Chateau Musar

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. the philosophy of respect for nature and ecology is the reason for which the 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 the cellars before release. to best appreciate the subtlety and complexity of chteau musar red it is suggested you decant between 30 minutes and 2 hours before serving. The wines, in particular the older vintages, are keen travelers, yet it is suggested you leave them to rest 2 to 4 weeks before serving, and all the while decanting with great care. 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.