Chateau Musar, Bekaa Valley, Lebanon
I am very privileged to bring you the wines of the great Chateau Musar. Not only do I have access to all the recently released wines but also the complete library collection, which I am happy to supply provided they are still available. I should be able to provide single bottles of specific vintages provided the Terms and Conditions are fulfilled.
This is one of the most fascinating wineries in the world, and to a certain extent is what wine is all about. In 2005 the winery will be celebrating its 75th birthday and to many people it is amazing that it is still thriving the way it is.
|
The winery was started in 1930 by Gaston Hochar, father of the present owners, in Lebanon’s Bekaa Valley. Wine has been made in the valley for over 6,000 years and there is even a Roman temple to Bacchus built in the 2nd century AD. The valley is situated at over 1,000 metres, has lots of sunshine, but no rain during the main growing season, resulting in very little chemical treatments needed (almost organic).
Serge Hochar took over the winemaking in 1959 and due to the civil war in
Lebanon for 20 years from 1972 onwards was forced to export. There are many stories of the Bekaa valley being a battlefield at that time but only two vintages, 1976 and 1984, were ever missed.
|
 |
The flagship Musar red wines are made from Cabernet Sauvignon , Carignan and Cinsault grapes and after fermentation have about two years maturation in Nevers oak barrels, normally released about six years after bottling. The longevity is amazing and have the potential for cellaring for 20+ years and are at their best drunk at around 15-20 years old. Due to the choice of vineyards and differing proportion of grapes (cepage) the wine differs completely from year to year, but are all complex and full bodied, ‘with a sweet elusive fragrance and a soft, silky texture. The Cuvée Reservée is sweet scented, soft and deliciously uncomplicated, while the Hochar Père et Fils is fuller and deeper.’ (Andrew Jefford Quote)
The Musar White is made from local Obaideh and Merwah grapes, are aged for 6 months in oak and are full bodied and carry great finesse ‘once described as a salty acid style, but persist and you will find astonishing avenues and alleyways of flavour within it ‘.(another Andrew Jefford Quote)
