Mersel, Jaffa Crush 2025

70% Merwah, 30% Muscat

Bekaa Valley, Lebanon

A vibrant, textured wine with a complex interplay of floral aromas, ripe fruit, and subtle tannins, offering a smooth, earthy finish that reflects its ancient winemaking heritage. Perfect for those seeking a bold, natural expression of white wine with a Mediterranean twist.

Merwah from Dimane, Qannoubine Valley (1,600m) from vines over 150 years old. Muscat from Deir El Ahmar, Bekaa Valley (1,200m) from young vines. Both organically farmed. The Merwah fermented on skins for 10 days before it was pressed off into an amphora over whole Muscat berries. The wine then fermented again for 10 days carbonically before it was left to go through malolactic fermentation. Aged in amphora before being bottled unfined and unfiltered with just 9ppm of added sulfites. VEGAN.

Lebanon is among the oldest site in wine production in the world. Mersel continues this legacy, with the same passion that the Phoenicians had centuries ago. Mersel’s philosophy is to keep it simple. Our wines are made naturally, with very little or no sulfites. Our wines are unfiltered and unfined using organic farming methods, resulting in simple fermented wine. Mersel is committed to producing high-quality products. These wines are lower in alcohol, lighter, and more easy-drinking than the typical mass-produced styles popular in Lebanon. 

Eddie Chami holds a degree in Viticulture and Enology from UC Davis in California. For anyone that knows and speaks to Eddie, you will know that making wine is not just 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. Born and raised in Australia, French wines are not a huge influence on his style. He just wants to make some f%kn good wine. His passion is to develop wine using old Lebanese indigenous grape varieties. Mersel Wine is the first producer in the country to make Piquette and PetNat, and he has been dabbling with skin-contact wines since 2016.