This one was a gift from some generous colleagues when I moved on from having a proper job. I was accompanied by two more, which at this point remain in the 'cellar' (cupboard).
If you mention Lebanese wine to many people they often respond with something close to 'oh, Chateau Musar?' as they are one of the better known an more prominent producers from the region. With good reason, too.
But, no. This week we will drink:
Week B (2019) Domaine des Tourelles, 2014. ~£15 (but it was a gift.....)
My research tells me that this wine was previously made from 100% Cinsault, a grape from the South of France that has had a less than glowing reputation in the past but has more recently been increasing in popularity. It was known as producing high yields of poor quality fruit which would be the major source of juice for bulk wines and some for blending.
In this bottle, the producer has not relied entirely on Cinsault and, in fact, has used only 15% of it alongside Cabernet Sauvignon and Syrah, at 40% each, and a 5% splash of Carignan.
All of these grapes have a French heritage, as does most modern viticulture in the Bekaa Valley, which is not to say that without the French there would be no Lebanese wine. Wine has been produced here for around 7,000 years and that is pretty much as long as it has been produced anywhere and much longer than anyone has been using the term French.
The Domaine itself has been producing wine for 150 years, having been established by a Frenchman named Francois-Eugene Brun in 1868, and that makes it one of Lebanon's oldest. The last of the Brun's passed away in 2003 but the winery was taken on by two Lebanese families of Issa and Issa el-Khoury who have brought update practices to bear.
So, what's it like? It is a deep ruby colour, smells of black fruit and Morello cherries and tastes much the same with a hint of spice. It feels medium plus body and has quite an alcoholic punch, being labelled at 14% abv. There are noticeable tannins, balanced nicely with acidity and the all-round experience is very pleasing.
As with Week Z (2019), two weeks ago, this has been fermented and aged in concrete vats, suggesting that modern, trendy(?) methods are as at home in the Levant as they are in Argentina. I still can't say with confidence that I can taste any evidence of that technique, but I do like the result and am grateful for the kind gift.
If you mention Lebanese wine to many people they often respond with something close to 'oh, Chateau Musar?' as they are one of the better known an more prominent producers from the region. With good reason, too.
But, no. This week we will drink:
Week B (2019) Domaine des Tourelles, 2014. ~£15 (but it was a gift.....)My research tells me that this wine was previously made from 100% Cinsault, a grape from the South of France that has had a less than glowing reputation in the past but has more recently been increasing in popularity. It was known as producing high yields of poor quality fruit which would be the major source of juice for bulk wines and some for blending.
In this bottle, the producer has not relied entirely on Cinsault and, in fact, has used only 15% of it alongside Cabernet Sauvignon and Syrah, at 40% each, and a 5% splash of Carignan.
All of these grapes have a French heritage, as does most modern viticulture in the Bekaa Valley, which is not to say that without the French there would be no Lebanese wine. Wine has been produced here for around 7,000 years and that is pretty much as long as it has been produced anywhere and much longer than anyone has been using the term French.
The Domaine itself has been producing wine for 150 years, having been established by a Frenchman named Francois-Eugene Brun in 1868, and that makes it one of Lebanon's oldest. The last of the Brun's passed away in 2003 but the winery was taken on by two Lebanese families of Issa and Issa el-Khoury who have brought update practices to bear.
So, what's it like? It is a deep ruby colour, smells of black fruit and Morello cherries and tastes much the same with a hint of spice. It feels medium plus body and has quite an alcoholic punch, being labelled at 14% abv. There are noticeable tannins, balanced nicely with acidity and the all-round experience is very pleasing.
As with Week Z (2019), two weeks ago, this has been fermented and aged in concrete vats, suggesting that modern, trendy(?) methods are as at home in the Levant as they are in Argentina. I still can't say with confidence that I can taste any evidence of that technique, but I do like the result and am grateful for the kind gift.
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