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Ixsir Grande Réserve 2017
Vintage profile
Grape blend: 61% Syrah, 39% Cabernet Sauvignon
Region: Bekaa Valley, Lebanon
Alcohol:14%
Appearance: Deep garnet with a clear rim, medium-plus viscosity.
Nose: Aromas of black cherry, ripe plum, and cassis layered with Mediterranean garrigue—thyme, rosemary—and a touch of tobacco and cedar from oak aging. Subtle earthy and mineral undertones.
Palate: Full-bodied and concentrated, showing dark fruit core (blackberry, blackcurrant) balanced by firm yet polished tannins. Savory herbal notes and warm spice (clove, black pepper) emerge mid-palate. Oak aging adds vanilla, toasted oak, and a light smokiness.
Finish: Long and structured with lingering fruit and savory-mineral aftertaste.
Food pairings
Rich red meats: grilled ribeye, lamb chops, roast beef.
Game and braised dishes: venison stew, slow-braised short ribs.
Mature cheeses: aged Gouda, Manchego, or a nutty Comté.
Charcuterie and hearty sandwiches from Perfect Pairing: roast beef with horseradish aioli, or a lamb and feta flatbread.
Serving
Decant 45–60 minutes to open up aromas and soften tannins.
Serve at 60–64°F
Cellaring: approachable now, will develop further for 5–10+ years depending on storage.
Ixsir Grande Réserve 2017
Vintage profile
Grape blend: 61% Syrah, 39% Cabernet Sauvignon
Region: Bekaa Valley, Lebanon
Alcohol:14%
Appearance: Deep garnet with a clear rim, medium-plus viscosity.
Nose: Aromas of black cherry, ripe plum, and cassis layered with Mediterranean garrigue—thyme, rosemary—and a touch of tobacco and cedar from oak aging. Subtle earthy and mineral undertones.
Palate: Full-bodied and concentrated, showing dark fruit core (blackberry, blackcurrant) balanced by firm yet polished tannins. Savory herbal notes and warm spice (clove, black pepper) emerge mid-palate. Oak aging adds vanilla, toasted oak, and a light smokiness.
Finish: Long and structured with lingering fruit and savory-mineral aftertaste.
Food pairings
Rich red meats: grilled ribeye, lamb chops, roast beef.
Game and braised dishes: venison stew, slow-braised short ribs.
Mature cheeses: aged Gouda, Manchego, or a nutty Comté.
Charcuterie and hearty sandwiches from Perfect Pairing: roast beef with horseradish aioli, or a lamb and feta flatbread.
Serving
Decant 45–60 minutes to open up aromas and soften tannins.
Serve at 60–64°F
Cellaring: approachable now, will develop further for 5–10+ years depending on storage.