After pressing, the resulting juice was fermented in French (Nevers) barriques, remaining in oak for up to 9 months. At the end of spring 2004, the separate Obaideh and Merwah wines were blended. The final wine was bottled in September 2004 and released in 2009.
Merwah was dominant in 2003, as if it were compensating for its absence due to a hailstorm in 2002, when no Musar White was produced. The defining characteristics are a deeper colour than usual, with greater intensity of aroma and flavour.
