The bottle was opened and allowed to breathe for a couple hours and then decanted for an additional two hours prior to serving. It was served slightly chilled and allowed to warm up in the decanter to almost room temp. A fascinating wine that continued to evolve all night. Even after drinking the Musar red wines, this wine had the stuffing to hold its own and more. The groups general consensus was that this was excellent. It is made from 60% Obaideh and 40% Merwah (ancient ungrafted indigenous Lebanese varietals). Deep golden in color, clear and bright. It is slightly oxidized, by design. Aromas of honey, apricots, toasted cashews, and a touch of ripe Granny Smith apples. Dry as a bone. Medium to full bodied. Creamy texture. On the palate, flavors of honey, slight apples, and a hint of nuttiness. Some herbal notes come out on the finish (maybe Sorrel). Long finish. This is a wine that would be great to drink on its own and watch it change but would also work with some foods. It would be great with a Cinnamon Risotto dish. I am told these wines age for decades and that seems very likely. At least thirty years and probably more.
