Chateau Musar Wines
Since 1930, every aspect of production – grape sourcing, fermentation, oak-ageing and bottle maturation – has been trialled to achieve the ultimate expression of Musar’s specific ‘terroirs’ (Interactions of soil, vine, climate and time).
Grapes destined for Chateau Musar red are fermented in separate cement vats, racked at about 6 months from harvest and then aged for around 12 months in French Nevers oak barriques – only a small percentage of which are new each year. The resulting wines from Cabernet Sauvignon, Cinsault and Carignan are blended to reflect the strengths and individual characteristics of the year and bottles without filtration at the end of the 3rd year following the harvest. The blending process is an intrinsic part of the wine-making art of Chateau Musar. Component wines of different vineyards are constantly tasted to understand their personality and characteristics – wine-making by instinct!
The final blend is aged for a further 3 to 4 years on bottle before being released in its 7th year. Known for their incredible ability to age over several decades, the late Serge Hochar once said “If you give my wines more time, they will give you more joy”.
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