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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 55 notes) - hiding notes with no text | | | Tasted by lozatron on 6/17/2022: Musarathon (Ariana II): One of the best wine experiences of my life was from a magnum of 81 Musar from the same source. This did not quite achieve those heights, reminding us all of the fickle nature of fate, and the even more fickle nature of Musar. Still a jolly decent drop, it has to be said - fully musar, a bit dusty around the edges but having that vibrancy and spirit which keeps it going for so long. (1489 views) | | | Tasted by MAOC on 11/8/2020: Mid garnet. PnP. Notes of VA but very much in balance. Attractive dried red fruit, hint of exotic spice, old leather and a soft ember feel to the finish. Delicate but not lacking in weight. This showed particularly noteworthy elegance ****++ (2420 views) | | | Tasted by rossi.wine on 11/21/2019 & rated 92 points: Tasted next to the 1982 and 1983. Quite evolved in colour, a bit cloudy. Evolved on the nose, spices, cedar wood, herbs, old leather, earth. On the palate sweet fruit, lots of acidity, soft with resolved tannins, smooth and long. Excellent. 91-93 (3203 views) | | | Tasted by Billigan on 7/13/2019 & rated 97 points: On opening, the usual VA cloud hits your sniffer, but a short time in the decanter let that recede and the usual cornucopia of Musar aromas came wafting to the fore: dark coffee, cherry pie, walnut, beef blood, ash, leather, spice cabinet. Brought a smile to my face with every whiff. On the palate, perfectly resolved tannins and that unmistakable sweet cherry Musar fruit with tingly spices, acid, and VA varnish. Like old Beaucastel, the wines' flaws are always plain to see but somehow meld seamlessly into the wines' character, becoming virtues. What joy they give me! (3833 views) | | | Tasted by dcwino on 2/28/2019 & rated 92 points: Mostly Napa Cabernet Dinner (Eddie V's - Tysons Corner, VA): Served blind to others as RJ showed me the wine before wrapping. Beautiful clearly red with yellow brown rim. Fully mature nose displaying very ripe red fruit, cherry, cherry liqueur, sous bois, smoke meat, ash, animal and earth. Fully integrated palate, subtle sweet red fruit, lean and fluid, bright acidity, fully resolved tannins and a medium to long subtle cherry fruit driven finish with ash and animal at the end. This reminds me the 81 Torres Gran Coronas Reserva Reserva a bit but even subtler fruit. Most guess as old school Cab. Mark gets the vintage right but wrong continent. I imagine this would have been extremely ripe and almost unpleasant in the first ten to twenty years. This is a classic Musar. (4030 views) | | | Tasted by pakabear on 2/28/2019 & rated 90 points: Cassis, currants, massive amounts of cinnamon, top soil, cherry, clean fresh fruit, great balance. Served blind, guessed new world Cab from 1981. Always surprising how this wine holds up to the test of time. I'd drink up. (2518 views) | | | Tasted by johnrm on 1/1/2019 & rated 94 points: The wine has been stored in ideal conditions since it was purchased, soon after release. The level was well up to the lower neck of the bottle. Heavy deposit. On the basis of past old Musar corks, I used a two-pronged 'waiter's friend' and the cork came out smoothly despite being friable. Decanted and kept for 3+ hours before tasting over another 3 hours.
Lighter colour but with good density - brick red with brown at the edge but more youthful than expected.
The nose opened gradually but was fragrant with old-fashioned-rose perfume developing. It continued to open with extended time in the glass. Perhaps a hint of balsamic later.
The palate is deceptively light but remarkably complex, given its age. Good body with sweet fruit - cherry and orange/kumquat notes at first. Lots of spice. With time, the cherry seemed to sweeten further and morphed into cherry conserve with other fruits including (over-) ripe strawberry, raspberry, and quince later. A complex, evolving palate. Long in the mouth with good acidity and soft, integrated tannin. A second glass showed a hint of sulphur at first but this vanished over a minute or so.
This was my one remaining bottle so I chose my time to open it. I don't think this wine will improve in the future but it is certainly 'on song' at present.
I was happy to postpone food and just enjoy the wine. Thoughts of precious time spent with Serge were ever-present as I immersed myself in the experience. Remarkable, unique wine that deserves a detailed note in my opinion. (1796 views) | | | Tasted by jonflo on 7/5/2018 & rated 88 points: Extrem mineralisch, schön aber über dem Zenith (2039 views) | | | Tasted by mike410 on 4/25/2018 & rated 89 points: Slightly past it’s prime. Pale ruby color but no bricking. Lots of alcohol on the pallet with some blackberry. Short finish. (2126 views) | | | Tasted by tkamp on 2/16/2018 & rated 86 points: Bought two bottles at Dubai airport two years ago. Opened one straight away back then, which was nice. Opened the other one last nigth at a friend's place for dinner. No issues with the cork. The wine was ok, but later and cheaper years are all better. Simply not worth the money. (1863 views) | | | Tasted by Vinophil2000 on 3/19/2017 & rated 88 points: Auf der Prowein 2017 oder 2016 probiert.
Sehr reifer südlicher Wein. Keine Ahnung wieviele Stunden die Flasche geöffnet war. Korrekt noch intakt aber sicher sehr reif, ggf. über dem Zenit.
Der Wow Effekt, wie gut 10 Jahre zuvor bei einer privat verkosteten Flasche 1988 (93 Punkte+). blieb aus. Ca. 88 Punkte? (948 views) | | | Tasted by Lype on 10/14/2016 & rated 92 points: Pleasantly tasty, jammy notes, marmalade, softness, in good fresh condition. Quite nice. (846 views) | | | Tasted by RayOB on 5/30/2016 & rated 92 points: Drank in Hong Kong
And now for something completely different. Classic Musar nose (weird and funky) with an amazing complexity on the palate. Lovely. (3509 views) | | | Tasted by peternelson on 4/6/2016 & rated 89 points: Pale brown; this was weird and off although sometimes it's hard to tell with Musar. But this was off. Old furniture, cedar plank, varnish, oxidative, bit sour; on the plus side, a little brown sugar, umami, leather. Med+ body, glycerin, high tannins, earthy. Touch old cherry note. A got another taste from a different bottle and it was very different, more caramel, tch of old Bordeaux sweetness, butterscotch, with softer tannins. Marc Hochar tasting at Terroni. Second bottle 89 (3479 views) | | | Tasted by Lype on 2/24/2016 flawed bottle: Spoilt by brett. (893 views) | | | Tasted by forceberry on 2/24/2016 flawed bottle: Moderately translucent, a little hazy raisiny brown color. Muted, dull nose with distant raisin aromas and a touch of balsamic VA. Bitter, quite acid-driven palate with dull, dead flavors of prunes, raisin, peppery spice and vinegary VA. Modest, grainy tannins. The wine seems to have fallen apart completely. Bitter, dull and rather long finish with flavors of sweet balsamico volatility, prune, dried date and a hint of crowberry.
Meh. Apparently the wine has suffered from poor cellaring conditions at some point of its life. There is really nothing left in the wine. (2742 views) | | | Tasted by EirikM on 7/15/2015 & rated 94 points: Great bottle, very fresh, youthful even. Not much funk or VA here, but just enough to provide added complexity. Nice grip, wonderful texture and long and elegant finish. A wine with finesse. Not sure this is even fully mature! (3584 views) | | | Tasted by rjonwine@gmail.com on 6/25/2015 & rated 94 points: Bricking medium red violet color; aromatic, mature, dried berry, spice box, old leather, cedar nose; silky textured, delicious, dried berry, licorice, spice box, old leather, cedar palate with good acidity; medium-plus finish (620 views) | | | Tasted by yofog on 4/26/2015: Getting some brown to the rim, which I've come to think is irrelevant for the development of these wines. Leathery, fresh acid, full-ish body, youthful sweetness, lots of spice and inner mouth complexity/retronasal qualities. Tastes old and young at the same time. (3621 views) | | | Tasted by Yorgos on 1/19/2015 & rated 95 points: That was brought to the tasting of Cellier by one participant and I have to thank him for this cause this is a hell of a wine. its amazing to see this health, vibrancy, character in a wine of 33 years, easily beating all wines with the exception of the 00, which was a close call for me (although diferent wines for me). Fantastic. (2818 views) | | | Tasted by sharonandroland on 9/23/2014 & rated 94 points: Not as much VA as other Musar. Very fresh for its age. Despite some cloudyness in perfect drinking condition. Confirmed 1981 was a great year for Musar. (2849 views) | | | Tasted by swaap on 8/21/2014 & rated 96 points: Verticale Musar (Restaurant al Sad, Choueir): Cette bouteille n'a pas été reconditionnée.
Robe Acajou a brillance trouble.
Le nez décèle un côté sauvage, giboyeux, de cuir, roses fanées.
Tanins très fins, bonne structure; quelle longueur!!
Ça pinotait dans le verre... (3347 views) | | | Tasted by isaacjamesbaker on 5/17/2013 & rated 93 points: Brett's Birthday Tasting - 2013 (Weygandt Wines - Washington, D.C.): Well-aged Musar is such a treat. What a complex and mature nose: pickled carrot, dill, smoked meat and an aroma that reminds me of rare venison steak. Terrific acid and fine tannins provide spine as the beautifully aged flavors roll in: coffee, green olive, tomatoe paste, leather, decayinf leaves. The raspberry fruit is so subtle and soft, but there's no question this wine is all about the vegetal and savory. So complex and thought-provoking, this wine deserves some slow cooked meat and veggies and hours of contemplation. (4352 views) | | | Tasted by manonthemoon on 5/16/2013 & rated 93 points: N cherry fruit, worn quality leather, barnyard
P cherry, nice polished leather, barnyard, pepper
F Long, such a nice mouthfeel, still good structure
93-94 (3340 views) | | | Tasted by Rob and Meg on 5/16/2013 & rated 93 points: Brett's Birthday (Weygandt Wines - Washington, DC): Really interesting, constantly changing aromas of dried red fruits, forest floor, fallen pine, and mushrooms. The palate is similarly beautiful, as complex and shifting mature red berries meld with savory herbs, paprika, smoked dried game. The finish carries superb length, and invigorates with red berry acidity. This is medium bodied, mature, and rewarding with each sip. Outstanding. Drink. (3618 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Chris Kissack
Winedoctor, July 2004
(Chateau Musar) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/25/2015)
(Chateau Musar) Bricking medium red violet color; aromatic, mature, dried berry, spice box, old leather, cedar nose; silky textured, delicious, dried berry, licorice, spice box, old leather, cedar palate with good acidity; medium-plus finish 94 points | By Kelli White
Sommelier Journal, April 2009
(Château Musar Red) An exuberant, playful nose of chocolate milk, clover honey, and molasses. Floral aromas such as violets emerge when the glass is nearly empty. Long, savory, slightly bitter finish. Changes constantly. Terroir: Bekaa Valley |
NOTE: Scores and reviews are the property of Winedoctor and RJonWine.com and Sommelier Journal. (manage subscription channels) |
| Chateau Musar Producer website
Source: VinConnect (VinConnect.com)
Housed in an 18th century castle in Ghazir, about 25 km north of Beirut, Chateau Musar was founded in 1930 by Gaston Hochar, inspired by Lebanon’s 6,000-year winemaking tradition and his friendship with Ronald Barton of Chateau Leoville-Barton in Saint Julien. The estate’s name in Arabic is ‘M’zar,’ meaning “place of extraordinary beauty/shrine to be visited,” an ideal name for this fascinating estate.
The vines for the estate’s unique wines are located in the famed Bekaa Valley, an area celebrated for its viticulture since Biblical times. At the eastern end of the Mediterranean Sea, bordered by Syria to the north and east and Israel to the south, Lebanon’s favorable geographical and climatic conditions have always held abundant promise for the cultivation of grapes. The Bekaa Valley is positioned particularly well, nestled between the ‘Lebanon’ and ‘Anti-Lebanon’ mountain ranges at 34° N of the equator.
The vineyards of Musar are planted at altitudes ranging from 1,000 – 1,500 meters (3,280 – 4,921 ft) above sea level. The vines benefit from cool nights and seasonal temperatures (snow in winter and hot summers), resulting in long ripening periods. The vineyard soils are predominantly calcareous/limestone with gravel and stone, resulting in wines of distinctive character and blends of appealing complexity.
The vineyards’ remote location coupled with the Hochar family’s respect for the environment has resulted in ‘organic’ vineyards by default since the 1950s, even long before the term was coined. The estate obtained organic certification for its vineyards in 2005, the first producer in Lebanon to do so. All the grapes are hand-harvested by local Bedouins in the cool of the morning in order to preserve freshness, the harvest usually taking place between August and October.
The Chateau Musar winery is located in Ghazir about two and a half hour’s drive from the Bekaa Valley. The cellars are dug into the mountainside providing perfect condition for long term wine storage. The wines of Chateau Musar are produced with a ‘non-interventionist’ wine making philosophy; fermentation starts naturally with ambient yeasts, the bare minimum of sulfur is used and the Chateau Musar wines are neither fined nor filtered. Individual varieties from different vineyards are kept separately up to two years, and constantly tasted to understand their unique personalities and characteristics. The final blending process is an intrinsic part of the winemaking art at Chateau Musar — winemaking by instinct.
The estate produces three lines: the flagship range includes Chateau Musar Red, Chateau Musar White and Chateau Musar Rosé; Hochar Père et Fils Red – a more accessible red, produced from a single vineyard site in the Bekaa Valley and ready to drink upon release at year five (as opposed to Chateau Musar Red which the family recommends to drink starting from year 15); and Musar Jeune — unoaked vibrant wines intended for immediate drinking. The Chateau Musar Red and White wines undergo lengthy bottle ageing in the estate cellars and are released only after seven years.
Chateau Musar first achieved international recognition during the Bristol Wine Fair in England in 1979, where the wine press and prominent critics including Michael Broadbent declared it “the discovery of the fair”. In 1984, Decanter wine magazine named Serge Hochar their first ever “Man of the Year” for his extraordinary achievements, determination and dedication to producing outstanding wines during the difficult years of the Lebanese civil war.
Today, Chateau Musar wines are known worldwide for their finesse, elegance and extraordinary ability to age, and the estate still offers mesmerizing wines dating back to the 1950’s.
Speaking about the wines of Chateau Musar, Serge Hochar said “the harmony of nature is better than anything we could ever create. I believe it should be a priority to seek to drink what is ‘true’ rather than what is ‘good’ “. When speaking about quality in wine he added “I once produced a wine that was technically perfect but it lacked the charms of imperfection”.
With its captivating history and the incredible passion and dedication of the Hochar family, Chateau Musar has achieved a sort of cult-like status and is one of the most written-about and discussed wines in the world today.Chateau MusarA guide to the style
In youth, Chateau Musar Reds are dense and richly-textured, with intense ‘baked fruit’ characters: plums, damsons, cranberries, cherries, figs and dates. Bordeaux grape Cabernet Sauvignon lends black fruit flavours; Rhône grapes Cinsault and Carignan contribute fragrance (violets; pepper) and supple spiciness. Either set of qualities might dominate a particular vintage, but the style is always emphatically Lebanese: enticingly aromatic, with persistent fruit flavours. Over decades the wines acquire tawny hues and mellow notes. We still offer wines from the 1950s: mesmerising artefacts of vintage.
Grapes and vines
Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Ammiq, Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): 35hl per hectare.
Winemaking
The varietal components in Chateau Musar Red undergo lengthy fermentations in cement-lined vats at temperatures below 30°C. Racked from their yeast ‘lees’ 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers, one-third new each vintage) for one year.
Blending
The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement-lined tanks before being bottled 12 months later. Each wine is blended to reflect the strengths of the vintage: in hotter years, Cabernet Sauvignon might dominate (the thick-skinned grapes fare better in the heat); cooler conditions can favour the Cinsault grape. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.
Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be stood up the night before opening to settle any sediment. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for several hours and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.
Storage
To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.Red Blend. |
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