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Château Musar,Red

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Region: Bekaa Valley
Vintage: 2012
Grape Varieties:
Cabernet Sauvignon 40% Carignan 30% Cinsault 30% Colour: Red Wine
Alcohol Level: 13.5%
Production Style: Conventional
Closure: Natural Cork

Availability: In stock


Bottle Size: 750ml bottle
An equal blend of Cinsault, Carignan and Cabernet Sauvignon, from a bakingly hot vintage, it has all the Musar hallmarks of rich, ripe, savoury fruit backed by an underlying sweetness and softness” The Spectator Magazine March 2019.

Chateau Musar Red 2012 has a dark burgundy colour, a nose of matured stone fruits, plums and figs with liquorice and spicy notes. It has big developed ripe fruit on the nose and a bold taste profile of juicy, black fruits plus mocha and leather and a beautiful lingering finish.

The Domaine
The legendary Chateau Musar was founded in 1930 by Gaston Hochar, although since 1959 it has been run by his two sons Serge and Ronald. Chateau Musar is located in an 18th Century castle in Ghazir, just fifteen miles north of Beirut, in Lebanon. The location, in the heart of a region that for many years was ravaged by civil war, placed demands on the Hochar family that most winemakers, fortunately, do not experience. The vineyards, which lie 30 miles east of Ghazir in the Bekaa Valley, were remarkably close to the frontline. Battle raged around the vines throughout the 1983 harvest, and Serge Hochar had to be smuggled in by small boat to make the wine. Similar conditions were endured in 1988 and 1989, and during the latter year both the Hochar family home and the Chateau Musar winery suffered direct hits from shelling. For a short while the wine cellars served a dual purpose, as they made excellent bomb shelters for the local people. The grand vin here is this red Chateau Musar, a blend which includes Cabernet Sauvignon, Cinsault, Carignan, Grenache and Mourvedre. The wine is fermented in concrete, before spending one year in vat, then a year in French oak, before going back to vat for several years.

Food Pairing
Try with a leg of lamb marinated with garlic and juniper berries, beef Wellington or any roast game dish.

Cháteau Musar Cháteau Musar
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  • Serge Hochar of Cháteau Musar