Chateau Musar Rose

Chateau Musar Rose

A guide to the style
Chateau Musar Rosé is a still and softly-oaked tribute to the ‘blended’ rosés of Champagne, a style much enjoyed by Serge Hochar. It is not made every year as specific grape qualities are required to ensure the varieties combine in elegant form. In their youth the wines are salmon pink in colour, smooth, well-balanced and velvety-textured, with aromas and flavours of peaches, pears, oranges, grapefruit, almonds, wild herbs and citrus leaves. They develop mellow, spicy notes and tawny hues as they age.

Grapes and vines
The main components are Obaideh and Merwah, indigenous to the mountains of Lebanon and said to be related to Chardonnay and Semillon. Planted between 1920 and 1947 the Obaideh vineyards are in the foothills of the Anti-Lebanon mountains on stony, chalky soils, while the Merwah vines are on the seaward side of Mount Lebanon on calcareous gravels. Yields are very low for these untrained bushvines: 15 to 25 hl per hectare. At high altitude (around 1400m) they are still on their own roots, among very few vineyards in the world of this calibre. Around 5% of southern red Rhône grape Cinsault gives the wine its subtle colour.

Winemaking
Fermented and aged for 6 to 9 months in French oak barrels from the forest of Nevers, the wines are bottled a year after the harvest and released for sale two years later.

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
Complex and concentrated, Chateau Musar Rosé shows at its best after several hours’ ‘breathing time’, and should be served ‘cellar cool’ at 15°C. The citrusy flavours excel with canapés, olives, nuts, seafood and Provençal dishes.

Musar’s whites and rosés are less well-known. More’s the pity: both are unusual and superb.” – ANDREW JEFFORD, ‘DECANTER’, JANUARY 2004.

Tasting Notes

Chateau Musar Rose

Chateau Musar Rose

风格介绍

睦纱酒庄桃红葡萄酒带有轻微氧化味,是对桃红香槟的致敬,也是赛奇霍查先生非常喜爱的酒款。这款酒并不是每一年都酿造,因为对特定葡萄的质量要求很高,以确保不同的葡萄品种能够优雅的融合到一起。酒体年轻的时候呈现橙红色,口感丝滑而且非常平衡,带有蜜桃,梨子,橙,西柚,杏仁,野生草本植物和柑橘叶的香气和味道。随着陈年会发展出圆润并带有香料味的气味,出现茶色的光晕。

葡萄和葡萄藤

葡萄品种主要是黎巴嫩高山上的本土品种Obaideh和Merwah,据说跟莎当妮和赛美蓉有亲属关系。Obaideh葡萄园位于前黎巴嫩山脉的山脚下,是砾石和石灰质土壤,而Merwah葡萄园则在黎巴嫩山脉的朝海的那面,碎石钙质土壤。这些没有修剪的灌木葡萄藤产量非常低:每公顷15-25公升。在高海拔葡萄园(1400米左右)他们依然坚持使用葡萄藤原本的根茎,这在世界上很少有葡萄园能达到这个水准。大约采用5%的南罗纳河谷葡萄品种神索加以调配,让该酒呈现了如此柔和微妙的颜色。

葡萄酒的酿造

睦纱酒庄桃红葡萄酒在来自讷韦尔森林的法国橡木桶中发酵6-9个月,一年后进行调配并装瓶,两年之后上市。

醒酒和侍酒

睦纱桃红葡萄酒复杂而且富有集中度,在醒酒几个小时后呈现出最佳状态,饮用温度应该在15,跟酒窖温度一样。柑橘类的香味使得葡萄酒可以很好的跟一些小吃,橄榄,坚果,海鲜和普罗旺斯烩菜去搭配。

储存

为了使葡萄酒保持最佳状态,酒瓶必须平躺着存放在黑暗的酒窖之中,恒温并减少不必要的移动。

睦纱酒庄的白葡萄酒和桃红葡萄酒很少有人知道。也更令人惋惜:因为他们都非同寻常而且口感出众-ANDREW JEFFORD,

Tasting Notes