Full-bodied, dry and complex, with dried cherry, mature red fruits, plum, cranberry, dates, liquorice, Mediterranean herbs, spice and subtle smoky notes. The palate combines fresh acidity with fine, integrated tannins and a long, savoury finish.

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Chateau Musar Red is seven years in the making, blended from 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. Six 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 of Chateau Musar Red 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 four 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 Chateau Musar Red showing at its best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.

Technical Specs

Alcohol: 14.0%
Closure: Natural Cork
Harvest: 2018
Oak: 12 months in French Nevers oak barrels, followed by further maturation in concrete tanks
Varietals: 33% Cabernet Sauvignon, 33% Cinsault, 33% Carignan
Vineyard Area: Mature bush vines in the southern Bekaa Valley
Soil: Gravel over limestone
Harvest: Hand-picked
Vinification: Each varietal fermented separately with natural yeasts in concrete vats at below 30°C, followed by 12 months in French oak. The wine was then blended and matured further in concrete before extended bottle ageing. Bottled unfined and unfiltered.
Region: Bekaa Valley, Lebanon

Serving Temperature: 16–18°C
Decanting: 1 hour recommended
Food Pairing: Roast lamb, grilled meats, lamb tagine, game, duck, slow-cooked dishes, smoky vegetables and mature cheeses