Massaya was founded by Lebanese brothers Sami and Ramzi Ghosn after the civil war, with crucial backing from two of France’s great families: the Bruniers of Vieux Telegraphe in Chateauneuf-du-Pape and Dominique Hebrard, formerly of Cheval Blanc. The Blanc draws on Sauvignon Blanc, Chardonnay, Clairette, Rolle, and the indigenous Lebanese grape Obeidi from high-altitude vineyards on Mount Lebanon, between 1,200 and 1,600 meters. The wine is aromatic and bright, with white flowers, citrus, and stone fruit, and a waxy texture from aging in large foudres and demi-muids. Fresh, distinctive, and unmistakably Levantine.