Château Musar
Bekaa Valley Obaideh Merwah
Bekaa Valley, Lebanon
So amber it was nearly opaque but much fresher on the palate.
So amber it was nearly opaque but much fresher on the palate.
Jan 7th, 2015
The colour, the sediment, the evolution: Château Musar Blanc 1991. @chateaumusar_uk
The colour, the sediment, the evolution: Château Musar Blanc 1991. @chateaumusar_uk
Nov 27th, 2014A blend of Obaideh and Merwah from ancient vines with pyrrhic yields (a glassful from each vine).
In the glass, a supernaturally glowing amber with copper flecks—one friend exclaimed “This color is just ridiculous!"
The initial wave of aroma is intense and complex to the point of being overwhelming. Time stands still, the room becomes quiet. It presents as a blanket of detailed images - toast with honey (like aged Semillon), nutty yellow apple (development), honeyed cashews, bruised candied white flowers, sweet carrot halwa, apple butter, apple-balsamic, clove, almond, and toasted scone. The nose is fractal, in a way. It rewards scrutiny with ever-increasing complexity.
The developed note of carrot, tamari, and honey intensifies over time in the glass, and on the micro-scale, within a single inhalation.
There’s no oxidation or Brett here, despite being as “natural” as a wine can be (no sulfur, no wild yeast, no manipulation except maybe a small quantity of used Nevers oak.
This has undergone the transformation from a wine of fruit to a wine of wisdom - the fruit has been replaced by a honeyed, savory character, that Bartholomew Broadbent says will intensify with more age.
A blend of Obaideh and Merwah from ancient vines with pyrrhic yields (a glassful from each vine).
In the glass, a supernaturally glowing amber with copper flecks—one friend exclaimed “This color is just ridiculous!"
The initial wave of aroma is intense and complex to the point of being overwhelming. Time stands still, the room becomes quiet. It presents as a blanket of detailed images - toast with honey (like aged Semillon), nutty yellow apple (development), honeyed cashews, bruised candied white flowers, sweet carrot halwa, apple butter, apple-balsamic, clove, almond, and toasted scone. The nose is fractal, in a way. It rewards scrutiny with ever-increasing complexity.
The developed note of carrot, tamari, and honey intensifies over time in the glass, and on the micro-scale, within a single inhalation.
There’s no oxidation or Brett here, despite being as “natural” as a wine can be (no sulfur, no wild yeast, no manipulation except maybe a small quantity of used Nevers oak.
This has undergone the transformation from a wine of fruit to a wine of wisdom - the fruit has been replaced by a honeyed, savory character, that Bartholomew Broadbent says will intensify with more age.
Already 2 years (it was 30/12/2014) since Serge left us for a better place .... )
Thank you for the magic Serge Hochar . Tonight drinking 1991 Blanc..... Complex, with medium intensity, dried orange skin, savoury. By the way, decanted 6 hours ago and as Serge always said.... "You drink my reds BEFORE my whites!!!
You'll never be forgotten... Merci
Already 2 years (it was 30/12/2014) since Serge left us for a better place .... )
Thank you for the magic Serge Hochar . Tonight drinking 1991 Blanc..... Complex, with medium intensity, dried orange skin, savoury. By the way, decanted 6 hours ago and as Serge always said.... "You drink my reds BEFORE my whites!!!
You'll never be forgotten... Merci