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Full bodied and long keeping red wine elaborated from the most noble varieties, produced from selected grapes from the best and well oriented vineyards. It’s a blend of Petit Verdot, Cabernet Franc and Syrah.
It is aged in French oak casks for 14 months.

Ksara Estate lies in the heart of the Bekaa Valley near Baalbeck, where the ruins of the Temple of Bacchus from the Greco-Roman era can be found. It is called Ksara because it was the site of a ksar or fortress at the time of the Crusades.
The property was acquired by the Jesuits in 1857 when it was already famed as a vineyard, and they maintained the tradition of winemaking on the estate. 

Climatic conditions in the Bekaa provide Ksara’s vineyards with exceptional advantages.
There is almost no rainfall during the growing season and diseases seldom strike the vines. 
Their grapes can be considered to be grown organically because pesticides and herbicides are not used.
Harvesting is done by hand, but there is no need for selection because the grapes achieve full ripeness without fear of rot.

Château Ksara is the largest producer in the Lebanon with 334 hectares and 38% of the local production.  

GRAPE VARIETALS: Cabernet-Franc, Petit Verdot and Syrah.

WINEMAKING: After severe control of the plots and maturity state, the grapes are manually harvested, stemmed and vatted. The fermentation is accomplished at 28°C with several pumping overs and daily tasting in order to let the grape variety express its best characteristics. Following the 20 to 30 days vatting time, the free-run wine is separated from the press wine to achieve the malolactic fermentation.

MATURING : Matured in French oak casks (50% new oak) for about 14 months in our underground ageing cellars, then fined and bottled.

TASTE : A dense deep purple red robe, it has a fruity and subtle nose of raspberry and black currant with a vanilla character. In the mouth it has structure, power and length with firm tannins. A rich and very complex wine.

AGEING : Could be immediately consumed but will reveal all its potential in two or three years. Should be opened and left to breathe at least an hour before being served.

SERVING : Due to its structure, it will go perfectly with games and red meat. Should be served at room temperature 17 to 18°C.