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Domaine de Baal 2018 — Lebanon
Region: Bekaa Valley, Lebanon
Grapes: 40% Cabernet Franc, 40% Syrah, 20% Cabernet Sauvignon
Alcohol: 14.5%
Tasting Notes
Appearance: Deep ruby with modest rim variation, clear and bright.
Nose: Bold blackberry and dark cherry, with warm spice, cracked pepper, and subtle smoked meat. Hints of cedar, dried herbs (thyme/oregano), and faint leather emerge with air.
Palate: Medium to medium-full body, juicy dark-fruit core (blackcurrant, plum) balanced by savory, earthy undertones. Fine-grained tannins provide structure without harshness; acidity is moderate, offering freshness. A peppery spice note and a touch of cocoa or mineral finish the palate.
Finish: Medium-plus, lingering savory spice and fruit.
Food Pairing
Ideal with grilled lamb chops, roast beef sandwiches, spiced sausages, or hearty stews.
Matches well with strong, aged cheeses such as Manchego, aged Gouda, or a semi-firm sheep’s milk.
Also pairs nicely with charcuterie boards featuring smoked meats, olives, and crusty bread.
Serving
Serve slightly below room temperature, about 60–65°F
Decant for 20–40 minutes if cooler cellar-stored or to open up tertiary aromas.
Domaine de Baal 2018 — Lebanon
Region: Bekaa Valley, Lebanon
Grapes: 40% Cabernet Franc, 40% Syrah, 20% Cabernet Sauvignon
Alcohol: 14.5%
Tasting Notes
Appearance: Deep ruby with modest rim variation, clear and bright.
Nose: Bold blackberry and dark cherry, with warm spice, cracked pepper, and subtle smoked meat. Hints of cedar, dried herbs (thyme/oregano), and faint leather emerge with air.
Palate: Medium to medium-full body, juicy dark-fruit core (blackcurrant, plum) balanced by savory, earthy undertones. Fine-grained tannins provide structure without harshness; acidity is moderate, offering freshness. A peppery spice note and a touch of cocoa or mineral finish the palate.
Finish: Medium-plus, lingering savory spice and fruit.
Food Pairing
Ideal with grilled lamb chops, roast beef sandwiches, spiced sausages, or hearty stews.
Matches well with strong, aged cheeses such as Manchego, aged Gouda, or a semi-firm sheep’s milk.
Also pairs nicely with charcuterie boards featuring smoked meats, olives, and crusty bread.
Serving
Serve slightly below room temperature, about 60–65°F
Decant for 20–40 minutes if cooler cellar-stored or to open up tertiary aromas.