The Ghosn brothers, Sami and Ramzi, were determined to realize their dream by bringing to life great wines at the Tanaïl Property. To do this they decided to bring in priceless know-how to one of the world’s oldest wine producing regions. On 27 May, 1998, a partnership was formed with an ambition to produce a world calss Lebanese wine in the Bekaa Valley. it brought together The Ghosn brothers – Sami and Ramzi – and Dominique Hébrard, owner of Chateau Trianon and the Brunier brothers, Daniel and Frédéric, co-proprietor at Le Vieux Télégraphe. The new wine was to have a limited annual production and it was to be called Massaya, named the time of day when twilight sets on the vineyard and the sky turns purple as the sun sets behind Mount-Lebanon. This prestigious Franco-Lebanese collaboration has united great men of wine and created optimum conditions for making great wine, taking advantage of the exceptional soil here in the Bekaa. Not only did Massaya become a world class Lebanese wine, it was the catalyst for the renaissance of the Lebanese wine tradition. What makes a grand cru? If Massaya wines enjoy a very special soil, they also benefit from the special attention they receive. Their development has become an art form.
The color was a light yellow. Dry, light to medium-bodied with aromas of lemon, lime, popsicle, sugarcane juice, herbal with light floral notes. A Blanc de Blancs you might think, but it is more than just that. The wine is crisp, mineral driven with notes of melon, citrus and dried herbs on the palate. Good acidity. Long finish.