A Chardonnay and Viognier blend from Atibaia's organically farmed vineyards in Smar Jbeil above Batroun, fermented and aged in French oak at 400 to 600 metres elevation, pale gold and creamy with dried apricot, white peach, white flowers, and a honeyed nuttiness on a fresh, lingering finish.
Tasting Notes
Pale gold with a gentle green tint. The nose opens with dried apricot, white peach, and white flowers, with soft hazelnut and toasted bread from the French oak ageing. On the palate it is creamy and persistent with white peach, nougat, and a hint of honeyed oak, all underpinned by a lively freshness that keeps the wine from feeling heavy. Refined and balanced through to a lingering finish.
Quick Facts
- Grapes: 50% Chardonnay, 50% Viognier
- Origin: Lebanon, Batroun District, Smar Jbeil (400 to 600m elevation, organically farmed)
- Style: Dry white, barrel-fermented and aged, oak-influenced
- Winemaking: Organically farmed, fermented and aged in French oak barrels, small yields, artisanal production
Food Pairing
Roast chicken, grilled seafood, soft cheeses like Brie, and light creamy pasta. The oak texture and fruit richness suit mild to medium-flavoured dishes equally well.
Serving
Serve at 10 to 13°C. Open 10 minutes before serving to let the oak integrate and the aromatics open.
About the Producer
Atibaia is a boutique family estate established in 2007 by the Massoud family above Batroun in Lebanon, farming organically at 400 to 600 metres elevation and producing limited-production, terroir-driven wines from a historic stone house cellar.
