Beqaa Valley

This wine is unique in style, with lifted aromas and exotic perfumes of liqueur de kirsch and wild strawberries. The palate is broad and indulgent. Made up of Cabernet Sauvignon, Cinsault and a little Carignan, it's an excellent foil to the cuisine of the region.

Three cheers for the three ‘C’s (Cinsualt, Carignan and Cabernet Sauvignon) forged and blended in an environment that is far more dramatic in far more senses than the adjective usually signals in such a context. Blended with expertise by the Hochar family and matured with a degree of new oak, the Musar style has always been somewhat high-toned (technically its levels of volatile acidity are famously high) and this vintage is no exception. Wild strawberries, hedgerow, charcuterie, herbs and a hint of undergrowth .A very complete and harmonious wine.
(Simon Field MW, BBR Buyer)

Musar is one of the legends of the wine world, and unknown outside Lebanon until ‘discovered’ in the 1970s. Founded by Gaston Hochar in 1930 and brought to prominence by his son Serge, the wine was made for many years in the middle of a war zone. The wine can last for decades, but the indomitable Serge passed away at the end of 2014.

Wild, funky, spicy and succulent. Bright and intense despite a decade of age, the Cabernet Sauvignon gives structure but does not dominate. Earthy, blueberry notes come from Carignan and Cinsault. The 2003 vintage is even more sumptuous than usual. Drink now to 2035. This suits rich, steeped food. Think cassoulet, duck confit, or a spicier lamb tagine. Definitely decant, probably two hours in advance.
Mark Pardoe MW, Wine Director

With Chateau Musar, Serge Hochar almost single-handedly established the reputation of Lebanese wine worldwide… an achievement which his many winemaking compatriots are quick to acknowledge. Grace under pressure par excellence, and, given the ambient climate, a very graceful wine. Many bemoan the high levels of volatile acidity in the wine, but this is entirely natural and if anything adds to the warm Mediterranean glow!

The 2005 vintage is a classic Musar, with creamy, composed aromas of liqueur de kirsch and wild strawberry. The palate is broad and indulgent, with hints of bitter chocolate and plenty of dark fruit. Made up of Cabernet Sauvignon, Cinsault and a little Carignan, this is an excellent foil to the cuisine of the region.
Simon Field MW, BBR Buyer

With Chateau Musar, Serge Hochar almost single-handedly established the reputation of Lebanese wine worldwide… an achievement which his many compatriots who now make wine there are quick to acknowledge. Grace under pressure par excellence, and given the ambient climate, a very graceful wine. The 2004 vintage is a classic Musar, with creamy, composed scents marked by lifted aromas of liqueur de kirsch and wild strawberries. The palate is broad and indulgent, with hints of bitter chocolate. Made up of Cabernet Sauvignon, Cinsault and a little Carignan, this is an excellent foil to the cuisine of the region.
Simon Field MW, BBR Buyer, October 2011

Generous warm and rich fruit; Serge Hochar has coaxed the richest of wines form the meanest of soils.

The 1999 vintage is more dense and ripe than 1998, with the usual Musar potential for development in the cellar. Full-bodied, fleshy, with pepper and tobacco overtones, soaked in blackberry and raspberry fruit. Grippy edge on the finish, with a cinnamon and dark-chocolate tinged character. 

The 1998 Chateau Musar is a rather prototypical Musar – lots of acidity, some brett, fine structure. It reveals a more gentle style on opening, but aeration proves how much underlying power it actually has. (That is, a lot.) There is a good analogy here to the 1994, concerning both how they showed early on and later. There is plenty of power, tannin and acidity, but there is also some balance. I loved the silky texture, emphasized in this vintage. It finishes with a controlled bang. This greatly benefitted from some air, showing layers that I did not initially think it had, but it does seem a bit on the lighter side. Drink now-2030.
Mark Squires - eRobertParker.com 207 - Jun 2013