"Still, Lebanese wineries, with their French-inspired techniques, have achieved high status within the industry. They create complex blends of grapes, mixing imports with native Lebanese varieties, like the Obaideh and Merwah in Chateau Musar's white wines. And their vintages appear at distributors around the world, and on wine lists at restaurants like Cyrus in Healdsburg."
I blogged this for 2 reasons: one to lighten up a little bit, this blog has been gloomy of late (reflects my mood) and because I am fascinated with the description of the wine by the taster. Read this:
"2004 Massaya Gold Reserve Red ($25) Fifty percent Cabernet Sauvignon, 40 percent Mourvedre, 10 percent Syrah. Opens with a mix of dry wood notes, plus blackberry, licorice and the funk of saddlebags. Vanilla and hints of herb-rubbed meat are added to the mix, with a dark, anise-filled, slightly bitter palate. More angular than a Chateauneuf, less stoic than Bordeaux, it ends bright and long. It needs a good five years to age, but also distinctively world-class."