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 Chateau Musar was established in Ghazir by Gaston Hachar in 1930. Chateau Musar Reds area a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately one third each. Fermentation is in concrete, then the wine spends 1 year in the vat, with each variety being vatted separately, then a year in French Nevers oak. It is blended in the third year, put back in the vat and bottled at the end of that year and cellered for up to 6 or 7 years before release. There is no fining, minimum filtration and the use of sulphites is kept very low. Chateau Musar recommend decanting 30 mins to 2 hours before serving. |
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