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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.
erfect conditions prevailed in 1997: a fresh spring with no hail or frost, then a mild summer and sunny September. The grapes matured gradually at a pace rarely achieved. Harvesting began on the 15th, only slightly disrupted by rain. Fermentation was Musar’s slowest ever, the wines big and beautifully-balanced.
“BEST WITH WELL-HUNG GAME: Exotic, smoky nose; redcurrant, cinnamon and spice flavours and fresh acidity.” – Rose Murray Brown, ‘MATCHING GAME WITH WINE’, The Scotsman June 2008.