Chateau Musar

Chateau Musar Red

Seven years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): Between 15 to 35hl per hectare.

Winemaking
The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels (oak from the forest of Nevers) for one year.

Blending
The varietal components are brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. After 4 years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.

Storage
To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.

Opening
For vintages beyond 15 years of age, we recommend the use of prongs. A tutorial is available on our YouTube page A Guide to Wine Openers

Decanting and serving
Bottled unfined and unfiltered, Chateau Musar Reds are suitable for vegans; they’re also richly-textured and likely to ‘throw a crust’. This is a common feature of most fine wines and is especially true of Musar Red vintages over a decade old. Ideally, bottles should be standing up the night before opening to allow the sediment to settle. After careful decanting (and discarding of sediment, usually in the last centimetre of the bottle) the wine should be allowed to breathe for an hour and served at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses. A tutorial is available on our YouTube page A Guide to Decanting Wine

Tasting Notes
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Chateau Musar

睦纱酒庄红葡萄酒

风格的介绍

在它年轻的时候,睦纱酒庄红葡萄酒香气浓郁味道丰富,有着强烈的烘烤水果的香味:梅子,西洋李子,蔓越莓,樱桃,无花果和红枣。波尔多的葡萄品种赤霞珠主导了黑色水果香气;罗纳河谷的葡萄品种神索和佳丽酿提供了芳香(紫罗兰,胡椒)和细腻的香料味。任何一组葡萄的质量都可能主导一个独特的年份,但是总会彰显黎巴嫩葡萄酒的风格特点:迷人的芬芳,带有持久的水果香气。几十年后葡萄酒发展出了茶色的光圈和圆润的口感。我们依然提供1950年的葡萄酒:那个年份令人痴迷的艺术品。

葡萄和葡萄藤

在七年的葡萄酒酿造过程中,睦纱酒庄的红葡萄酒采用了赤霞珠,佳丽酿和神索混合酿造,葡萄园就在邻近贝卡山谷的Aana村和Kefraya村,那边的土壤为覆盖着砾石土壤的石灰石。在20世纪30年代之前就已经开始了种植,这些老藤(平均树龄为40年)的产量普遍都比较低:每公顷15到35公升之间。

葡萄酒的酿造

睦纱红酒的不同的酒液都在温度控制在30℃以下的水泥罐容器中经历漫长的发酵。在采摘结束6个月之后,葡萄液被存放到法国橡木桶中(讷韦尔森林的橡木)陈年一年。

混合

不同的酒液在采摘两年之后会被混合到一起,混合好的葡萄酒会被放回水泥罐中,12个月之后装瓶。每一种混合的葡萄酒都能够反应当年的年份特点。装瓶的葡萄酒在睦纱酒窖经过4年的陈年之后,最终上市,这期间整整经过了十年。

醒酒和侍酒

睦纱酒庄没有澄清和过滤的瓶装红葡萄酒,适合素食主义者饮用(澄清药剂经常会有动物蛋白);酒体浓郁饱满,这是优质的葡萄酒常见的特点,也更是陈年了十几年的睦纱红酒的状态。理想状况下,在开红酒之前,酒瓶应该保持竖直站立一夜,让酒渣沉淀下来。在小心翼翼的醒酒之后(包括去除酒渣,酒渣通常在瓶底的一厘米处),应该让葡萄酒与空气接触几个小时,饮用温度保持18左右,可以搭配烤肉(烤羊排),砂锅菜,野味和陈年芝士。

储存

为了使葡萄酒表现出最佳状态,应将酒瓶平躺着保存在黑暗的酒窖内,恒温并减少不必要的移动。

Tasting Notes
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