Winemaking in Al-Lubnaniya (Lebanon) had been heavily marked by 20 years of civil war (1975-1990). During this period of the last century a majority of wineries closed down and the industry fell into a stalemate. This ‘dark age’ of Lebanese wine production was deadly for many wineries, except for one.
Serge Hochar, the oenologist and owner of Chateau Musar, managed to make and export wines of remarkable quality so he could continue the family business without interruption. For his bravura he was named the first ever ‘Decanter Man of the Year’ in 1984. His awareness of the extraordinary achievement seems to drive him today to produce one of the best wines on the world. Chateau Musar has had since then a strong affinity to Europe, particularly the UK, where the majority of Musar’s wines has been exported. About 25% of total Musar’s production today stays in Lebanon.
Climate
The climate in Lebanon is quite stable – there is rain in winter, but not in the summer so the grapes are protected from this adversary of winemakers elsewhere. Serge Hochar points at the importance of mountains in Lebanon moderating the temperatures and assuring the high day/night temperature differences. Most of Lebanese vines are grown in the Bekaa Valley, east from the capital Beirut.
Heritage
Inspired by the family’s French roots, Serge and Gaston Hochar produce red wines from international grape varietals – Cabernet Sauvignon, Cinsault, Carignan and Grenache in reds and from ancient Lebanese grapes – Obaideh and Merwah in white wines. These indigenous varietals resemble Semillon and Chardonnay and are thought to be their predecessors.
Philosophy
The approach to winemaking of Serge Hochar is to be as close to nature as can be (organic viticulture and winemaking using natural yeast fermentation, adding minimum sulphur, no additives and chemicals) and releasing wines only when they are ready to drink (top range at least after 7 years). Keeping wines in the winery (similar as in Rioja and Ribera del Duero’s Vega Sicilia, Spain) is an expensive process and it elevated Chateau Musar as the biggest winery cellar of still wines in the world. Serge Hochar had not added any sulfur into his wine at all until 1964 vintage, but he discovered that a minimum sulfur was needed to protect the wine for longer. Today he adds less than 10mg of sulphur.
The winery has three main ranges of wines:†
- Musar Jeune as its name suggests is young, easy to drink, unoaked white, rosé and red wine.
- For everyday drinking is more approachable and less complex single vineyard red blend of Cinsault, Cabernet Sauvignon, Carignan and Grenache called Hochar Pere et Fils, which since 2005 has a new label.
- Top of the range is Chateau Musar. Red, which needs at least 10 years of aging, is very dynamic as its taste changes significantly over the years. Gaston Hochar said about this wine: ” Chateau Musar is the type of wine where time is an essence”. This blend of Cabernet Sauvignon, Carignan and Cinsault gets better if you are patient enough. The white Chateau Musar wines are made from indigenous white varietals. These are incredible, intense and aromatic wines resembling in style Graves from Bordeaux.
The wines and vintages tasted:
Hochar Pere et Fils:
2007 – intense nose of dried black currants and berries, spices, bread and cherries. On the palate it is very expressive as well with leafy character, dark berries and nicely incorporated tannins thanks to careful French oak maturation for 9 months. Great balance and strength comparable to top Bordeaux – and this not their top range yet!
Chateau Musar Red:
2005 – juicy dark fruits with mouth-squeezing tannins calling for more aging. The nose is smoky, spicy with touch of dark chocolate and cigars.
1999 – known as ‘an exceptional year’ in the Bekaa Valley this wine came out very balanced and fresh even after almost 14 years of aging. Leather, cigar box, fresh currants and dark cherry on the nose followed by high acidity adding to the freshness of the wine.
1980 – cool winter and twice as usual rainfall in the winter together with mild summer leading to slow ripening and low sugar levels is today showing a bit racy with sharpness and high acidity. Ripe fruit, leather and spice make it a complex wine, yet the alcohol feels on the palate. Its tannins are still astringent so hopefully this wine will show better in a couple of years.
1974 – my favorite red wine from the tasting. This vintage has been waiting in the cellar for longer than most other Chateau Musar reds as it was not ready. Serge Hochar did not think it was good enough at first, but once on one visitor’s request the bottle was opened, its excellency saw the taste buds of many excited palates. Super-complex on the nose with flowers, wet leafs, mint, raisins, prunes and tea leaves one is eager to sip it immediately. The palate is tender with elegant fruit, smoked beef, dark chocolate leading to a delicate touch of apricots as the wine swirls on your tongue. This is a wine to be drunk on a special occasion with even more special people who can appreciate it.
Chateau Musar White:
2005 – dried grapes, flowers, nuts and quince on the nose are charming. Honey and quince, exotic fruits – banana and passion fruit, citrusy acidity and intense aromas make this wine a joy to drink even in its relative youth when compared to other Ch. Musar line wines.
1991 – wow! I rarely say this about wine, but this was something my palate savored only on rare occasions in the 10 years of my wine-drinking life. I am not an “over-oaky” fan, yet in this case the 18-21 months in new oak made wonders. Top vintage of Chateau d’Yquem have a serious competition in this extremely deep wine with balancing acidity and multiple layers of fruits. Dried apricot, cantaloupe, nuts, herbs and an icing made od marzipan – well, it sounds like my dream wedding cake! It is not sugary though, but deadly enjoyable. I only wonder how many cases are left at the Chateau Musar’s cave??
1986 – could be called the opposite to the 1991, but not in terms of enjoyability. Until 1986 the whites were made without oak. In this vintage only one grape was used – the Obaideh. It is a delicate and fresh wine with creamy nose and apricots with exotic fruit on the palate. Nice acidity but not as pronounced as in the 1991 vintage.
† The fourth is grape alcohol Arack, and fifth Mosaic is only for the UK market.