Farming : Organic

Winemaking : Hand-Picked Grapes | Native Yeast Fermentation | Unfined | Unfiltered | Vegan

Region : Deir El Ahmar, Bekaa Valley, Lebanon

Grape : 70% Merwah | 30% Sauvignon Blanc

Alcohol by Volume : 12.5%

Notes:

1 Liter bottle! The Sauvignon Blanc is picked first week of August, partially destemmed, partially pressed and with the free-run juice added back on skins in stainless tanks. Merwah is harvested in the first week of October, and undergoes slow ferment on skins for three weeks. It is then pressed and blended with the Sauvignon Blanc. 

Full of light tannins, apricots, grip and minerality from the Mediterranean mist. Medium acidity. Refreshing. Salty. Perfect for summer.

Eddie Chami, the winemaker at Mersel Wine was also one of the winemakers at Couvent Rouge. He holds a degree in Viticulture and Enology at UC Davis, California.

For anyone that knows and speaks to Eddie, you will know that making wine is not a hobby or job, it is a deep-rooted passion. He is passionate about winemaking, as well as preserving and reviving the land of our ancestors and the winemaking techniques used many, many years ago.

Eddie wanted to make wine that is not mainstream in Lebanon. Being born and raised in Australia, he doesn't speak French and didn't want to associate Mersel with the French influence in winemaking. He just wanted to make some f%kn good wine. His passion is to develop wine using local Lebanese indigenous grape varieties but something not common locally. Mersel Wine is the first to develop a Piquette and PetNat and he has been dabbling with skin-contact wines since 2016.

Eddie Chami is a father of 3 and sorry ladies he is off the market (and yes his wife wrote this)...lol :)