The wines spent 9 months in cement vats and then a year in French nevers oak barrels and the final blend of Cabernet Sauvignon, Cinsault and Carignan rested for another 9 months in vats before being bottled.
A deep burgundy colour with a nose of mature fruits, plums, cherries, figs, cinnamon and cloves. The aromas follow through to a palate full of rich black and red fruits - plums and damsons dominate with pomegranite, baked cherries and Christmas spices. An intensely concentrated powerful vintage with fine smooth tannins and a spicy, warming finish.
'Chateau Musar Red 2004 has all the musky, spicy, leathery depth this wine is famous for but it also has a kind and airy lightness too which makes it a beguiling drink'. Simon Hoggart - The Spectator Magazine March 2011