x
  • Country ranking ?

    77
  • Producer ranking ?

    52
  • Decanting time

    3h
  • When to drink

    now to 2035

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A deep red colour, with aromas of sweet cherry, plum and dried fruit together with a subtle spice element and hint of tobacco. The wine has a soft, rounded mouthfeel with lots of flavour and fruit concentration – caramel, mocha, ripe red fruits which are supported with soft, velvety tannins and a spicy finish.

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The Story

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.

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Wine Information

A year for the history books, where the mountains of Lebanon failed to turn white with snow.

Very low rainfall during October and November 2013, where precipitation did not exceed 18mm. This trend continued into the New Year – no rain, snow or cold weather and only two stormy days affecting no more than 20% of the country! February and March were the driest and it seems as if this winter was an extension of summer 2013. April, May, June and July, where buds open and flowering occurs was perfect for the vines, but with one very important element missing for summer survival - water. By early August, the vines were starting to suffer badly. Sugar content in Cabernet Sauvignon rose drastically while acidity was stable. The varietal lost 40% of its weight due to lack of moisture and the hard work started on the first day of the red grape harvest - four teams harvesting simultaneously for the first time in Chateau Musar history. Carignan was also affected but not to the same degree, while the survivor of them all was, as usual, the Cinsault.

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Origin

Ghazir, Bekaa Valley

Inside Information

Each varietal was fermented with natural yeasts in concrete vats. Due to the high sugar content, Cabernet Sauvignon was very slow to start, and fermentation was controlled at a lower temperature than usual to ensure its completion. Carignan was also very slow, however Cinsault survived the crisis and fermented normally with elegance and style. The wines were aged for 12 months in French oak barrels before blending in January 2017 and then bottled without fining or filtration in July & August 2017. The bottles are aged in the Chateau Musar cellars before their release in 2021.

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