A small vineyard with a distinctive global identity

From the slopes of Mount Lebanon to the Bekaa Valley, Batroun, Jezzine and the south, Lebanon’s vineyards have learnt to endure almost everything: economic collapse, supply disruptions, regional conflict and increasingly unpredictable weather. With annual production estimated at between 13mn and 15mn bottles, several dozen wineries and exports worth about $22mn in 2023, wine remains one of Lebanon’s most recognizable agricultural products and one of the country’s most effective cultural ambassadors abroad.

Lebanon is hardly a newcomer to wine. Its viticultural roots stretch back to antiquity, when the Phoenicians helped spread vines and wine trading across the Mediterranean. The modern industry took shape much later, notably from 1857, when Jesuit missionaries planted vineyards in the Bekaa Valley.

Since then, the sector has changed considerably. Once dominated by a handful of historic producers, it now includes a growing generation of family estates, boutique wineries, natural-wine producers and projects seeking to revive indigenous grape varieties.

Yet one basic question remains surprisingly difficult to answer: how many wineries does Lebanon actually have?

The figure depends on the definition used. Conservative estimates put the number at more than 60, while some recent assessments suggest as many as 80 active wine producers. The Union Vinicole du Liban, which does not represent the entire industry, counted 25 members at the end of 2025.

The discrepancy points to one of the sector’s structural weaknesses: Lebanon still lacks harmonized national statistics published annually on the number of producers, output by wine color and total employment.

The Bekaa remains the industry’s center of gravity

The Bekaa Valley is still the historical and productive heart of Lebanese wine. Some estimates attribute more than 80 per cent of national output to the region.

Its altitude, dry summers, pronounced differences between daytime and night-time temperatures and limestone-rich soils allow grapes to ripen slowly while retaining freshness and acidity. But Lebanon’s wine map has expanded.

Vineyards are now increasingly established in the north, particularly around Batroun, as well as in Mount Lebanon, Jezzine and parts of the south. Some are planted at considerable altitude, producing wines with greater freshness and tension than the powerful reds with which Lebanon has traditionally been associated.

This geographical diversity is one of the country’s strongest advantages. Within a relatively small territory, Mediterranean, mountainous and continental influences coexist, allowing producers to develop markedly different styles.

French grapes still dominate but local varieties are gaining ground

Lebanon’s modern wine industry was built largely around French grape varieties.

The most common red grapes include Cabernet Sauvignon, Cinsault, Syrah, Carignan, Merlot, Grenache, Mourvèdre and Cabernet Franc.

White-wine producers rely mainly on Chardonnay, Sauvignon Blanc, Viognier, Muscat and Sémillon.

Red blends inspired by Bordeaux and the Rhône remain central to the industry. Cabernet Sauvignon provides structure, Syrah adds spice and depth, while Cinsault planted in Lebanon for generations often produces softer, more aromatic and elegant wines.

The more significant shift, however, may be taking place among indigenous grapes.

Obaideh and Merwah, once mainly associated with arak production or table grapes, are increasingly being vinified on their own or used in dry white blends. Other local varieties, including Jandali and Hamdali, are also attracting greater attention.

These grapes offer Lebanon a valuable point of difference. In a global market saturated with Cabernet Sauvignon and Chardonnay, a white wine made from Obaideh or Merwah immediately conveys a sense of origin that few competing countries can replicate.

Red still leads, but whites are advancing

Red wine remains the dominant category in Lebanon. Its position reflects the historical importance of age-worthy blends and the international reputation of wines based on Cabernet Sauvignon, Cinsault, Syrah and Carignan. Lebanese whites and rosés remain less widely recognized abroad, although both categories have become significantly more diverse in recent years.

There is, however, no sufficiently recent national publication allowing a reliable percentage breakdown between red, white and rosé production. Claims that red wine accounts for 60, 70 or 80 per cent of output would therefore be difficult to substantiate.

The direction of travel is nevertheless clear. Red remains dominant, while white wine is gaining momentum thanks to high-altitude vineyards and renewed interest in indigenous grapes. Rosé, long treated as a secondary category, has become more prominent in restaurants and summer consumption.

A number of estates are also experimenting with orange wines, pétillant naturel and low-intervention cuvées.

Annual production of 13mn to 15mn bottles

Estimates differ by year and source. One report published in 2025 referred to 63 wineries producing about 13mn bottles annually. During the 2024 harvest, industry figures suggested output might reach approximately 15mn bottles, despite the war and the disruption affecting parts of the Bekaa and southern Lebanon.

That equates to roughly 9.75mn to 11.25mn litres, based on the standard 75cl bottle.

By global standards, Lebanon remains a small producer. Its competitive advantage is not volume. It lies instead in limited production, cultural distinctiveness and an ability to position certain wines in premium markets.

Exports reached $22mn in 2023

Wine is among Lebanon’s most visible food and agricultural exports. In 2023, exports of wine and grape must under the relevant international customs category were worth about $22mn. This represented close to 0.5 per cent of Lebanon’s total merchandise exports that year, although the value was down 26 per cent from 2022.

The longer-term trend has been more encouraging. Between 2001 and 2020, Lebanese wine exports increased from about $6.6mn to nearly $17mn, equivalent to average annual growth of roughly 4.8 per cent.

According to available trade data for 2020, the UK accounted for almost one-third of exports by value. The US, France, Belgium, Norway, Canada and Germany were also among the leading destinations.

Lebanon’s main export markets can broadly be divided into three groups.

The first is Europe, particularly the UK, France, Belgium, Germany and the Nordic countries. The second is North America, led by the US and Canada.

The third consists of the Lebanese diaspora and specialist gastronomic markets, both of which play an important role in introducing and distributing Lebanese wine.

Some estates export more than half their production. The UK occupies a particularly important position, helped by the longstanding reputation of Château Musar and the appetite of British importers for wines with a strong sense of place.

Domestic consumption remains difficult to measure

Lebanese wine consumption is harder to calculate with precision. The restaurant industry, tourism, informal sales and the absence of detailed annual national statistics all complicate the picture. One international estimate placed consumption at about 6,000 tons in 2023, or roughly 6mn liters. This includes all wine consumed in Lebanon, whether locally produced or imported.

For comparison, 6mn liters would be equivalent to about 8mn standard bottles.

That estimate should be treated cautiously. Part of Lebanon’s production is exported, while the domestic market also consumes imported wine and significant volumes through hotels, restaurants and less formal distribution channels.

The economic crisis has also altered purchasing behavior. Falling household purchasing power has weakened demand in some categories, while consumers with access to foreign currency have increasingly turned towards local wines, which can be more competitively priced than imported bottles.

A sector supporting thousands of livelihoods

There is no recent official figure for the total number of people employed across Lebanon’s wine industry.

Available studies nevertheless indicate that the sector supports several thousand jobs, including permanent and seasonal work in vineyards, harvesting, wineries, bottling, packaging, transport, distribution, hospitality, exports and wine tourism.

Seasonal labor is particularly important. On some estates, women account for as much as 80 per cent of the workforce during harvest, although their contribution remains insufficiently visible and they are sometimes paid less than men.

The industry also supports farming families that grow and sell grapes to wineries. Some estimates refer to more than 250 wine-growing families involved in the sector.

The broader economic impact therefore extends well beyond cellar employees. Lebanese wine supports farmers, oenologists, sommeliers, designers, printers, label manufacturers, transport companies, hotels, restaurants and tourism guides.

High costs and fragile supply chains

Producing wine in Lebanon is expensive. Apart from grapes and some locally produced labels, much of the required equipment and packaging must be imported: bottles, corks, capsules, barrels, machinery, spare parts and winemaking materials.

The depreciation of the Lebanese pound, restrictions in the banking sector, electricity shortages and high logistics costs have therefore placed significant pressure on producers’ margins. War has added further disruption.

During the 2024 harvest, some estates were forced to pick grapes amid bombardment, relocate stocks or leave fruit unharvested. One producer in Rayak reportedly lost 40,000 bottles and 60 tons of grapes, while others faced damaged vineyards, interrupted transport links and shortages of imported corks.

Yet the harvest continued. Wine grapes cannot wait for political stability. Once they reach maturity, they must be picked. That biological deadline helps explain the exceptional resilience of Lebanese producers.

The next challenge: selling an origin, not just a bottle

Lebanese wine has a compelling history, but the sector still needs a clearer collective identity. At present, most wineries communicate primarily through their individual brands. To build a stronger international position, Lebanon would benefit from developing a more coherent national proposition based on four assets.

The first is altitude, which gives many wines freshness and balance.

The second is indigenous grapes, particularly Obaideh, Merwah, Jandali and Hamdali.

The third is Lebanese cuisine, which provides a natural platform for wine promotion and consumption.

The fourth is wine tourism, linking vineyards with villages, restaurants, heritage sites and landscapes.

The absence of an appellation system comparable with those of France or Italy also limits the visibility of Lebanon’s individual terroirs. Clearer rules governing wine regions, grape varieties and production methods could strengthen consumer confidence and better distinguish the Bekaa, Batroun, Mount Lebanon, Jezzine and the south.

Lebanon will never compete with France, Italy or Spain on volume.  Nor should it try. Its future lies in quality, identity and value creation. With several dozen producers, annual output of up to 15mn bottles, exports worth about $22mn in 2023 and a presence across dozens of markets, the industry already has a credible platform for growth. Its potential, however, remains greater.

By giving more prominence to indigenous grapes, improving industry data, developing wine tourism and building a stronger national brand, Lebanon could turn wine into an even more powerful economic and cultural ambassador.

Every bottle exported from Lebanon carries more than a vintage. It carries a landscape, a history and a remarkable ability to keep producing when almost everything else argues for stopping.