Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon, Cinsault, Carignan
Cabernet Sauvignon
Cinsault
Carignan
Region Bekaa Valley
Grapes Picked September 4, 2003
Fermentation Vessels Cement Vat, Oak Barrel
Maceration 21 days
Oak Types French Nevers
Production Details The fermentation temperature was controlled between 27 and 30°C with 2 pump-overs per day to increase extraction, with a long maceration: about 3 weeks. Malolactic fermentation followed immediately and by the end of November, all the wines had finished their malolactic and had been racked. The wines spent 9 months in cement vats and then a year in French Nevers oak barriques. The three varietals - Cabernet Sauvignon, Cinsault and Carignan - which up until then had been kept separately, were very fragrant, displaying highly contrasting aromas. The final blend rested for another 6 months in vats before being bottled and transferred to the Chateau Musar cellars high in the mountains at Ghazir to begin its journey of maturation and development.
Tasting Notes
deep ruby, toasted bread, cigar box, fresh tea, plums, Eastern spices, mature fruits, figs, cherries, tea leaves, dark chocolate, intense, currants, spice, game, cleansing acidity, full-bodied, powerful, great length, mid-garnet, marine influence, oyster shells, sweet start, vigorous, milk-chocolate notes, light dry tannin
Critics Ratings Neal Martin, Robert Parker's Wine Advocate: potential and a long life ahead
Neal Martin, Robert Parker's Wine Advocatepotential and a long life ahead
Jancis Robinson, March 2018Excellent drive. Long and dramatically big, but with good freshness on the end