Wines Unspecified Ixsir - 2017 - 2017

Viniou Reviews

Ixsir’s 2017 Cuvée red is a striking example of Lebanon’s emergent status in the world of fine wine, showcasing a blend typical of the Bekaa Valley’s cosmopolitan approach to winemaking. This natural, organic-certified wine is crafted in accordance with low-intervention practices, allowing both the character of the fruit and the nuances of the terroir to shine through. Although the precise varietal composition isn’t specified for this cuvée, Ixsir is known for blending classic Bordeaux grapes such as Cabernet Sauvignon, Syrah and Merlot, complemented by local varieties. The 2017 vintage was marked by steady, warm weather, yielding grapes with excellent ripeness and concentration. Expect a medium to full-bodied red, deep garnet in colour, exuding aromas of ripe blackberries, cassis, and plums interlaced with delicate notes of spice, cedar, and Mediterranean herbs. The palate is both rich and poised, with supple tannins and a lingering, mineral-accented finish.

The Bekaa Valley is Lebanon’s most celebrated winemaking region, set in a high-altitude plateau between the Mount Lebanon and Anti-Lebanon mountain ranges. Its unique geography provides cool nights and abundant sunshine, which helps grapes mature fully while retaining vibrancy and structure. The valley’s limestone-rich soils lend a particular freshness and minerality to the wines, and its winemaking history can be traced back over 5,000 years, making Lebanon one of the world’s oldest wine-producing civilisations. Vignerons like Ixsir combine respect for this ancient heritage with modern techniques, creating wines that are both expressive and internationally appealing.

This robust yet elegant red lends itself well to a variety of food pairings. Traditional Lebanese dishes such as grilled lamb kebabs or kafta, aubergine moussaka, and richly spiced stews would be excellent partners. The wine also complements Mediterranean-inspired fare—think slow-cooked beef, roasted vegetables seasoned with za’atar, or hard cheeses like pecorino or manchego.

When serving, allow the bottle to breathe for at least thirty minutes to an hour. Pour at 16-18°C to reveal the full spectrum of aromas and preserve the balance of freshness and depth. This wine is ready to enjoy now but could reward a few more years of cellaring for increased complexity.