New Chateau Musar Hochar (2012) (Only 10 Available) View larger

Chateau Musar Hochar (2012) (Only 10 Available)

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Thought of as the second wine of the famed Musar estate, Hochar comes from a separate vineyard site & is a lighter, more easy-going style. Partially aged in oak vats for 6-9 months, the wine undergoes a further 2 years' cellaring prior to bottling. An intense burgundy colour with a complex nose of black fruits backed up by figs, dates and spices. The palate is well integrated with good acidity, fine tannins & a good length. This wine's great structure bestows it with excellent ageing potential.

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£15.99

    TypeRed
    Vintage2012
    When to DrinkNow
    ProducerChateau Musar
    RegionBekaa Valley
    GrapesCabernet Sauvignon, Carignan, Cinsault, Grenache
    PairingGrilled Meats
    ABV14%
    Volume75cl (Full Bottle)

    Musar. A wine that has survived war, commercial wilderness and even comments that it has a ‘weird, briney note to some vintages’. Why? Because it is one of the most interesting, unique and complex wines in the world. Its grapes are grown in the Bekaa valley, the ‘bread basket’ of ancient Rome, and transported over the high coastal range to Serge Hochar, son of the founder Gaston.

    A guide to the style
    Hochar Père et Fils Red has been described as the ‘second’ wine of Chateau Musar, and it does bear some resemblance to the ‘Grand Vin’: rich, spicy and profoundly fruity, with a mellow quality derived from lengthy oak- and bottle ageing. Since its launch in the late 1980s, it has been sourced from a single Bekaa Valley vineyard planted in the late 1940s. When young, the wines are robust and aromatic, with baked plum, warm earth, leather, thyme and dark chocolate characters. With age they become tawnier and spicier.

    Grapes and vines
    Five years in the making, Hochar Père et Fils Red is a blend of Cabernet Sauvignon, Carignan, Cinsault and Grenache from a single vineyard near the Bekaa Valley village of Aana, characterised by deep soils over limestone. At an average age of 30 years old, yields are low from these mature bushvines: 20-30 hl per hectare.


    Winemaking
    The four varietal components are fermented in cement vats, with 9 months in French oak barrels (from the forest of Nevers) before blending and bottling (unfined and unfiltered). As with the Chateau Musar Red, the wines are blended to reflect the character of each vintage. After several years’ maturation in bottle, the wines are released a full five years after the harvest.

    Decanting and serving
    Bottled unfined and unfiltered, Hochar Père et Fils Reds are suitable for vegans (fining agents often contain animal proteins); they’re also richly-textured and likely to produce deposits in bottle. This is a feature of most fine wines. Ideally, the wine should be decanted (discarding any sediment) several hours before serving at between 16-18°C. This wine is an ideal choice for casseroles, roasted meats, tuna steaks and Mediterranean dishes.

    Storage
    To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.

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    Chateau Musar Hochar (2012) (Only 10 Available)

    Chateau Musar Hochar (2012) (Only 10 Available)

    Thought of as the second wine of the famed Musar estate, Hochar comes from a separate vineyard site & is a lighter, more easy-going style. Partially aged in oak vats for 6-9 months, the wine undergoes a further 2 years' cellaring prior to bottling. An intense burgundy colour with a complex nose of black fruits backed up by figs, dates and spices. The palate is well integrated with good acidity, fine tannins & a good length. This wine's great structure bestows it with excellent ageing potential.

    Write a review