2017 Chateau Musar Rouge
Regular price $78.00
In Stock: 3
Chateau Musar is Lebanon’s reference-point wine producer, and apart from that, one of the world’s wine greats. Musar was founded by Gaston Hochar in the 1930s and is now run by his sons. Their vineyards and winery are located in the Bekaa Valley, near the border with Syria and halfway between Beirut and Damascus. In this often-troubled corner of the world, Musar has patiently been growing and making beautiful, aged and age-worthy wines for almost a century. The wines nod stylistically towards both Bordeaux and the Rhône Valley.
Chateau Musar Rouge is the family’s flagship red wine, and 2017 is the current release. It is an equal blend of organically-farmed cabernet sauvignon, cinsault, and carignan from old, bush-trained vines growing in gravelly soils over limestone. Indigenous fermentation is in concrete vats, followed by aging for 12 months in French Nevers oak barrels, blending, another year in concrete, bottling without fining or filtration, and then more years of aging in the stone cellars of Chateau Musar before release.
The wine suggests plummy fruit from a riper Bordeaux vintage, with warm-spice and floral notes. Tannins are supple and acidity still prominent. Decant it a couple of hours before (or longer), and drink it in Bordeaux or other large wineglasses. Use it as you would a riper Bordeaux or more restrained Southern Rhône red. Steak certainly will do, but so will lamb chops, moussaka, or a richer dal. You could age this wine for one or more decades if you wanted to.
Chateau Musar Rouge is the family’s flagship red wine, and 2017 is the current release. It is an equal blend of organically-farmed cabernet sauvignon, cinsault, and carignan from old, bush-trained vines growing in gravelly soils over limestone. Indigenous fermentation is in concrete vats, followed by aging for 12 months in French Nevers oak barrels, blending, another year in concrete, bottling without fining or filtration, and then more years of aging in the stone cellars of Chateau Musar before release.
The wine suggests plummy fruit from a riper Bordeaux vintage, with warm-spice and floral notes. Tannins are supple and acidity still prominent. Decant it a couple of hours before (or longer), and drink it in Bordeaux or other large wineglasses. Use it as you would a riper Bordeaux or more restrained Southern Rhône red. Steak certainly will do, but so will lamb chops, moussaka, or a richer dal. You could age this wine for one or more decades if you wanted to.
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