2012 Château Musar Red
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Tasting notes
One-third each Cabernet Sauvignon, Cinsault and Carignan from 70-year-old vines grown at 1,000 m on the limestone soil of the Bekaa Valley. Sulphites only at a very low level. Gentle pressing then 10 to 20 days’ maceration. Fermentation at 29 °C with indigenous yeast, pumping over twice daily. Malolactic fermentation in cement vats then maturation in oak barrels, 25% new. Unfined and unfiltered. Winemakers: Serge Hochar/Gaston Hochar/Tarek Sakr. Vegan. TA 3.4 g/l, pH 3.5, RS <2 g/l. Deep, glowing, almost impenetrable garnet. Smells really very high in VA! And very sweet. I'm not sure I would pass this if I didn't know the Musar story! The Aana 2018 is so much more refreshing. (JR)
Critic scores
Jancis Robinson MW
About the producer
In the 30 years following Serge Hochar’s decoration as Decanter magazine’s "Man of the Year" in 1984, his wine became legendary.