Michael Karam, award winning author of Wines of Lebanon and Michael Karam’s Lebanese Wines 2011: A Comprehensive Guide, and associate editor-in-chief for executive, selects his favorite full-bodied Lebanese wines.
Note: These wines are not for what people like to call easy drinking. They can be drunk now but most won’t have reached their best for at least seven to 10 years after vintage if allowed to age properly. Aging allows the tannins to soften and give a silky structure to ‘carry’ the fruit and spices which the wines have in abundance. They should also be decanted at least three hours before serving. This gives them time to settle and breathe.
Château Belle-Vue 2006
A blend of Cabernet Franc, Syrah, Cabernet Sauvignon and Merlot. The wine has a reddish purple hue with notes of bell peppers, leather and stewed fruit, with a whiff of pork sausage. In the mouth, there is a lovely velvet texture with notes of plums and hints of cloves, leading to an outstanding finish. The winery makes only 18,000 bottles so these are not that easy to find.
Château Kefraya
Comte de M 2007
This behemoth of a wine is made from Cabernet Sauvignon and Syrah. It has a deep cherry hue with aromas of black pepper and thyme on the nose. In the mouth it has a wonderfully elegant structure and a smooth finish. One of Lebanon’s most famous reds, and deservedly so.
Château Ksara
Le Souverain 2006
Made from Cabernet Sauvignon and the little-known Arinarnoa, it has a deep cherry hue with bell pepper and hints of figs on the nose. The Arinarnoa gives wonderful flavors of cassis and cured meats. Texture is silky, while the finish is dry and powerful.
Château Marsyas 2007
A blend of Cabernet Sauvignon, Syrah, Merlot and Petit Verdot. The color is a deep cherry hue. The nose is fruity if slightly toasted, but in the mouth this sumptuous wine is balanced with a superb tannic spine dressed in a cornucopia of ripe forest fruits. A newcomer to watch.
Château Musar 2003
A world famous wine made from Cinsault, Carignan and Cabernet Sauvignon. All vintages are aged for seven years before release. The 2003 tends have a deep garnet hue and aromas of oranges and cinnamon with hints of berry fruits. In the mouth, there is a heady combination of peppers and fruits with hints of chocolate.
Château St Thomas 2006
A gentle giant made with Cabernet Sauvignon, Syrah and Merlot. It has an intense dark cherry hue. It is redolent of strawberries and cinnamon. The texture is soft and warm and the tannins are integrated to give a wonderfully balanced drinking experience. Older vintages age wonderfully.
Domaine de Baal 2007
Wine from a micro-winery (only 12,000 bottles are produced each year) in Zahle made from Cabernet Sauvignon, Merlot and Syrah. The color is dark purple and the aromas give off notes of black fruits with hints of soft peppers and licorice. In the mouth there are further flavors of black currants, cloves and cured meats. The finish is powerful.
Domaine des Tourelles
Syrah du Liban 2006
With a deep cherry hue it has pepper, eucalyptus and roast coffee beans in the nose. Possessing a robust texture with nicely integrated tannins, there is a lot of fruit on the middle palate and the finish is powerful and sustained. Good aging potential but ready to drink now. It won many plaudits at the recent London wine fair.
Domaine Wardy
Private Selection 2004
This elegant and suave wine is made with Syrah, Merlot and Cabernet Sauvignon. It has a dark ruby hue and an intensely smoky nose. Balanced in the mouth with a fruity finish. Good aging potential with well-integrated soft and velvety tannins.
Ixsir
Grande Reserve 2008
Ixsir is based in Batroun but has vineyards across Lebanon. Its top red is made with Syrah and Cabernet Sauvignon. It has a deep purple hue and a menthol nose with hints of black pepper. Forest fruits on the mouth herald a sustained finish that brings out the spices.
Karam Winery
Saint John 2004
South Lebanon’s only producer (and no relation to the author). This gloriously playful red is made with Cabernet Sauvignon, Merlot and Syrah. It has a black cherry hue with a nose of chocolate, peppers and other spices. In the mouth, the tannins have developed well and in no way obscure the abundance of fruits that dance around the mouth. The finish is sustained and memorable.
Massaya
Reserve 2006
Massaya’s senior red is made from Cabernet Sauvignon, Mourvedre and Syrah. It has an intense cherry hue and a complex nose of green peppers, cloves and cedar. On the palate the texture is velvety and elegant.The tannins appear gradually and the finish is smooth and underpinned with fruit.
