Chateau Musar 2000

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£35.00
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Region:
Bekaa Valley
Grape Variety:
Cabernet Sauvignon
Grape Variety:
Carignan
Grape Variety:
Cinsault
Bottle Size:
750ml
ABV:
13.5%
Vintage:
2000

Musar is one of the legends of the wine world, and unknown outside Lebanon until ‘discovered’ in the 1970s. Founded by Gaston Hochar in 1930 and brought to prominence by his son Serge, the wine was made for many years in the middle of a war zone. The wine can last for decades, but the indomitable Serge passed away at the end of 2014.

When tasted in early November 1999, this wine was tannic, concentrated and powerful, but very well balanced. Now after 20 years the 2000 vintage holds on to its primary fruit whilst really starting to reveal the classic Musar identity, balancing out the characteristic sweet spice and desiccated fruit notes with more evolved elements of leather, tar, tobacco and a hint of game. These complex aromas and flavours are lifted with a fresh lick of acidity that will ensure the wine will continue to age gracefully for years to come.


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.

Winemaking
The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year.

Blending
The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. 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.

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.

Opening
For vintages beyond 15 years of age, we recommend the use of prongs.

Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; 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 standing up the night before opening to allow the sediment to settle. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.

Region:
Bekaa Valley
Grape Variety:
Cabernet Sauvignon
Grape Variety:
Carignan
Grape Variety:
Cinsault
Bottle Size:
750ml
ABV:
13.5%
Vintage:
2000

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