This is a dry, deeply-coloured, serious Ros, best enjoyed with food. Smooth and rounded, it has raspberry, almond and red appleskin aromas and a warm finish.
Grapes and vines
Made 100% from Rhne grape Cinsault from vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.
Musar Jeune Ros is produced by the saigne (bled) method using pink juice removed from Cinsault grape must, fermented in cement-lined vats and released unoaked a year after the harvest.
Decanting and serving
No need to decant; enjoy chilled (12C) with baked salmon, shellfish, roast pork or tomato-based pasta dishes.