Massaya Blanc is crafted from Clairette 35%, Sauvignon Blanc 15%, Chardonnay 15% and Obeidi 35%, a fragile, soft-skinned indigenous grape, all cultivated in Massaya's vineyards in Lebanon's Bekaa Valley at an altitude of 900 to 1,200 metres. Cradled in the shadow of the Lebanon mountain range, the rich clay and limestone vineyards are shielded from the heavy rain and snow that fall in the mountains to the west. Free of frost, the Bekaa Valley's long gentle summers, wet winters and average temperature of 25°c, have made it ideal for viticulture for over 5,000 years.

Grapes are meticulously harvested by hand in the early morning, ensuring the fruit arrives at the winery in pristine condition. Massaya Blanc has a beautiful golden hue with a silver rim. The nose reflects white flower aromas. The palate has an almost velvety texture and is fresh and elegant with a good mineral balance. The finish is pleasant and silky with a pleasing hint of savoury aniseed that keeps the palate fresh and which is a reminder of its Mediterranean origin.

It will complement shellfish, baked fish, blue cheese and most hearty charcuterie. Light and deliciously approachable, the Massaya Blanc is always a pleasure to drink on its own.

"Blend of 20% local Obeïdi, 20% Rolle (Vermentino), 20% Clairette, 20% Sauvignon Blanc and 20% Chardonnay grown at 1,200 to 1,600 m. No mention of oak on the back label.
Pale gold. Heady, rich, satisfying nose. Smooth as satin and definitely ready. A well-balanced blend, with a certain floral scent and without a dominant element, that's currently drinking well. It almost tastes like a Viognier. Long."
16.5 points.
Jancis Robinson MW, jancisrobinson.com (March 2024)