Combining power and elegance with silky tannins, Château Kefraya Red offers subtle notes of cherry, spice, leather and vanilla.

22 hectares of hand-harvested vines over 30 years old give birth to this wine of character. The best Syrah, Cabernet Sauvignon, Carignan and Mourvèdre grapes are aged for 18 to 24 months in oak barrels to produce a structured, elegant wine. The nose reveals notes of leather and cigar box at first, followed by aromas of ripe fruit, spices and blackcurrant. Silky and fine on the palate, the entry is powerful, fresh, with dominant aromas of red and black fruits, with good length and a remarkably delicate finish. Château Kefraya red expresses itself when young, but also when aged.

The story of Château Kefraya begins in 1946, when Michel de Bustros launched the construction of the winery on a tell, an artificial hill erected by the Romans centuries earlier to observe troop movements. The first vines were planted in 1951, and it was not until 1979, under difficult conditions in the midst of the Lebanese civil war (1975-1990), that Château Kefraya began to produce its own wine, with grapes grown in its own vineyard and vinified in its own cellar.

Situated in West Bekaa, more than 1,000 meters above the Mediterranean, the vineyard covers almost 300 hectares of terraced slopes at the foot of Mount Barouk. The vines are mostly trellised and planted at 4,000 vines/hectare on a variety of soils: Clay-limestone, clay-chalk as well as sandy and gravelly. They enjoy an exceptional sun exposure with no irrigation. Yields are limited to a low average of 35 hl/ha. Cabernet Sauvignon, Syrah, Chardonnay, Viognier and other grape varieties are grown alongside indigenous varieties such as Obeidy, Merwah and Meksesse (white grapes). Château Kefraya has also revived ancient Lebanese red grape varieties such as Assouad Karech and Asmi Noir, following years of terroir research in collaboration with international institutes. Château Kefraya wines are certified organic and vegan since 2022.