Chateau Musar is one of the most special wine estates in the world. On the one hand, that is the location, the Lebanese Bekaa Valley, and on the other hand, there is still a completely traditional working method. The vineyards are located on siliceous limestone soils at an altitude of about 1000 meters. The long, warm summers guarantee excellent ripening of the grapes. Owner Serge Hochar, who was previously named Winemaker of the Year by the English magazine Decanter Magazine, has also had his wine education in France.

The red Château Musar derives its character from the high proportion of Cabernet sauvignon, which gives this wine a Bordeaux-like appearance. Maturing for 24 months in oak barrels from the Nevers adds the necessary complexity and flavors. Before the wine comes on the market, it matures for at least 3-5 years in the cellars of the château, because it is not yet ready to drink. The family ultimately decides which vintage is released when. This means that when it comes on the market it is already delicious in taste, completely ready for immediate enjoyment, but according to Musar this wine will only get better over the years and has a drinking window of 2030+

The 2003 harvest was a unique experience and two words can aptly sum it up: Alcohol & Acidity - this vintage is rich in both. After a rainy winter (data shows that it was the wettest year in 15 years), no drop fell from mid-April, it became hot and sunny. In May, when flowering started, a 10-day heat wave reduced the harvest by about 30%. This phenomenon was responsible for the concentration of sugar and acidity in the grapes. July and August of that year were not as warm as they have been in previous years and certainly not as warm as in Europe. The harvest started on September 4, 2003 and the grapes were very healthy with good ripeness. The fermentation temperature was regulated between 27 and 30 degrees Celsius with 2 pump overs per day to stimulate the extraction, with a long maceration: about 3 weeks. Malolactic fermentation followed immediately, and by the end of November, all wines were ready to be clarified. During clarification, it was already noted that the wine would be a great year, rich in tannins, acidity and color. The wines spent 9 months in cement barrels and then a year in French Nevers oak barriques. The three varieties - Cabernet Sauvignon, Cinsault and Carignan - which had been kept apart until then, were very fragrant, showing strongly contrasting aromas. It was a reflection of the excellent ripeness of the grapes, the sugar concentration and acidity that make this harvest unique, they were well balanced with a rich structure and soft tannins. The final blend rested in barrels for another 6 months before being bottled and transferred to the Chateau Musar cellars high in the mountains near Ghazir to begin its journey of maturation and development.

Tasting note Chateau Musar: Special red wine with a bright red-brown hue and a matured, spicy aroma with nuances of leather, candied red fruit and oak. The taste is full, powerful and ends smooth and long. Characteristic in the taste are the ripe fruits such as plums, figs and cherries with hints of tea leaves and dark chocolate.