Château Kefraya > Bekaa Valley

Château Kefraya > Bekaa Valley > Lebanon

Situated in the heart of Lebanon, in the Bekaa valley, Château Kefraya expands its 300 hectares domain to the foothills of the Mount Lebanon, 20 km to the south of the city of Chtaura. Both the vineyard, planted in a succession of terraces and hills having very often abrupt slopes, at an altitude of 950 to 1100 meters on clayey, limy and stony soils, together with an exceptional sun lighting – six to seven months a year without any precipitation – and the winery, located in the middle of the domain, fitted with a highly sophisticated equipment allowing the manually gathered grapes to be conveyed, picked off from the bunch, vinified and pressured very carefully, allowed the elaboration of a special and authentic wine, personal to Château Kefraya.

Starting from nothing, an image was built that would have needed, in similar cases, decades or even centuries. But the vineyards of Château Kefraya are not yet fifty years old; and its winery is barely twenty years old! Meanwhile, its wines acquired their nobility titles in Lebanon and abroad. The quality of its products has been recognized and certified by the number and the prestige of the awards they received in international blind-tasting competitions. Gold, silver and bronze medals, without mentioning the trophies, the flattering articles in specialized newspapers and magazines, specially the most famous among them edited by the “Pope of Wine” Robert Parker, who entitled his text “An amazing accomplishment in Lebanon”, crowned the efforts that began in 1951 through the breaking up of the grounds, the dynamiting of rocks which were infesting soils that had never produced anything since the day of the creation and the plantation of Lebanon’s largest vineyard.

Château Kefraya Website

Château Kefraya

Cabernet Sauvignon, Mourvèdre, Carignan, Grenache.
Winemaking process and Technical information: Grape Harvest: Exclusively manual; Vinification: In tanks with 4 to 5 weeks of maceration, fermentation at controlled temperature of 28 - 35°C, malolactic fermentation. Maturing: 16 months in tanks (54%) or in casks (46%). Bottling: At the Château. Total Acidity: 3.7 gr/l in H2SO4; Sugar: <2 gr/l; Alcohol by Volume: 14%.

A ruby-red, relatively undeveloped purple color, Château Kefraya 2000 is a round, charming and deliciously spicy wine that impresses the connoisseur. The explosion of black cherry, tobacco and cedar aromas, as well as the smooth and supple texture, conceal a full-bodied and very velvety finale. Quality wine lovers will appreciate the elegance, charm and power of this Château Kefraya from the 2000 mythical vintage.

Comte de M

Cabernet Sauvignon, Syrah.

Winemaking process and Technical information: Grape harvest: Exclusively manual; Vinification: In vats with 5 weeks of maceration. Alcoholic fermentation with controlled temperature varying between 28°-35°C. Malolactic fermentation. Maturing: 12 months in new French oak barrels. Bottling: At the Château. Total Acidity: 3,5 g/l in H2SO4. Sugar: 2 gr/l. Alcohol by Volume: 14.3 %.

Announced by a beautiful bright dark color as well as an extremely distinguished and intense bouquet reminiscent of cooked fruits, menthol, and cedar, with a certain toastiness, this wine develops firm and silky tannins that support a high-quality material with predominant menthol and black fruit flavors revealing discreet wood hints. A very open and generous wine with a marked varietal character, the Comte de M could be even more enjoyable in a couple of decades. But why wait when one can already sense the satisfaction, the power of youth and especially the good breed.

La Dame Blanche

Ugni blanc, Bourboulenc and Clairette.

Winemaking process and Technical information: Grape Harvest: Exclusively manual; Vinification: Pneumatic pressing of whole grapes. Static cold settling.Fermentation at controlled temperature of 10° to 17°C. Maturing: In vats from 30 to 60 days on fine lees. Bottling: 3 to 6 months after harvest, entirely at the château. Total Acidity: 2.92 g/l (H2SO4). Sugar: 0.8 g/l. Alcohol by Volume: 13.4%.

A spring of fragrances emanates out of this Dame Blanche 2005, which, with its beautiful yellow dress with greenish reflection, reminds us of a still shy morning sun. The hints of almond tree flowers, lime or green tea awaken our olfactory sensations. The wine titillates the mouth with a slightly nervous attack, a refreshing roundness and an exotic lemon-flavored final.

Les Breteches

Cinsault (70%), Cabernet Sauvignon (10%), Syrah (5%), Grenache (5%), Tempranillo (5%), Carignan (3%),Mourvèdre (2%).

Winemaking process and Technical information:

Grape harvest: exclusively manual; Vinification:

in tanks, maceration for an average duration of 3 weeks, fermentation at controlled temperature of 20/23°c, malolactic fermentation. Maturing: in stainless steel and cement tanks. Bottling: 100% at the Château. Total Acidity: 3,59 g/l (H2SO4). Sugar: 1,6 g/l. Alcohol by Volume: 13.25%.

It is a bright, deep cherry-red color that reveals youth and liveliness. The nose is delightful, showing hints of spice, and the aftertaste is soft and velvety. The bouquet is fresh and young with its nectarine and peach aromas. On the palate, it is full of roundness, with black fruit, blackberry, prune and raisin flavors. A hint of bay and scrubland undertones are also present to bring out the characteristics of this Mediterranean wine: a sunny wine for avid wine tasters.

Printer Friendly Version