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Imported from Lebanon.
Chateau Musar was established in Lebanon in 1930 by Gaston Hochar, and the winery is presently run by his two sons, Serge and Ronald. Serge studied oenology at the University of Bordeaux and has been the winemaker at Chateau Musar since 1959, successfully delivering nearly every vintage despite Lebanon's wartime difficulties. In1984, Decanter Magazine recognized Serge for his winemaking skill and his courage, naming him the magazine's inaugural Man of the Year.
Chateau Musar Red wines are made with a variable blend of Cinsault, Carignan, and Cabernet Sauvignon. For each vintage, the varietals are fermented separately in concrete vats. The varietals then spend up to 24 months in French oak barriques at which point Serge creates his final blend, depending on the development of each varietal. The wines are then bottled and stored in the cellars at Chateau Musar until their release after about 5 years.
Chateau Musar White wines are refined, full-bodied, and truly unique. They are made from a blend of Obaideh (similar to Chardonnay) and Merwah (Semillon) grapes, and are aged in oak for up to 6 months.
Elizabeth Gilbert, author of 'Eat, Pray, Love' travelled to Lebanon on assignment for GQ Magazine to write the story of Chateau Musar, which they called "Perhaps the Best Wine Ever Made". The 9 page feature story can be found in GQ's September 2004 edition.
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