Club Corner
Q2 2024 Gin Club
Rechmaya Distillery Our selection this quarter comes all the way from Lebanon, once again reminding us that gin is a truly global spirit! It is crafted by a husband and wife team who were drawn back to their hometown with the intent of starting a craft distillery that would honor the land. The village of Rechmaya (or Ra’s el miyah in the original Syrianic) is located in lush mountainous terrain and serves as an inspiration for Jun Botanic Gin. Enjoy! Cheers! Sam Crocker Resident Ginthusiast Rechmaya Distillery Jun Botanic Gin Origin: Rechmaya, Lebanon Founders Chady and Maya initially found themselves immersed in the creative realm of the Dubai advertising industry. However, the corporate landscape began to stifle their spirits, rekindling their deep-seated love for nature and freedom. This renewed passion led them back to their roots, prompting them to embark on a remarkable journey: establishing their very own craft distillery in their beloved hometown of Rechmaya. Maya says “I grew up looking at my dad taking care of the garden and nature is my weak point…I decided to go back to basics and stay in Rechmaya, taking care of the land that we have, host people and create something that will make Rechmaya proud.” Driven by an unwavering passion for flavors and an eagerness to experiment with diverse ingredients, Chady, armed with a cooking certificate, delved into advanced distillation courses, honing his skills to craft an exquisitely balanced gin recipe. Meanwhile, with her years of experience in communication, Maya dedicated herself to infusing the brand with a vibrant and inviting image. As two halves of a harmonious whole, Chady and Maya are inherently cheerful and sociable individuals who relish the art of hospitality. While living abroad, they yearned for the simple joys of their matured garden, the breathtaking mountain vistas, and the serenity of relaxing beneath the apricot tree, sharing drinks and barbecues with friends. Information courtesy of Rechmaya Distillery Founders: Maya and Chady Khattar Price: $42.99 Botanicals: Organic lebanese juniper, coriander, ginger, galangal, mastic, rosemary, bayleaf, orange and lemon. Tasting Notes: Begins with sweet aromas of mastic and locally grown rosemary, orange & lemon. There’s a spicy finish of ginger, galangal, coriander and bay leaves, while the wild juniper from the Bekaa mountains signs off with its distinct kiss. Cocktails Jun ‘n’ Tonic (Easy) Ingredients: 1 ½-2 oz Jun Botanic Gin Tonic water to top Instructions: Pour gin into a glass over ice and top with tonic water to taste. Jun Fizz (Medium) Ingredients: 2 parts Jun Botanic Gin 1 part lemon juice 1 part simple syrup Top with soda Instructions: Shake gin, lemon juice and simple syrup with ice. Pour into a highball glass with ice and top with soda. Garnish with a lemon slice and cherry. Lebanese Breakfast Martini (Advanced) Ingredients: 1 ½ oz Jun Botanic Gin ½ oz lemon juice ½ oz simple syrup ¼ oz thyme distillate ¼ oz Aquafaba or egg white (optional) Instructions: Shake all ingredients and double strain into a chilled coupe glass. Spritz with orange blossom water. Recipes adapted from www.rechmayadistillery.com/cocktails/
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December Wine of the Month Club
DOMAINE des TOURELLES from Lebanon Founded in 1868 by French ex-pat François-Eugène Brun, Domaine des Tourelles on the western edge of the Bekaa Valley has changed little since its founding. The low-slung buildings topped with red clay tiles have an ageless feel, and behind the cellar doors, you will discover a working museum of 19th-century winemaking technology. The cement tanks used for fermentation and blending are original to the property and have a patina from nearly a century and a half of continual use. An ancient basket press sits in a corner as a reminder of a time when a vigneron was also a carpenter, welder, and machinist, as well as a farmer and artisan. That the estate survived the 20th century without having been completely remodeled and modernized is an absolute miracle, so when vignerons in France and Spain talk about returning to their roots, Domaine des Tourelles has the advantage of never having departed from them. This would all be academic were it not for the passion and vision of winemaker Faouzi Issa. While the estates in France, where he worked as a student, were actively researching and experimenting with incorporating traditional winemaking practices back into their “technical” wines, Faouzi knew he would return to a place that never forgot them. It also gave him the confidence to take what his family had preserved in Bekaa and bring it to the wider world. Issa’s winemaking philosophy relies on a self-sustained process witnessing minimal intervention and allowing the production of naturally organic and vegan wines. Blessed with an ideal climate for growing grapes, Issa has a simple philosophy of sustainable and manual farming, social responsibility, hand harvesting, indigenous fermentation, minimal SO2, and a preference for neutral oak aging for their red wines. Temperature control for the red wines is entirely passive and based on centuries of knowledge on keeping cool in a hot climate. The byproducts from the fermentations are composted and returned to the soils. These are not only sustainably-made wines, but they are wines of tremendous authenticity, minimally made, and nourishingly Mediterranean. Since antiquity, the Bekaa valley has been famous for its grapes and wines. While only 30-50km from the Mediterranean coast, the valley is at an average elevation of 1000 meters and surrounded by mountains – Mount Lebanon in the west and the Anti-Lebanon range in the east. Both ranges are composed of limestone, sandstone, and dolomite, which has weathered to form heavy clays in the center of the valley where cereal grains are grown, and poor, gravelly clays on the edges where vines and olive trees thrive. Despite its southern latitude, its elevation ensures warm, dry days and cool nights during summer. In winter, the oak- and cedar-clad mountains are snow-covered, ensuring plenty of groundwater year-round. A testament to this ideal location for making wine, the largest surviving temple to Bacchus still stands in surprisingly good condition at Baalbek in the heart of the Bekaa. While its roots are ancient, the more recent history of winemaking in the Bekaa can be traced back to the mid-19th-century when commercial winemaking returned to the valley. Many of these early pioneers were either French-born or French-inspired. While some indigenous varieties can still be found, such as Obeidi and Merwah, the Bekaa was largely replanted with Cinsault, Carignan, and Grenache in the 19th century, followed by Chardonnay, Viognier, Cabernet Sauvignon, and Syrah in the 20th. Despite this diverse range of grape varieties, the best-made wines in Bekaa share a common element of balanced rich, ripe fruit and a bright mineral freshness that is a hallmark of the region and its unique terroir. We hope you enjoy these two outstanding examples. Cheers, The PlumpJack Wine Team Domaine des Tourelles Cinsault Region / Country of Origin: Bekaa Valley, Lebanon About the Vineyards: These are some of the highest altitude vineyards in the Northern Hemisphere at 1,050 m above sea level. Benefiting from 240 days of reliable sunshine and the dry climate in the Bekaa where most fungal diseases are not a real threat, all grapes are grown organically. About the winemaking: As a variety, Cinsault is perfectly adapted to heat and drought and in the Bekaa Valley, the conditions are perfect to keep its vigor in check. Hand harvested, it is fermented, undisturbed, with indigenous yeasts in the family’s ancient concrete tanks, then aged in well-seasoned French oak barrels for 8 months. Tasting Notes: Aromas of dried flowers, red fruits such as cherries, raspberries, and strawberries, along with some floral notes and a hint of herbs and spice. Medium bodied and full of character on the palate, the wine is with bright acidity and flavors of red fruit, particularly smoky cherries and cranberries. There are also subtle hints of spice, earthiness, and a touch of minerality. The tannins are smooth and well-integrated, leading to a clean and refreshing finish. Resembles Pinot noir in color and Gamay in taste. Winemaker: Faouzi Issa Price: $27.99 btl/$302.29 cs Suggested Food Pairing: Escargot with garlic butter, Lamb tagine, Lebanese kibbeh, Shakshuka, Falafel. Domaine des Tourelles Merweh & Obeidi Vieilles Vignes Region / Country of Origin: Bekaa Valley, Lebanon About the winemaking: For winemakers in Lebanon, Merweh & Obeidi are the indigenous white varieties of their homeland, both thought to have been originally planted by the Phoenicians. Issa has been searching for old vines of these varieties as a white counterpart to his Cinsault and Carignan old vine cuvées, and 2020 will mark his inaugural vintage of this wine. The Merweh is from 100+-year-old vines located in the Bsarreh mountains in the north of Lebanon, while the Obeidi comes from 50-year-old vines near the capital of Bekaa, Zahleh. Practicing organic. Hand harvested, natural yeast fermentation occurs in stainless steel tanks, then the wine is aged for 3 months in stainless tanks. Tasting Notes: Merweh provides texture and aromas of almonds, while Obeidi contributes floral and herbal aromatics. Fermented separately, they are then blended and aged in stainless steel. This shows a lovely golden color with aromas of apple skins, pear, herbs and spice. The palate is broad and dense with dried figs, almonds and a fresh minerality on the finish. A remarkable wine of great purity and terroir. These grapes have evolved with the landscape so really do reflect their location. Winemaker: Faouzi Issa Price: $27.99 btl/$302.29 cs Suggested Food Pairing: Chicken Hashweh, Fried Chicken with coleslaw, Tamari almonds, Stuffed grapes leaves with lemon and pepper.
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November 2022 Rosé Club
Wine is probably not one of the first things people associate with Lebanon, and that’s a shame. The second smallest country by area in continental Asia, the Levantine nation squeezes an atlas worth of languages, faiths, and cultures into a quiver of space between the Mediterranean Sea to the west, Syria to the north and east, and Israel to south. And like many other regions with a long history and an overabundance of things people value, it has also experienced way too much conflict, plunder and appropriation over the years. But Lebanon’s viticultural practices go back almost as far as the cedar trees on the flag (see below for more details), and have been a relative constant through all the upheaval. So while not a skeleton key of course, wine is one way into this fascinating place that is relatively unencumbered by all the assumptions and competing agendas that mediate most of our information about it. The two Lebanese roses we are featuring this month are just a taste of a very rewarding tradition, definitely worth exploring further. French in origin, the Hochar family arrived in Lebanon in the 12th century. In 1930, Gaston Hochar Sr. planted his first vineyards after returning from Bordeaux and founded Chateau Musar. In 1959, his son Serge Hochar became Chateau Musar’s winemaker while completing his winemaking studies at the University of Oenology in Bordeaux under the tutelage of Jean Riberau and Emile Peynaud. Musar’s vineyards were certified organic in 2006, making it the first winery in Lebanon to receive the designation. Most of the vineyards are located in the Bekaa Valley, between two parallel mountain ranges and stretching to Lebanon's Mediterranean coastline. Grape vines have been cultivated here for at least 6,000 years: the Phoenicians (navigators of modern Lebanon) introduced vines and wine from Byblos to all areas around the Mediterranean Sea. Serge Hochar's natural approach to winemaking means that the 180 hectares of Musar vineyards are managed with a minimum of human intervention, and all wines are made with this in mind. For example, all the grapes are picked by hand by Bedouins between August and October. In Musar winery, the fermentation is done by wild yeast, using as little sulfur dioxide as possible, and Musar red wine has never been clarified and filtered. Ever since it was founded in 1857, Château Ksara has embodied the core values of Tradition, Nobility, and Modernity. As Lebanon’s oldest winery, they have made it their mission to not only continue their centuries-old practice of winemaking, but to also implement the newest and most innovative processes to set standards in winemaking for generations to come. Chateau Ksara was started by Jesuit monks who inherited a 25-hectare plot of land situated between Tanail and Zahle in the Bekaa Valley. Resident priest Father Kirn recognized the potential of the terroir and convinced the other priests to plant French vines imported from Algeria. In doing this, the Jesuits produced Lebanon’s first “dry wine,” and laid the foundations of the country’s modern wine industry. In the 1920’s, the Bekaa Valley saw the arrival of tens of thousands of French civil servants and soldiers, all of whom needed a regular supply of wine. The Jesuits, who until this point had made wine for their own consumption in Lebanon and abroad, began to sell their wine under the label Caves de Ksara. In the early 1970’s, The Vatican encouraged its monasteries and missions around the world to sell off any commercial assets. But by then, Château Ksara was producing 1.5 million bottles annually, and the monks’ success is now deemed to be at odds with their religious work, so Château Ksara was optioned to a consortium of wine loving investors who are keen to preserve the heritage of the historic winery. Think Pink! Carrie Upson-General Manager 2021 Château Musar Jeune Rosé Region/Country of Origin: Bekaa Valley, Lebanon About the Vineyards: Vineyards are located on the side of snow-capped mountains, with an altitude of more than 1,000 meters (3,000 feet). The calm and charming Bekaa Valley has nearly 300 sunny days a year, fresh air, and an average temperature of 25 degrees (including snowy winters) and hot summers. Far away from human habitation and unspoiled, the "organic" of Musar Vineyard has already gained everyone's tacit approval before the word was coined. About the Winemaking: The Musar Jeune collection was first produced in 2007. These unoaked, vibrantly fruity wines, made from the fruit of youthful Bekaa Valley vines, were introduced to meet the demand for a ‘current drinking’ Musar range. Made of 85% Cinsault and 15% Mourvedre from vines planted since 2000 at around 1,000m above sea level. The Juene Rosé is made of ‘saignée’ (‘bled’) method and pressing method using pink juice removed from the grape must, fermented in cement-lined vats and released unoaked a year after the harvest. Tasting Notes: This is a dry, lighter-colored, serious Rosé, best enjoyed with food. Soft red fruit with peach and quince notes. Smooth and rounded, it has raspberry, almond and red apple skin aromas and a warm finish and refreshing acidity. Winemaker: Gaston Hochar Price: $22per btl/ $237.60 per case Suggested Food Pairing: Baked Salmon Shellfish Roast Pork Tomato based pasta dishes 2021 Ksara Rosé Region/Country of Origin: Bekaa Valley, Lebanon About the Vineyards: Chateau Ksara’s vineyards are located in the Bekaa Valley at an average altitude of 1,000 meters. The vineyards benefit from the land’s own natural water table, which is situated between two snow-capped mountain ranges. Pesticides and herbicides are not used, so the grapes are grown almost organically. The soil ranges from chalk, to clay and chalk, to clay and limestone, but it is always stony. About the Winemaking: Made by bleeding (saignée) with a ten to 14-hour maceration and a fermentation at low temperature. After stabilization by refrigeration, the wine is immediately bottled to preserve the freshness and aromas. Tasting Notes: 60% Cabernet Franc, 40% Syrah. An intense salmon, pink hue. Orange blossoms, cream, sweet strawberry, red currant, red cherry, tart lemon, citrus, pomegranate, wet stone, mineral, and clay aromas and flavors. Bright medium plus acidity, medium body, concentration of flavors, with a medium finish. Winemaker: James Palge Price: $18 bottle/$194.90 Suggested Food Pairing: Mediterranean cuisine, sushi, raw vegetables cold meats. Best served chilled.
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