Lebanon has a 5,000-year winemaking history and is one of the oldest wine production regions in the world. The prophet Hosea (780–725 BC) is said to have urged his followers to return to God so that "they shall blossom like the vine; their fame shall be like the wine of Lebanon..."quoted from McGovern, Patrick E. 2003. op. cit., p. 202
History Antiquity
Vitis vinifera probably arrived to Lebanon from the South Caucasus via Mesopotamia or the Black Sea trade routes. The saccharomyces cerevisiae, the yeast strain crucial to winemaking, also originated in Mesopotamia, but a microsatellite-based study identified a distinct cluster in Lebanon.
Wine was cultivated in Lebanon, at least two thousand years before Alexander the Great conquered the Levant in 332 BC.
The Phoenicians were instrumental in spreading wine and viticulture throughout the Mediterranean in ancient times. The wines of Byblos were exported to Greece and Egypt during the Old Kingdom (2686 BC–2134 BC). Byblos wine was highly renowned, with some scholars suggesting that it was crafted from muscat grape varieties.
The wines of Tyre and Sidon were also famous throughout the ancient Mediterranean. Excavations at Tell el-Burak, a Phoenician settlement near Sidon, uncovered a well-preserved wine press dating back to the seventh century BC, along with evidence of nearby vineyards, indicating the site's role in wine production for overseas trade. Robert Ballard found the wrecks of two Phoenician ships from 750 BC, whose cargo of wine was still intact.MIT technology helps map ancient Phoenician shipwrecks MIT press release
As traders of wine, exporting from their Levantine ports, the Phoenicians seem to have protected it from oxidation with a layer of olive oil, followed by a seal of pinewood and resin—this may be the origin of the Greek taste for retsina.
Wine played an important part in Phoenician religion, and the Greek/Roman god Dionysus/Bacchus may have originated in the wine rituals of Canaan. The great temple at Heliopolis (Baalbek) has many depictions of vines and winedrinking, most famously captured by David Roberts in pictures such as "Baalbec - Ruins of the Temple of Bacchus".Baalbec - Ruins of the Temple of Bacchus Liverpool MuseumsRoberts prints of Baalbek Medina Arts The Bacchus temple in Baalbek outlines the instrumental role that the Phoenicians played in the development of the Ancient World around the Mediterranean sea.The origins of wine and wine making
Phoenician wine is mentioned in the Bible, with Genesis 14:18 recounting how King Melchizedek offered bread and wine ("yayin") to Abraham, and Hosea 14:8 describes the fame of Lebanon's wine as exceptional, saying, "his fame shall be like the wine of Lebanon."
The importance of winemaking in Lebanon continued during the Roman Empire, as evidenced by the stone-carved vines still winding around the columns of the Temple of Bacchus, the Roman god of wine, in the ruins of Baalbek. Some Roman cellars are still in use today, as seen in the cave at Château Ksara, Lebanon's oldest winery. The cellars feature a two-mile-long network of tunnels originally built by the Romans and later revived by the Jesuits, who established the winery in the 19th century.
Middle Ages Wine production persisted until the seventh century when Lebanon was conquered by Arabs and came under the control of the Caliphate; however, the large indigenous Christian community was permitted to produce wine primarily for religious purposes, although significant quantities were also made for trade.
In the Middle Ages, the fine wines of Tyre and Sidon were highly prized in Europe and traded by merchants from Venice, who controlled those ports for much of the 13th century.
Ottoman period During the Ottoman period, wine production in Lebanon was prohibited for 400 years, with the exception of Lebanese Christians, who were permitted, due to the millet system, to produce wine for religious purposes. This exemption helped preserve viticulture in the region.
Château Chbat was founded in 1847, making it the first modern winemaker in Lebanon, followed by Château Ksara in 1857 when Jesuits planted Cinsaut vines near Zahlé in the central Beqaa Valley. In 1868 a French engineer, Eugène François Brun, founded Domaine des Tourelles. In 1893, Domaine Wardy was founded.
French Mandate During the French Mandate (1920–1946), French soldiers and diplomats boosted the local wine market.
The French influence between the World Wars promoted a culture of wine drinking, as did the sophisticated Mediterranean culture of Beirut at that time, sparking unprecedented demand for wine that continues today. During this period, a few wineries were founded, including Domaine Nakad in 1923, Gaston Hochar's Chateau Musar in 1930, and Clos Saint Thomas in 1937.
Civil War period
In 1976, amid the invasion of 30,000 Syrian troops and the devastation of the Lebanese Civil War (1975–1990), Serge Hochar of Château Musar faced a fractured market and an inability to sell the wines in his cellars, but he seized the opportunity to export them to the UK. After the invasion of Israel in 1982, 80 hectares of Château Musar vineyards in the Bekaa Valley became the frontline between Syrian and Israeli tanks, but Bedouin pickers collected the grapes, and Musar trucks managed to reach the winery. Frenchman Yves Morard of Chateau Kefraya was arrested as a spy during the Israeli invasion, and was only released when he proved to the Israelis that he knew how to make wine. Voice of America, 2 December 2004 Despite the war, a few wineries, like Château Kefraya, were founded during this period.
Present The end of the Lebanese Civil War in the 1990s revitalized viticulture, with new wineries like Domaine Wardy (1997) and Massaya (1998) emerging, alongside significant foreign investment, particularly from France. Peace brought forth a new generation of producers making wines that gained international awards and drew investment.
Lebanon's wineries have withstood numerous crises, including economic challenges, political instability, and multiple wars with Israel in 1982, 1996, 2006, and 2024.
The 2006 conflict, which caused some Lebanese wineries like Ksara to nearly miss the harvest and others like Massaya to suffer collateral damage, disrupted the delivery of winemaking materials and forced producers to risk picking grapes with Israeli planes overhead, until a ceasefire was brokered just as the first Chardonnay grapes reached maturity, allowing producers to harvest. The media coverage of the war translated into surge in demand during the fighting as British buyers in particular bought Lebanese wine as a mark of solidarity.Adrian Blomfield and Ramsay Short Women rescue Lebanon's wine after fighting threatens to ruin harvest Daily Telegraph, 25 August 2006
In 2024, the eastern Bekaa Valley, the sprawling agricultural region that produces much of Lebanon's wine, was one of the areas most severely affected by Israeli strikes. While the Coteaux Du Liban winery itself was spared, its vineyards lay next to heavily targeted towns. Many other winemakers, including Château Rayak, sustained significant damage to wine cellars and the destruction of infrastructure essential for fermenting and chilling grapes. Despite the war, damaged infrastructure, and rising costs from the conflict, Lebanon’s winemakers were able to harvest and produce 15 million bottles in 2024.
Wine regions and climate
What makes Lebanon's winemaking regions stand out from other countries is the altitude, with grapes grown at the highest elevations in the Northern Hemisphere, ranging from 900 to 2,400 meters. In addition to Lebanon's mountainous region, the country boasts diverse topography, including mountains, valleys, and coastal plains, which create a wide range of microclimates ideal for grape cultivation. This gives the country three distinctive viticultural climates: Subtropical Mediterranean on the coast Alpine in the mountains Continental in the Bekaa Valley
Lebanon's climate closely resembles that of the Rhône.
Bekaa Valley
Often transcribed as the Bekaa Valley in the wine industry, the Beqaa Valley, particularly the agricultural regions in its eastern areas, accounts for the majority of Lebanon's renowned wine production.
Since Biblical times, the Bekaa Valley—a high plain nestled between two mountain ranges—has been prized for its soil, climate, and vines, supplying wine to the Phoenicians, Persians, and Roman army. The valley's conditions remain ideal for vines today: rich soils, protected slopes and valleys, almost year-round sunshine, high altitude with no summer rainfall, guaranteed harvest start dates, and minimal risk of disease.
Other regions While most Lebanese winemaking takes place in the southern and western parts of the expansive Bekaa Valley, other regions include the high-altitude areas of: Batroun District North Lebanon Mount Lebanon Southern Lebanon, particularly Jezzine.
Grape varieties
Lebanese wine is made from a mix of international and indigenous grape varieties, with Cabernet Sauvignon adding structure and longevity to reds, Merlot contributing smoothness and fruity notes, Syrah enhancing blends with spices and complexity, Chardonnay producing rich and complex whites, and Sauvignon Blanc adding freshness and citrus notes. While the indigenous white varieties Merwah and Obeideh are commonly used, Lebanese winemakers are increasingly focused on rediscovering and experimenting with other lesser-known native grape varieties, such as Tfeifihi, Zeini, Meksassi, Mourad, and Soubbagh. Additionally, a growing number of wineries are adopting organic and biodynamic farming methods. Christian Maronite monks introduced the country's first certified organic wine, labeled Adyar—meaning "monasteries" in Arabic—which has recently caught the attention of connoisseurs with bottles emblazoned with a cross.
Red varieties Lebanese red wines, especially those from the Bekaa Valley, are known for their depth, complexity, and aging potential.
Reds feature Rhône and Bordeaux blends, like the common Cabernet-Syrah with a unique spice component and flavors like cumin, sumac, incense, rosewater, carob, kirsch, and banana, as well as notes of dark fruits, spices, tobacco, and leather, with well-structured tannins and balanced acidity. Red varieties also include Cinsault, Carignan, and Syrah. Cinsault, introduced to Lebanon by French Jesuits in the 19th century, with vintner Faouzi Issa of Domaine des Tourelles believing it can become Lebanon's champion, as its ability to fully ripen in Lebanon's year-round sunshine and high altitudes creates a concentrated, complex wine, unlike its underdog status in France.
The indigenous red varieties, Meksassi, Mourad, and Soubbagh, are lesser-known grape varieties that produce wines with bold flavors and are often used in blends to add structure, complexity, and aromatic profiles.Meksassi has a deep color and robust tannins while Mourad has firm tannins and dark berry notes and Soubbagh has medium body and fruity, herbal characteristics.
Notable examples of Lebanese red wines include: Château Musar Rouge Château Kefraya Comte de M Chateau Barka Red Royal Wine Chateau Barka Ishtar Red Wine Chateau Barka Talliya Red Wine
White varieties Lebanese white wines feature Sauvignon Blanc, Chardonnay, and Viognier. They are fresh and vibrant, with aromas of tropical fruits, citrus, and floral notes. The indigenous white grapes to Lebanon are the Obaideh and Merwah.
Obeideh (also spelled "Obaideh" or "Obeidi") is high in sugar and low in acidity, producing wines with a creamy texture and imparts freshness and minerality to wines.
Merwah is valued for its disease resistance and ability to produce wines with vibrant acidity and fruity flavors, specifically subtle citrus and nutty notes.