2009 was a truly memorable year in the Bekaa Valley and a vintage of two halves – before and after the rain! This vintage will go down in history as the year of the two day September deluge – unprecedented since records began in 1870.
The Chateau Musar of 2009 is the traditional blend of approximately one third each of Cabernet Sauvignon, Cinsault and Carignan. The blending took place 3 years later in 2012 and the wines spent a year in French Nevers oak barrels. The Cabernet Sauvignon in particular flourished this year, from flowering to dominating the final structure and taste of the wine.
|Varietal(s)||Cabernet Sauvignon, 33％,Cinsault 33％、Carignan 33％|
Deep blood red
The palate is well structured; full of black and red fruits such as cherries, blackcurrants and prunes with a hint of dark chocolate and fresh tea leaves. The finish is long and fine with velvety tannins.
Red vineyards are situated towards the southern end of the Bekaa Valley, lying near the villages of Ammiq,
The wines spent 9 months in cement vats and then a year in French Nevers oak barrels for another 9 months in vats before being bottled and stored in the Chateau Musar cellars high in the mountains at Ghazir to begin their journey of maturation and development, before being released in the spring of 2012.
In 1930, Gaston Hochar founded Chateau Musar, inspired by Lebanon's 6,000 year winemaking tradition and his travels in Bordeaux.
The wines of Chateau Musar are unique expressions from a country with an ancient wine-making culture, as vines have been cultivated from Lebanon’s high altitude for over 6,000 years. From around 4,500 BC, the sea-faring Phoenicians (ancestors of the modern Lebanese) distributed their wines and vines throughout the Mediterranean, travelling as far as Cadiz (and possibly beyond) in their robust cedar boats.
The grapes used to make Chateau Musar Red are Cabernet Sauvignon, Cinsault and Carignan from long established, mature vines yielding a maximum of 30 to 35 hectolitres per hectare. The ancient and indigenous white grapes of Obaideh and Merwah, which prefer slightly cooler conditions to the reds, are grown in vineyards at even higher altitudes on the mountain slopes, some 1,500 metres above sea level.
Every wine of Chateau Musar is produced naturally with a ‘non-interventionist’ wine making philosophy and the winery was the first in Lebanon to implement organically certified viticulture. Having declared to his father about wanting to make his own wine, Serge Hochar became Chateau Musar winemaker in 1959, and spent 18 years perfecting the 'formula' for Chateau Musar's Red and was chosen as Decanter Magazine's first 'Man of the Year' in 1984 for his dedication to producing superb quality wines during Lebanon's Civil War (1975-1990).