| Description: |
Hochar Pere et Fils Chateau Musar
The wines of Chateau Musar are a unique expression from a country with an ancient wine-making culture, as vines have been cultivated from Lebanon's high altitude Bekaa Valley for over 6,000 years. French in origin, the Hochar family arrived in Lebanon in the 12th century and have remained there ever since. Chateau Musar's red vineyards are situated towards the southern end of the Bekaa valley, north of Lake Qaroun and about 30 km south-east of Beirut. The ancient and indigenous white grapes prefer slightly cooler temperatures and are grown at high altitudes on the mountain slopes, some 1,500 metres above sea level. Every wine at Musar is produced naturally with a 'non-interventoinist' wine making philosophy and the winery was the first in Lebanon to implement organically certified viticulture in 2006 for its Chateau Musar red and white grapes.
Hochar Père et Fils is often referred to as the ‘second’ wine of Chateau Musar. Hochar Père et Fils Red is a blend of Cinsault, Grenache and Cabernet Sauvignon, from a single vineyard near the Bekaa Valley village of Aana, characterized by deep soils over limestone. Yields are low from the bush vines which are on average, 30 years of age. The three grape varieties are fermented in cement vats, with 6 to 9 months ageing in French oak barrels before blending and bottling without fining or filtration. As with the Chateau Musar Red, the wines are blended to reflect the character of each vintage. The wine is then aged several years in bottle, and released to market a full four years after the harvest.
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| Taste: |
The wine shows fresh/youthful and dried fruit; black cherry, black berry, black currant and plums. Notes of dried leaves and earth with cedar, leather, and spice. The wine is dry with persistent tannins and refreshing acidity. |
| Cellaring Potential: |
Drink now or age for 10+ years |
| Food Matching: |
Roasted venison, bison burgers, braised lamb shanks, lentils, roasted mushrooms, firm & aged cheeses. |