Lebanon’s oldest commercial winery is branching out from wine and launching its first gin product - believed to be the first Lebanese gin available in the UK.
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Lebanon’s latest winemaking challenge is a fuel crisis that has left wineries fighting for power, as Andrew Catchpole reports
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Leading Lebanese winery IXSIR is reporting a “healthy” 2020 vintage, despite the harvest beginning within days of the deadly explosion that rocked Beirut and increasing Covid-19 restrictions.
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Perched on the eastern end of the Mediterranean, yet with vineyards at altitudes of 1,000m and above, Lebanon offers a promising mix of conditions for the production of great wines. Of course, the first wave of Lebanese wines to make their mark internationally were largely blends based on Bordeaux varieties, with some notable successes, gaining a niche but loyal following. However, in tune with the country’s location and viticultural history, a second wave of indigenous and Mediterranean varieties are now emerging as winemakers realise the potential for varieties that carry more of an indigenous signature.
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I drank my first glass of Syrian wine the other night. Bargylus, a Cabernet/Syrah blend. I’d read about it, but never actually seen it on the shelf or a list. Until, that is, it was offered to me as part of the rather fine tasting menu at Alyn Williams’ restaurant in The Westbury.
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