Refined and precise — 2 months ago
Would get again — 2 months ago
Blend is actually 50% Cinsault, 35% Syrah and 15% Cabernet Sauvignon. Very dark inky ruby color with purple highlights. Aromas of black and blue berry fruit, violets and tobacco. The rich palate features flavors of cooked black cherry, blueberry and black berry/currant fruit with notes of sweet spices and black pepper. Long and lingering finish and a lovely soft/silky texture. No sign of oak aging. Acidity is plentiful but well balanced. Quite fresh and bright! Solid QPR. — 6 days ago
2016 vintage but still has so much more time to develop. This is a fabulous wine. Lots to discover and develop here. the tannins and persistant and forward, the fruit is silky and the wine finish is persistant. — 2 months ago
Truly luscious and beautiful. If this wine had a Rhone label it would easily be a $100 bottle. There is a deep and lovely personality to this wine: textured, nuanced and full. — a day ago
My absolute favorite and the ‘97 kept so well! — a month ago
Dry rose with strawberry raspberry tones with some citrus & herbal notes — 2 months ago
What a treat! Purchased at winery, bottle aged fattened up this wine in a Degas way: graceful, effusive, silky & sexy. Darker greenish/yellow hued pungent aromatics of flowers & musk, spices & lychee, orchard fruit, tangerine rind, incense - just so exotic. Lush mouthfeel sturdy acidic backbone and long caressing finish. Love these varietals together — 2 months ago
David White
It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 2 days ago