Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2023 / 750ml | ≈ $25.41Original CHF 21.00 | boucherville.ch ↗ |
2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.3 g/L
pH 3.24
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 80% Cinsault; 20% Mourvèdre
Region Bekaa Valley
Soil Calcareous soils
Vine Age Cinsault from vineyards more than 35 years old; Mourvèdre from 11-year-old vines
Fermentation Vessels Stainless steel vats
Pressing Method Direct Pressing Of Cinsault And Mourvèdre
Bottling Date February 2024
Contains Added Sulfites Yes
Fining Agents Bentonite
Vegan Yes
Vegetarian Yes
Closure Cork
Production Details Part of the unoaked Musar Jeune range. Cinsault and Mourvèdre were direct-pressed and fermented in stainless-steel vats at 18–21°C; after completed malolactic fermentation, the wines rested for 3 months, were cold-stabilised, and were bottled during February 2024. Fells separately reports “Total Tartaric Acidity” of 3.50 g/L; because that wording does not clearly distinguish total acidity expressed as tartaric-acid equivalent from measured tartaric acid, the value is retained here rather than assigned to an analytical acidity field.
Tasting Notes Vibrant coral; orange, peaches and cream; citrus freshness, wild strawberry, rosewater and thyme; dry and crisp with a fresh finish
Food Pairing Serve lightly chilled with Middle Eastern mezze, Mediterranean dishes, or as an aperitif
2022 Technical Specifications
Region Bekaa Valley
Sources: chateaumusar.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 11.5%
Grape Varieties 80% Cinsault; 20% Mourvèdre
Region Bekaa Valley
Sites Cinsault from new, young vines in Mehrine in the hills above Byblos; vineyard region stated as Bekaa Valley and Byblos
Vine Age Young Cinsault vines planted in 2018; Mourvèdre vines 9 years old
Fermentation Vessels Stainless steel vats
Pressing Method Direct Pressing Of Cinsault And Mourvèdre
Bottling Date February 2022
Production Details Fruit came from low-yielding, organically certified Bekaa Valley and Byblos vineyards described as being around 1,000 metres above sea level. Cinsault and Mourvèdre were direct-pressed and fermented in stainless-steel vats at 18–21°C; after completed malolactic fermentation, the wines rested for 3 months, were cold-stabilised, and were bottled during February 2022.
Tasting Notes Pale salmon pink; honeysuckle, violet and white peach; peach and lychee; elegant and lower in alcohol
Food Pairing Serve lightly chilled as an aperitif or with fish, charcuterie and Middle Eastern mezze
Sources: chateaumusar.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Grape Varieties 80% Cinsault; 20% Mourvèdre
Region Bekaa Valley
Vine Age Cinsault vines 30 years old; Mourvèdre vines 8 years old
Fermentation Vessels Stainless steel vats
Pressing Method Direct Pressing Of Cinsault And Mourvèdre
Bottling Date March 2021
Production Details Fruit came from low-yielding, organically certified Bekaa Valley vineyards described as being around 1,000 metres above sea level. Cinsault and Mourvèdre were direct-pressed and fermented in stainless-steel vats at 18–21°C; after completed malolactic fermentation, the wines rested for 3 months, were cold-stabilised, and were bottled in March 2021.
Tasting Notes Deep salmon/orange-pink; soft red fruit, peach, quince and subtle spice; stone fruit with refreshing youthful acidity
Food Pairing Serve as an aperitif or with Mediterranean salads, fish and charcuterie
Sources: chateaumusar.com ↗ · Compare this vintage
2019 Technical Specifications
Region Bekaa Valley
Sources: chateaumusar.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Grape Varieties 80% Cinsault; 20% Mourvèdre
Drinking Window Within two to three years from harvest
Region Bekaa Valley
Harvest Dates Cinsault harvested in early September 2018; Mourvèdre harvested in late September 2018
Vine Age Cinsault vines more than 30 years old; Mourvèdre vines 8 years old
Fermentation Vessels Stainless steel vats
Pressing Method Direct Pressing Of Cinsault And Mourvèdre
Bottling Date January 2019
Production Details Low-yielding fruit came from organically certified Bekaa Valley vineyards described as around 1,000 metres above sea level. The wine was unoaked. Cinsault and Mourvèdre were racked within 12 hours of arrival, direct-pressed, fermented separately in stainless-steel vats at 18–21°C, underwent malolactic fermentation, rested for 3 months, were blended at the end of November, cold-stabilised, and bottled in January 2019.
Tasting Notes Bright coral; strawberry and tangerine with spice and salinity; nectarine, tangerine and strawberries-and-cream; saline minerality, fresh acidity and a long finish
Sources: chateaumusar.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $25.41Original CHF 21.00 | boucherville.ch ↗ |