Chateau Musar 2019

Tasting Note Chateau Musar 2019

Initially, notes of dried cherries and pomegranate emerge, followed by black olives, thyme, and a subtle hint of leather. Cabernet Sauvignon provides the wine's structure, while Cinsault adds its aromatic character. On the palate, the wine is creamy and juicy rather than heavy on tannins, and the acidity of the Carignan's variety delivers a long finish accompanied by a pleasant, subtle bitterness. 

Grape Varieties

Carignan contributes acidity and body, Cinsault brings red berry aromas and smoothness on the palate, and Cabernet Sauvignon provides a tannic structure. Blend:

• Carignan
• Cinsault
• Cabernet Sauvignon

Cellaring Potential

Best enjoyed by 2032. Acidity and chalky tannins provide the wine's structure. Let it rest in a decanter for at least two hours and serve at 16-18 °C. Doing so will allow nuances of leather and dried figs to emerge, replacing the fresh fruit aromas.

About Chateau Musar

Chateau Musar measures its vintages by more than rain and hail. Based in Lebanon's Bekaa Valley, a strip roughly 120 kilometers long and 16 kilometers wide between two mountain ranges, the estate kept producing wine through years when simply moving grapes from vineyard to cellar carried real risk. Two harvests were lost outright, 1976 and 1984, during the civil war. In 2006, picking started in the second week of August, days before the ceasefire, with fighting still audible in the distance. The flagship red blends Cabernet Sauvignon for structure with Carignan and Cinsault for aroma and lift, which keeps it medium-bodied despite around 14% alcohol. Alongside it sits Blanc, the white bottled under that plain name. And Musar makes no attempt at a repeatable house style, so vintage counts for more here than almost anywhere.

Terroir & Climate

Bekaa Valley's vineyards are located at an elevation of over 1,000 meters and are blessed with clay-limestone soil. Hot days and cool nights, this temperature difference preserves Carignan's acidity and prevents Cabernet Sauvignon from developing overly strong oak flavors. The result is a crisp texture with grassy nuances.

Winemaking

Grapes of the Southern French variety are vinified using the Bordeaux method. This is a technique that Serge Hochar learned in France. Long-term aging prior to release is crucial. Musar red wine is released onto the market already partially aged.

Food Pairing with Musar red wines

Lamb cooked over charcoal is undoubtedly an ideal pairing. The wine's creamy tannins cut through the fat without compromising the meat's flavor.
This wine also holds its own against spicy dishes.

• Lamb paired with kebabs or kafta cooked on a Mashavi grill
• Oven-baked Kibbeh coated in a crust of crushed wheat
• Muhammara: Hints of walnut and pomegranate harmonize beautifully with the wine's sweet-and-sour flavor
• Aged sheep's milk cheeses such as Shankrish and Kashkaval