In a previous post, we followed Chateau Musar’s history and took a look at their vineyards and winery. In this post, we take a look at the range of wines created originally in 1930, the Chateau Musar Red, White and Rosé.
Chateau Musar – the top of the range
Released seven years after harvest, Chateau Musar Reds are a blend of Cabernet Sauvignon, Cinsault and Carignan. They are always aromatic with persistent fruit flavours, presenting plums, damsons, cranberries, cherries, figs and dates. Each vintage will differ depending on the qualities of the dominant varietal, but will remain unmistakably Chateau Musar.
As the wines age over decades, they acquire tawny hues and mellow notes. The cellars still hold bottles from the 1950s.
Chateau Musar Reds are neither fined nor filtered and are richly-textured. In vintages over a decade old, they are likely to ‘throw a crust’, or develop sediment and will require careful decanting.
Following decanting, the wine should breathe for several hours. Best served at 18°C with roasts, grills, casseroles, game, and mature cheese. As Chateau Musar Reds are unfined and unfiltered, they are suitable for vegans (fining often includes the use of animal proteins).
In the same way as the Red, Chateau Musar White is released seven years after harvest. The White is a blend of ancient, Lebanese grape varieties Obaideh and Merwah that are often said to be related to Chardonnay and Semillon.
When still young, the wine is yellow-gold, with a creamy texture. It is rich yet dry, with intense citrus notes and honeyed nuances. This unique style has been likened to ‘dry Sauternes’ or mature white Graves. As the wine ages it develops tawny hues and mellow spicy characters. The cellars still hold bottles of this wine dating back to 1954.
Chateau Musar Whites are at their best when allowed to breathe for several hours. They should be served around 15°C. Excellent with pâtés, rillettes, and seafood dishes, they also match spicy food due to their intense flavours.
Chateau Musar Rosé is only made when specific qualities in the grapes are achieved to ensure an elegant balance. This wine is still and softly-oaked and is reminiscent of rosés of the Champagne region.
The young Rosé has a salmon pink hue. It is smooth and well-balanced with a velvet texture. Aromas and flavours are of peaches, pears, oranges, grapefruit, almonds, wild herbs and citrus leaves. As they age, the Rosés develop mellow, spicy notes and tawny hues.
As with the White, Obaideh and Merwah grapes are the main components of Chateau Musar Rosé. Approximately 5% Cinsault adds a subtle colour to the wine.
Chateau Musar Rosé is at its best after being left to breathe for several hours. It should be served 15°C with canapés, olives, nuts, seafood and Provençal dishes.
We will be posting Part 2 of this blog post later this month. It will feature Chateau Musar’s other wines, Hochar Pere et Fils and the Musar Jeune range. In the meantime, to purchase any of Chateau Musar’s excellent wines, you can do so through our website.
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Thank you to Chateau Musar for the photographs used in this blog post.