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Château Musar 2014
Château Musar needs no introduction. Gaston Hochar planted vineyards in 1930, following a visit to Bordeaux, and was befriended by Major Ronald Barton (of Ch Langoa-Barton and Leoville-Barton) when he was stationed in Lebanpn during World War II. The link with Bordeaux continued wih hSerge Hochar, Gaston’s son, studying at the University of Oenology in Bordeaux, and it was he who established the blend of Cabernet Sauvignon, Cinsault and Carignan that has continued to this day. Cinsault and Carignan are often viewed as ‘lesser’ grapes in the Mediterranean areas where they are grown, good for rosé or simple reds, but in the Bekaa Valley, and with 90 years of passionate winemaking they create sublime wines. The 2014 vintage, which we tasted in an online Masterclass in March 2021 (read the blog), shows ripe red and black plums, blackberry compote, spicy clove and vanilla and just a hint of the forest floor and cedar that evolves as the wine matures.
A stunning wine that is drinking beautifully now, and will reward anyone who is prepared to wait a bit longer, as Serge Hochar said: “If you give my wines more time, they will give you more joy”
Food wise, this is incredibly versatile – I’ve suggested mezze, because of course we’re in Lebanon, but it would be fantastic with steak, a robust stew, a slow cooked lamb shank… and if there’s any left, some Comté cheese would be perfect.
|Major Grape Varieties||
|Food matching suggestions||
Charcuterie/Cold Meats/Pâte, Hearty casseroles, Slow-cooked-meats, Steak/Rare roasts (or veggie roasts)
|Cheese Matching Suggestions||
Semi hard cheeses, eg Cheddar, Comté