BACKGROUND
Lebanon is amongst the oldest wine producing regions dating back prior to 2686 BC and have had a significant impact on the art of preserving wine, being amongst the first to preserve their wine through the use of Amphoras. The two most notable vineyards in Lebanon are Chateau Ksara and Chateau Musar. Musar its not the typical wine of Lebanon, produced naturally the bottles are kept for several years before being released for sale.
Château Musar
Rouge (Gaston Hochar)
Chateau Musar Red made with Cabernet Sauvignon, Carignan, Cinsault, it’s fermented in cement vats and transferred into French barrels and left for one year. The wines are brought together, blended, and placed back in cement tanks for 12 months before bottling. The bottles are kept for further four years in the cellar of Chateau Musar before released, the whole process from harvesting its takes seven years.
Château Musar
Blanc (Gaston Hochar)
Musar White is a blend of indigenous grape varieties Obaideh and Merwah, related to Chardonnay and Semillon. Obaideh vineyards have stony and chalky soil, while the Merwah vineyards have calcareous gravels. The process for the White its slightly different from the red, is fermented and left in French oak barriques for 9 months then blended, bottled, and left for six years before released.