2019 Technical Specifications
Alcohol 13.5%
Grape Varieties Equal blend of Cinsault, Cabernet Sauvignon and Carignan
Region Bekaa Valley
Soil Gravelly soils over limestone
Harvest Dates Cabernet Sauvignon: 1 September 2019; Cinsault: 4 September 2019; Carignan: 6 September 2019
Sites Vineyards near Aana and Kefraya in the Bekaa Valley
Vine Age 40
Fermentation Vessels concrete vats
Natural Yeast Yes
Oak Types French Nevers oak
Bottling Date July-August 2022
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Serving Temperature 18°C · 64°F
Production Details The three varieties fermented with natural yeasts in concrete vats at 27–29°C. Fermentation completed leaving no residual sugar, but the source gives no numerical residual-sugar analysis. Malolactic fermentation finished by mid-November. The wine matured for 12 months in French Nevers oak, was blended in winter 2021, bottled without fining or filtration in July-August 2022, and released in January 2026.
Tasting Notes Blood-red colour; dark, broody and spicy; blueberry, cranberry, blackcurrant, black olive and cloves on the nose; cherries, plum, spice and black pepper on the palate; fresh acidity, fine integrated tannins and a balanced finish.
Food Pairing Roasts; grills, especially lamb; casseroles; game; mature cheeses
Vintages
2018 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Soil Gravel and limestone
Harvest Dates Cinsault: 4 September 2018
Estate Grown Yes
Fermentation Vessels Concrete
Natural Yeast Yes
Indigenous Yeast Yes
Oak Aging 12 months
Oak Types French Oak
Barrel Size 225L
Bottling Date July-August 2021
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details 2018 began with 355mm of rain and snow in January and 162mm in February. A surprise temperature increase after April 15th encouraged early vine opening. May and June saw 52mm and 32mm of rain during blooming. A 3-day August heatwave reached 39-40°C. Cinsault grapes dried with unusually high sugar content. Each varietal fermented with natural yeasts in concrete vats. Cabernet Sauvignon fermentation was straightforward; Cinsault and Carignan required close monitoring. Malolactic fermentations for Cinsault and Carignan were still pending 3 months after harvest. Aged 12 months in French Nevers oak barrels. Blended January 2021. Bottled without fining or filtration during July-August 2021. Released spring 2024.
Tasting Notes
Nose: dried cherries, mature red fruits
Palate: cranberries, raisins, dates, smoky dusty fruit, soft liquorice
2017 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Harvest Dates Cabernet Sauvignon on the 22nd August, Cinsault the 4th September and Carignan on the 7th.
Fermentation Vessels Concrete Vat, Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French Nevers
Bottling Date summer months
Unfined Yes
Unfiltered Yes
Production Details Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French Nevers oak barrels before blending in early 2020 and bottled without fining or filtration during the summer months. Fermentation proceeded smoothly and temperatures ranged between 27 and 30 degrees. All the wines proved very aromatic and in particular the last Cabernet Sauvignon picked, showed for the first time, aromas and taste of exotic fruits and even guava. Malolactic fermentation finished by 1st November and preliminary tastings showed that 2017 is a different year with more structure and power, reminding us of 2007, 1997 and 1987 vintages, as if it was a decade style.
2016 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Soil Silty
Grapes Picked August 16 (Cabernet Sauvignon), September 2 (Cinsault), September 7 (Carignan)
Fermentation Vessels Concrete Vat
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Bottling Date July-August 2019
Unfined Yes
Unfiltered Yes
Production Details Each varietal was fermented with natural yeasts in concrete vats. Fermentation proceeded smoothly, with an average temperature between 27 and 29 degrees Celsius in concrete vats. After fermentation, the wine was aged for 12 months in French oak barrels before blending in February 2019 and bottled without fining or filtration during the summer months of July and August. The Cabernet quality was outstanding with great depth of fruit and concentration. Cinsault was elegant and silky with an explosion of aromas. Carignan showed its quality, benefiting from warm conditions sacrificing yield but gaining greater concentration.
2015 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Harvest Dates September 3, September 8, September 11
Fermentation Vessels Concrete Vat, Oak Barrel
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Bottling Date July/August 2018
Production Details One of the most challenging vintages in a generation. A good start to the year with plenty of rain and snow, then temperatures rising toward the end of March, however between 10th and 18th April, night-time temperatures fell to between -8°C and -12°C which destroyed buds that had started to open. By early May, we were looking out on hectares of blackened vines and the situation looked catastrophic but, gradually, like a phoenix rising from the ashes, green shoots emerged from the stems of the vines. A humid June and mild July were followed by rising temperatures throughout August and a heatwave into September which resulted in further losses in the vineyards by the time it came to harvest. Cabernet Sauvignon was picked on 3rd September with 65% losses to the crop; Cinsault started on the 8th of September with losses of 70% in the vineyards of Aana and 40% in the vineyards of Kefraya. Finally, Carignan picked on 11th September which was 50% down. Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French oak barrels. The wine was blended in January 2018 and bottled in July/August of that year.
Tasting Notes
Nose: fresh hedgerow berries, bramble, blackcurrant, cherry, leather, peppery-spice notes
Palate: soft vanilla, warming spice, cocoa note, fresh acidity, supple tannins
deep ruby colour
Food Pairing duck, ribeye steak
Critics Ratings Jonathan Ray, The Spectator: glorious
Jonathan Ray, The Spectatorglorious
2014 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Fermentation Vessels Concrete Vat
Natural Yeast Yes
Oak Aging 12 months
Oak Types French
Bottling Date July & August 2017
Unfined Yes
Unfiltered Yes
Production Details Very low rainfall during October and November 2013, where precipitation did not exceed 18mm. This trend continued into the New Year - no rain, snow or cold weather and only two stormy days affecting no more than 20% of the country! February and March were the driest and it seems as if this winter was an extension of summer 2013. April, May, June and July, where buds open and flowering occurs was perfect for the vines, but with one very important element missing for summer survival - water. By early August, the vines were starting to suffer badly. Sugar content in Cabernet Sauvignon rose drastically while acidity was stable. The varietal lost 40% of its weight due to lack of moisture and the hard work started on the first day of the red grape harvest - four teams harvesting simultaneously for the first time in Chateau Musar history. Carignan was also affected but not to the same degree, while the survivor of them all was, as usual, the Cinsault. Each varietal was fermented with natural yeasts in concrete vats. Due to the high sugar content, Cabernet Sauvignon was very slow to start, and fermentation was controlled at a lower temperature than usual to ensure its completion. Carignan was also very slow, however Cinsault survived the crisis and fermented normally with elegance and style. The wines were aged for 12 months in French oak barrels before blending in January 2017 and then bottled without fining or filtration in July & August 2017. The bottles are aged in the Chateau Musar cellars before their release in 2021.
Tasting Notes
Nose: sweet cherry, plum, dried fruit, spice, tobacco
Palate: caramel, mocha, ripe red fruits, soft tannins, velvety tannins, spicy finish
2013 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Drinking Window next decade
Region Bekaa Valley
Fermentation Vessels Vat, Oak Barrel
Oak Aging 12 months
Bottling Date Summer 2016
Production Details The red fermentation process was unbelievably slow this year, something never seen before. Fermentation temperatures did not exceed 29 Celsius and some vats needed no temperature control. On the other hand, malo-lactic fermentation was completed surprisingly quickly, the two fermentations seemingly working in opposite directions. Aged in French Nevers oak barrels for one year, blended in the spring of 2016, the 2013 vintage was bottled during the summer of 2016.
Tasting Notes
Nose: Mediterranean fruits
Palate: liquorice, clove, cinnamon, red fruits, raspberries, blueberries, spice, dry herby fruit
2012 Technical Specifications
Alcohol 14.5%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Bottling Date Summer 2015
Production Details 2012 was an interesting year of contrasts. January and February were extremely cold and snowy. April proved fresh and rainy, boosting bud opening. In early May, vineyards were astonishingly green with many small buds. June was very hot, but vines withstood it, and flowering occurred successfully, leading to expectations of a big harvest. A very hot July followed with 10 days of a heatwave with temperatures of 39 and 40 degrees Celsius, causing vines to tire and green leaves to turn pale, even yellow in some places, almost as if October was early, resulting in a much smaller harvest than initially hoped. Sugar content rose dramatically but acidity remained high. Red grapes were mostly harvested by vineyard and rarely by grape variety. Cabernet Sauvignon and Cinsault were first picked during the last week of August from Kefraya vineyards, followed by Carignan and Cabernet Sauvignon from Aana. Towards the end of the harvest, other vineyards of Carignan and Cinsault were picked. Red fermentation was difficult this year due to different levels of grape maturation. Some vats fermented very slowly, while others were much faster, but in both cases, the results were very promising. This vintage was blended in February 2015 and bottled during the summer of 2015.
2011 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Harvest Dates September 22 - October 13
Fermentation Vessels Concrete Tank
Natural Yeast Yes
Oak Types French Nevers
Bottling Date 2014
Unfined Yes
Unfiltered Yes
Production Details The harvest of 2011 was one of the most challenging experiences in winemaking at Chateau Musar over the last 20 years, and one of the most untypical years in Lebanese history. The year began with a cold January but with insufficient rain. February proved similar with March being sunnier, but April and May produced a big surprise with a level of rainfall to match January, February and March combined. The main result of the rain was very late maturation, with flowering occurring 25 days later than usual. This delay continued over the maturation period and up to the harvesting day. The first Carignan was harvested on September 22nd, and then on the 23rd it rained for three days, with the Carignan and Cinsault not yet harvested. The Carignan resisted the rain but the Cinsault was more affected. The harvest was finally completed on October 13th, which, with the exception of the 1983 vintage, was the latest in the company's history. Natural yeast fermentation occurred in concrete tanks. The wine was racked after 6 months, then spent a year in French Nevers oak barrels. It was bottled unfined and unfiltered in 2014 and released in the spring of 2018.
Tasting Notes
Nose: fragrant fruit, mulberries, black cherries, plums, mocha, dustiness
Palate: full, intense, concentrated, black forest-fruits, elegant spice, soft tannins, juicy tannins, long finish
Food Pairing red meats, game, seasonal casseroles, mature cheeses
2010 Technical Specifications
Alcohol 13.5%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Types French Nevers
Bottling Date Summer 2013
Production Details 2010 was a year to remember in Lebanese wine-making history. Even from January it was obvious that this year would be lacking in water as snow fell only once on the 17th January (it was the shortest ski season ever!) and rainfall stopped on the 23rd February. March was so hot that the vines began to blossom in early April and in May and June the vines were so vigorous and green following successful flowering, that we thought we would have the biggest harvest ever. However in mid-July things began to change and the temperature rose dramatically. A heat-wave hit Lebanon which lasted for about 23 days with an average daily temperature of 40°C and the highest ever temperature in the Bekaa Valley was recorded at 48.5°C. The grapes didn’t mature, they dried, as water disappeared from the grapes causing high sugar concentration. Cinsault and Carignan were less affected by this heat-wave than the Cabernet Sauvignon which suffered the most – dried grapes with high sugar content, high acidity and unfortunately we lost approximately 45% of our Cabernet this year. Fermentation began normally but the decision was taken for the first time to ferment between 26°C and 28°C to give the natural yeasts the ability to finish fermentation because of the high sugar content but mainly to preserve the fruity aromas that were worried the wines may lack, due to the heat wave affecting the grape skins where the esters responsible for aromas exist. All in all, the extreme prolonged heat-wave resulted in a significant loss of grapes significantly reducing production. Cabernet Sauvignon, Cinsault and Carignan were blended in 2012 after having spent a year in untoasted French Nevers barrels and this vintage was bottled in the summer of 2013. For the first time, a limited amount of large format 3 litre and 6 litre bottles were produced in addition to the standard bottles, magnums and halves. These were released from the winery in 2018.
Tasting Notes
Nose: raisins, cedar, prunes, cinnamon, gamey
Palate: savoury, herby, delicate spices, raisiny, figgy, red fruit
Critics Ratings Jancis Robinson: Bright ruby. Heady, rich and gamey on the nose. Very hedonistic and accessible with real density and lifted slight gaminess. An attractive singed character on top of very ripe fruit. Great balance and freshness (but not excessive acidity) on the finish. Very neat on the end. Something rather wild and Romany about this. Already accessible even if I'm sure it will develop even more complex tertiary aromas - March 2018
Jancis RobinsonBright ruby. Heady, rich and gamey on the nose. Very hedonistic and accessible with real density and lifted slight gaminess. An attractive singed character on top of very ripe fruit. Great balance and freshness (but not excessive acidity) on the finish. Very neat on the end. Something rather wild and Romany about this. Already accessible even if I'm sure it will develop even more complex tertiary aromas - March 2018
Will Lyons, The Sunday Times MagazineI can't recall a vintage of Chateau Musar I've enjoyed more. The 2010 is tiny in quantity, but marked by a purity of rich, figgy, elegant red fruit and a seductive finish in the palate - 5th April 2020
2009 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Oak Types French Nevers
Production Details The Chateau Musar of 2009 is the traditional blend of approximately one third each of Cabernet Sauvignon, Cinsault and Carignan. The blending took place 3 years later in 2012 and the wines spent a year in French Nevers oak barrels and released in the spring of 2016.
Tasting Notes
Nose: blackberries, Assam tea, dark chocolate, mulled berries, mint, fragrant
Palate: black fruits, red fruits, blackcurrants, cherries, damsons, figs, cinnamon spice, smoky, earthiness, violets, ripe red berry fruit, spice, liquorice
2008 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Oak Aging 12 months
Oak Types French Nevers
Unfined Yes
Unfiltered Yes
Production Details 2008 was a year full of significant events. The weather was unremarkable during the first two months of the year with snow in January and rain until February 23rd. The rest of the spring and summer had no rain in the Bekaa Valley. March was fresh, April, May, and June were mostly sunny, helping to achieve 90% flowering. Humidity levels were at their lowest averages: 35 to 40%. Weeds were few due to lack of water. In mid-August, a heatwave hit the Bekaa Valley for five days causing all red grape varieties (Syrah, Carignan, Cinsault, and Grenache) to reach maturation at the same time. Harvesting became a day-by-day decision. The first grapes arrived at the winery with rich, balanced qualities. Fermentation began with Syrah, followed by Carignan and Cinsault, with Cabernet Sauvignon surprisingly last. Early stages of fermentation were straightforward, but a week later sugar levels increased causing fermentation to take longer than usual due to the richness of the grapes. The blending took place 3 years later in 2011 and the wines spent a year in French Nevers oak barrels. Released in the spring of 2015.
Tasting Notes
Nose: gamey, black fruits, red fruits, cherries, coffee, leather, cloves
Palate: sweet, young, well balanced, tight, dry, rich, warm, concentrated, fruit, energy, finesse, mature, balanced, long finish
2007 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Drinking Window 2025-2042
Region Bekaa Valley
Soil Gravel and limestone
Estate Grown Yes
Fermentation Vessels Stainless Steel
Maceration 21 days
Oak Aging 13.3 months (405 days)
Oak Types French Oak
Barrel Size 225L
Serving Temperature 16-18°C · 61-64°F
Closure Cork
Production Details Grapes hand-picked at sunrise in the Bekaa Valley and swiftly transferred to the cellar in Ghazir. Fermentation temperature steady, never exceeding 29°C. Maceration lasting 2 to 4 weeks. During the first year, wine racked into Bordeaux-type barrels made from Nevers French oak, maturing 12 to 15 months. Released spring 2014. 2007 was an unusual year: frost on April 20th damaged young leaves, 30% of flowering failed resulting in a smaller harvest, and an August heat wave caused simultaneous maturity across all three varieties.
Tasting Notes
Nose: blueberries, ripe blackberries, cherries, plum fruitcake, coffee bean
Palate: blackberry, plum, red cherries, pomegranate, chocolate, spice, molasses, dark fruits
Food Pairing Lebanese mezze, grilled lamb, dolmades
Critics Ratings Jancis Robinson: 17.5
Jancis Robinson17.5
Wine Advocate92
Wine & Spirits90
John Gilman90
2006 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Grapes Picked early September
Fermentation Vessels French Nevers Oak Barrels
Oak Aging 12 months
Production Details The winter was cold in Lebanon with snow covering the Bekaa Valley for more than two weeks, leaving the soil untouched for 45 days due to mud. Spring arrived and never ended. In 2006, there were only 10 days of usual summer climate with a maximum temperature of 30°C in the day and 22°C at night, reminiscent of the 1950s with cooler climate and gentler winds. In July 2006, Lebanon came under siege, affecting the country badly. Despite the difficult and dangerous conditions, the harvest proceeded. Cabernet Sauvignon was harvested first in early September, followed by Carignan, then Cinsault. Acidity and alcohol levels were high, indicating a complex year for grape maturation at Chateau Musar. Initial impressions were that Cabernet Sauvignon was rich with black fruits and spices, Cinsault had concentrated blueberry and red cherries, and Carignan had great flesh and body. All red varietals in 2006 were very fruity and full of character. The blending took place three years later in 2009. The release of this vintage was postponed multiple times from the usual 7 years after harvest (which would have been 2013) because the wine was not ready, finally being released in the spring of 2017.
Tasting Notes
Nose: confected cherry, blackcurrant, cranberries, liquorice, exotic, mature
Palate: brambly fruits, hedgerow fruits, blueberries, cherries
Critics Ratings Jancis Robinson: Sweet and rigorous
Jancis RobinsonSweet and rigorous
2005 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Drinking Window 2020-2035
Region Bekaa Valley
Soil Gravel and limestone
Harvest Dates September 18, 2005
Estate Grown Yes
Fermentation Vessels Concrete, Oak Barrel
Oak Aging 12 months
Oak Types French Oak
Barrel Size 225L
Serving Temperature 16-18°C · 61-64°F
Closure Cork
Production Details Grapes hand-picked and arrived at the winery on 18th September 2005, harvesting delayed by about 10 days due to humidity and low temperatures. Medium alcohol content and high acidity recorded at arrival. Fermentation temperatures never exceeded 30°C. Wines spent 9 months in cement vats, then 1 year in French Nevers oak barrels. Final blend of approximately one-third each Cabernet Sauvignon, Cinsault and Carignan rested another 9 months in vats before bottling. Stored in Chateau Musar cellars at Ghazir. Released spring 2012. 2005 was an unusual weather year in Lebanon – unequalled in 38 years: rain and snow throughout January to mid-February, rain in March and April, then humid but mild weather from May through September with one unusual day of rain on 23rd July.
Tasting Notes
Nose: black fruits, toasted bread, dark chocolate, cigar box, smoky, spicy
Palate: cherries, blackcurrants, prunes, dark chocolate, fresh tea leaves, velvety tannins
Food Pairing heritage beetroot carpaccio with goats cheese, duck fat poached sturgeon with sweetbreads, bacon wrapped iberico pork loin, grilled lamb, game, spicy cheeses
Critics Ratings Wine & Spirits: 93
Wine & Spirits93
Wilfred Wong (Wine.com)91
2004 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Fermentation Vessels Cement Vat, French Oak Barrel
Oak Aging 12 months
Oak Types French Nevers
Production Details The wines spent 9 months in cement vats and then a year in French Nevers oak barrels. The final blend of Cabernet Sauvignon, Cinsault and Carignan rested for another 9 months in vats before being bottled and transferred to the Chateau Musar cellars high in the mountains at Ghazir to begin its journey of maturation and development. The vintage experienced in 2004 only happens on average once in every decade. The winter in Lebanon was fairly consistent with previous years, with snow until March, spring until June, followed by a very mild and gentle summer. Fresh, cool air dominated the summer months which allowed the grapes to mature slowly and steadily. At the very beginning of the 2004 harvest and for two weeks, the grapes had low sugar content with medium acidity. Then suddenly a week long heat-wave changed everything - high sugar content grapes, but again with medium acidity, began to arrive at the winery. This interesting and important experience was like a case study for us, almost as if we were having two different harvests in the same year. The wines from the first two weeks of the harvest were fruity and mellow with floral aromas from the Cinsault and Carignan. The Cabernet Sauvignon was more powerful, intense and concentrated with mature black and red fruits, leather and spices. Two weeks later the Cinsault and Carignan developed more of a red fruit character, the overall palate became more velvety with smooth integrated tannins.
Tasting Notes
Nose: mature fruits, plums, cherries, figs, cinnamon, cloves, red fruits, black fruits
Palate: rich black fruits, red fruits, plums, damsons, pomegranate, baked cherries, Christmas spices, spicy, warming finish
2003 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Grapes Picked September 4, 2003
Fermentation Vessels Cement Vat, Oak Barrel
Maceration 21 days
Oak Types French Nevers
Production Details The fermentation temperature was controlled between 27 and 30°C with 2 pump-overs per day to increase extraction, with a long maceration: about 3 weeks. Malolactic fermentation followed immediately and by the end of November, all the wines had finished their malolactic and had been racked. The wines spent 9 months in cement vats and then a year in French Nevers oak barriques. The three varietals - Cabernet Sauvignon, Cinsault and Carignan - which up until then had been kept separately, were very fragrant, displaying highly contrasting aromas. The final blend rested for another 6 months in vats before being bottled and transferred to the Chateau Musar cellars high in the mountains at Ghazir to begin its journey of maturation and development.
Tasting Notes
deep ruby, toasted bread, cigar box, fresh tea, plums, Eastern spices, mature fruits, figs, cherries, tea leaves, dark chocolate, intense, currants, spice, game, cleansing acidity, full-bodied, powerful, great length, mid-garnet, marine influence, oyster shells, sweet start, vigorous, milk-chocolate notes, light dry tannin
Critics Ratings Neal Martin, Robert Parker's Wine Advocate: potential and a long life ahead
Neal Martin, Robert Parker's Wine Advocatepotential and a long life ahead
Jancis Robinson, March 2018Excellent drive. Long and dramatically big, but with good freshness on the end
2002 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Drinking Window 2030
Region Bekaa Valley
Harvest Dates September 15
Fermentation Vessels Concrete Vat, Oak Barrel
Oak Aging 12 months
Bottling Date July and August 2005
Production Details The grapes began arriving at the winery on the 15th of September. The average fermentation temperature was lowered to allow the yeast to finish transforming the sugar into alcohol. Fermentation in concrete vats went perfectly well but slowly with the temperature kept below 31°C. The very long fermentation and maceration were totally unexpected. The wines were racked six months after the harvest and then put into French Nevers oak barrels for one year. The three varietals - Cabernet Sauvignon, Cinsault and Carignan - which up until then had been kept separate were blended in the following summer (2004). The grapes of this year were characterised by high levels of sugar, acidity and tannins, and the resulting wines are much bigger, riper and fuller than expected. An exceptional year: normally in Lebanon, high sugar content means less acidity but in 2002 everything was there!.
Tasting Notes
spicy red fruits, cedar, plum, red fruit, black fruit, Christmas cake spices, figs, dates, stewed plums, deep crimson, blood red, deep garnet, autumnal berries, cedary flavours, brick red, ruby colour, sweet nose, treacle, brown sugar, Golden Syrup, molasses, banana
2001 Technical Specifications
Alcohol 13.5%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Soil Limestone
Grapes Picked September 3
Fermentation Vessels Cement Vats, Oak Barrel
Oak Aging 12 months
Oak Types French Nevers
Bottling Date summer of 2004
Production Details The harvest began on the 3rd September – one of the earliest start dates on record. The overall crop was reduced by 15% but the grapes were healthy and ripe, not overly tannic or acidic. Fermentation progressed steadily and the malolactic followed easily and naturally as it did in 2000. This vintage is marked by the dominance of the Cabernet Sauvignon and the Carignan over the Cinsault. The wine was fermented in cement vats, aged in French Nevers oak barrels for one year and bottled in the summer of 2004.
Tasting Notes
Nose: cigar box spice, warm leather, baked fruits, ripe morello cherries, blackcurrants, dense, mushroomy
Palate: red cherries, dark chocolate, olives, figs, velvet smooth tannins, dusty chewiness, sweetness
2000 Technical Specifications
Alcohol 13.5%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Grapes Picked September 6
Production Details Average rainfall in winter with some cold days, followed by pleasant weather which allowed flowering to develop well in the spring. However, things started to deviate from the norm with the arrival of summer; July was unusually hot with some very dry days when temperatures exceeded 35°C, followed by a hotter than average August. Harvest started on the 6th September, one week earlier than usual. The crop was healthy and quality good but yields were down by 15%. The grapes were sweet but tannic with good acidity. Fermentation progressed well - slowly with very little heat as it was naturally under control. Interestingly, the level of alcohol was higher than usual - almost the same as 1999. All in all, it was an easy harvest and an easy fermentation with hardly any problems and malolactic fermentation followed its normal course.
Tasting Notes
Nose: rose petal freshness, mouth-watering acidity
Palate: beautifully textured, slightly sweet
tannic, concentrated, powerful, well balanced, leather, tar, tobacco, game, fresh acidity, soft, velvety, peppery, spicy, earthy, chocolatey, length, finesse, harmonious finish, very long, classic autumnal Musar notes, soft, mature, Old World, full flavoured, crisp, long lingering aftertaste, liquorice, sherbet
1999 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault and Carignan
Region Bekaa Valley
Sites Ammiq, Aana and Kefraya
Fermentation Vessels cement vats
Oak Types French Nevers oak
Bottling Date Summer 2002
Production Details Fermentation occurred in cement vats with maceration lasting up to four weeks. The wine then spent one year in French Nevers oak, was blended at the end of its second year in August 2001, and was bottled in summer 2002.
Tasting Notes Brilliant deep red; red and black fruits, cherries, cassis, vanilla and chocolate; rich, balanced and powerful palate with mellow spices, mature red fruit, smooth tannins, orange and a long finish.
Sources: chateaumusar.com ↗ · Compare this vintage
1998 Technical Specifications
Alcohol 13.5%
Grape Varieties Cabernet Sauvignon, Cinsault and Carignan
Region Bekaa Valley
Harvest Dates Harvest started 9 September 1998; less-mature parcels were picked as much as two weeks later
Oak Types French Nevers oak
Bottling Date August 2001 for the principal lot; a 20, 000-bottle experimental lot was bottled at the end of the second year, one year earlier
Production Details Fermentation progressed smoothly and slightly faster than usual, with maceration lasting up to four weeks. The wines entered French Nevers oak in August 1999 for 12 months and were blended in September 2000. Most wine was bottled in August 2001, while an experimental 20,000-bottle lot was bottled at the end of the second year, one year earlier.
Tasting Notes Lighter colour and delicate perfume with Cinsault dominance; deceptively powerful, with vibrant acidity, fresh soft red fruit and a long spicy finish.
Food Pairing Mushroom dishes; game dishes
Sources: chateaumusar.com ↗ · Compare this vintage
1997 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault and Carignan
Region Bekaa Valley
Harvest Dates Red harvest ran from 15 September to 11 October 1997; picking stopped for rain on 30 September and resumed 3 October
Production Details The producer described 1997 as its slowest and best fermentation to that point. By 18 November, almost all lots had completed malolactic fermentation; the qualification is retained because the sheet does not say every lot had finished.
Tasting Notes Rich warm colour paling toward the rim; smoky nose with spices and fruit; cherries, redcurrants, pomegranates, cinnamon, nutmeg and cloves; good acidity and tannins with classic structure and long ageing potential.
Sources: chateaumusar.com ↗ · Compare this vintage