Château Musar

http://www.chateaumusar.com/

Created in 1930 in the cellar of an old XVIIIth century castle, Château Musar is as much the work of a family as the living testimony of all the civilizations that tread its soil.

 

After a long stay in France, Gaston Hochar returned to Lebanon and created Château Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean sea. What began as a hobby soon became a passion; a passion inspired by an initial encounter with renowned viticulturist Ronald Barton while stationed in Lebanon during the Second World War.

 

The family's love for wine grew and in 1959, after completing his oenology diploma in Bordeaux, the eldest son, Serge, entered the business. Some call him the magician, the man behind this extraordinary wine. His response? That all he "seeks is to translate what nature intended."

 

In 1984, Decanter Magazine recognized Serge for his winemaking skill and courage, naming him the magazine's inaugural Man of the Year.

Château Musar Red 2000

A blend of Cabernet Sauvignon, Cinsault and Carignan grown in the Bekaa Valley, Lebanon. The 45+ year old vines produce a wine dark red in colour with brick edges. Good red fruits and some spice on the nose with a hint of leather and cedar and a touch of volatile acidity. Ample bodied, round and warm in the mouth with supple tannins, ample fruit and leather finishing off in spicy notes.

 

Will benefit from ageing probably well into its 20's.

SKU 420869

Château Musar White 1999

The Château Musar white was produced from a blend of two grapes indigenous to Lebanon: Obaideh and Merwah, ancient varieties dating back thousands of years.

 

Grown high in the mountains of Lebanon, the vines were less affected by the intense heat of the summer than the red grapes on the Bekaa Valley plain. The grapes, harvested at the usual time in mid October, were very ripe with good fruit concentration and good acidity and tannins. Fermented in French Nevers oak barrels for nine months, blended and bottled at the end of its first year and released six years later in 2007, this vintage, like all Musar whites, will have extraordinary ageing potential.

 

Deep golden straw in colour; intense aromas of toasted brioche, almonds, apricots, baked apples, ripe pears, vanilla and honey. The palate is full with a buttery honeyed nutty texture. Its good acidity lends to the balance with the vanilla, butterscotch, apples and quince flavours. It is rich and mellow with a very long finish.  It is a substantial wine!

 

Serve at cellar temperature (13-15°C).

SKU 716175

Hochar Père et Fils Red 2003

Elaborated with the same philosophy as the Château Musar and derived from old vines with low yield, the Hochar Père et Fils is in harmony with the evolution of taste in the 21st century.

 

A very approachable Bordeaux style wine made from  mix dominated by Cinsault with well balanced Cabernet Sauvignon and  Carignan and a hint of Grenache. The Hochar Père et Files Red is partially aged in oak vats from 6 to 9 months; and, is bottled in its 2nd year before being released on the market.

 

The fruit is presented in a fresher and lighter style than its big-brother the Château Musar red.

SKU 175968

Hochar Père et Fils Rosé 2005

A delightful rosé with body, tannins and a freshness of ripe red berry fruits; it is produced from cinsault and grenache grapes and is a saignée (a free run off / the first soft pressings with no subsequent skin contact).

 

The Hochar Père et Fils Rosé is bottled three months after the harvest and released a year later.

SKU 295345

L'Arack de Musar

Considered to be the traditional alcoholic drink of Lebanon.  Variations of this anise based spirit can be found throughout the eastern Mediterranean under different guises.  But, l'Arack de Musar is unique in its quality (four distillations) and limited availability. 

 

The well-ripened naturally sustained white grapes are harvested late and allowed to ferment.  Second, distillation of this must is carried out in copper Alambic pot stills at very low temperature to ensure only the alcohol is collected and no condensation of water.  Then, aniseed is introduced into this first distillation and allowed to mellow for 5 to 10 years before being reintroduced into a clean pot still and redistilled.  Two more distillations take place to further purify the final Arack.  And finally, it is matured for 12 to 24 months in terracotta amphoras (like those used by the Romans two thousand years ago).

 

The alcohol content is 53% by volume.

SKU 131805