The Lebanese estate that makes famously long-lived wines. Dense and richly-textured, with intense baked fruit flavours, now maturing beautifully. The Cab lends black fruit flavours whilst the Cinsault and Carignan contribute fragrance and supple spiciness.
Chateau Musar was established by Gaston Hochar in 1930 and is held by many to be Lebanon's top wine estate. Few properties have consistently produced such high quality wines in the face of adversity and war, and it is a testament to the sheer will and determination of the Hochars that wine has been produced every single year, bar 1976 and 1984.
The property is located in Ghazir, 15 miles north of Beirut overlooking the Mediterranean, whereas the vineyards themselves are located a long and sometimes dangerous truck journey over the mountains to the east of Beirut in the Bekaa (or Beqaa) Valley. The vineyards benefit from an altitude of around 1000 metres and the subsequent cool nights serve to lengthen the crucial ripening process.
Chateau Musar Red
Cabernet Sauvignon, Cinsault, Carignan. Fermented separately in concrete vats and aged in French Nevers oak for 3 years. Aged a further 4 years in bottle before being released in the 7th year after harvest.
Chateau Musar White
Made from ancient indigineous varieties: Obiadeh and Merwah. Fermented in French oak barriques (from the forest of Nevers) for 9 months, bottled and blended at the end of its first year and released seven years after the harvest.
Hochar Pere et Fils Red
Cinsault, Grenache, Cabernet Sauvignon. Fermented separtely in concrete vats and aged in French Nevers oak for 6 months.
Red: Cinsault, Syrah, Cabernet Sauvignon. Fermented and aged for 5 months in concrete vats.
White: Viognier, Vermentino, Chardonnay. Fermented and aged on it's lees for 5 months in stainless steel vats.
Rosé: Cinsault, Mourvedre.Fermented and aged on it's lees for 3 months in stainless steel vats.