Chateau Musar Red 2019

It was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Chateau Langoa-Barton), who was stationed in Lebanon during World War II, befriended Gaston Hochar, strengthening links with Bordeaux and influencing the Musar style.

Gaston's first son, Serge, became Chateau Musars winemaker in 1959, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. 3 years later, Ronald Hochar (Gaston's second son) takes over the financial and marketing aspects of the winery.

It wasn't until 1977 that Serge Hochar finalised the formula for Chateau Musar Reds. 2 years later, Michael Broadbent discovers' Chateau Musar at the Bristol Wine Fair, hailing the 1967 vintage as the "Find of the Fair". Chateau Musar opens its UK Company to develop its sales into the UK market and thereafter into Europe.

In 1984, Decanter magazine nominates Serge Hochar as their first Man of the Year', recognising his dedication to producing superb wines throughout Lebanon's Civil War (1975-1990).

The family tradition continued in 1994 when Gaston Hochar, Serge's son joins the winery, to later become its managing director and again in 2003 when Ralph Hochar, Ronald's son joins the UK office in charge of sales in the on-trade.

2006 saw Chateau Musar obtains its first official, Organic certification for some of its vineyards.

Most recently in 2010, Serge Hochar receives the lifetime achievement award from the German magazine Der FeinSchmeker. Also Marc Hochar, Serge's second son, joins his brother Gaston to help run and expand the winery's activities.

The Chateau Musar's range of wines are this houses most famous range of wines. These are their Grands Vins', each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialled to achieve the ultimate expression of Musar's specific terroirs' (site-specific interactions of soil, vine, climate and time).

Organic from the outside, Chateau Musar's red vineyards are siruated towards the Southern end of the Bekka Valley, North of Lake Qaroun and about 30km South-East of Beirut. They lie near the villages of Aana and Kefraya on a range of gravelly soils over limestone “ ideally suited to viticulture. The wide range of soil types and aspects results in wines of distinctive character and blends of appealing complexity.

CInsault, Cabernet Sauvignon, Carignan

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.

An equal blend of Cinsault, Cabernet Sauvignon and Carignan.

2019 was an abnormal year in Lebanon with record rainfall in December, January and February – in the Bekaa Valley levels exceeded 1000mm compared to the 400-600mm average. After several years of drought however, this was a welcome relief as both viticulture and agriculture had long suffered from a lack of water. In April the soils were still wet and cold, so the opening of the buds was delayed by 10-15 days. May was mild with some rain and sun and flowering occurred in June with expectations of a promising harvest. Cabernet Sauvignon was harvested first on the 1st Sept., followed by Cinsault on
the 4th and Carignan on the 6th.

The 3 different grape varieties were fermented with their natural yeasts in concrete vats at 27 – 29 degrees Celsius. Initially the aromas were somewhat discreet but full and concentrated on the palate with depth and layers of taste. 2019 was a perfect year for reds and all the wines completed their fermentation leaving no residual sugar – malolactic fermentation had finished by mid November. It seems that rainy years enhance red fermentation, providing complexity. Ageing took place in French Nevers oak barrels for 12 months before blending in the winter of 2022. The 2019 vintage was bottled without fining or filtration during the summer months of July and August 2022.

The 2019 vintage is dark, broody and spicy and blood red in colour. The aromas are blueberry, cranberry and blackcurrant with black olives and a touch of cloves, these follow through to the palate with added cherries, plum and spice. There is also a note of black pepper and it finishes with a good level of acidity and fine integrated tannins. It is a well balanced wine, mature and ready for drinking upon it’s release at 7 years of age and has excellent ageing potential.