When you’ve been working with grapes for a long time, you’re bound to know a thing or two about how to produce a beautiful bottle of wine. The Lebanese have been at it longer than most.
The land that is now Lebanon was once the home of the Phoenicians, who were among the first to make wine, and helped proliferate the art of winemaking throughout the Mediterranean. There are many references to the wines of Canaan in The Bible and a temple honoring Bacchus would later be built by the Romans on the same land (which means there were probably some pretty raucous harvest celebrations in the area throughout the millenia). Now, when we say they’ve been at it a while, we’re talking 6000 years. Cheers to a great and ancient tradition!
Today, the majority of Lebanon’s wine production comes from the Bekka Valley, where 300 days of sunshine each year leads to prime viticultural conditions. Although production has varied during times of regional violence, the fertile valley 20 miles East of Beirut produces over six million bottles each year.
Chateau Musar, a family run winery founded in 1930 in the basement of a 17thcentury castle, produces the most renowned of those 6 million bottles. Their red blends of Cabernet Sauvignon, Carignan and Cinsault are all produced using traditional French methods and are known for their full-bodied finesse. The white wines are made from the native Lebanese grapes Obeideh and Merwah, exemplifying the character of ancient Lebanese wines.
If you’re interested in trying something new or just dream of stepping (or sipping) your way back in time, we recommend you turn to Lebanon. You can buy Chateau Musar winesa at broadbent.com.
Photo Credit: Chateau Musar