2017 Massaya Blanc

Region: Mount Lebanon & Beqaa Valley, Lebanon

Variety: Obeidi 35%, Cairette 35%, Sauvignon Blanc 15%, Chardonnay 15%.
Color: Light Straw Yellow
Body: Light
Aromas: Green Pear, Honeysuckle
Flavor Profile: Spiced Pear, White Flowers, Slight Citrus
Acidity: Low
Alcohol: 13.0% ABV

I have not experienced a Lebanese wine before, but will definitely search out more to try.  This wine is light bodied, but high in alcohol content. Be careful; this combination might creep up on you because it is so drinkable that you just want more.

The grapes are grown Beqaa Valley, in the Mount Lebanon mountain range. The soil is chalky clay, but to be honest, I did not detect any aromas or flavors to which this may have contributed, other than a grassy taste when first opened, but that dissipated after breathing a bit.  The wine is produced at the Faqra winery. Grapes are hand-picked, transported in crates, pressed with a pneumatic, and fermented on the lees for 8 months in foudres (30 hl wooden vats) and demi-muids (600 gallon oak barrels).

From Grape Collective, “Brothers Sami and Ramzi Ghosn, owners of Massaya winery in the Beqaa Valley of Lebanon, were forced to flee their country estate as children when the civil war broke out in 1975. Returning in the early ’90s, they took back the war-ravaged property and started a winery. Today, with French partners from Bordeaux and the Rhône Valley, Sami strives to “bring a message of peace and civility to the world through quality winemaking.” Find out more in a May 2018 article at Grape Collective.

I really enjoyed this wine, and am curious now to seek out other wines from Lebanon.