£23.99
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Chateau Musar Hochar Pere et Fils 2019
£23.99
- Chateau Musar is world-renowned, with the Hochar family making wines in Lebanon since 1930.
- A gloriously classy blend of Cinsault, Grenache and Cabernet Sauvignon.
- Intense aromatics and concentrated flavours of cherry, tobacco, Mediterranean herbs and warm spices, backed up by satisfying tannins.
- ABV: 13.5%
- Vintage: 2019
- Size: 75cl
-
Grape Type:
Cinsault Blend -
Bekaa Valley
-
Wine Category:
Red -
Wine Style:
Classic Reds -
At Its Best:
Now - End 2029 -
Winemaker:
Tarek Sakr
Other classifications
-
Suitable
for Vegetarians -
Suitable
for Vegans
Find out more about Chateau Musar Hochar Pere et Fils 2019
Find out more about Chateau Musar Hochar Pere et Fils 2019
The Wine The Wine
Lebanon
Region:Bekaa Valley
Hochar Père et Fils is often referred to as the 'second wine' of Chateau Musar but this is not an accurate description of this wine at all. These are not the discarded grapes which don't make it into the Grand Vin, but are specially sourced from a single vineyard planted over 50 years ago at 1000m above sea level near the village of Aana in the Bekaa Valley. The terroir here is characterised by deep gravelly soil over a limestone base. Low yields from the vines result in concentrated, complex wines and the altitude keeps the average yearly temperature a pleasant 25°C - with snowy winters and hot summers.
The Winemaker The Winemaker
Tarek Sakr
Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards. Remote and unspoilt, the Musar vineyards were 'organic' by default before the term was coined. Most are located in the Bekaa Valley, cradled between two mountain ranges running parallel to Lebanon's Mediterranean coastline. Vines have been cultivated here for at least 6,000 years. The Hochar family's philosophy of respect for the environment means that the 180 hectares of Musar vineyards are managed with minimal human interference and all the wines are made as naturally as possible. All the grapes are hand-harvested by local Bedouins between August and October. In the winery, ambient yeasts do the work of fermentation. The bare minimum of sulphur is used and the Chateau Musar wines are neither fined nor filtered.
"The grapes were fermented and macerated for 15-20 days in cement vats, followed by 6 months in French oak barrels. The resulting wine is a ruby-red colour, bright and vibrant. Complex nose of red cherries, sweet smoke and cinnamon spice aromas. Cherry notes, subtle earthy characters on the rich, concentrated palate - it is all at once fruity, fresh and elegant, certainly a food wine with quite a long finish." - Tarek Sakr, Winemaker.
£23.99
