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Chateau Ksara Rouge
Kevin's comments: Made from a blend of Cabernet Sauvignon, Merlot and Petit Verdot, matured separately in oak for 18 months. This wine has a fruity character of raspberries, blackcurrants with a little vanilla and has a complex, rich flavour.
Chateau Tasting Notes
CHATEAU KSARA ROUGE
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.
Chateau Ksara is the largest producer in the Lebanon with 334 hectares and 38% of the local production.
Grapes: 60% Cabernet Sauvignon, 30% Merlot and 10% Petit Verdot.
Vinification: The grapes are manually harvested, destemmed and the varietals fermented separately at 28-30°C. They are left to age for 14-20 days before malolactic fermentation. The free- run and press wine from each variety are kept in separate vats before being put in oak casks for 12 months. The wines are racked-off and tasted before blending, then fined with egg albumine and bottled.
Colour: Ruby purple red.
Taste: A fruity nose of raspberries, blackcurrant and vanilla. In the mouth, it has power and length with balanced and mellow tannins that get softer with time, taking on a leathery spicy character. Complex and rich with good length.
Serve: At 18-20°C with game, red meat or fish cooked in red wine. This wine should be allowed to settle and be opened a while before serving.
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