Chateau Musar (2019)

Viticulture

2019 was an abnormal year in Lebanon with record rainfall in December, January and February– in the Bekaa Valley levels exceeded 1000mm compared to the 400-600mm average. After several years of drought however, this was a welcome relief as both viticulture and agriculture had long suffered from a lack of water. In April the soils were still wet and cold, so the opening of the buds was delayed by 10-15 days. May was mild with some rain and sun and flowering occurred in June with expectations of a promising harvest. Cabernet Sauvignon was harvested first on the 1st Sept., followed by Cinsault on the 4th and Carignan on the 6th.

Grape Varietals

An equal blend of Cinsault, Cabernet Sauvignon and Carignan

Viniculture

The 3 different grape varieties were fermented with their natural yeasts in concrete vats at 27– 29 degrees Celsius. Initially the aromas were somewhat discreet but full and concentrated on the palate with depth and layers of taste. 2019 was a perfect year for our reds and all the wines completed their fermentation leaving no residual sugar– malolactic fermentation had finished by mid November. It seems that rainy years enhance red fermentation, providing complexity. Ageing took place in French Nevers oak barrels for 12 months before blending in the winter of 2021. The 2019 vintage was bottled without fining or filtration during the summer months of July and August 2022.

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