4 and 6 bottle levels     $21 (member price $18)
Carignan, Cinsault, Mourvèdre, Caladoc   13.5% ABV

Lebanon’s winemaking tradition goes back millennia, but the modern industry was founded in 1857 when Jesuit Monks brought Cinsault vines from Algeria and planted them at Château Ksara. The winery and vineyards are in the Bekaa Valley (eastern Lebanon), with chalk, clay and limestone soils, and an average elevation of 3300 feet. The varietals are fermented and aged separately. The Cinsault is aged for the shortest period (12 months) – for freshness, the Syrah and Mourvèdre 13 months for aroma and spices, and the Cabernet Sauvignon sees the longest aging (14 months) - with extended skin contact – for length and elegance. The aging is in neutral oak. Red raspberry, red plum, rhubarb, spicebox, hint of anise. For the Château Musar freaks amongst us (including me), Ksara has plenty of fruit, whereas Musar is earthier.

Food Pairing Suggestions:
Serve alongside roast leg of lamb with roasted garlic herb potatoes, grilled turkey legs, mildly spiced Moroccan lamb tagine with vegetable couscous, lamb kebabs with charred eggplant slices, lamb chops with za’atar, curried lentil stew, charred octopus with saffron potatoes and vegetables, grilled chicken wings with sevenspice yogurt, lemon and oregano, pork in phyllo pie topped with red onion chutney, and with vibrant Lebanese cuisine. This blend also pairs beautifully with cheese selections like smoked Cheddar, grilled Halloumi and Yorkshire Blue Cheese, as well as cured meats such as Iberico ham, Salchichón and Bresaola.