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Chateau Musar

As ever, the flagship Musar red is released only after it has aged in the chateau's cellars for a minimum of 6 years. This patient approach has once again paid dividends and the wine is both vibrant and cerebral. 

Given the large and loyal following we have for Musar and the ever increasing world-wide competition to secure enough allocation to satisfy demand, I recommend getting your order in early. There are now very few opportunities to buy back vintages from the chateau, as stocks of older wines are sadly depleted. Going forwards, it will be advisable to buy on first release and cellar to your preferred level of maturity.

For the first time in years, we are able to offer the wines not only duty paid but also under bond.

ETA 4 weeks

2017 Chateau Musar

£210.00 per 6 Bot Case, in bond (£268.07 Duty & VAT paid)
£245.00 per 12 Hlf Case, in bond (£310.07 Duty & VAT paid)
£260.00 per 3 Mag Case, in bond (£328.07 Duty & VAT paid)

An equal blend of Cabernet Sauvignon, Cinsault, Carignan

The 2017 has one of the most expressive and complex bouquets I've encountered in a newly released Musar. Fruit and savoury characters provide stimulating interplay; fruitcake, leather, red cherry, game, and Parma ham to name a few. There's a fine, ripely succulent core to the perfectly rounded palate, with layers and layers of generous fruit. This has great purity, firm grip and plenty of confidence. Drink now-2042+
Simon Quinn, VinQuinn  

Winery notes:
Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French Nevers oak barrels before blending in early 2020 and bottled without fining or filtration during the summer months. Fermentation proceeded smoothly and temperatures ranged between 27 and 30 degrees. All the wines proved very aromatic and in particular the last Cabernet Sauvignon picked, showed for the first time, aromas and taste of exotic fruits and even guava. Malolactic fermentation finished by 1st November and preliminary tastings showed that 2017 is a different year with more structure and power, reminding us of 2007, 1997 and 1987 vintages, as if it was a decade style.


2017 Chateau Musar White

£191.00 per 6 Bot Case, in bond (£ Duty & VAT paid)

Obaideh 60% Merwah 40%   

The bouquet, is intense and seductive, with ripe banana, white chocolate and a waxy note. The palate is supple and fleshy, mirroring the nose, with the addition of hazelnut. The alcohol is a refreshingly low 11.5%. There's pinpoint acidity, lending a lively tension. It's lovely now but will be better in a few more years. 2028-2038+
Simon Quinn, VinQuinn

Trying to compare Musar White to any other wine is difficult but it has elements of white Riojas, white Rhones and white Bordeaux. It's essential to not serve it to chilled; just below room temperature is best and decanting can help.

Winery notes:
Both the Obaideh and Merwah were fermented in new French Nevers oak barrels for 9 months, blended and bottled in the summer of 2018, after cold stabilisation. Powerful aromas pervaded the winery during pressing.

2018 Chateau Musar Rose

£186.00 per 6 Bot Case, in bond (£239.27 Duty & VAT paid)

Chateau Musar Rose is no afterthought. This is one of the most elegant and structured roses around, Delicate rosewater, strawberry and redcurrant feature on nose and palate. This is poised and serious, yet retains an essence of summer that brings the fun. Now-2018
Simon Quinn, VinQuinn   


2017 Vintage notes from the chateau

We began the year with high hopes after experiencing above average rain and snowfall in January, leading to expectations that the water table would be replenished. More rain and snow followed in February and non-stop in March but turned into a mild spring with temperatures rising in April, though not excessively. In fact, opening of buds on the vines was 10 days later than usual due to low air temperatures and comparatively cold soils. In late April a one day frost hit the Bekaa Valley but at the time was not seen as particularly harmful. We were only to learn of the effects of that day at harvest time when it transpired that the vines pruned in early winter had indeed suffered, though Cinsault proved the most resistant. On the 24th June, the temperature reached 37 degrees and this heat continued until mid-August affecting the vines and grapes resulting in lower yields. We started harvesting Cabernet Sauvignon on the 22nd August, Cinsault the 4th September and Carignan on the 7th.

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