Lebanese night, Chateau Musar tasting

Lebanese night theme with mouthwatering dishes and there is no better pairing than most iconic and legendary winery in country - Chateau Musar. All 3 colours were tasted of chateau top wine.
We launched our tasting with 3 vintages (2018/17/16) of Musar Rose, my favourite being 2017.
2nd flight, Musar Blanc 4 vintages (1991/92/99/05), my favourite 1999.
3rd flight, Musar Rouge 3 vintages (1999/95/94), my favourite 1994.
4th flight, Musar Rouge with time defying 1966 and well structured, rich 2002.

• 2018 Chateau Musar Rosé 91 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 1/4, wine 1/12. Vines are located at 1200 meters of altitude, made from a blend of 57% Obaideh, 40% Merwah and 3% Cinsault, aged for 9 months in new FR oak and 6 months in stainless steel. Pale salmon colour, copper hue. Medium+ aroma of apetrol, spices, honeyed orange, oil, hints strawberry and raspberry, smoke. Palate is fresh and juicy, medium+ acidity, medium+ intensity flavours of oil, leather, spices, hint of dried rose petals and vanilla.

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• 2017 Chateau Musar Rosé 92 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 1/4, wine 2/12. Vines are located at 1200 meters of altitude, made from a blend of 60% Obaideh, 37% Merwah and 3% Cinsault, aged for 12 months in new FR oak and 1 year in bottle. Pale golden, subtle salmon hue. Intense and complex aroma of smoke, oyster shell, leather, spices, quince, lanolin, tangerine, hint of raspberries. Medium body, concentrated and fresh, fruitless flavours of smoke, leather, earth, spices. Feels steely, well structured with medium+ acidity, touch of tannins.

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• 2016 Chateau Musar Rosé 91 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 1/4, wine 3/12. Vines are located at 1200 meters of altitude, made from a blend of 57% Obaideh, 40% Merwah and 3% Cinsault, aged for 9 months in new FR oak. Provencal pale salmon colour. Medium+ intensity aroma of dried strawberries and cherries, smoke, lanolin, earth, sea shell, spices, almonds. Medium body, fresh and rich with soft and round structure, medium+ intensity nearly fruitless flavours mirroring aroma, some faded red fruit nuances with bitter and saline touches.

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• 1991 Chateau Musar Blanc 92 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 2/4, wine 4/12. Vines are located at 1200-1400 meters of altitude, made from a blend of 66% Obaideh and 34% Merwah, aged for 18 months in new small FR oak barrels and 5 years in bottle. Medium amber colour. Intense aroma of smoke, sea shell, figs, caramel, vanilla, mushroomy and petrol hints. Medium body, intense and concentrated, creamy texture, truly feels like dry Sauternes with medium+ acidity, medium+ intensity spiced, honeyed and caramelized flavours, dry fruits and nuts too.

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• 1992 Chateau Musar Blanc 92 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 2/4, wine 5/12. Vines are located at 1200-1400 meters of altitude, made only from Obaideh, due to difficult season Merwah was not up to standard. Aged for 9 months in new small FR oak barrels and 6 years in bottle. Intense aroma of smoke, earth, butter, honey, caramel, bruised and baked apples, dried apricots, figs, waxy hints. Medium body, creamy and weighty, medium+ acidity, medium+ intensity flavours of caramel, toasted butter, faded dry fruits, spices, saline lengthy finish.

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• 1999 Chateau Musar Blanc 94 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 2/4, wine 6/12. Ungrafted 50 to 90 year old vines located at 1200 meters of altitude, made from a blend of 66% Obaideh and 34% Merwah, aged for 9 months in new small FR oak barrels and 6 years in bottle. Intense and complex aroma of dried peach, bread, quince, celery root, bruised apple, butter, hint of dried orange. Medium body, soft and creamy, so many constantly evolving layered flavours, pleasantly bitter and funky hints, touch of mushrooms, medium acidity, long savoury finish.

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• 2005 Chateau Musar Blanc 94 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 2/4, wine 7/12. Ungrafted 50 to 90 year old vines located at 1300 meters of altitude, made from a blend of 66% Obaideh and 34% Merwah, aged for 9 months in new small FR oak barrels and 6 years in bottle. Intense and rich aroma of spices, honey, butter, dry peaches, beeswax, dried orange, bruised apple, nutty hints. Medium body, creamy and weighty as other vintages, but this has the highest acidity which makes it seamlessly well balanced with dried fruit, buttery and earthy flavours.

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• 1999 Chateau Musar 90 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 3/4, wine 8/12. Made from a blend of equal proportions of CS, Cinsault and Carignan, aged for 12 months in FR oak barrels. Deep ruby red, brick rim. Intense aroma of smoky cassis, leather, dry earth, brett, roasted walnuts, cedar. Medium+ body, earthy, bit smoky and fruitless with some licorice hints, fine medium tannins. Feels tired and bit dull with some life left in it, probably was stored improperly, as tried over two days and sadly there was no improvement.

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• 1995 Chateau Musar 93 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 3/4, wine 9/12. Made from a blend of equal proportions of CS, Cinsault and Carignan, aged for 12 months in FR oak barrels. Tasted after ‘99 which was bit off, therefore was happy to see ‘95 still singing and will continue to for few more years. Deep ruby red, tawny rim. Intense aroma of cassis, kirsch, liquorice, tamarind, dry earth, hint of cold cuts and tobacco. Medium+ body, firm structure, great depth of black fruits with tamarind, spice and earth notes, fine high tannins.

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• 1994 Chateau Musar 93 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 3/4, wine 10/12. Made from a blend of equal proportions of CS, Cinsault and Carignan, aged for 12 months in FR oak barrels. Bottled unfined, unfiltered, aged in bottle until its release in 2001. ‘95 vintage was great, but I enjoyed ‘94 even bit more, richer aroma and deeper concentration (hot vintage). Intense aroma of leather, cassis, prunes, black tea, cold cuts. Full body, concentrated, deep, touch of pleasant sweetness at first balanced by high acidity and medium tannins.

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• 1966 Chateau Musar 95 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 4/4, wine 11/12. Made from a blend of CS, Cinsault and Carignan, aged in FR oak barrels. This is just speechless, hands down my oldest tasted red which is still at its peak, great energy and fruitiness, truly time defying gem. Medium- garnet colour, tawny rim. Intense and complex aroma of cassis, prunes, dried leaves, mushrooms, leather, earth, celery root, spices, tamarind. Medium+ body, elegant and velvety, harmonious balance, medium+ tannins and acidity, everlasting finish.

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• 2002 Chateau Musar 92 Points

  Lebanon, Bekaa Valley

  Chateau Musar tasting, flight 4/4, wine 12/12. Made from a blend of equal proportions of CS, Cinsault and Carignan, aged for 12 months in FR oak barrels. Tasted along glorious 1966 therefore felt a bit overshadowed and so much richer and bolder, a big, broad vintage. Deep ruby, garnet tawny rim. Intense aroma of ripe succulent plums and blackcurrants, figs, strawberry jam, tobacco, leather, vanilla. Full body, generous and rich with intense black fruit and spice flavours, medium+ acidity, medium tannins.

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