Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 16 days ago

Tom Garland

9.3

+1 hour decant(decent chunky/fine sediment). A splendid dark ruby red color. On the nose: Intoxicating/intense nose of black fruit, dark currants, worn leather, forest floor, coffee grounds, minty dark chocolate. Taste: smooth, satiny, structured, balanced wine with chocolate covered brambly blackberry, tobacco, earth, cedar, black pepper, and a herbal licorice long finish. A medium body old world style wine that shows well right now and should continue to provide more years of enjoyable sipping. — 7 months ago

with Brenda

Andrea Watt

9.2

Small fine bubbles with yeast, lemon, almond, and a touch of tropical fruit. Fresh and light. — 2 months ago

Rick Castaneda

8.9

Gorgeous and big wine. Dark fruit and forest floor. Decant this wine. Pair with red meats, pepperoni — 4 months ago

Stuart Pollack

9.9

Exquisite. Deep dark fruit followed by mushroom, earth, and leather. Nose is earth and tar. One of the best GSM blends I have consumed. — 5 months ago

Rufus King

9.0

Crisp Italian sparkling white, served with Norumbega oysters at the Caring Community Cuisine Café (fka Musette), Cape Arundel, ME — 7 months ago

Patti Petree

9.3

At Wrightsville — 2 months ago

with John

Sipping Fine Wine

9.0

Blend of 70% Pinot Noir, 25% Chardonnay and rest Meunier, pale lemon color, light creamy mousse, tiny bubbles, with aromas of stone and citrus fruits, underlying toasty notes, dosage is 9g per liter. On the palate flavors of apple and peach with citrus zest, honeysuckle and chalky nuttiness. Lively acidity with good balance, long finish ending with fruit, biscuit and chalky notes. — 4 months ago

Peter van den Besselaar

9.2

Vintage 1998 | 26 years old and still going strong. Has for certain a life ahead. Still black summerfruit in smell. — 5 months ago

Jay Kline

9.2

Popped and poured; enjoyed over dinner at Yoshitomo. The 2006 continues to show well, pouring a lovely straw color with a persistent mousse. On the nose, the wine is developing with a mix of apples, yellow tropical fruits, lemon curd, brioche, and nuts. On the palate, the wine is dry and the dosage brings balance with the acid, which is high. The finish is medium+. So lovely to drink right now and this could be said for a lot of 2006’s at the moment. Drink now through 2036. Disgorged in 2018 if I can read the code correctly. — 8 months ago