Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Ksara Le Prieuré 2021
Region & Producer
Producer: Château Ksara
Region: Bekaa Valley, Lebanon
Grape Variety
Blend: 30%
Tasting Notes Carignan, 30% Cinsault, 20% Mourvedre, 20%Grenache
Appearance: Deep ruby with youthful purple rim.
Nose: Aromas of black cherry, cassis, and blackberry, complemented by hints of cedar, graphite, and warm baking spice. Subtle herbal notes and a touch of tobacco develop with time in the glass.
Palate: Medium to full-bodied with ripe dark fruit flavors—blackcurrant and plum—balanced by bright acidity and firm, polished tannins. Oak influence provides vanilla and toasted spice, integrated rather than overpowering. The finish is persistent with a pleasant savory edge.
Food Pairing
Pairs well with grilled or roasted red meats, lamb, beef stews, and charcuterie. Also matches nicely with aged cheeses (choose from our selection: Manchego, aged Gouda, or a nutty Comté) and dishes featuring umami-rich mushrooms or tomato-based sauces.
Serving Suggestions
Serve slightly below room temperature, about 60–65°F (15–18°C).
Decanting for 30–60 minutes recommended to open aromas and soften tannins.
Ksara Le Prieuré 2021
Region & Producer
Producer: Château Ksara
Region: Bekaa Valley, Lebanon
Grape Variety
Blend: 30%
Tasting Notes Carignan, 30% Cinsault, 20% Mourvedre, 20%Grenache
Appearance: Deep ruby with youthful purple rim.
Nose: Aromas of black cherry, cassis, and blackberry, complemented by hints of cedar, graphite, and warm baking spice. Subtle herbal notes and a touch of tobacco develop with time in the glass.
Palate: Medium to full-bodied with ripe dark fruit flavors—blackcurrant and plum—balanced by bright acidity and firm, polished tannins. Oak influence provides vanilla and toasted spice, integrated rather than overpowering. The finish is persistent with a pleasant savory edge.
Food Pairing
Pairs well with grilled or roasted red meats, lamb, beef stews, and charcuterie. Also matches nicely with aged cheeses (choose from our selection: Manchego, aged Gouda, or a nutty Comté) and dishes featuring umami-rich mushrooms or tomato-based sauces.
Serving Suggestions
Serve slightly below room temperature, about 60–65°F (15–18°C).
Decanting for 30–60 minutes recommended to open aromas and soften tannins.