soils. The region enjoys a Mediterranean climate with cold winters and hot dry summers. That heat is tempered by cool breezes because of the valley’s altitude and big temperature drops between day and night, often around 20 degrees, also help to retain freshness and elegance in the wines.

In recent years some new wine regions have begun producing wines and most of these are even higher than the Bekaa Valley.

Lebanon’s French influence is very apparent in the varieties they grow. Grapes from the French Mediterranean dominate the country’s vineyards, with most traditional reds being blends that include Cinsault, Carignan, Mourvèdre and Grenache, together with Cabernet Sauvignon, Merlot and increasingly some Syrah too. In recent years Tempranillo has become a popular grape as well, but almost always in blends.

The white wines, sadly overlooked, but very impressive, are often blends including Chardonnay, Sauvignon Blanc, Clairette and Viognier, but I also came across some astonishingly good wines made from Obeidi and Merwah. These are indigenous white grapes that were traditionally used for Arak in the past.

Quite a few Lebanese wineries now export their wines to the UK. Here is a selection that are worth seeking out:

Château Ksara

An aerial view of Château Ksara – photo courtesy of Château Ksara.

Founded in 1857 by Jesuit monks, this is the oldest and biggest winery in the country. In 1898 they discovered a two kilometre Roman cave system beneath the winery that ever since has been used as the estate’s cellar. It remains at a constant 11˚C and houses thousands of bottles, many going back to the nineteenth century.

The ancient cave system below Château Ksara – photo courtesy of Château Ksara.

The Wines

Ksara makes a wide range including a fine Chardonnay, two white blends, Blanc de Blancs (Chardonnay, Sauvignon & Sémillon) and Blanc de L’Observatotre (Obadei, Sauvignon, Muscat & Clairette). My favourite though is their new pure Merwah made from 80 year old, dry farmed Merwah vines. It’s a lovely herbal dry white with a rich, pithy citrus zestiness.

Wine maturing in barrels in the ancient cave system below Château Ksara – photo courtesy of Château Ksara.

The heart of their range though is their red wines. They have two everyday drinking reds, Le Prieuré – a fresh, juicy and lightly spicy Mediterranean style blend of Cinsault, Grenache, Carignan and Mourvèdre – and Réserve du Couvent, a soft, brambley and bright blend of Syrah, Cabernet Sauvignon and Cabernet Franc with ripe, supple tannins and generous fruit.

Their most famous wine is Château Ksara itself, which is a complex and cedary, Médoc inspired blend of Cabernet Sauvignon, Merlot and Petit Verdot, barrel aged for 12 months. The wine has supple tannins and that classic dry, but ripe fruit and leafy character that will delight claret lovers. The wine ages very well and mature vintages are available.

Château Ksara wines are distributed in the UK by Hallgarten.

Château Kefraya 

A panoramic view of the beautiful vineyards at Château Kefraya – photo courtesy of Château Kefraya.

Kefraya has been owned by the de Bustros family for generations, but the vineyard was not planted until 1946. At first they sold their grapes to other Bekaa Valley producers before eventually releasing their first vintage in 1979.

The 430 hectares of vines are interspersed with rocky outcrops that contain an ancient cave system that was used for tombs in biblical times. Outside the tombs seats were carved into the rock to allow mourners to sit and weep in comfort. They still turn up Roman finds while tending the fields and have a small museum of coins and artefacts in the Château. The current wine maker, Fabrice Guiberteau, is one of the most engaging and inspiring I have ever met and he’s brimming over with energy and enthusiasm for this place and the wines he makes here.

Fabrice sitting on the mourner’s seat carved into the rock of the ancient tomb.

The Wines 

Château Kefraya Blanc de Blancs is a beautifully textured and deliciously creamy dry white with good acidity. It’s made from an unlikely blend of Viognier, Clairette, Muscat, Bourboulenc, Ugni Blanc, Chardonnay and Verdejo.

Château Kafraya Rouge is an oak aged blend of Syrah, Cabernet Sauvignon and Mourvèdre. It’s a lovely wine with spice notes as well as rich black fruit and some earthiness too. The drying tannins give some nice structure to the sweet, ripe fruit.

The ‘flagship’ wine here is Comte de M, an intense, concentrated and fine blend of Cabernet Sauvignon with Syrah that spend 18 months in new French oak barrels.

The traditional Lebanese Amphorae used to mature some wines at Château Kefraya – photo courtesy of Château Kefraya.

In recent years Fabrice has turned his attention to using clay amphorae for maturing wines. Such vessels have long been used in Lebanon for ageing Arak and the project has resulted in two top cuvées that aim to capture the terroir of the country. The red, simply called Chateau Kefraya Amphora is an aromatic and floral blend of Cinsault, Grenache, Syrah and Tempranillo. Lots of red fruit, herbs and spice vie with each other round the palate, while there is a lively freshness, enticing minerality and suave tannins. 

The white partner, Chateau Kefraya Adéenne (French for DNA), is an extraordinary blend of Merwah, Obeidi and Mekssessé, Lebanon’s indigenous white grapes. Fermented and aged in three year old barrels, the wine is intensely herbal and mineral, with soft stone fruit and rich, pithy bergamot citrus. The palate is salty, nutty, delicately creamy and silky by turn and is deliciously savoury and complex.

Domaine des Tourelles

Domaine des Tourelles – photo by Quentin Sadler.

This beautiful estate is the oldest secular wine producer in Lebanon, having been created by Jura-born Frenchman François-Eugène Brun in 1868. Nowadays it is run by the delightful Faouzi Issa who crafts a very fine range of wines and believes in non-interventionist winemaking using spontaneous fermentations in the winery’s nineteenth century concrete fermenting vats. In fact all the equipment is original here, nothing is new. By keeping to traditional methods and using the old equipment from the nineteenth century Faouzi creates wines that are completely in step with the natural wine movement.

Faouzi Issa, the head winemaker at Domaine des Tourelles – photo courtesy of Domaine des Tourelles.

The Wines

His dry Domaine des Tourelles White is an enticing, aromatic blend of Viognier, Chardonnay, Obeidi and Muscat, while his Chardonnay is delicately exotic and creamy. The Domaine des Tourelles Rosé is a beautifully textured, full-flavoured blend of Cinsault, Tempranillo and Syrah that is perfect with the flavours of the Mediterranean.

The Domaine des Tourelles Red is a blend of Cabernet Sauvignon, Syrah and Cinsault giving it that very Bekaa Valley combination of the Rhône and Bordeaux making it structured and spicy. It has rich, dark cherry fruit, smooth tannins and wild Mediterranean herbs.

Faouzi also makes a pure Cinsault made from 60 year old vines. It is beautifully bright and spicy with red cherry and plums as well as a touch of dried spices, dried fruit and an earthy, savoury quality. Above all it has a real purity to it that keeps you coming back for more.

Their Marquis des Beys is a stylish, dark brooding and spicy blend of Cabernet Sauvignon and Syrah. It delivers plenty of concentrated blackcurrant, deep, mocha-like flavours from 18 months in oak, fine tannins and balancing freshness.

All of these are excellent, but the pinnacle of the range is their Syrah du Liban. 100% Syrah, it’s powerful yet balanced, fragrant, floral and spicy with dark fruit vying with fresher raspberry and red cherry on the palate, together with cracked black pepper and those wild Mediterranean herbs.

Domaine des Tourelles wines are distributed in the UK by Boutinot Wines.

Château Musar

An aerial view of some of Musar’s vineyards in the Bekaa Valley – photo courtesy of Château Musar.

The producer that springs to mind for most people when Lebanese wine is mentioned. Musar was founded in 1930 in the cellars of the 18th century Mzar Castle in Ghazir, a village on the coast some 30 kilometres north of Beirut. Mzar means ‘place of beauty’ and was adapted as the name of the wine itself. The French focus became strengthened by a close friendship developing between founder Gaston Hochar and Ronald Barton (of Château Langoa-Barton in Saint-Julien) who was stationed in Lebanon during WWII.

Gaston’s son Serge took over the winemaking in 1959 and set about perfecting the blend and style. It took him nearly twenty years, with the 1977 red – the first vintage I ever tasted – being the vintage that brought Musar international renown as a fine wine.

Some of Musar’s vineyards in the Bekaa Valley, two and a half hours drive from their winery – photo by Quentin Sadler.

In recognition of all this as well as his perseverance and dedication during Lebanon’s civil war in keeping the winery going without losing a single vintage, Serge was chosen as Decanter Magazine’s first ‘Man of the Year’ in 1984.

Today the winery is run by Serge’s son Gaston. It has been officially organic since 2006 makes wines in a non-interventionist, natural way.

The Wines

Musar’s fabulous eighteenth century cellars beneath the Mzar Castle in Ghazir – photo courtesy of Château Musar.

The red Château Musar itself is the grand vin of the estate and is always a blend of Cabernet Sauvignon with Cinsault and Carignan. It is fermented and aged in concrete tanks before spending a further year in French oak barrels and another four maturing in bottle. It is always rich, spicy, leathery and earthy and has a sort of beguiling sense of mystery about it which sets it apart.

Château Musar White is a blend of barrel fermented and long aged Obeidi and Merwah. It’s an extraordinary wine reminiscent of an aged white Graves from Bordeaux. An acquired taste perhaps, but one worth acquiring.

Bottles maturing in Château Musar’s cellars – photo courtesy of Château Musar.

Their Hochar Père et Fils red is an approachable blend of Cinsault, Grenache and Cabernet Sauvignon, from a single vineyard. It is fermented in concrete tanks, and then aged in barrel and bottle before being released four years after harvest.

The estate’s easiest drinking wines are the Musar Jeune range. There is a red, a white and a rosé and they are fresh and approachable while still having much of the Musar savoury style.

Chateau Musar wines are distributed in the UK by Chateau Musar UK.

Clos St Thomas

This exciting winery is the brainchild of Saïd Touma whose family have been making Arak in the Bekaa Valley for over 130 years. Inspired by that experience and the wineries that came before him he created this estate in 1990 and now farms some sixty five hectares that sits in the Bekaa at 1000 metres above sea level. His son, Joe-Assaad, is now in charge after training as a winemaker in Montpelier and gaining a great deal of experience in Bordeaux – that French link is still alive and well it seems. It is still very much a family concern with the entire family working in the business. Joe-Assaad grows all the normal Bekaa grapes, but like others is also now seeking more of a Lebanese identity. To that end he too has started using the indigenous Obeidi – or Obeidy as he calls it – in their white blends and, since 2012, as a single varietal.

The Wines

Château St Thomas Chardonnay is a nice combination of ripe, tropical fruit, nutty, creamy vanilla and a balancing freshness, while the Clos St Thomas Les Gourmets Blanc is an altogether zestier style made from a blend of Sauvignon Blanc, Chardonnay, Viognier and the local Obeidy. The Château St Thomas Les Emirs Rouge is a richly fruity blend of Cabernet Sauvignon with spicy Grenache and Syrah, while the star must be their Pinot Noir. Grown in a single plot at 1200 metres this is a vibrant, juicy Pinot with big fruit, smooth tannins and lovely smoky, savoury and truffle-like aromas. To make Pinot this good in place this hot is a real triumph.

Clos St Thomas wines are distributed in the UK by Lebanese Fine Wines.

Ixsir

Ixsir’s stunning high altitude vineyards in Batroun – photo courtesy of Ixsir.

Ixsir – named for Al-Iksir or Elixir, a secret potion that grants eternal youth and love – is an exciting winery created in 2008 by a group of successful businessmen together with Gabriel Rivero, the Spanish-born former winemaker of Kefraya. It’s based in a beautiful and brilliantly renovated seventeenth century Ottoman farmhouse in the hills above Batroun. During Byzantine times Batroun was called Botrus, which is Greek for grape and it was an important port for grape and wine exporting.

They have vineyards around the winery, but also source grapes from the Bekaa Valley and Jezzine in the south where the vineyards are planted 1350 metres above sea level and show the vital cooling effect of the altitude.

The beautiful barrel cellar at Ixsir – photo courtesy of Ixsir.

Their entry level wines are the Altitudes Ixsir range. Available in all three colours, the wines are very drinkable. The red is a sappy, lightly oaked, fruit forward blend of Cabernet Sauvignon, Syrah, Caladoc (a cross between Grenache and Malbec) and Tempranillo, while the white is a bright, aromatic, unoaked blend of Obeideh, Muscat, Viognier. 

Their Ixsir Grande Reserve wines are more ambitious, complex and fine. The red is a rich, smoky and spicy barrel aged blend of Syrah, Cabernet Sauvignon and Arinarnoa (a cross between Merlot and Petit Verdot. The white is a succulent, judiciously oaked blend of Viognier, Sauvignon and Chardonnay that balances succulence and freshness really well.

The top of the range is their El Ixsir wines. The red, a blend of Syrah, Cabernet Sauvignon and Merlot, once again combines Bordeaux structure with the fleshier, spicier characteristics of Southern France. It is dense, concentrated and richly fruity with minty, herbal flavours, black pepper and loads of black fruit – perfect with lamb.

Ixsir wines are distributed in the UK by Enotria & Coe.

I would add that all of these producers also make excellent rosés. When I was in Lebanon I enjoyed them very much, as being that much lighter than the reds I found them perfect with the  lovely Mediterranean mezze

Of course in world terms Lebanon is a tiny producer, just 0.06% of total world production in 2010, but the average quality seems very high. Not even the biggest producers in Lebanon count as bulk producers though, so it is a land of boutique winemakers, people who feel driven to make wine, who strive for quality and do not cut corners. What’s more the wines are incredibly food friendly. So a Lebanese offering would enhance any restaurant wine list as they go superbly with all sorts of food, from haute cuisine to relaxed Mediterranean fare, and offer a wonderful combination of classic French style and vibrant Mediterranean flavours that can be really exciting.

Lebanon part 1 – land of beauty & promise

The Bekaa.

Lebanon has long fascinated me, both as a country and as a wine producer.

My wine interest was first sparked 30 years ago when the company that I was working for listed a Lebanese wine. The whole idea seemed exotic beyond belief and completely off the wall, but then I tasted it and the 1977 Château Musar totally won me over and I have loved the idea of Lebanese wines ever since.

Another thing that captured my imagination about Lebanon was when I heard about the ‘Zagwill’, a fisherman’s song from ancient Phoenicia – which is now Lebanon. Carved into a tomb near Biblos this is believed to be the oldest song lyrics the human race possesses.

These two things struck a chord with me and made me determined to see Lebanon one day and to learn something about this fascinating part of the world.

So, recently when I was invited to Beirut to attend the Horeca Food and Wine Show and to judge at the Horeca Wine Competition I leapt at the chance and I enjoyed every moment. I had some wonderful experiences, met delightful people who seemed only too happy to show me their stunning country, enjoyed some superb meals and tasted many excellent wines.

The Horeca Show during the round table wine discussion.

The fair was terrific too. It is an annual showcase for Lebanon’s food and drink industry and as well as boasting hundreds of stands showing off the products of the region, there were chef’s competitions and cocktail making competitions and the wine competition with which I was involved.

Beirut from my hotel.

Me in a thoughtful moment during the wine judging at Horeca. Photo courtesy of Paul Op ten Berg.

I know that technically Lebanon is in Asia, but when you are there it doesn’t feel so very different from the European countries of the southern Mediterranean. In fact apart from the Arabic script on the signs, Lebanon often reminded me of Spain, Greece or Sicily. Beirut and the other towns I saw seemed chaotic and boisterous in much the same way as Seville or Catania in Sicily. The landscape too was very similar to these places and of course the food has a lot in common with Greek cuisine and I even noticed some similarities to Sicilian cooking as well. The national dish is kibbeh, which I love, and if it isn’t a first cousin to Sicily’s arancini then I would be amazed.

The centre of Joünié.

I suspect this European feel is partly because Lebanon has a mixed population of Muslims and Christians and enjoys a complex system of power sharing to ensure that no single part of the community dominates the other. As a consequence the place seems very free and easy to the casual observer with alcohol being readily available, lively restaurants and street life with attractive bars everywhere. In order to preserve this balance no official census has been taken since 1932, in case they discover there is a higher proportion of Muslims or Christians than they had thought.

Beirut’s glamorous marina.

It is strange, but true, that on returning to London I saw more Muslim women wearing head scarves than I had in Lebanon.

I found it very interesting that despite France only governing the country for a little over 20 years, 1920 – 1943, French is spoken everywhere and the French influence lives on in almost every aspect of life. Other than the badges on the customs officers uniforms, one of the most obvious examples is the wine names. All the wine producers are Domaine this or Château that and the wine styles often have a very French feel to them too.

We tend to think of Lebanon as a new wine producing country, but the Phoenician’s were among the world’s first maritime traders and exported wines from Tyre and Sidon all over the Mediterranean world and so helped to spread wine to western Europe. This trade continued well into the middle ages when the territory we now call Lebanon was briefly controlled by Venice.

Lebanon’s civil war ended in 1990, so the country has enjoyed over 20 years of relative stability punctuated by sporadic turmoil caused by their neighbours – either directly or indirectly. I was told many times that Lebanon is fortunate in everything, except its neighbours. As Lebanon borders Syria and Israel, you can see their point – how unlucky can one country be?

This stability has been enough for wine making to really start to flourish and for the longer established producers to consolidate the markets for their wines. If Lebanese wines were a novelty thirty years ago, they are much more normal today.

Over the last ten years or so wine drinking has become much more the norm inside Lebanon and this too has helped growth. Sadly though, with some exceptions, I was told that the local wealthy almost totally ignore Lebanese wine and assume that imported wines are inherently better. One evening at dinner – at the excellent Mario e Mario Italian trattoria – I tried to wean two Beirutis off their imported French wine and on to the far better value local tipple. Sadly I failed, but they promised me that they would try more Lebanese wines in the future and not just take it for granted that foreign is better.

On the subject of restaurants, I feel that I should tell you about two other Beirut eateries that impressed me. Babel serves superb Lebanese food in a setting that takes your breath away. Built to look like a ruined biblical tower of Babel it resembles a set for a D.W.Griffith epic. I was also very taken with the more casual Al Falamanki on the Damascus Road. Although only a few years old it had a very traditional feel with courtyards and comfortable rooms furnished in different ways. When we were there the joint was jumping with happy diners of all ages together with groups of men drinking arrack, playing backgammon and enjoying their hookahs. It was so atmospheric I could well imagine them filming parts of a remake of Lawrence of Arabia here, oh and the food was delicious too.

Château Ksara.

The oldest wine producer in the country is Château Ksara which was founded in 1857 by Jesuit monks who quickly recognised that the Bekaa Valley was a suitable place to grow grapes and brought in a trained viticulturist monk to create and tend their vineyards. His plantings of Cinsault, together with those at the nearby Domaine des Tourelles in 1868, started the Lebanese wine revival which is still with us to this day. Ksara had a bit of luck in 1898 when an extensive Roman cave system was discovered underneath the winery and it was expanded and repaired to become Lebanon’s only natural cellar system. It keeps at a steady 12˚C so is perfect to mature wine, as well as being an amazing place to visit.

The caves at Château Ksara.

The First World War ended with Britain having defeated the Ottoman Empire which had ruled Lebanon for hundreds of years. The region was given to France to govern as a League of Nations Mandate and French administrators and soldiers soon arrived who expected to drink wine as part of their every day diet. This must have given real impetus to the fledgling wine industry and expansion quickly got under way. Château Nakad, the modern Bekaa pioneer was founded in 1923, while Lebanon’s most famous winery, Château Musar was founded soon after in 1930. Fitting the same pattern, Almaza, the country’s leading beer brewer also dates from this time.

Map of Lebanon including the wine regions – click for a larger view – non watermarked PDF versions are available by agreement.

All the early wine production was in the Bekaa Valley in the east of the country and although there are now some other regions, it remains the centre of production. This was partly because it was already established as the principal agricultural region of Lebanon. Given that we think of wine as flourishing in areas where nothing else will grow, I was astonished to see just how green the Bekaa is. I was expecting a hard, biblical landscape of scrub – a desert almost – but instead found a fertile valley full of fruit and vegetable production.

The Bekaa.

The Bekaa.

Lebanon has a hot climate, with some 300 days of sunshine a year, so although ripeness is not a problem, excessive heat is and fine wine production would be very hard if the country was not so mountainous. Although the Bekaa is a valley – sandwiched between the Mount Lebanon and Anti-Lebanon mountain ranges – it is very high with most of the vineyards planted at around 1000 metres above sea level. The finer wines tend to be produced at higher altitudes and increasingly the new plantings are edging up to 1100 – 1200 metres. Up there the air is cooler allowing for slower ripening and better retention of acidity, freshness and balance in the wines. Large temperature drops between night and day conditions also helps retain acidity and freshness in the grapes. The Bekaa is also blessed with ample water from the snow melt running off the two mountain ranges.

There is huge variety in soils, but they tend to be limestone, with some sandstone too, so are generally well drained, but can offer great variety of colour, texture and weight – which is partly why all styles of wines can be produced here.

Looking down on the Bekaa Valley – Syria is in the distance.

Apart from Châteaux Musar and Ksara, important producers from the Bekaa include the wonderful Château Kefraya, the beautiful Domaine des Tourelles, founded in 1868 this is the second oldest producer in the country, Massaya, Château St Thomas, Château Ka and Domaine Wardy.

In recent years some new wine regions have begun producing wines and most of these are higher than the Bekaa Valley.  With vineyards planted between 600-1300 metres above sea level, the beautiful southern area of Jezzine is where Habib Karam’s Karam Winery is crafting some very fine wines that show the cooling effect of the climate and altitude – try the Rosé Arc en Ciel and the Saint John. The northern region of Batroun, planted at 400-1300 metres above sea level, is equally promising for cooler climate wines, Batroun Mountains produce a fresh Chardonnay and zippy Riesling that are quite delicious.

Me hogging the microphone at the post judging round-table discussion at Horeca. Photo courtesy of Paul Op ten Berg.

In Chouf, 800-1100 metres above seal level, south east of Beirut, Château Florentine produce a very promising range of wines including the best Lebanese Sauvignon Blanc that I have tried and their elegant Château Florentine Grand Vin blend of Cabernet, Merlot and Syrah.

Ixsir – named for Al-Iksir or Elixir, a secret potion that grants eternal youth and love – produce a very attractive range of wines from a wide range of vineyard sites from Jezzine to Batroun and the Bekaa. Their Ixsir Altitudes wines are good and drinkable, while their Ixsir Grande Reserve red and white are more ambitious, complex and fine.

Lebanon’s French influence is very apparent in the varieties they grow. Grapes from the French Mediterranean dominate the country’s vineyards, with most traditional reds being blends that include Cinsault, Carignan, Mourvèdre and Grenache, together with Cabernet Sauvignon, Merlot and increasingly some Syrah too.

The white wines, which impressed me enormously are often blends including Chardonnay, Sauvignon Blanc, Clairette and Viognier, but I also came across some decent Riesling and astonishingly good wines made from Obaideh and Merwah, which are both indigenous white grapes.

I found much to like in Lebanon and thought the wines were generally very good indeed, with many more high spots than lows. The wineries that I have mentioned all make very good wines with balance and elegance in their differing styles, but there were also some producers who made wines that didn’t excite me quite so much. A few seemed quite old fashioned in style, with little in the way of bright fruit. I tasted some that clearly need more work in the vineyard to tackle the raisining and green tannins, while some wines were volatile or bordering on dirty. None of this is unique to Lebanon of course, I can say the same about almost anywhere and for those producers I do wonder if they should change their points of reference for wine. It is quite clear that Lebanon looks to France as its rôle model, you can see it in most of the wines, but I wonder if some of the wines at the lower price points should become a bit less French-centric and take a peek at who else is making good wine in the Mediterranean world.

I really hope that over the next few years those producers will look at how places like Spain’s Jumilla – with a similar landscape and climate to Lebanon – have completely revolutionised their viticulture and vinification techniques to produce modern, clean and vibrantly fruity wines at the lower price points. Perhaps the locals would be more easily won over by wines of this type, as well as casual wine drinkers in places like the UK.

Recent growth though has been strong and with local and foreign demand both growing the number of commercial wineries has increased from just 4 in 1990 to 47 today. What is more, quibbles aside, they are producing wines that are always good and often very impressive indeed. I didn’t try anything that I did not find palatable and found the vast majority to be very pleasurable indeed.

Gone are the days when Lebanon produced wines with mere novelty value to provide a touch of the exotic. These are good quality wines that can be taken on their merits and enjoyed on their own terms.

I will be writing more about some of the wineries that I visited very soon, but in the meantime I would urge people to visit Lebanon, it really is a fabulous country full of wonderful sights, lovely people, great food and superb wines. See you at the Horeca Show next year?

More information is available from the Union Vinicole du Liban website and for the UK from Wines of Lebanon.