2011 Chateau Musar Rouge
Chateau Musar was founded in 1930 by Gaston Hochar. In 1959, after studying oenology at the University of Bordeaux his son Serge became winemaker. The civil war that tore Lebanon apart from 1975-1990 did not defeat Chateau Musar. Serge refused to abandon the wine, and lost only the ’76 vintage to the war. Chateau Musar is one of the most written about wines in the world today.
A guide to the style
In their 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 flavors; 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 flavors. Over decades the wines acquire tawny hues and mellow notes. Wines from the 1950s are still offered: mesmerizing artifacts of vintage.
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 Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): Between 15 to 35hl per hectare.
The 2011 vintage is our traditional blend of approximately one third each of Cabernet Sauvignon, Cinsault and Carignan. The bottling took place 3
years later in 2014, after the wines spent a year in French Nevers oak barrels.
Released in the spring of 2018, the Chateau Musar Red of this year is a dark blood red colour with a rich, fragrant fruit nose; mulberries, black
cherries, plums with a hint of mocha. The palate is very intense and concentrated, it’s full of volume and characterised by forest and black
fruits with elegant spice. The tannins are soft and juicy and it has a lengthy finish.
Chateau Musar Red 2011 is a vibrantly powerful vintage and cellared well it will keep for decades.
93 points Decanter
A very wet spring in 2011 in the Bekaa Valley led to a delayed season and their second latest harvest on record. This has aromas of plum sauce and damson, varnished woods and noticeable volatile acidity – part of the style. The palate is medium- to full-bodied, with tangy balsamic acidity and a savoury, leathery finish. It's just starting to drink now but will last well thanks to its dense lattice of ripe tannins. (MW)
Lebanon, Bekaa Valley
Cabernet Sauvignon, Carignan and Cinsault
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Bottles are in perfect condition.