• SN: 87

    Snooth Editorial Score

    87

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Chateau Musar Jeune Rouge 2012

Winemaker's Notes:

The 2012 vintage is a deep scarlet with a beguiling smoky black fruits nose – concentrated blackberry and mulberry notes, tinged with spice. A good concentration of pure, black and red cherry fruit on the palate is supported by a juicy, fresh acidity – this wine, with its’ soft tannins, is balanced and long and best enjoyed in its youth." Wine Making"The Musar Jeune Red 2012 is a blend of old vines Cinsault (50%), Syrah (35%) and Cabernet Sauvignon (15%) from organically certified vineyards. The climatic conditions and particularly the heat of this year favoured the Syrah – which showed a great concentration of colour, taste and aromas. The Syrah vines, which we planted in 2001, are now at 11 years of age and giving us more complexity and power. The grapes were fermented in concrete vats at an average of 28 degrees C and in accordance with our natural, authentic wine-making philosophy, the wines were not filtered or fined and the sedimentation occurred naturally. Red fermentation was difficult this year due to different levels of grape maturation. Some vats fermented very slowly whilst others were much faster but in both cases, the results were very promising. The 3 grape varieties were blended in March 2013, then rested in concrete vats before being bottled during the summer of 2013.

Chateau Musar:
Created in 1930 in the cellar of an old 17th century castle, Château Musar is as much the work of a family as the living testimony of all the civilisations that have tread its soil. After a long stay in France, Gaston Hochar returned to Lebanon and created Château Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean sea. What began as a h... Read more
Created in 1930 in the cellar of an old 17th century castle, Château Musar is as much the work of a family as the living testimony of all the civilisations that have tread its soil. After a long stay in France, Gaston Hochar returned to Lebanon and created Château Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean sea. What began as a hobby soon became a passion; a passion inspired by an initial encounter with renowned viticulturist Ronald Barton while he was stationed in Lebanon during the Second World War. The family's love for wine grew and in 1959, after completing his oenology diploma in Bordeaux, the eldest son, Serge, entered the business. Some call him the magician, the man behind this extraordinary wine. His response is that he only seeks is to translate what nature intended. Serge's younger brother Ronald, named after the late Barton, took over Château Musar's marketing and finance departments in 1962. Read less

Editorial Reviews for Chateau Musar Jeune Rouge

Snooth User: Gregory Dal Piaz
89065238,748
3.50 5
05/16/2014

100% Cinsault Dusty, earthy, and a bit floral on the nose. This opens with a nice, bright hit of acid then turns a bit inky on the palate which is dry and decidedly tight showing off flashes of minerality and dusty light yet persistent tannins on the moderately long finish. 87pts


Member Reviews for Chateau Musar Jeune Rouge

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Snooth User: Gregory Dal Piaz
89065238,748
4.40 5
05/16/2014

Four and a half glasses



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The 2012 vintage is a deep scarlet with a beguiling smoky black fruits nose – concentrated blackberry and mulberry notes, tinged with spice. A good concentration of pure, black and red cherry fruit on the palate is supported by a juicy, fresh acidity – this wine, with its’ soft tannins, is balanced and long and best enjoyed in its youth." Wine Making"The Musar Jeune Red 2012 is a blend of old vines Cinsault (50%), Syrah (35%) and Cabernet Sauvignon (15%) from organically certified vineyards. The climatic conditions and particularly the heat of this year favoured the Syrah – which showed a great concentration of colour, taste and aromas. The Syrah vines, which we planted in 2001, are now at 11 years of age and giving us more complexity and power. The grapes were fermented in concrete vats at an average of 28 degrees C and in accordance with our natural, authentic wine-making philosophy, the wines were not filtered or fined and the sedimentation occurred naturally. Red fermentation was difficult this year due to different levels of grape maturation. Some vats fermented very slowly whilst others were much faster but in both cases, the results were very promising. The 3 grape varieties were blended in March 2013, then rested in concrete vats before being bottled during the summer of 2013.

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