Chateau Khoury - The Vineyards
In this region of Lebanon, the climate in temperature between night and day (during August, the difference can reach 15°C). In summer, the average temperature falls between 25 and 35°C. The vine profits from ideal conditions of sunlight, with approximately 300 days of sun per annum. The location of the vineyard at 1 300 m in altitude ensures a fresher atmosphere then in the Bekaa Valley during the hot summer period. In winter, the minimal temperature seldom goes below the -5°C. From January to March, the vineyard is regularly covered by abundant snow fall.
Yearly rainfall is around 600 mm, accumulated over one short period from mid-October to the end of April. Underground water is composed of some minor streams which are difficult to collect. Water stress occurs at the optimal period of mid-color change, during the month of July.
These characteristics of the climate have considerable influence on the vegetative cycle of the vine. Slower berry ripening is favorable to increased synthesis of precursors of flavours, polyphenols and anthocyanes. The consequences are beneficial for the quality of the harvest and leave their mark on the harmonious balance of the wine.
The potential for high-class wines begins in the vineyard; hence detailed attention is given to it. Careful canopy management as well as managed yields enable us to produce wines of great quality.
The inter-row distance is 1,8 m with 1 m between the vine plants, which attain a height of 1,3 m. The pruning system is Guyot double without bowed canes; the vineyard is not irrigated. The yield is approximately 30 hl/ha, which represents less than 1,5 kg of grapes per vine plant.
As it does not rain in the summer, there are few weeds. A single passage of the plow at the end of spring makes it possible to leave the ground clean and aerated. Deep-level soil moisture is thereby preserved at the maximum level.
During the winter period, the ground is plowed twice. Some years, the morning fogs of July and the difference between day and night temperatures favours morning dew, making oïdium very virulent. But simple sulphur treatments (not more than 6 per annum) allow us to control this fungus. Oïdium is the only disease present and the vineyard is otherwise free of virus diseases and mildew. Botrytis and grey rot are non-existent because of the low humidity (less than 40 %).
The terroir, which is the combination of the natural elements that make up the vineyard and human labour, is consequently unique and of particularly great quality.
Chateau Khoury - The Winery
Grapes are hand picked at optimal phenolic ripeness. At the laboratory of Dr El Khoury, who is a chemist by profession, analyses are performed to follow ripening and the evolution of phenolic compounds before and during wine making. The process is based on a constant search for quality through the use of innovative technologies. The winery was conceived so as to function by gravity and all the stainless tanks are equipped with a heating-regulating system.
Producing white wines, which are meant to be very aromatic, is different from that of the reds regarding the duration of fermentation and the character of the desired wines. Once at the cellar, red grapes are destemmed and crushed, put in tanks to begin maceration. The white grapes are pressed then put into fermentation tanks. All vineyard blocks are vinified separately so as to express all the characteristics of the terroir.
The barrel cellar is situated in the second basement of the winery and permits ageing the wine in ideal conditions regarding temperature and moisture. The red wines are aged in oak barrels from 12 to 18 months. We rack the barrels regularly every two to three months.
The white wine is a blend of three varieties: Chardonnay, Riesling and Gewürztraminer. Each adds a specific richness; the resulting wine possesses a wide pallet of aromas and good freshness.
The sweet wine (made exclusively from Pinot Gris) is silky, with flavours of peach, apricot and pear.
The red wines are good-colored, full-bodied, complex and fruity blends. They represent most of our production. Made from "noble» varieties, they undergo macerations of approximately a month and are aged in oak barrels from 12 to 18 months.
Winter evenings are spent distilling the Lebanese anise-based beverage: arak. This is the product of a triple distillation of grapes. Anise and spices, that give their characteristic taste to arak, are added at the time of the second distillation. The variety mainly used is Obeïdi.
The fruit of the trees surrounding the vineyard are used for producing various liquors: cherry-plum, cherry, plum…
Environmental protection is also a concern. Indeed, the cellar is equipped with a water purification station comprised, first, of an oxygenation and settling pond, and a pond with reeds, the latter making it possible to detoxify effluents. This system enables us to reprocess them and to limit their impact.
