2010 Chateau Musar Blanc

Community Tasting Notes (38) Avg Score: 90.7 points

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  2/21/2024 - Keith Cooper wrote: 84 Points

  The Wine Society, UK, tasting of Chateau Musar. Wines introduced by owners Gaston and Mark Hochar. Venue: London.
  
  Served at room temperature. Gaston says taste as if it is a red.
  
  Medium gold colour. Gentle nose, honey, lemons. Pleasant palate, not so much structure and body.
  
  I know this is expensive. I don't think I'd pay the money.

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  2/10/2024 - johnrm Likes this wine:

  Opened well in advance for a Musar tasting at Grand Union Wine Society with Jane Sowter of Chateau Musar.
  Superb. It was the last in a tasting of 8 wines and followed a series of Chateau Musar reds. It improved in the glass and we enjoyed it greatly but we did not really have the time to savour it over a few hours as we normally do. It showed good fruit (with lemon more evident than usual) with excellent acidity, balance and length.
  A brief comment - a fair, thorough, and balanced note would need more tasting time and consideration to do it justice. 90++

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  9/2/2023 - kfrench150 wrote: 91 Points

  Initially:
  
  First white Musar tasted! Medium clear yellow with polished brass highlights. Complex nose of rancio, hay, lanoline, yellow plum puree, candied ginger, spice (almost botrytis like), iodine, limestone and more. No legs. Less rancio over time. Medium full bodied, high acidity, high astringency, very round, almost oily, palate. High phenolics. Similar flavours on the palate as the nose. Lots of rancio and oxidized notes, hay, fresh mushroom, oak spice, no discernable fruit to speak of except perhaps unripe apricot, and lanoline. Finishes long, medium dry and almost stingy on the palate between the spice, acidity and astringency. Very interesting! We'll see how this develops over time... 89 to start
  
  4 hrs later:
  
  Slightly more chilled this glass. Not nearly the same degree of rancio and hay on the nose as to start. Now it's all waxy yellow fruit, lanolin, banana peel and softwood sawdust. Flavours of lightly oxidized yellow fruit, dried honey (no sweetness; just the impression), wood spice and creamy eggshell. Much better now that it's opened up, less oxidated and still very interesting. 90 points for originality.
  
  At the 7 hr mark:
  
  Fresher and barely oxidized on the nose. Fleshy yellow plums, wood spice, a slight dusty note and eggshells on the nose. Full bodied, round and oily on the palate, seemingly off dry, with phenolic astringency at the end. Flavours are now dried yellow plum, unripe quince, light beeswax, dried honey and botrytis like spice wirh an off dry finish that is soft and moderately long. Up to 91 points at the end.
  
  Maybe next time decant for 6 hrs before starting to imbibe and see if it continues to improve longer term.

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  1/31/2023 - sh6k Likes this wine: 94 Points

  Interesting wine. Bought it at the “recommendation” of the book Drinking With the Valkyries (I highly recommend the book) which opened the chapter on this wine (well, the 08) with:
  
  “I don’t like this wine. That was my first thought on tasting it. It didn’t smell interesting. Slightly funky; I’m not funky enough to like funk. Then nothing much beyond.”
  
  And I pretty much agree with his initial take. And I agree with his later notes, which is that as it opens up it gets into interesting buttery mushroom (fresh and cooked) earthy meaty notes that are something interesting and different. Which is what we want right?
  
  Just like my rhymes, it’s funky and fresh. Imagine a 50/50 mix of a dry sherry plus a buttery reductive burgundy. I realize that’s combined an oxidized wine with a reduced wine which makes zero sense but there you are.
  
  It’s spectacular with food — wrapping the flavors in a beautiful contrasting and complementing package.

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  1/29/2023 - Border Boss Does not like this wine:

  Double decanted to try to aerate. This is just a flavor profile I don't care for. It's too tart and acidic, which I like in a sherry but not in this wine.

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