cognac-one | Tags Château Kefraya
US Importer
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New York Distributor

Charming and pleasant rosé, particularly marked by the Cinsault, offers a nose of red fruits and citrus smoothly merging on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  45% Syrah, 25% Tempranillo, 15% Grenache, 15% Cinsault TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Grenache and Tempranillo are on silty clay and clay-  limestone with marly subsoil. CULTURE & VINIFICATION  The wine is made by “bleeding” and direct pressing on pneumatic press. After destemming, berries are softly crushed and placed in tanks where the juice is immediately bled away from the skin followed by the “debourbage”. Alcoholic fermentation takes place …

Fresh wine characterized by the Muscat à Petits Grains, a noble grape varietal planted in the Bekaa Valley. Intense refreshing notes of exotic fruits and citrus on the palate. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  50% Sauvignon Blanc, 20% Viognier, 12% Muscat Blanc à petits grains, 12% Bourboulenc, 8% Verdejo. TERROIR  To highlight the freshness of the wine, the white grapes are planted on the west side of the Domaine,   with a high altitude, and deep silty soils to keep a good water reserve for the summer. CULTURE & VINIFICATION  After destemming, berries are softly crushed and placed in pneumatic press …

Full, rich and powerful on the palate with notes of wood and black fruit. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  44% Syrah, 28% Cabernet Sauvignon, 12% Cinsault, 10%Tempranillo, 6% Marselan TERROIR  Clay-limestone, clay, silt, sand and gravel. CULTURE & VINIFICATION  Maceration in stainless steel vats for two to three weeks. Temperature controlled vinification with short pump overs, followed by malolactic fermentation in concrete tanks. AGING  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. FOOD PAIRING  Grilled meat, cheese, as …

The wine is fresh, full-bodied, and complex. The tannins are well-structured and the oak perfectly integrated. Long and powerful finish. 92 Points by The Wine Advocate.  WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  82% Cabernet Sauvignon, 18% Syrah TERROIR  Cabernet Sauvignon on clay and limestone soil and the Syrah on clay and silt. CULTURE & VINIFICATION  Selection at the vineyard of the best grapes from the best clay-chalk soils. Vinification in 60 hl oak barrels for a maceration period of five weeks including five days of cold pre-fermentation maceration. 20 months ageing in fine-grained French oak barrels. FOOD PAIRING  Perfect with …

Intense and complex with notes of pepper, mocha, roasted coffee, toast and red fruits. Full and round on the palate with balance and length. The tannins are generous and rich and the oak is well-integrated with the fruit. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  53% Cabernet Sauvignon, 35% Syrah, 7.5% Carignan, 4.5% Mourvèdre TERROIR  Clay-limestone, clay, silt, sand and gravel. 21 year-old vines spread over 26 hand-harvested hectares. CULTURE & VINIFICATION  Manual harvest on the estate vineyards. Maceration in tanks from four to five weeks. Alcoholic fermentation is carried out at a controlled temperature of 20/23°C, followed by malolactic fermentation.. …

A typical blend of grape varieties reveals floral notes such as lily and acacia, mingled with flavors of honey, apricot and mango. Its aromatic expression is rich, vigorous and extremely fresh. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  55% Viognier, 18% Chardonnay, 15% Sauvignon Blanc, 6% Muscat Blanc, 6% Clairette TERROIR  Deep silty soils CULTURE & VINIFICATION  Manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46°F (8°C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60°F (16°C) and stabilization. FOOD PAIRING  Perfect …

The wine is balanced and round with a slightly toasted finish. The structure is defined by strong, silky tannins and generous red fruits flavors. WINEMAKER  Fabrice Guiberteau REGION  Bekaa Valley GRAPE VARIETIES  34% Cinsault, 25% Tempranillo, 20% Syrah, 11% Cabernet Sauvignon, 10% Carignan TERROIR  Cinsault on clay-limestone cambisol, as the Syrah, Cabernet Sauvignon, Tempranillo and Carignan are on silty clay and clay-limestone with marly subsoil. CULTURE & VINIFICATION  After destemming, berries are crushed and placed in tanks. Alcoholic fermentation and maceration takes place in thermo-regulated stainless steel tanks for a period of one to three weeks. Malolactic fermentation takes place in concrete tanks. …