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The red is a blend of Cabernet Sauvignon, Carignan and Cinsault. Serge Hochar, who has been involved with the property since 1959, states that the Cabernet Sauvignon provides "the bones and the skeleton to the wine, the Carignan the flesh and muscle and the Cinsault the silky smooth finesse".
Musar wines are unique in that Hochar blends the varietals only after they have spent three years in barrels and then waits a further four years before releasing the end result. This gives time for each variety to unfold its own character. The wines are extremely long-lived, with the best examples lasting for 20-30 years.