Hochar Père et Fils is sourced from specially selected vineyards near the village of Aana in the Bekaa Valley, characterized by deep, gravelly soil over a limestone base. Low yields (25-30 hectolitres per hectare) result in concentrated wine and the altitude keeps the average yearly temperature at around 25°C, encompassing cold, snowy winters, mild springs and hot summers. The grapes were fermented at temperatures between 27°C–30 °C, with maceration in cement vats, followed by 6–9 months in French Nevers oak barrels. It was blended in the spring of 2016 and bottled later in the same year. The year 2014 will go down in Lebanese viticulture history for being the only year where it failed to snow on the mountains of Lebanon. February–July also had little rain, so the Cinsault was particularly low in yield, but intense in flavor, and was harvested after the Grenache for the first time. Sugar content in the Cabernet rose drastically while acidity was stable and the high sugar content caused the fermentation to be very slow. Carignan and Grenache were also slow to ferment and the grapes had a very dark color, due to high phenolic maturation. Cinsault fermented normally with elegance and style and red fruit aromas dominated the Cinsault vats. The Hochar of this year is a dense, fruit packed wine showing flavors of plums, mulberries and dates. Red cherry, chocolate and spice on the nose lead to dark fruit flavors and soft, smooth tannins. It is a well-structured and full bodied wine with great length.