Discover the bold and elegant flavours of Chteau Oumsiyat Grande Reserve. Bursting with ripe red fruits and spicy aromas, this savoury and earthy wine is perfect for the BBQ. The unoaked production allows for pure fruit expression and showcases the unique terroir. Experience a long, satisfying finish with every sip.

About the Producer

Passion and heritage has been passed down through the Bou Sleiman family for fourgenerations. When Joseph Bou Sleiman took over the reins at Chteau Oumsiyat, heblended respect for local tradition with modern techniques to craft contemporarywines. A passionate vine grower, Joseph also built a modern winery in the village ofMtein, where he creates wines that are a fusion of Old World and New World. Thegrapes are grown in the 78-hectare vineyard, situated at over 1,000 metres elevation inthe beautiful Bekaa Valley, between Mount Lebanon to the west and the Anti-LebanonMountains to the east. The altitude, microclimate and soils combine in this ancientterroir to produce fresh wines with a very Mediterranean feel.

Vineyard and Winery

The vines are planted on the slopes of Mount Lebanon at an altitude of 1,200 metresabove sea level, where the warm days are tempered by cooler nights. The summerdiurnal temperature difference encourages an extended ripening period;concentrating the flavours and aromatic complexity in the berries, while the fruit retainsbalancing acidity from the cool nights. The soil is sandstone clay, a sedimentary soilmade up of sandy components rich in minerals, while the clay component has excellent water retention properties, essential for nourishing the vines throughout thehot, dry summer. The vines are cane pruned and are planted at a density of 4,000vines per hectare. The vineyard is cultivated with respect for the environment and thegrapes are hand-harvested at optimal maturity.

The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditionalvinification took place in stainless steel tanks at controlled temperatures of 28C withselected yeasts. Pigeage or punching down of the cap took place for the CabernetSauvignon and the Syrah in the blend, in order to gently extract tannins. A long postfermentation maceration took place to extract colour, flavour and impart structure tothe wine. Made without oak influence, the Merlot delivers ripe fruits, the CabernetSauvignon adds body and mid-palate texture while the Syrah adds structure and spicynotes.