At the beginning of March store manager Richard had the great pleasure in meeting Marek Wilimowski of Chateau Musar, who called in the store for a private tasting of their wines, along with Scott Edge of Fells, the agency and supplier of these exceptional wines. Widely regarded as one of the world’s truly iconic wineries, Château Musar has built a reputation not only for the remarkable quality of its wines, but for one of the most extraordinary stories in modern winemaking. During the tasting, Richard had the opportunity to sample the range while learning more about the fascinating story of producing wines in Lebanon. Winemaking is never easy, but in the case of Château Musar, there were times when it became almost impossibly difficult. Founder Serge Hochar famously continued producing wine through periods of bombing and shelling, once saying: “In Lebanon, difficulties are our habit. We are addicted to difficulties!” Inarguably Lebanon’s most famous wine, Château Musar almost single-handedly helped establish the modern reputation of an entire winemaking nation... an astonishing testament to determination, resilience, and exceptional winemaking. These wines are available now, subject to availability. To reserve bottles for collection, please contact: richard@campbellsofleyburn.co.uk / 01969 624391 Prices and availability correct at time of publication. |
 The essence of place and vintage, aged to perfection. Each with their unique signature and imprint in the world of wine. Since 1930, every aspect of production, grape sourcing, fermentation, oak-ageing and bottle maturation, has been trialed to achieve the ultimate expression of Musar's specific terroirs (Interactions of soil, vine, climate and time). |
 Chateau Musar story It was established in 1930 by Gaston Hochar, who was inspired by Lebanon’s 6,000-year history of winemaking and his own travels to Bordeaux. The Hochar family, who are of French descent, arrived in Lebanon during the 12th Century as knights of the crusades and have remained there ever since. Their association with wine began in the 1920’s when France was assigned the League of Nations mandate for Syria, which at the time included Lebanon. During this time Gaston Hochar started producing his ‘wines with noblesse’ which were so good that they greatly impressed senior officers in the French army. Later, Major Ronald Barton, of Château Langoa-Barton, who was stationed in Lebanon during World War II, became a great friend of Gaston Hochar, cementing the links between Chateau Musar and Bordeaux that remain to this day. After taking over from his father in 1962 Serge Hochar spent 18 years perfecting the blend for Chateau Musar’s Red and was selected 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). Now run by the 3rd generation of the family, Chateau Musar is acknowledged as the benchmark of the region, with a long-established reputation for producing great wines renowned for their complexity, elegance and extraordinary ageing ability, be it their red blends or their whites produced from indigenous grapes. Flanked by snow-covered mountains, and nestled at 1000m (3,000 feet) above sea level, the serenely beautiful Bekaa Valley is blessed with 300 days of sunshine a year, fresh mountain breezes and an average temperature of 25°C (encompassing snowy winters and hot summers). Remote and unspoilt, the Musar vineyards were ‘organic’ by default before the term was coined. All the grapes are hand-harvested by local Bedouins between August and October. In the winery, ambient yeasts do the work of fermentation. The bare minimum of sulphur is used and the Chateau Musar Red wines are neither fined nor filtered. At Chateau Musar, they believe that wine is a beautiful conversation between nature and craftmanship. Actively allowing nature to lead, to ensure that the soul of the vineyards and their grapes manifest in every glass. Each of the Chateau Musar wines (both red & white) are released a full 6 to 7 years after harvest. Each release is a unique expression of its year and shows remarkable ageing potential but can be drunk now. Chateau Musar Red 2018 is an equal blend of Cabernet Sauvignon, Cinsault and Carignan and the Chateau Musar White 2018 is a blend of ancient grapes indigenous to the mountains of Lebanon - Obaideh and Merwah, complex, creamy textured, rich yet dry with honeyed layers. Fascinating wines with a compelling story - wonderful! |
 Bekka Valley Lebanon’s Bekaa Valley has evolved into a major wine-making region, with many wineries scattered along its wide, fertile expanses. It has been famous, over the centuries, for being the agricultural heart of the Middle East. The Beqaa is located about 30 km (19 mi) east of Beirut. The valley is situated between Mount Lebanon to the west and Anti-Lebanon mountains to the east. It forms the north easternmost extension of the Great Rift Valley, which stretches from Syria to the Red Sea. Beqaa Valley is 120 kilometres (75 mi) long and an average 16 kilometres (9.9 mi) wide on average. It has a Mediterranean climate of wet, often snowy winters and dry, warm summers. The region receives limited rainfall, particularly in the north, because Mount Lebanon creates a rain shadow that blocks precipitation coming from the sea. The northern section has an average annual rainfall of 230 millimetres (9.1 in)), compared to 610 millimetres (24 in) in the central valley. Two rivers originate in the valley: the Orontes (Asi), which flows north into Syria and Turkey, and the Litani, which flows south and then west to the Mediterranean Sea. |
 Introducing the wines Musar Jeune First produced in 2007, these unoaked, vibrantly fruity wines, made from the fruit of youthful Bekaa Valley vines, were introduced to meet the demand for a ‘current drinking’ Musar range. With their stylish and eye-catching labels they’re instantly appealing, and the wines can be enjoyed straight from their bottles: there’s no need to decant. |
 Musar Jeune Rosé 12% vol Only £16.99 A guide to the style This is a dry, lighter-coloured, serious Rosé, best enjoyed with food. Smooth and rounded, it has raspberry, almond and red appleskin aromas and a warm finish. Grapes and vines New method adopted in 2015. Made of 85% from Rhône grape Cinsault and 15% Mourvedre from vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley. Winemaking Musar Jeune Rosé is made of ‘saignée’ (‘bled’) method and pressing method using pink juice removed from Cinsault and mourvedre grape must, fermented in cement-lined vats and released unoaked a year after the harvest. Decanting and serving No need to decant; enjoy chilled (12°C) with baked salmon, shellfish, roast pork or tomato-based pasta dishes. |
 Musar Jeune Red 14% vol Only £16.99 A guide to the style Musar Jeune Red is an unoaked blend of Cinsault, Syrah and Cabernet Sauvignon from youthful Bekaa Valley vines. Meant for current consumption – within a few years of the harvest – this deeply-coloured, vividly fruity style, first produced in 2007, may yet prove to be a ‘keeper’. Inky-dark, silky-textured and aromatic, with blackcurrant, raspberry and cherry jam flavours and a warm, spicy finish, it has been likened to a fine Roussillon red. Grapes and vines Made from the fruit of Cinsault, Cabernet Sauvignon and Syrah, vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley. Winemaking Musar Jeune Red is fermented in cement-lined vats and bottled a year after harvest and released a year later. Decanting and serving No need to decant; enjoy straight from the bottle at between 16-18°C with grills, roasts, casseroles, delicatessen meats and mature cheeses. |
 Musar Jeune White 12.5% vol Only £16.99 A guide to the style Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish. Grapes and vines Made from the fruit of Viognier, Vermentino and Chardonnay vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley. Winemaking Musar Jeune White is fermented in cement-lined vats and released a year after the harvest. Decanting and serving No need to decant; enjoy chilled (12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes. |
 Hochar Père et Fils Red 2021 13.5% vol Only £24.99 A guide to the style Hochar Père et Fils Red has often been described as the ‘second’ wine of Chateau Musar, as its style does bear some resemblance to the flagship wine but the comparison stops there as its vineyards, blend and ageing places are very different. Grapes and vines Four years in the making, Hochar Père et Fils Red is a blend of Cinsault, Grenache and Cabernet Sauvignon, sourced from a single vineyard near the Bekaa Valley village of Aana, characterised by deep soils over limestone. At an average age of 30 years old, yields are low from these mature bush vines at 20-30 hl per hectare. Winemaking The three varietal components are fermented in cement vats, with 6 to 9 months ageing in French oak barrels (from the forest of Nevers) before blending and bottling (unfined and unfiltered). As with the Chateau Musar Red, the wines are blended to reflect the character of each vintage. After several years’ maturation in bottle, the wines are released a full four years after the harvest. 2021 Vintage Grape Varietals Cinsault 50%, Grenache 40%, Cabernet Sauvignon 10% Dark ruby in colour with cherry fruit, sweet spices and a smokiness on the nose. Cherries and blackcurrant followthrough to the palate with a hint of rose (from the Grenache of this year). It is an elegant vintage with a long future ahead, from a year with no climatic extremes – from winter pruning to the September harvest. Decanting and serving Bottled unfined and unfiltered, Hochar Père et Fils Reds are suitable for vegans; they’re also richly-textured and likely to produce deposits in bottle. This is a feature of most fine wines. Ideally, the wine could be decanted (discarding any sediment) up to one hour before serving at between 16-18°C. This wine is an ideal choice for casseroles, roasted meats, tuna steaks and Mediterranean dishes. |
 Chateau Musar Red 2018 13.5% vol 75cl Only £43.99 also available 1/2 bottles 37.5cl £25.99 A guide to the style Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): Between 15 to 35hl per hectare. Winemaking The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year. Blending The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest. Storage To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature. Decanting and serving Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be standing up the night before opening to allow the sediment to settle. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. Chateau Musar Red 2018 Grape Varietals An equal blend of Cabernet Sauvignon, Cinsault, Carignan Tasting Notes The 2018 vintage has a deep garnet colour in the glass with dried cherries and mature red fruits on the nose. The palate is rich and concentrated with cranberries, raisins, and dates; there is good acidity with fine tannins. It has an enticing smoky, dusty fruit with soft liquorice undertones and at 6 years of age upon release, it is already developed and mature. Release Date Spring 2024. |
 Chateau Musar White 2018 12% vol 75cl Only £39.99 A guide to the style In their youth: yellow-gold, subtly oaky, and creamy-textured, rich yet dry and intensely citrusy, with honeyed nuances. Wholly unique, the style has been described as resembling ‘dry Sauternes’ or mature white Graves. Chateau Musar Whites develop tawny hues and mellow spicy characters as they age. The cellars at Ghazir holds bottles of this wine dating as far back as 1954. Winemaking Seven years in the making, Chateau Musar White is a blend of ancient grape varieties Obaideh and Merwah, indigenous to the mountains of Lebanon and said to be related to Chasselas Chardonnay and Semillon. The Obaideh vineyards are in the foothills of the Anti-Lebanon mountains on stony, chalky soils, while the Merwah vines are on the seaward side of Mount Lebanon, on calcareous gravels. Yields are very low for these untrained bushvines: 10 – 20 hl per hectare. At high altitude (around 1400m) they are still on their own roots, among very few vineyards in the world of this calibre. Winemaking Chateau Musar White is fermented in French oak barriques (from the forest of Nevers) for 9 months, bottled and blended at the end of its first year and released seven years after the harvest. Storage To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature. Decanting and serving Concentrated and complex, Chateau Musar Whites show at their best after several hours’ ‘breathing time’, and should be served ‘cellar cool’ at around 15°C. They excel with pâtés (especially foie gras), rillettes, seafood dishes and will match spicy food as the wine has such intense flavours. Chateau Musar White 2018 Grape Varietals Obaideh 60% Merwah 40% - ancient Lebanese varieties dating back thousands of years. The first of our two indigenous varieties, Merwah was harvested on the 18th September, followed by Obaideh on the 22nd Tasting Notes Fine lemon-gold, bright and fresh looking, which will develop as the wine ages over several decades - Chateau Musar white vintages are known for their incredible ageing potential. Aromas of lemon and lime, oregano and pine, following through to a zesty vibrant palate with pears, apples and fresh Mediterranean herbs. It is both youthful and complex with long lasting flavours. Serve at cellar temperature (15C) rather than chilled. |
 New Realease Chateau Musar Red 2019 13.5% vol 75cl Only £43.99 Viticulture 2019 was an abnormal year in Lebanon with record rainfall in December, January and February– in the Bekaa Valley levels exceeded 1000mm compared to the 400-600mm average. After several years of drought however, this was a welcome relief as both viticulture and agriculture had long suffered from a lack of water. In April the soils were still wet and cold, so the opening of the buds was delayed by 10-15 days. May was mild with some rain and sun and flowering occurred in June with expectations of a promising harvest. Cabernet Sauvignon was harvested first on the 1st Sept., followed by Cinsault on the 4th and Carignan on the 6th. Grape Varietals An equal blend of Cinsault, Cabernet Sauvignon and Carignan Viniculture The 3 different grape varieties were fermented with their natural yeasts in concrete vats at 27– 29 degrees Celsius. Initially the aromas were somewhat discreet but full and concentrated on the palate with depth and layers of taste. 2019 was a perfect year for our reds and all the wines completed their fermentation leaving no residual sugar– malolactic fermentation had finished by mid November. It seems that rainy years enhance red fermentation, providing complexity. Ageing took place in French Nevers oak barrels for 12 months before blending in the winter of 2022. The 2019 vintage was bottled without fining or filtration during the summer months of July and August 2022. Then came the long pre-release bottle-ageing that is Chateau Musar’s signature. A patient slumber for the wine – as the rest of us twitched our thumbs impatiently.Today that wait is rewarded. The 2019 is exceptional – a real Musar Red for Musar Red lovers. Tasting Notes The 2019 vintage is dark, broody and spicy and blood red in colour. The aromas are blueberry, cranberry and blackcurrant with black olives and a touch of cloves, these follow through to the palate with added cherries, plum and spice. There is also a note of black pepper and it finishes with a good level of acidity and fine integrated tannins. It is a well balanced wine, mature and ready for drinking upon it’s release at 7 years of age and has excellent ageing potential. |
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