"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. — 2 days ago

Craig Becraft

9.2

After decanting and then sit for a couple hours, it was silky, smooth tanins raspberry blackberry anise long finish supple structure — 3 months ago

Herb Listen

9.1

Porta vino wine dinner — 3 months ago

PM

9.3

2021 is too young but I’m drinking it, and it’s delicious. — a month ago

Dennis Hogenkamp

9.2

14.5% ABV Dark purple color. Served chilled, just like Bruce Neyers prefers. Medium tannin. First time trying this wine. Good value. — 2 months ago

Ted

9.3

Having a bunch of Priorat wines this week. Beautiful elegant wine. Drinking well at 10 years of age. Remembering the Herd!! — 3 months ago

with Jeni

David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 2 months ago

SW

9.2

Lamb ragu and Bandol 🎅 — 2 months ago

with Stephen

MK

9.0

Blueberry wafting out - — 3 months ago

Boris Plutov

9.3

Carignan Day — 4 months ago