Château Ka is extraordinary story of determination and resolve. Akram Kassatly built his winery in the Bekaa Valley in 1973. Shortly after the first wines were made, Lebanon was engulfed by war. The winery was forced to close forcing Akram into other businesses.
Finally in 2005 he announced that he was going to try again. Today's Château Ka is the only winery in Lebanon that produces wine entirely from their own vineyards. Akram produces both rich, concentrated reds and beautifully fresh, fruity, crisp white wines that are some of the finest in the country.
Chateau Ka Source de Rouge
A delicate bouquet of red fruits and subtle spice whilst red pepper and soft tannins add to the fruit and fills the palate with hints of liquorice. Enjoy this wine with beef, venison and lamb! Oh yes and with Lebanese food it is divine.
Blend: Cabernet Sauvignon 70%, Syrah 25%, Merlot 5%
ABV: 13% Residual Sugar: Less than 2 g/l
Chateau Ka Source Blanche
This unusual blend of grape varieties creates this exceptionally satisfying wine. Floral and citrusy with great depth of character. This white wine is incredible antipasti and seafood
Blend: Sauvignon Blanc 60%, Viognier 20%, Muscat 10%, Chardonnay 10
ABV: 13.5% Residual Sugars: Less than 2 g/l
Today's Chateau Ka is the best equipped winery in Lebanon. They are also the only wines in Lebanon to be produced entirely from their own vineyards, ensuring complete control over the quality of the fruit from which the wines are made. The whites are beautifully fresh and crisp and the reds both rich and concentrated, some of the finest produced in the country.
The Vineyard & Winery
The vineyard is located at 1000m above sea level at the Eastern end of the Bekaa valley. There is very little annual rainfall and drip irrigation is used as necessary. The vineyard was planted in 1998 and all harvesting is by hand in the cool of the morning.
Source de Rouge: Upon reception the grapes are destemmed and crushed. Fermentation occurs at 27-28 degrees. Maceration follows for 3 weeks. Free run wine is extracted, and the remaining grapes are then gently pressed. 35%of this will then be matured kin old French oak barrels for 12 months.
Source Blanche: After the hand harvest, the grapes are destemmed, pressed in a pneumatic press. Fermentation is carried out at 18 degrees. The wine is then stored on lees in stainless steel vats. It will then be chill filtered and bottled.