It is when the grapes reach optimal maturity, typically between the 5th and the 15th of september, that the harvest begins at Chteau Musar.
The grapes are handpicked as the sun rises across the Bekaa valley and are then swiftly transferred to the cellar in Ghazir where fermentation takes place followed by maceration lasting 2 to 4 weeks.
During the first year the wine is racked into Bordeaux type barrels made from Nevers oak and where it matures from 12 to 15 months.
Our philosophy of respect for nature and ecology is the reason for which our wines are neither fined nor filtered and receive no chemical additives with the exception of the minimum necessary dose of sulphur.
At the end of the second year blending takes place with the proportions of cabernet sauvignon, carignan and cinsault varying with each vintage, the only deciding factor being taste.
During the third year bottling takes place after which the wine is allowed to rest 3 to 4 years in our cellars before release.
To best appreciate the subtlety and complexity of Chteau Musar red we suggest decanting between 30 minutes and 2 hours before serving. Our wines, in particular the older vintages, are keen travelers, yet we suggest you leave them to rest 2 to 4 weeks before serving, and all the while decanting with great care.
2003 14% After the rainiest winter in 15 years, not a drop or rain fell after mid-April and it was hot and sunny throughout the summer. A ten-day heatwave in May during flowering reduced the crop by about a third and this concentrated sugar and acidity in the grapes. The wines are full-bodied, powerful and high in alcohol and acidity. Right up to standard. It is rich and fruity with cedary undertones and a deep, dark maturity. It is quite unmistakable. Simon Hoggart, The Spectator, 27th March 2010
While Chteau Musar red is certainly ready to be enjoyed upon release 7 years after vintage, or at the age of discretion, the patient are rewarded as they are exceptional after 15 years of age.