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