An equal blend of Cabernet Sauvignon, Cinsault, Carignan. Aged in French Nevers oak barrels for one year, blended in the spring of 2016, the 2013 vintage was bottled during the summer of 2016.
'Marvellously warm Mediterranean fruits on the nose, would be autumnal but for their vigorous presence, as rich and robust as expected on the palate, almost the essence of Lebanon in the glass with rich spice and cooling breezes, the dry herby fruit flows with energy over the palate before giving way to a finish that confirms the structure, fruit and tannins blending in exuberantly with intriguing hints of much more to come in the next decade' - Steven Spurrier, January 202
'One of the best young Musars we have tasted. Already drinkable for its richness and sweet fruit, but don't underestimate its ability age: this has 3 decades of development ahead of it' – Richard Ballantyne MW, April 2020
"…it stands out this year in a more Rhône-like style with the soft, fleshy character of Cinsault taking the lead role. It is flamboyant and exuberant with a lovely balance of fine tannin and acidity which lifts the wine’s ripe, exotic flavour' – The Wine Society, May 2020
Chateau Musar, Bekaa valley - Lebanon - Organic Certified
The Hochar family’s philosophy of respect for the environment means that the 180 hectares of Musar vineyards are managed with minimal human interference and all the wines are made naturally.
Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards in 2006. Most are located in the Bekaa Valley, cradled between two mountain ranges running parallel to Lebanon’s Mediterranean coastline. Vines have been cultivated here for at least 6,000 years: the Phoenicians (seafaring ancestors of the modern Lebanese) were instrumental in bringing vines and wines from Byblos across to all of the areas around the Mediterranean.
Flanked by snow-covered mountains, and nestled at 1000m (3,000 feet) above sea level, the serenely beautiful Bekaa Valley is blessed with 300 days of sunshine a year, fresh mountain breezes and an average temperature of 25°C (encompassing snowy winters and hot summers). Remote and unspoilt, the Musar vineyards were ‘organic’ by default before the term was coined.
All the grapes are hand-harvested by local Bedouins between August and October.
In the winery, ambient yeasts do the work of fermentation. The bare minimum of sulphur is used and the Chateau Musar Red wines are neither fined nor filtered.