Château Kefraya Red

The blend consists of Syrah (40%), Cabernet Sauvignon (35%), and Mourvèdre (25%). Hand-harvested in September, followed by rigorous selection on sorting tables and optical sorting to use only perfectly ripe bunches. Fermentation takes place in stainless steel tanks at controlled temperatures (28–30 °C), with daily pump-overs and délestages to optimize color and tannin extraction.

After malolactic fermentation, the wine matures for 18–24 months in French oak barriques (70% new oak, 30% second fill), ensuring refined barrel aging without overpowering the fruit expression. To add further nuance, 10% of the blend is aged in terracotta amphorae, contributing a subtle earthy note.

Nose: intense and complex, with aromas of ripe black cherries, cassis, wild berries, supported by hints of cedarwood, leather, and a touch of licorice.

Palate: present and powerful on the palate, with silky tannins, flavors of wild berries, plum jam, and dark chocolate, supported by subtle spices and a long, mineral finish.
4.1/5 Vivino
 

Château Kefraya pairs beautifully with rich, flavorful dishes. Try it with:

• Braised leg of lamb or lamb stew with Provençal herbs – the spiciness and gentle fats complement the ripe tannins.
• Grilled entrecôte with a pepper crust – the meatiness and smoky notes match the subtle oak hints.
• Game dishes such as pheasant or roasted venison, served with wild mushrooms and cranberry compote – the acidity and dark fruit flavors of the wine bring balance.
• Aged cheeses like mature Manchego or 24-month Comté – the salty and nutty character enhances the wine’s long finish.

Serving temperature: 16–18 °C. Decant for at least 45 minutes – this opens the bouquet and softens the tannins, especially in younger vintages.
 

This cuvée is both immediately enjoyable and highly age-worthy. Upon release, it already displays an expressive profile, but will further develop complexity in the bottle:

• Young (0–3 years): vibrant red fruit and spicy notes, firm structure.
• Medium maturity (4–8 years): tannins soften, aromas of leather, tobacco, and cedarwood emerge, with complex layers of berry compote.
• Mature (9–15 years): ultimate harmony: truffle tones, dried fruits, earthy nuances, and a silky texture.

Optimal drinking window: 2025–2040, peaking around 2030–2035. Storage conditions: 13–15 °C, 70% RH, in a dark cellar.
 

Château Kefraya, founded in 1951 by Michel de Bustros, has grown into one of Lebanon’s leading estates. It covers approximately 300 ha of vineyards, spread across 35 plots on terraces between 900 and 1,100 m above sea level.

The diversity of soils – ranging from clay-limestone to sand and gravel – produces wines of both power and finesse. Since 2018, the winery has been transitioning towards full organic certification (achieved in 2022) and follows vegan winemaking practices without animal-based fining agents.

Innovations such as optical sorting, temperature-controlled fermentation, and a combination of modern softening equipment with traditional amphorae demonstrate the balance between tradition and technology. Château Kefraya exports to more than 60 countries and has won multiple international medals in the past five years, including a Gold at the Decanter World Wine Awards 2023.

Motto: “Un terroir, une âme, un grand vin.”
https://www.chateaukefraya.com/en/kefraya