Domaine des Tourelles Red is a full-bodied, deep ruby red wine, boasting aromas of cherries, cedar wood, rosemary, and cloves. Enjoy robust flavours of Morello cherry and blackberry, earthy spices, and fine tannins. The perfect accompaniment to rich lamb casseroles and spicy harissa stews.

Critic Review

Decanter Magazine: 93Pts (2018 Vintage)
Drinking Window: 2021 - 2026

"Mediterranean-like character with lots of vibrant redcurrant, raspberry and herbal notes. Floral, restrained and quite finely textured on the palate."
Ronan Sayburn MS, Beth Willard, Andy Howard MW

About the Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Vineyard and Winery

A blend of Cabernet Sauvignon (40%), Syrah (40%), Cinsault (15%) and Carignan (5%) Grapes are grown on 15-20 year old vines on sandy limestone, with clay sub-soils. All four varietals were hand harvested and fermented in concrete vats for 10 days. Malolactic fermentation begins spontaneously, after which the wine was blended and then aged for 16 months in concrete vats.