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Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.
The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.
Name of Estate/Domaine:
Mersel
Tasting Notes
Best to Open at 5-8 Degrees Celsius as One Would a Champagne due to Wine’s Persistent Bubbles. Notes of Apple. Acidic but refreshing when well Chilled.
Country & Region
Deir El Ahmar, Bekaa Valley (1,200m) - Muscat vines, 7 years old
Ainata, Bekaa Valley (1,700m) - Sauvignon Blanc vines, 12 years old
Dimane, Qannboubine Valley (1,600m) – Indigenous Merwah vines, over 150 years old
Grape/Blend
Muscat (40%), Sauvignon Blanc (30%), Merwah (30%)
Winemaking:
Grapes were pressed lightly, leftover wet grapes went back to concrete tank where water was added to dilute and ferment remaining sugars.
Went on for 5-10 days. Juice was then racked off, and was allowed to settle over winter.
Organic honey from their own bees was added to restart fermentation in spring
No SO2 added.
Food Pairing
As an aperitif, with lebanese mezzet or shellfish.
