Massaya Le Colombier – A Lebanese Wine Revolution From the Bekaa Valley

Updated → October 2025

Discover the extraordinary Massaya Le Colombier, a Lebanese red wine that marries ancient winemaking traditions with modern expertise, creating a fresh, spicy blend of Grenache, Cinsault, and Tempranillo from 40-year-old vines in the historic Bekaa Valley.

The Lebanese Wine Renaissance

The world of wine continues to expand beyond traditional boundaries, and Massaya Le Colombier stands as a testament to Lebanon's remarkable wine renaissance. While many wine enthusiasts focus on the usual suspects from France, Italy, and California, Lebanon's Bekaa Valley has been quietly producing exceptional wines for thousands of years. This ancient wine region, home to the Roman temple of Bacchus, represents one of the oldest continuous winemaking traditions on Earth.

The modern Lebanese wine industry has transformed dramatically over the past two decades, with producers like Massaya leading the charge. These wineries combine millennia of tradition with cutting-edge techniques and international expertise. The result challenges preconceptions about Middle Eastern wines and offers Chicago wine lovers an opportunity to explore something genuinely distinctive.

The Massaya Story: From War to Wine

Behind every great wine lies a compelling story, and Massaya Le Colombier carries a narrative of resilience, passion, and rebirth. In the early 1970s, Michel Ghosn purchased the Massaya estate in the Lebanese countryside as a weekend retreat for his family. The property included vineyards that had been cultivated for generations, initially used to produce table grapes and distill Arak, Lebanon's traditional anise-flavored spirit.

When civil war erupted in 1975, the Ghosn family faced an agonizing decision. They were forced to abandon their beloved estate and flee Lebanon, settling in the United States. For seventeen years, the vineyards lay neglected, the winery buildings fell into disrepair, and it seemed the Massaya story had ended before it truly began.

Everything changed in the 1990s when Sami Ghosn, Michel's son, returned to survey the war-ravaged property. Despite the destruction, Sami saw beyond the ruins. The architect from Los Angeles recognized the extraordinary potential of the land and made a life-changing decision. He convinced his brother Ramzi, who had built a successful restaurant business in France, to join him in resurrecting Massaya. Together, they would transform their family's abandoned estate into one of Lebanon's most respected wineries.

Bekaa Valley's Sacred Terroir

The Bekaa Valley where Massaya Le Colombier originates represents one of the world's most historic wine regions. Nestled between Mount Lebanon and the Anti-Lebanon mountains, this fertile valley has produced wine for over 6,000 years. The Phoenicians, who invented the alphabet and dominated Mediterranean trade, first established commercial viticulture here before spreading winemaking throughout their empire.

The vineyards for this exceptional wine sit at elevations between 900 and 1,200 meters above sea level, creating ideal conditions for premium grape cultivation. The high altitude provides significant diurnal temperature variation, with hot days allowing grapes to ripen fully while cool nights preserve crucial acidity and aromatic compounds. The chalky clay soils force vines to dig deep for water, concentrating flavors and imparting distinctive mineral notes.

The Mediterranean climate brings long, gentle summers with virtually no rain from May through October. Winter snow on the surrounding mountains provides natural irrigation through underground aquifers, eliminating the need for artificial watering systems. Constant sea breezes reduce humidity around the grape clusters, preventing fungal diseases and allowing for extended hang time that develops complexity and depth.

The Unique Blend Profile

Massaya Le Colombier showcases an unconventional blend that sets it apart from both Old World and New World wines. The wine typically consists of approximately 35% Grenache, 35% Cinsault, and 30% Tempranillo, though some vintages incorporate small amounts of Syrah. This unusual combination reflects both Lebanon's French colonial influence and its unique position at the crossroads of wine cultures.

Grenache brings the wine's core structure and alcohol, contributing ripe red fruit flavors, spice, and a silky texture. This variety thrives in the Bekaa Valley's warm climate and limestone-rich soils, developing concentrated flavors while maintaining freshness. Cinsault, often underappreciated elsewhere, finds perfect expression in Lebanon. It adds elegance, perfume, and a distinctive peppery note that defines the wine's character. The variety's naturally high acidity balances the blend's richness.

Tempranillo, more commonly associated with Spain's Rioja region, provides unexpected depth and complexity. It contributes leather and tobacco notes, firm but refined tannins, and enhances the wine's aging potential. This Spanish variety adapts remarkably well to Lebanese conditions, adding a unique dimension that distinguishes the wine from purely French-inspired blends.

Vineyard Practices and Philosophy

The vines that produce Massaya Le Colombier average 40 years in age, with some parcels containing vines planted over half a century ago. These mature vines naturally produce lower yields but deliver grapes of exceptional concentration and complexity. The deep root systems of older vines access water and nutrients from far below the surface, creating wines with pronounced terroir expression and remarkable consistency across vintages.

Massaya employs traditional viticultural practices that respect both the land and its history. All grapes are hand-harvested in small crates during the cool morning hours of September and October. This labor-intensive approach ensures only perfectly ripe clusters make it to the winery. Pickers make multiple passes through each vineyard block, selecting grapes at optimal ripeness rather than harvesting entire sections at once.

The estate practices sustainable farming with minimal intervention. The dry climate naturally limits disease pressure, reducing the need for treatments. Cover crops between vine rows prevent erosion, improve soil structure, and encourage beneficial insect populations. The winery works with the natural ecosystem rather than against it, believing that healthy vines in balanced soils produce the most expressive wines.

Traditional Winemaking Meets Modern Technique

The transformation of grapes into Massaya Le Colombier combines time-honored methods with selective modern innovations. Upon arrival at the Tanaïl winery, grapes undergo a secondary selection on sorting tables. This double-selection process, first in the vineyard and again at the winery, ensures only pristine fruit enters the fermentation tanks.

After complete destemming, the wine undergoes traditional fermentation in stainless steel vats for 20 to 30 days. Temperature control technology maintains optimal conditions for extracting color, tannins, and flavor compounds without excessive extraction. Perhaps most notably, Massaya still practices manual pigeage, where workers physically punch down the cap of grape skins rather than using mechanical systems. This ancient technique, labor-intensive and increasingly rare, provides gentle extraction that preserves the wine's elegance.

Following fermentation, the wine matures in concrete vats for approximately one year. This choice of vessel represents a deliberate stylistic decision. Unlike oak barrels that impart vanilla and spice flavors, concrete maintains the wine's pure fruit expression while allowing micro-oxygenation that softens tannins. The thermal mass of concrete also provides temperature stability, allowing the wine to develop complexity without oxidation risk.

Tasting Notes and Flavor Journey

Pouring Massaya Le Colombier reveals a deep ruby color with purple highlights that hint at its youthful vibrancy. The wine's appearance suggests concentration without being opaque, maintaining a certain translucency that speaks to its elegance. Swirling releases a complex bouquet that immediately transports you to the Mediterranean.

The initial aromatic impression combines ripe cherry and raspberry with darker notes of blackberry and plum. These fruit elements interweave with distinctive spice notes including black pepper, coriander, and a hint of Middle Eastern spices that reflect the wine's origin. Subtle floral undertones of violet and rose petal add complexity, while earthy notes of leather, tobacco, and dried herbs emerge with aeration.

On the palate, the wine delivers medium to full body with remarkable balance. The attack shows bright red fruit flavors that transition to darker, more savory notes mid-palate. Liquorice, dark chocolate, and orange peel flavors add layers of complexity. The texture strikes an impressive balance between richness and freshness, with silky tannins that provide structure without astringency. The finish extends impressively, leaving lingering notes of spice, mineral, and a characteristic peppery kick that defines the wine's personality.

Perfect Food Pairings

Massaya Le Colombier demonstrates remarkable versatility at the table, complementing both Middle Eastern cuisine and international dishes. The wine's spicy, peppery character makes it an ideal match for grilled lamb kebabs seasoned with za'atar, sumac, and garlic. The fruit-forward nature balances the char and smoke from the grill, while the wine's structure stands up to the meat's richness.

Mediterranean dishes find a natural partner in this Lebanese wine. Consider pairing it with moussaka, where the wine's acidity cuts through the richness of béchamel while complementing the spiced meat and eggplant. Shakshuka, the popular egg dish in spicy tomato sauce, benefits from the wine's fruit and spice notes. For vegetarian options, try it with stuffed peppers, falafel with tahini sauce, or a mezze platter featuring hummus, baba ganoush, and muhammara.

Beyond Middle Eastern cuisine, the wine excels with barbecued meats, particularly those with spice rubs or fruit-based glazes. Chicago's famous Italian beef sandwich finds an unexpected but delicious partner, as the wine's tannins complement the meat while its acidity balances the rich gravy. For cheese pairings, opt for aged manchego, pecorino, or even a mild blue cheese where the wine's fruit provides pleasant contrast.

Serving Temperature and Decanting

To fully appreciate Massaya Le Colombier, proper service temperature proves crucial. Serve the wine slightly cool, between 60-64°F (15-18°C), which allows the fruit to shine while keeping the alcohol in check. This temperature range, slightly cooler than typical for full-bodied reds, highlights the wine's freshness and aromatic complexity.

While not strictly necessary, decanting for 30-45 minutes before service enhances the experience. The wine benefits from aeration, which opens up the bouquet and softens any youthful edges. If decanting isn't possible, vigorous swirling in large glasses achieves similar results. Use burgundy-style glasses with wide bowls that concentrate the aromatics while providing ample surface area for the wine to breathe.

The French Connection: Expertise from Châteauneuf

The quality of Massaya Le Colombier reflects not just Lebanese terroir but also world-class winemaking expertise. The Ghosn brothers recognized that reviving Massaya required more than passion; it demanded technical excellence. They formed partnerships with some of France's most respected winemakers, creating a unique collaboration that elevated Lebanese wine to international standards.

Daniel and Frédéric Brunier from Domaine du Vieux Télégraphe in Châteauneuf-du-Pape became partners and advisors. Their estate, one of the most prestigious in the Southern Rhône, brought invaluable expertise in working with Grenache and other Mediterranean varieties. The Bruniers understood how to craft wines that balance power with elegance, a philosophy perfectly suited to Lebanese conditions.

Dominique Hebrard, formerly of Château Cheval Blanc in Saint-Émilion, added another dimension of expertise. His experience with precision viticulture and meticulous winemaking raised quality standards across all aspects of production. This combination of Rhône and Bordeaux expertise, filtered through Lebanese tradition, created a unique winemaking philosophy that defines modern Massaya.

How It Compares to Other Mediterranean Wines

Massaya Le Colombier occupies a unique position in the Mediterranean wine landscape. While sharing some characteristics with Southern Rhône blends, it displays distinctly Lebanese character. Compared to Châteauneuf-du-Pape, it offers similar weight and spice but with brighter fruit and more pronounced pepper notes. The wine shows more elegance and freshness than typical Rhône blends, likely due to the altitude of Bekaa Valley vineyards.

Against Spanish wines, particularly those from Priorat or Montsant that also blend Grenache with other varieties, the Lebanese wine shows more restraint and finesse. It lacks the extracted, almost jammy quality of some Spanish examples, instead displaying better integration and balance. The Tempranillo component provides a connection to Spanish wine tradition while expressing itself differently in Lebanese terroir.

When compared to emerging Mediterranean wines from regions like Turkey, Greece, or Israel, this wine demonstrates superior polish and consistency. The French technical influence shows in the wine's precision and cleanliness, while maintaining authentic regional character. It represents what modern Mediterranean wines can achieve when tradition meets expertise.

Aging Potential and When to Drink

While Massaya Le Colombier drinks beautifully upon release, it possesses moderate aging potential that rewards patience. The wine's structure, derived from old vines and careful extraction, provides the framework for development over 5-8 years from vintage. During this time, the primary fruit flavors evolve into more complex secondary characteristics including leather, earth, and dried herbs.

The optimal drinking window typically falls between 2-6 years after vintage, when the wine maintains fruit vibrancy while developing additional complexity. Young vintages showcase exuberant fruit and spice, perfect for casual dinners or barbecues. With a few years of age, the wine develops sophistication suitable for special occasions or more refined cuisine. Beyond eight years, only the best vintages from optimal storage conditions continue improving.

Buying Guide and What to Look For

When purchasing Massaya Le Colombier, recent vintages generally offer the best value and drinking experience. The wine's screwcap closure, used in recent years, ensures consistency and eliminates cork taint concerns. This modern closure choice reflects the winery's practical approach, prioritizing wine quality over tradition.

Look for bottles stored properly away from direct light and temperature extremes. The wine's moderate price point makes it an excellent value in the category of serious, food-friendly reds. It offers complexity and interest typically found in more expensive bottles, making it ideal for both weeknight dinners and entertaining.

Finding It in Chicago

Chicago wine enthusiasts can discover Massaya Le Colombier at UnCorkIt Chicago, conveniently located in the heart of the city. This established wine merchant specializes in unique international selections that go beyond the ordinary. Their knowledgeable staff can guide you through Lebanese wines and suggest complementary bottles to explore the region further.

The wine represents an excellent introduction to Lebanese viticulture for curious Chicago wine lovers. Its approachable style and food-friendly nature make it perfect for the city's diverse dining scene, from Middle Eastern restaurants in Albany Park to upscale Mediterranean establishments downtown. Consider purchasing multiple bottles to explore how the wine evolves with different foods and occasions.

The Final Verdict

Massaya Le Colombier stands as a remarkable achievement in modern winemaking, successfully bridging ancient tradition with contemporary excellence. The wine offers Chicago wine enthusiasts an opportunity to explore beyond familiar regions while enjoying a thoroughly delicious and versatile bottle. Its combination of quality, uniqueness, and value makes it a compelling choice for both casual enjoyment and serious wine appreciation.

The Ghosn family's journey from war-torn exile to international wine acclaim mirrors Lebanon's own renaissance. Each bottle tells this story of resilience, passion, and the enduring power of wine to connect cultures and create understanding. For adventurous wine lovers seeking authentic experiences and memorable flavors, this Lebanese gem delivers on all counts. Visit UnCorkIt Chicago to discover this exceptional wine and embark on your own journey through Lebanon's remarkable wine heritage.