We are working with Chateau Musar since many decades. We love all the range from: Jeune Musar, Hochar and Chateau Musar. Famous and prestigeous wine from the Bekaa Valley (Mediterranean). Gaston Hochar the founder started in 1930, he produced a complex wine who can age for years. Look at some old vintage it is worth it
Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Ammiq, Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): 35hl per hectare. In youth, Chateau Musar Reds are dense and richly-tex…
An unoaked blend of Cinsault, Syrah and Cabernet Sauvignon from youthful Bekaa Valley vines. Meant for current consumption – within a few years of the harvest.
Silky-textured and aromatic, with blackcurrant, raspberry and cherry jam flavours and a warm, spicy finish, it has been likened to a fine Roussillon red.
Cinsault 50%, Grenache 40%, Cabernet Sauvignon 10%
“It has the DNA of the grand vin and is akin to fine Chateauneuf-du-Pape in its complexity, with delicious cherry notes flooding out from the Cinsault.”
Jonathan Ray, The Spectator Magazine February 2022
Grape Varietals: Obaideh 60%, Merwah 40%
Aromas of quince, lemon zest, baked apple with a hint of vanilla. The palate has citrus and herbaceous notes, grapefruit with an overall impression of ripeness, a lovely freshness and long dry finish. Cellared well, it will keep for decades.
Vineyard is situated in Mount Lebanon slopes, Bekaa Valley
the blend of this wine is Obaideh 60% Merwah 40%. Obaideh was the first to be picked on 19th September, earlier than usual directly due to…
Musar Jeune Rosé is made of ‘saignée’ (‘bled’) method and pressing method using pink juice removed from Cinsault and mourvedre grape must, fermented in cement-lined vats and released unoaked…
An equal blend of Cabernet Sauvignon, Cinsault, Carignan
Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French Nevers oak barrels before
blending in early…
After slow fermentation, the wines were racked for six months before being aged in French oak for twelve. The wines, Cabernet Sauvignon, Cinsault and Carignan, kept separate until this point were then blended. Indulge in bountiful in dark fruit and sweet spices, with smooth tannins and a long finish.