Experience the rich, stylish, and spicy Château Oumsiyat Soupir rosé. Its delicate copper colour and aromas of anise, herbs, and wild red berries are complemented by subtle florals. With a dry palate and refreshing finish, this rosé is the perfect accompaniment to sunny days and will pair well with a wide variety of foods.

Critic Review

Decanter Magazine: 90Pts (2021 Vintage)

"This stylish rosé is a blend of Syrah, Tempranillo and Cabernet Sauvignon, from vines are planted at 1,000m in the Bekaa Valley. Onion-skin pink with delicate peach and cherry aromas. Lively palate with lifted red berries, cherry and lime. Crisp and fruity, it's a perfect summer sipper – and great value for money."
Natalie Earl

About the Producer

Passion and heritage has been passed down through the Bou Sleiman family for four generations. When Joseph Bou Sleiman took over the reins at Château Oumsiyat, he blended respect for local tradition with modern techniques to craft contemporary wines. A passionate vine grower, Joseph also built a modern winery in the village of Mtein, where he creates wines that are a fusion of Old World and New World. The grapes are grown in the 78-hectare vineyard, situated at over 1,000 metres elevation in the beautiful Bekaa Valley, between Mount Lebanon to the west and the Anti-Lebanon Mountains to the east. The altitude, microclimate and soils combine in this ancient terroir to produce fresh wines with a very Mediterranean “feel.”

Vineyard and Winery

The vines are planted at an altitude of 1,000 metres above sea level, where
Mediterranean climate sees warm days tempered by cooler nights. The summer diurnal
temperature difference is 20°C, which encourages an extended ripening period,
concentrating the flavours and aromatic complexity in the berries, while retaining
balancing acidity from the cool nights. The soil is calcareous clay which is a cool soil
that has good water retention properties to nourish the vines during the hot, dry
summers. Due to its pH, calcareous clay soils tend to produce refreshing wines, which
encourages further balance to the ripeness of fruit. The vines are cane pruned and are
planted at a density of 4,000 vines per hectare. The vineyard is cultivated with respect
for the environment and the grapes are hand-harvested at optimal maturity.

This rosé was produced using the saignée method; after a short maceration on the
skins the juice was ‘bled’ off, imparting the delicate pale salmon colour. The must was
racked and fermentation took place in stainless steel tanks with selected yeasts at
controlled temperatures of 14 to 16°C. The wine did not go through malolactic
conversion and was made without any oak influence resulting in this fresh and
aromatic style.