Sept Winery

Sept Winery was born from a deeply personal motivation. Maher lost his father during the Lebanese civil war when he was just seven years old, and his work with wine has become a tribute to that memory. The project began in 2012 after a series of events brought him back to his ancestral roots. Over the first four years, he planted 5,000 vines by hand, often accompanied only by his Jack Russell terrier, Miles. This dedication laid the foundation for a winery that today produces eight different wines, each crafted to reflect the diversity of Lebanon’s terroirs.

Land, Climate, and Terroir

Sept’s vineyards sit at around 950 metres above sea level, an altitude that brings cooler temperatures and helps preserve freshness in the grapes. The location’s proximity to the Mediterranean lends a distinctive salty minerality, especially noticeable in the white wines. Maher sources fruit from both the northern mountains and the Bekaa Valley – two very different growing environments.

The mountain vineyards benefit from a high-altitude Mediterranean climate and soils of limestone, clay, and sand. In contrast, the Bekaa Valley offers a more continental climate with a mix of white and red clay and gravel soils. Combining these sources allows Sept to produce wines with a range of characters, from fresh and mineral-driven whites to structured, complex reds.

Biodynamic Viticulture

From the outset, Maher has farmed using biodynamic principles, a holistic approach to agriculture developed in the early 20th century by Rudolf Steiner. This method treats the vineyard as a self-sustaining ecosystem, aligning farming activities with lunar and celestial cycles and avoiding synthetic chemicals altogether.

These practices encourage the vines to develop their own natural defences, resulting in healthy fruit that expresses its full potential without the influence of pesticides or artificial fertilisers. The approach reflects a wider philosophy at Sept: to work with nature rather than against it, and to respect the living environment of the vineyard.

Winemaking with Minimal Intervention

In the Sept Winery cellar, fermentation is carried out with indigenous yeasts found on the grape skins, and intervention is kept to a minimum. No additives are used apart from a small amount of sulphur at bottling to ensure stability. This method preserves the authentic character of each variety and plot.

One of Sept’s defining features is its focus on single-varietal wines from single parcels – a rarity in Lebanon, where blending has long been the dominant tradition. This allows each grape, whether native or international, to stand on its own and fully express the character of its terroir.

Grape Varieties and Heritage

Sept works with a mix of indigenous and international grapes. Local varieties such as Merweh and Obaideh, both with centuries of history in Lebanon, are central to the winery’s mission of preserving the country’s viticultural heritage. Alongside these are varieties like Viognier, Syrah, Tempranillo, and Cabernet Sauvignon, which adapt well to the region’s diverse climates and soils.

This blend of heritage and adaptability speaks to the resilience of Lebanon’s wine culture, which has persisted despite decades of political and economic challenges. Some of Sept’s vines are over 200 years old, offering a living link to the past!

“Un vin de lieu”

Sept’s motto, “Un vin de lieu” – a wine of place – encapsulates Maher’s philosophy. The aim is not just to make wine, but to create a liquid expression of the vineyard it comes from. Even the winery’s logo, taken from an etching in Maher’s childhood schoolbook, is a personal reminder of his connection to both his homeland and his craft.

By combining ancient grape varieties, biodynamic farming, and minimal-intervention winemaking, Sept Winery is helping to shape a modern identity for Lebanese wine – one rooted in history, yet unafraid to chart its own course.