Hochar Pere et Fils Red

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' 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).

Cinsault, Grenache, Cabernet Sauvignon

Hochar Pere et Fils is sourced from a single vineyard in the Western Bekaa Valley, near the village of Aana, characterised by deep, gravelly soil over a limestone base. Yields are low, 20-25 hectolitres per hectare, which results in concentrated full flavoured juice.

2019 had record rainfall in the winter in our vineyards (exceeding 1000mm against a normal average of 400 to 600mm) was a welcome relief this year after several years of drought. Everything was later as a result – flowering, opening of the buds, even the harvest started 15 days late but it seems that rainy years enhance fermentation as 2019 was a perfect year for the reds.

Cinsault 50%, Grenache 40%, Cabernet Sauvignon 10%

The grapes fermented at temperatures ranging between 27-29˚C with 15 to 20 days maceration in cement vats, followed by 6 months in French Nevers oak barrels. The 2019 vintage was blended in the winter of 2021 and bottled during the following summer of the same year.

A fragrant and deeply coloured vintage, full of generously ripe and brambly fruit. There are black cherry, plum and blueberry notes on the nose and palate with a touch of spice. The 2019 vintage has great ageing potential although the tannins are already soft, ensuring its immediate appeal and approachability upon release in the spring of 2022.

“It has the DNA of the grand vin and is akin to fine Chateauneuf-du-Pape in its complexity, with delicious cherry notes flooding out from the Cinsault.” Jonathan Ray, The Spectator Magazine February 2022