2010 was a year to remember in Lebanese wine-
17th January (it was the shortest ski season ever!) and rainfall stopped on the 23rd February. March was so hot that the vines began to blossom in early April and in May and June the vines were so vigorous and green following successful flowering, that it was thought this would be the Biggest harvest ever. However in mid -
Grapes and vines
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 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.
The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year.
Cinsault and Carignan were less affected by this heat-
Fermentation began normally but the decision for the first time to ferment between 26 and 28 °C to give the natural yeasts the ability to finish fermentation was taken because of the high sugar content but mainly to preserve the fruity aromas they were worried the wines may lack due to the heat-
Cabernet Sauvignon, Cinsault and Carignan were blended in 2012 after having spent a year in untoasted French Nevers barrels and this vintage was bottled in the summer of 2013
All in all,this extreme prolonged heat-
Chateau Musar Red 2010 will be sold exclusively on an allocation basis.
After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.
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 as naturally.
Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards. 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.
This wine is the ‘Grands Vins’, each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production – grape sourcing, fermentation, oak-
A guide to the style
In youth, Chateau Musar Reds are dense and richly-
Over decades the wines acquire tawny hues and mellow notes. We still offer wines from the 1950s: mesmerising artefacts of vintage.
Flanked by snow-
All the grapes are hand-
It is a deep, rich garnet colour with aromas of raisins, cedar, prunes and cinnamon.
The 2010 is a savoury, herby wine with delicate spices and the raisiny, figgy aromas follow through to the palate.
This is an elegant vintage with fresh acidity and a long, dry finish.
To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.Enjoy 2018 till 2028
Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); they’re also richly-