It was in 1930 that Gaston Hochar, of Lebanon's Chateau Musar, planted his first vineyards, after returning from Bordeaux. Major Ronald Barton (of Cháteau 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' 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).
Four years in the making, Hochar Père et Fils Red is a blend of Cinsault, Grenache and Cabernet Sauvignon, from a single vineyard near the Bekaa Valley village of Aana, characterised by deep soils over limestone. At an average age of 30 years old, yields are low from these mature bushvines: 20-30 hl per hectare.
55% Cinsault, 35% Grenache & 10% Cabernet Sauvignon.
The Grapes fermented at temperatures ranging between 27-29 Celsius with 15-20 days maceration in cement vats, followed by 6 months in French Nevers oak barrels. The 2017 vintage was blended in the spring of 2019 and bottled in the summer of the same year.
The Hochar of this year is a ruby red colour, bright and vibrant. Complex nose of red cherries, sweet smoke and cinnamon spice aromas. Cherry notes, subtle earthy characters on the rich, concentrated palate – it is all at once fruity, fresh and elegant, certainly a food wine with quite a long finish.