2023 Technical Specifications
Alcohol 12.5%
Grape Varieties Viognier 34%; Vermentino 33%; Chardonnay 33%
Drinking Window Within four to five years from the 2023 harvest
Region Bekaa Valley
Soil Limestone soils for vermentino and chardonnay; silty soils for viognier
Elevation 1000.0 meters
Fermentation Vessels Stainless steel vats
Bottling Date Spring 2024
Production Details Fruit came from organically certified Bekaa Valley vineyards planted in 2001. Fermentation in stainless steel vats took place at 18–22°C; after blending, the wine was cold-stabilized and bottled in spring 2024.
Tasting Notes Pale lemon; peach, apricot, pineapple and tropical-fruit aromas; smooth texture, balance and citrus freshness
Food Pairing Seafood, rich shellfish, scallops, squid, octopus, pork dishes, tapas and mezze
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties Viognier 40%; Vermentino 30%; Chardonnay 30%
Region Bekaa Valley
Soil Limestone soils for vermentino and chardonnay; silty soils for viognier
Elevation 1000.0 meters
Fermentation Vessels Stainless steel vats
Bottling Date March 2023
Production Details Fruit came from organically certified vineyards. Fermentation in stainless steel vats occurred at 20°C; the wine was then blended, cold-stabilized and bottled during March 2023.
Tasting Notes Clear, bright, subtle lemon color; peach, apricot, thyme, oregano and mineral character; gentle, full-bodied texture
Food Pairing Mediterranean and Middle Eastern cuisine; olives and charcuterie; suitable as an aperitif
Sources: chateaumusar.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Viognier 40%; Vermentino 30%; Chardonnay 30%
Drinking Window Within two to three years from the 2021 harvest
Region Bekaa Valley
Soil Limestone soils for chardonnay and vermentino; silty soils for viognier
Elevation 1000.0 meters
Fermentation Vessels Stainless steel vats
Bottling Date March 2022
Production Details Fruit came from organically certified vineyards. Fermentation in stainless steel vats occurred at 19–21°C; the wine was then blended, cold-stabilized and bottled during March 2022.
Tasting Notes Pale lemon-gold; pineapple, pear, passionfruit, apricot, floral and herbal notes including basil and thyme; mineral undertone, honeyed mouthfeel and fresh acidity
Food Pairing Mediterranean and Middle Eastern cuisine; suitable as an aperitif
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2020 Technical Specifications
Alcohol 13.0%
Grape Varieties Viognier 40%; Vermentino 30%; Chardonnay 30%
Drinking Window Within two to three years from the 2020 harvest
Region Bekaa Valley
Soil Limestone soils for chardonnay and vermentino; silty soils for viognier
Elevation 1000.0 meters
Fermentation Vessels Stainless steel vats
Bottling Date March 2021
Production Details Fruit came from organically certified vineyards. COVID-19 constraints meant fewer pickers and many small grape batches arriving at different times. Fermentation in stainless steel vats occurred at 19–21°C; the wine was blended, cold-stabilized and bottled in March 2021.
Tasting Notes Pale yellow-gold; yellow and orange citrus, pineapple, lemon, tangerine, delicate stone fruit, honey and an underlying mineral note; weighty mouthfeel and vibrant freshness
Food Pairing Simply prepared Mediterranean cuisine; suitable as an aperitif
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2019 Technical Specifications
Alcohol 13.0%
Grape Varieties Viognier 40%; Vermentino 30%; Chardonnay 30%
Drinking Window Within two to three years from the 2019 harvest
Region Bekaa Valley
Soil Limestone soils for chardonnay and vermentino; silty soils for viognier
Elevation 1000.0 meters
Fermentation Vessels Stainless steel vats
Bottling Date March 2020
Production Details Fruit came from organically certified vineyards. Fermentation in stainless steel vats occurred at 19–21°C; the wine was then blended, cold-stabilized and bottled in March 2020.
Tasting Notes Pale gold; honeydew melon, exotic fruit, ripe peach, melon, mineral notes and subtle finishing spice; vibrant freshness
Food Pairing Simply prepared Mediterranean cuisine; suitable as an aperitif
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2017 Technical Specifications
Alcohol 12.5%
Grape Varieties Vermentino one third; Viognier one third; Chardonnay one third
Region Bekaa Valley
Soil Limestone soils for chardonnay and vermentino; silty soils for viognier
Harvest Dates Chardonnay arrived at the winery on 3 August 2017; Viognier harvesting started on 7 August; the white harvest ended with Vermentino on 23 August
Bottling Date January 2018
Production Details Fruit came from organically certified vineyards. The low 2017 yields were 15–18 hl/ha. Fermentation was slow and smooth at 18–21°C; the whites were racked after 12 days, malolactic fermentation occurred within two weeks, blending took place in November and bottling followed in January 2018.
Tasting Notes Straw gold; lemon, grilled pineapple, honey and butterscotch aromas; tropical fruit, herbs and complex minerality; long finish and balanced acidity
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2016 Technical Specifications
Alcohol 12.5%
Grape Varieties Vermentino 40%; Viognier 30%; Chardonnay 30%
Region Bekaa Valley
Soil Limestone soils for chardonnay and vermentino; silty soils for viognier
Harvest Dates Chardonnay arrived at the winery on 3 August 2016; Viognier followed on 4 August; Vermentino arrived last on 18 August
Fermentation Vessels Stainless steel vats
Bottling Date January 2017
Production Details Fruit came from organically certified vineyards. Chardonnay yielded 10 hl/ha; Viognier and Vermentino each yielded 15 hl/ha. Fermentation was controlled at 19–22°C in stainless steel vats. Malolactic fermentation occurred within four weeks of harvest for Chardonnay and Viognier, while Vermentino took another month. Blending took place in November and bottling in January 2017.
Tasting Notes Pale lemon; medium-bodied, with pineapple, lychee, mandarin, exotic fruit, peach, pear and a floral, crisp finish
Food Pairing Fruits de mer, grilled tiger prawns, smoked mackerel and Lebanese mezze
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2013 Technical Specifications
Alcohol 14.0%
Grape Varieties Viognier 35%; Vermentino 35%; Chardonnay 30%
Region Bekaa Valley
Soil Limestone-based soils for chardonnay and vermentino; silty soils for viognier
Harvest Dates August 2013
Fermentation Vessels Stainless steel vats
Bottling Date January 2014
Production Details Fruit came from organically certified young Bekaa Valley vineyards. Chardonnay yielded 18 hl/ha, Viognier 25 hl/ha and Vermentino 18 hl/ha. The grapes were fermented in stainless steel vats at 19–21°C, blended on 25 November 2013, cold-stabilized and bottled during January 2014.
Tasting Notes Pale lemon; apricot, white peach, pear, honeysuckle and elderflower; aromatic, rich and textured, with nuttiness, gentle acidity and a peach finish
Food Pairing Lightly spiced dishes, including teriyaki-glazed salmon, satay chicken and Lebanese mezze
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