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Community Tasting Notes (52) Avg Score: 91.0 points

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RJonWine.com

  • By Richard Jennings
    12/14/2011, (See more on RJonWine.com...) 95 points

    (Chateau Musar) Bricked medium red violet color with pale meniscus; mature, redolent, milk chocolate, light tobacco, sweet sage, sweet herbs, cigar box nose; very tasty, maturing, dried black fruit, spice box palate; long finish 95+ points

Winedoctor

  • By Chris Kissack
    October 2010, (See more on Winedoctor...) 17.5 points

    (Chateau Musar (Bekaa Valley)) A fading red-brick hue, typical for Musar, this being the case on the nose as well as on its appearance. Sweet, gamey, leathery, spicy, smoky, full of cloves and roast meats, with a background vein that is slightly lifted and volatile, this will please fans of Musar everywhere. Quite light now on the palate, with the volatility suggested by the nose, here the aromas matched by evolved and gamey flavours set against a fading and increasingly lean palate. This should keep going for some time yet, although I suspect it is on a slow downwards slope from now on. Very fine though. Drink up - or at least start doing so!

RJonWine.com

  • By Richard Jennings
    6/19/2009, (See more on RJonWine.com...) 95 points

    (Chateau Musar) Bricking medium red color with pale meniscus; focused, beef brisket, blackberry and dark chocolate nose; tart cherry, berry and black raspberry palate; medium-plus finish
  • By Richard Jennings
    7/21/2007, (See more on RJonWine.com...) 96 points

    (Chateau Musar) Pale brick red color; pruney, Amarone, dried cherry nose; tasty, Amarone-like dried cherry and raisin palate; long finish

Winedoctor

  • By Chris Kissack
    July 2004, (See more on Winedoctor...) 18 points

    (Chateau Musar) A mature hue, showing the pallor of age, but still with decent density at the core. A lovely nose, full of meat and leather character, with macerated fruits, prunes, dates and a hint of cloves. The palate is impressive. It has a rich, supple, velvety texture, with plenty of sweetly mature fruit. A touch creamy, it still has some peppery tannins showing through the midpalate and finish. What a presence - delicious - and yet will still improve with another three to five years in the cellar.

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