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Located in the West Bekaa Valley, the large estate of Château Kefraya has been the Bustros family’s property for generations.The castle is built starting 1946 on an artificial hill used by the Romans centuries ago to observe their troop movements.
Founder and visionary Michel de Bustros undertakes massive works to implant Château Kefraya’s vineyards on those magnificent hillsides. The first vines are planted in 1951 and in 1979 - despite the Lebanese civil war (1975-1990) - Château Kefraya starts producing its own wine with its own grapes grown in its own vineyard and vinified in its own cellar.In the early 80’s, “Les Coteaux de Kefraya” 1982 and 1983 win the winery’s first international medals and Château Kefraya starts exporting its wines to France.
In 1997, American wine critic Robert Parker awards Comte de M 1996 91/100, qualifying it “An amazing accomplishment in Lebanon”. Today, Château Kefraya is present in more than 40 countries over the five continents.
Named after Château Kefraya’s very first red wine, launched in 1979, Les Coteaux is a wine with proud heritage. With its slight hint of oak, it has the fruit and the freshness to be appreciated upon release or after a few years of aging.
WINEMAKER: Fabrice Guiberteau
GRAPE VARIETIES: 44% Syrah,28% Cabernet Sauvignon, 12% Cinsault, 10%Tempranillo, 6% Marselan.
TERROIR: Clay-limestone, clay, silt, sand and gravel. The vines are located at an altitude between 970 and 1,100 meters.
CULTURE & VINIFICATION:A sustainable wine growing program allows for biodiversity in a healthy environment. An exclusively manual harvest on the estate vineyards is followed by optic sorting. Maceration in stainless steel vats for two to three weeks according to their phenolic potential and maturity level. The vinification is carried out at a controlled temperature of 24/25 °C with short pump overs, followed by malolactic fermentation in concrete tanks.
AGEING: 50% of the wine is matured in oak barrels: 38% in new barrels, 62% in one-year old barrels and the remaining wine in concrete vats for 18 months. Bottling at the château, 28 months after vinification using premium natural corks.
Eye: A brilliant clear purple, with silver highlights
Nose: The first bouquet is expressive with a good intensity. Complex, it reveals notes of smokiness, vanilla and coffee that subtly combine with pronounced notes of black fruits. The wood gives way to notes of licorice, white pepper and clove.
Palate: The wine is full, rich and powerful on the palate with notes of wood and black fruit. The wood component is apparent without being aggressive and combines perfectly with the fruit. The finish is sustained and powerful.
TEMPERATURE - WHEN TO DRINK:Serve around 63°F (17°C) – Ageing potential: keep between 8 to 12 years.
TECHNICALS: Alcohol: 14%, Total Acidity: 3.78 g/l, Residual Sugar: 1.9g/l
FOOD PAIRING: Grilled meat, cheese, as well as lightly spiced dishes.
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