Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 4 days ago

romo

9.2

Seamlessly integrated already with room to grow. — 3 months ago

Some Dude

9.0

Truly luscious and beautiful. If this wine had a Rhone label it would easily be a $100 bottle. There is a deep and lovely personality to this wine: textured, nuanced and full. — 5 months ago

Alan Hyde

9.2

Lebanese wine. At Jim and Holly’s. Unique terroir comes through. Everyone loved it — 7 days ago

Vanessa

9.3

This is the BEAUTIFUL 2018 Chateau Musar Gaston Hochar made from a blend that includes Obaideh and Merwah, indigenous white grape varieties, with a touch of Cinsault for color.

It has a deep salmon hue with complex aromas & flavors including expressive notes of licorice, anise, fennel, bruised apple, honeydew, Smarties®, dried chamomile, white tea, baked peach, lily, menthol, mint, mandarin peel, orange pith, almond skin, hazelnut, honeycomb, crushed stone, pool toy, vanilla, & acrylic paint.

On the palate this wine is dry, with crisp acidity, a creamy and textured mouthfeel, medium alcohol (12.5% ABV), and a persistent finish.

With each sip, it reveals layers, dimension after dimension. It’s a lovely, cerebral, and gastronomic wine. The culmination of history and artistry in the glass; a testament to the enduring passion, resilience, and soul of the Hochar family. — 2 months ago

with Deked1

"Odedi"

9.2

Ruby in color with a wide reddish rim.

Fruity on the nose, and medium plus in body with medium acidity.

Dry on the palate with nice complexity and a soft mouthfeel.

Showing plums, red currants, cherries, earth, black coffee, light wood, spices, tobacco leaf, dark chocolates, black tea, bitter herbs and peppercorn.

Long finish with fine grained tannins and tangy cherries.

This 5 year old Cincalt /Grenache blend is already drinking nicely. Complex and interesting. Spicy and soft.

Elegant and fruit forward with nice compliments of the earth notes.

Needs 3 hours in the decanter to open up properly, so be patient.

Easy drinking and elegant. Would be interesting to try it again in 5 years.

A blend of 50% Cinsault, 40% Grenache and 10% Cabernet Sauvignon. Aged in French Oak barrels for 6 months.

14% alcohol by volume.

92 points.

$40. — 4 months ago

Jon Ebsworth

8.9

Cultured Lebanese rouge for tapas — a month ago

TH

9.2

透き通った黄金色。甘みのあるはちみつの香り。オレンジ、ハチミツ、バナナなど南国のフルーツの味わいがあるが、どこか陰の印象もある不思議な味わい。オバイデ60%、メルワー40%
@cellar door 6930 after 30% discount
価格から考えるとやや割高 — 2 months ago

Raun Kupiec

9.3

Unctuous red and black fruits, tea, cocoa, earth, strong but integrated tannins adding a solid structure and heft. Absolutely delicious. Needed a good two hours to get booming but super. — 2 months ago

with Barbara

Cameron Etezadi

9.4

Resinous and acidic with unripe currants and raw red fruits. Lovely expression of the Bekaa valley and drinking very well — 4 months ago