The Merwah was fermented and aged in new Nevers oak barrels for 9 months on the lees and the Obaideh was fermented in stainless steel vats, two different fermentation methods to match the two different grape characteristics. Fermentation temperatures for both ranged between 19-23˚C and malo-lactic fermentation went smoothly. It was blended and bottled in the summer of 2017 following cold stabilisation and the vintage released in 2022 after 6 years of ageing.
“The 2016 Chateau Musar White is an extraordinary wine. It’s likened by some to a mature dry white Bordeaux and by others to a Manzanilla. I reckon it could pass for old white Rhone or Rioja. The truth is that it’s not like anything else at all. Yes, there’s that oxidative character, so typical of Musar, but there are also notes of honey, nuts, cream and citrus. It’s rich but dry.” Jonathan Ray, The Spectator Magazine, February 2022