description
Details of wine
Chateau Musar was founded in 1930 by Gaston Hochar, after a trip to Bordeaux during which he understood the high potential that Libyan territories can have for climatic conditions and soil quality.
From this moment the history of the Chateau begins, the first Lebanese winery to obtain organic certification in 2006.
The production is carried out in an artisanal way, with slow handwork, minimum intervention and maximum respect for the biodiversity present in the territory.
One of the most interesting wines is Chateau Musar Jeune Red, a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the villages of Aana and Kefraya in the Bekaa Valley on gravelly soils.
This Chateau Jeune Red is an excellent first encounter with this legendary winery.
Intense and fine, fresh and with a marked tannin character ... a wine that can follow you from appetizer to dessert.
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Color
Prugna profonda con bordo violaceo.
Smell
Mirtilli, ciliegie, erbe mediterranee, tabacco e spezie.
Taste
Caldo e fruttato, con tannini medi e una delicata acidità, con sapori di frutti scuri (ribes nero, mirtilli), fragole e melograno con un tocco di spezie orientali.
Pairings
Agnello, piatti a base di carne di manzo, formaggi stagionati e a pasta dura, tagine marocchino e piatti asiatici speziati.
Details
Features
| YEAR | 2019 |
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| VINES | 10% Cabernet Sauvignon, 45% Syrah, 45% Cinsault |
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| TRAINING SYSTEM | Gobelet e guyot doppio |
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| ALCOL | 13.50 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| TEMPERATURE | 16-18 |
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| LOCATION | Bekaa Valley (Lebanon) |
| GROUND | Pietroso misto con presenza argille e limo su base calcarea |
| REFINEMENT | Affinamento sulle fecce fini per 9 mesi in tini di cemento |
| PLANTS FOR HECTARE | 2.400 |
| WINEMAKING | Le uve sono state fermentate in tini di cemento con temperature da 27 a 29 °C. È stato assemblato e fatto riposato in tini di cemento fino all'imbottigliamento. Il Musar Jeune Red non è filtrato e viene prodotto secondo la nostra filosofia di vinificazione naturale. |
| DECANTING | 1 ora |
| RETURN HALF | 25 hl |
Details
Awards
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CELLAR
Name: Chateau Musar
Start-up year: 1930
Address: Ghazir, Mont-Liban (Lebanon)
Web Site: https://chateaumusar.com/
In 1930, at just 20 years old, Gaston Hochar founded Chateau Musar, inspired by Lebanons 6,000-year winemaking tradition and his travels in Bordeaux. His wines with noblesse greatly impressed senior officers in the army following on from the French mandate of the 1920s. Major Ronald Barton, of Château Langoa-Barton, stationed in Lebanon during World War II became a great friend, strengthening the links between Chateau Musar and Bordeaux that remain to this day. Serge Hochar, Gastons eldest son trained as a civil engineer, then decided to study oenology and with the encouragement of his father became a student of Emile Peynaud at the University of Oenology in Bordeaux. Having declared to his father I want to make the wine my way, I want it to be known world-wide and I want you to quit! he became Chateau Musar winemaker in 1959, Gaston senior having graciously given way. He then spent 18 years perfecting the formula for Chateau Musars Red and was chosen as Decanter Magazines first Man of the Year in 1984 for his dedication to producing superb quality wines during Lebanons Civil War (1975-1990). Serge had two sons: Gaston and Marc. Both have studied engineering and worked in the banking sector. Gaston now manages the day-to-day running of the Chateau Musar winery, Marc its commercial aspects.