Alvaro Bustillos

9.4

Luis mtz carlos velazque — 5 days ago

Jeremy Shanker

Sommelier at RN74

9.2

Might have been at peak a few years back, but still great to try. — 2 months ago

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 — 6 months ago

Danielle Clay

9.0

Minerals and citrus. — 16 days ago

Brian Saunders

9.6

Stunning, really. Still fresh and fruity, but with impeccable balance. Wish I had more! — 2 months ago

Turd Ferguson

8.9

I can’t really taste anything anymore but I think this is pretty solid 🤷🏻‍♂️ — 7 months ago

Jay Kline

9.2

Served double-blind. The wine pours a straw color with no rim variation; medium viscosity with no signs of particles or gas. On the nose, the wine is of medium intensity with lemon meringue, pineapple, limestone-like minerals and a touch of burnt microwave popcorn. On the palate, the wine is dry; medium(?) acid and medium(+?) alcohol. There is a very peculiar textural element that I’m trying to get my head around. I think this wine may have seen some oak but the barrels would have to have been used. The finish was long and had a saline quality to it. What the hell is this? I could see this being Chardonnay from a new world producer doing some funny stuff or possibly a Marsanne from the Northern Rhone? I will say that there is a hint of a green herbal/vegetal thing on the finish that is making me consider Sauvignon Blanc or Gruner Veltliner but I don’t detect the acid being high enough for SB and there is no way this is Gruner. I’m sort of stumped here…so I went with Marsanne from France, Northern Rhone, Hermitage Blanc with 3-5 years of age and I wasn’t comfortable with it…but whatever. I know that I liked this wine, whatever it was! Dang…this was Sauvignon Blanc and Didier Dagueneau Pouilley-Fumé to boot!! I should have trusted my identification of the vegetal note and considered Sauvignon Blanc a little longer than I did. The textural element is coming from contact with lees and threw off my perception of the acid. I’ll have to get better at understanding that. This wine is Benjamin Dagueneau’s VdF made with younger vines from the St. Andelain hill in Pouilly-Fumé. Drink now or over the next handful of years, easy. — 2 years ago

Jake Hajer

9.4

The age has made this a beautiful Sauv Blanc. Smooth. — 2 months ago

Matt Perlman

9.4

Pur springtime is more like it! — 4 months ago

Jennifer G

9.2

Smooth right out of the bottle. Limestone, blackberries, and prunes. With a little spice at the end. — 10 months ago