Chateau Musar Rouge 2010

Cabernet Sauvignon Coupage

Product Details

Name: Rouge (Gaston Hochar)

Type: Red Wine

Vintage: 2010

Grape Type: Cabernet Sauvignon, Carignan and Cinsault

Grapes and vines
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

2010 was a year to remember in Lebanese wine-making history. Even from January it was obvious that this year would be lacking in water as snow fell only once on the 17th January (it was the shortest ski season ever!) and rainfall stopped on the 23rd February. March was so hot that the vines began to blossom in early April and in May and June the vines were so vigorous and green following successful flowering, that we thought we would have the biggest harvest ever. However in mid-July things began to change and the temperature rose dramatically. A heat-wave hit Lebanon which lasted for about 23 days with an average daily temperature of 40 °C and the highest ever temperature in the Bekaa Valley was recorded at 48.5° C. The grapes didn’t mature, they dried, as water disappeared from the grapes causing high sugar concentration. Cinsault and Carignan were less affected by this heat-wave than the Cabernet Sauvignon which suffered the most – dried grapes with high sugar content, high acidity and unfortunately we lost approximately 45% of our Cabernet this year.

Fermentation began normally but we took the decision for the first time to ferment between 26 and 28 ° C to give the natural yeasts the ability to finish fermentation because of the high sugar content but mainly to preserve the fruity aromas that we were worried the wines may lack due to the heat-wave affecting the grape skins, where the esters responsible for aromas exist.

 

Blending

Cabernet Sauvignon, Cinsault and Carignan were blended in 2012 after having spent a year in untoasted French Nevers barrels and this vintage was bottled in the summer of 2013.

Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); 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 several hours and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. It is a deep, rich garnet colour with aromas of raisins, cedar, prunes and cinnamon. The 2010 is a savoury, herby wine with delicate spices and the raisiny, figgy aromas follow through to the palate. This is an elegant vintage with fresh acidity and a long, dry finish.

TECHNICAL INFORMATION

Alcohol: 13.5%
Acidity: 4.22 g/l
pH: 3.48
Residual Sugar: < 2.00 g/l

Region: Bekaa Valley, Lebanon

RSD 8,400

Chateau Musar Rouge 1998

Cabernet Sauvignon Coupage

Product Details

Name: Rouge (Gaston Hochar)

Type: Red Wine

Vintage: 1998

Grape Type: Cabernet Sauvignon, Carignan and Cinsault

Grapes and vines
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 winter preceding the 1998 harvest was a normal Lebanese winter- a mixture of cold, rainy and snowy weather with several weeks of sunshine. This was followed by a cold, wet spring which lasted until June. Summer followed its normal pattern, although from June until October there was no rain at all.
The harvest started on the 9th September with mixed maturity levels: some grapes were already quite mature, whilst we delayed harvesting others for up to two more weeks. There was no obvious reason for this diversity, but this is "les caprices de la nature".
The crop was good in terms of both quality and quantity - the grapes were healthy and very good to eat. Fermentation progressed smoothly, although slightly more quickly than usual, maceration was up to four weeks and the wines spent one year in French Nevers oak casks. It was blended in September 2000 and bottled in August 2001..

 

Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans (fining agents often contain animal proteins); 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 several hours and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. It is a deep, rich garnet colour with aromas of raisins, cedar, prunes and cinnamon. The 1998 The 1998 is a blend of Cabernet Sauvignon, Cinsault and Carignan, which come from vineyards with an average age of 40 years. This vintage has more Cinsault, making it very fragrant and aromatic. The wine is smooth and balanced with soft harmony- seductive and immensely appealing.

TECHNICAL INFORMATION

Alcohol: 13.5%
Acidity: 4.22 g/l
pH: 3.48
Residual Sugar: < 2.00 g/l

Region: Bekaa Valley, Lebanon

RSD 9,000

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