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The Middle East's finest wine, and one of the world's great reds. The grapes are handpicked as the sun rises across the Bekaa valley and are then swiftly transferred to the cellar in Ghazir where fermentation takes place followed by maceration lasting 2 to 4 weeks. During the first year the wine is racked into Bordeaux type barrels made from Nevers oak and where it matures from 12 to 15 months. According to a 1998 by Michael Broadbent: Tasting of single varietals. In small oak barrels since August (1999). Very distinctive, individual. In the cellars at C...
Price: $79.99


The Hochar Père et Fils is sourced from vineyards near the village of Aana in the Bekaa Valley of Lebanon. The 2016 vintage is a blend of Cinsault (50%), Grenache (35%) and Cabernet Sauvignon (15%). The grapes were fermented between 27°C and 29°C with maceration in cement vats, followed by 6 months in French Nevers oak barrels. Winery notes: "bright ruby red in colour with red fruits, plums, sloes and cherries on the nose and palate. This balanced and elegant wine combines vibrant fruit on a medium body with soft tannins, good acidity and cellared well, ...
Price: $27.99


93 points Decanter: "A very wet spring in 2011 in the Bekaa Valley led to a delayed season and their second latest harvest on record. This has aromas of plum sauce and damson, varnished woods and noticeable volatile acidity – part of the style. The palate is medium- to full-bodied, with tangy balsamic acidity and a savoury, leathery finish. It's just starting to drink now but will last well thanks to its dense lattice of ripe tannins. (MW)" (05/2018) Jancis Robinson: "Fairly deep ruby. A denser, more concentrated, linear nose than the 2010 served along...