“Difficulties are our habit. We are addicted to them” says Serge Hochar, and so Beirut has yet to overcome this tragedy. Through this beautiful bottle and incredibly magical, full of spices menu, I am sending lots of strength and love to Lebanon.
My Debka dance, where the bottle commences to shape the circle, by fighting against every form of gravity. Slightly spicy black pepper notes mixed in an assorted red berries, supported by silky tannins, the music played along the Debka offers a great finish of pure joy.
I was first exposed to Lebanese wine prior lockdown in a fine wine event and I have recently tasted chocolates from a Lebanese chocolatier from my neighborhood. My British wine icon Steven Spurrier recently released his latest book: Chateau Musar, and so Lebanon comes into a fine alignement into my network.
Hochar Père et Fils is sourced from specially selected vineyards near the village of Aana in the Bekaa Valley, characterised by deep, gravelly soil over a limestone base. Low yields (25-30 hl/ha) result in concentrated wine and the altitude keeps the average yearly temperatures at around 25 °C, encompassing cold, snowy winters, mild springs and hot summers.
The Hochar Père et Fils 2016 is a blend of Cinsault (50%), Grenache (35%) and Cabernet Sauvignon (15%). The grapes were fermented between 27 °C and 29 °C with maceration in cement vats, followed by 6 months in French Nevers oak barrels. It was blended in the winter of 2017/18 and bottled during the summer of 2018.
Background music: Amaken by Andrea Hajj.z