Bekaa Valley Rosé Blend

Popped and poured; enjoyed over two days. Better on Day 2. The 2017 Rosé pours a unique copper gold color with medium viscosity; no signs of particles or gas. On the nose, the wine is developing with fascinating notes of black lemon, bruised pink apple, raspberry, marjoram, tarragon, and dry earth. On the palate, the wine is dry with perceptible but low tannin and high acid. Confirming the notes on the nose with the addition of a somewhat nutty characteristic reminiscent of spiced almonds. The finish is medium+ and savory. A wine for thinking. Similar to the R. Lopez de Heredia wines: if you like the white, you will like the rosé. Just lovely. Drink now with patience and a slight chill; best after 2027 through 2037.

Buckwheat honey nose. Metallic copper zing, ripe tangerine. Long finish. A bit of perfumed, herbal liquor; lillet-like. Sweet tannins. Good prowess, though the aroma is honey-heavy and the elements are a little disjointed on open, much better night 2.

This was presented double-blind to the Tasting Group. The wine is copper in color with a pinkish hue, possibly due to skin contact. No signs of gas or sediment. No staining of the tears. On the nose, some slight VA, underripe stone fruit, grassy notes, slight petrol notes, olive brine, white pepper and very slightly smoky. On the palate, fruit is more pronounced; bright and tightly coiled. The stone fruits are confirmed…adding quince to the fruit set. The wine is quite floral too and there is a slightly toasted marshmallow thing. The wine is dry. Not tannic. Acid is medium+. Wonderful texture. Guesses were all over the place but when I said that it was not testable, one taster called Chateau Simone Palette Rosé which, is a really great call. Anyway, Musar Rosé ended up being too far a stretch for even this group of seasoned wine geeks. This was my first experience with the 2018 Musar Rosé and I would recommend to hold for a few years an allow to uncoil and flesh out.

My first experience with one of Musar’s Rosés and I’ve got to say that it reminds me a lot of their Blanc but with a kiss of red fruit…which, in a sense, is exactly how this wine is made. Popped and poured; consumed over two hours. Served just a touch below cellar temp but it warmed in the glass. The wine presents as a sort of pale copper color. On the nose, a rather fascinating array of fruit including strawberry, watermelon, bing cherry, grapefruit, and generic tropical fruit. On the palate, I’m reminded more of Rainier cherries with kiwi, lemon, lanolin and almond skin. A rather fabulous body with wonderful texture…not too unlike LdH’s Tondonia Rosado, actually. Medium- tannin and medium+ acid. The finish is long and satisfying. No doubt, this is a very nerdy rosé and one that I look forward to experiencing more often! FWIW, Delectable misidentifies this as a blend of Chardonnay, Semillon and Cinsault when in fact this is Obaideh, Merwah and Cinsault.

Bit leesy. Evolves in the glass with orange blossoms and hints of mint.

As expressive as Rosé gets. Unmistakable Musar terroir comes through like a laser beam. Orange peel, baking spice, herbal tea, persimmon bread. Unabashedly exotic and aromatic with a sensational attack of acidity and spice and the oxidative notes and candied fruit aromas that are the Musar signature. I tried not to let my Musar bias influence my experience but this is simply bonkers. Unique, quirky and thrilling with food.

I have never had such a striking rosé. Fantastic doesn't cut it. A nuanced wine, but very filigreed with a lovely, haunting finish.

Rose wine from the Chateau, not to confuse it with Jeune Rose. Orange rind, rose petals, persimmons, cardamom, sumac and wild strawberries.

Rosé. Oxidation all day.

2001 Chateau Musar Rosé. Unbelievable.