Producer tasting notes: "The Cabernet Sauvignon in particular flourished this year, from flowering to dominating the final structure and taste of the wine, this vintage has a deep scarlet colour and a nose of blackberries, Assam tea, dark chocolate and mulled berries. On the palate there are rich black and red fruits, especially blackcurrants, cherries, damsons and figs with warm cinnamon spice and a hint of mint. This vintage is also characterised by a smoky, earthiness. The tannins are well integrated, with good acidity and a long, dry finish." -Chateau Musar
The 2009 Musar is a blend of approximately one third each of Cabernet Sauvignon, Cinsault, and Carignan.
The Hochar family’s philosophy of respect for the environment means that the 180 hectares of Musar vineyards are managed with minimal human interference and all the wines are made naturally. Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards in 2006.
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; 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 an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.