Lebanon was under a French mandate from 1920 to 1943, and French influence remains deeply ingrained in its winemaking traditions. The country primarily cultivates Mediterranean red varieties such as Grenache, Mourvèdre, Cinsault and Carignan, alongside Bordeaux varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. The most commonly produced white wines are Chardonnay, Viognier, Muscat, Sémillon and Sauvignon Blanc. There has also been a continuing focus on indigenous Lebanese grapes, such as Merwah and Obeideh. 

Lebanon’s vineyards are concentrated in the Bekaa Valley, at the foothills of Mount Lebanon, where elevations reach around 1,000 meters above sea level. The region benefits from a Mediterranean climate, with dry summers and cool nights. Planting densities vary, with lower-end vineyards at approximately 2,500 vines per hectare, while top-quality producers often plant at more than double that density to enhance concentration and complexity. By contrast, Syria’s wine industry is far less developed. Domaine de Bargylus remains the only Syrian estate that exports wine, underscoring the country’s limited presence on the international stage.

A recent tasting confirmed the strength of both countries’ red wines. While the selection of white wines was largely unremarkable, the reds stood out, particularly those with Syrah in the blend. Apart from Château Musar and the Satyr Cabernet Sauvignon, all the reds tasted for this small report contain a proportion of Syrah. The variety’s distinct spiciness neatly complements the black fruit and herbal notes characteristic of Cabernet Sauvignon. For further details on the producers featured in this report, readers will want to consult the respective producer profiles. 

I tasted all the wines for this report at my Zurich office in February 2025.