June 11, 2023 - Generously shared by a musarophile friend. Clearly some unruliness - VA I think - but enjoyed by the camp fire with smoked meats it was just perfect. Further confirms my view that Musar is one of the great camping wines.
August 10, 2021 - For me, this is not past-it at all! Yes, there's a high degree of VA, but behind that, the fruit is still reasonably fresh and the woodfire, meat and spices are in harmony.
I know that the Hochars never intended for this to be a keeper, but there's something they do there that can result in ridiculously long-lived wines.
June 5, 2015 - 2 hour + decant, dark ruby in the glass, the nose is unique with a strong nutmeg component along with exotic herbs and strawberry. On the palate the nose continues with a sweet, sugary vein, an olive component is added, with mellow, well integrated tannins and marked acidity with a long finish. A very interesting wine, never had anything quite like it before.
November 28, 2014 - Popped and poured. Drank over amazing simple pan-fried aged NZ ribeye. Transparent and jeweled lambs blood colour. Nose is unmistakable Musar: spicy Eastern temples funk, red Turkish Delight, strawberries. Palate is rich, medium-bodied smoky sweet confit strawberry, great balance of acidity and dry powdered almost Barolo-like brick dust tannins. The fruit is still all there. Pleasant finish and hint of resonance but obviously lacking the power and layered complexity of its big brother. Superb at its price point. Irresistably good.
October 24, 2013 - Initially little musty but opened up after several hours into nice mature
leathery wine tasting like a mixture of medium body cab with hints of rhone but with much more pronounced acidity on the finish. On the second night more barnyard showed up and wine softened and tasted little fuller. Interesting wine, but not sure if I would seek it out.
October 19, 2013 - Light brick red. Intense, sweet flavors of spices, figs and other dried fruits. Lovely, concentrated wine. Some cellar / barrel aromas, but not annoyingly.
June 15, 2013 - Excellent Hochar. A baby Musar for half the price.
January 14, 2013 - The last two bottles have been somewhat less desirable then the previous bottles. The medicinal/bandaid/brett smell along with some game has conquered this wine. I used one bottle open for two days to braise some venison...game on game. Actually worked with the venison.
January 13, 2013 - A bit plummy and raisiny too. Almost like it was verging on oxidized. Drinkable, but justvb
November 10, 2012 - A blend of mostly Cinsault and Carignan, with lesser amounts of Cabernet Sauvignon and Grenache, the wine is fermented in cement vats, with 9 months in French (Nevers) oak barrels before blending and bottling (unfined and unfiltered).