“A Night of Château Musar” – Wine Tasting & Pop-Up Restaurant

“A Night of Château Musar” – Wine Tasting & Pop-Up Restaurant

Posted on May, 12. 2016 by

Categories: Events

Open to the public, and just $10, this Wednesday’s wine tasting and pop-up restaurant will feature the wines of Château Musar, Lebanon’s most famous winery. This special tasting will include 6 wines, including older vintages from 2006, 2007 and 1999.

Founded in 1930, these wine have garnered worldwide acclaim for wonderfully expressing their unique terroir. We’ll also have delicious food from Kitchen Catering and Events and cheese plates by Flora Artisanal Cheese. So, come hungry, bring friends and make a night of it. We love seeing new faces.

Date: Wednesday, May 18th – 5:30pm to 8:30pm
Location: 606 Rivanna Ave (just off Harris St.)
(Park in any of the nearby business lots after 6pm)

About The Wines

Chateau Musar is one of the most written-about and discussed wines in the world today. Founded in 1930 by Gaston Hochar. In 1959, after studying oenology at the University of Bordeaux, his son Serge became winemaker. The civil war that tore Lebanon apart from 1975 to 1990 did not defeat Chateau Musar; Serge refused to abandon the wine, and lost only the 1976 and 1984 vintages to the war. Owing to his inspiring determination and grand passion for his wines, Serge received the inaugural “Man of the Year Award” from Decanter magazine in 1984. Recognition from Michael Broadbent, at the 1979 Bristol Wine Fair, threw Musar into the international spotlight and helped create a cult-like following. Come and taste these wines, including older vintages from 2007, 2006 and 1999.

Jeune Blanc 2014
The Musar Jeune white includes 3 grape varieties – 30% Viognier, 40% Vermentino and 30% Chardonnay. An eclectic blend of French and Sicilian varieties (none of which are found in Chateau Musar White) were harvested in August 2014 and fermented in stainless steel vats, followed by blending, cold stabilisation and bottling in early 2015. The Viognier and Vermentino display wonderful aromatic qualities and fragrance and the Chardonnay had a rich oily texture and a floral nose. This vintage is concentrated with good acidity – full of herbs with white fruits of pears and white peaches on the nose and palate. This is a crisp, mineral well-structured wine that shows complexity and verve.
$19.19 (Regularly $23.99)

Jeune Rouge 2012
Un-oaked and made according to Musar’s natural non-interventionist wine-making philosophy, Musar Jeune wines are vibrantly fruity and richly concentrated. The Musar Jeune Red 2012 is a blend of 50% Cinsault 35% Syrah 15% Cabernet Sauvignon from organically certified vineyards. The grapes were fermented in concrete vats and the wine is not filtered or fined. The 2012 vintage is a deep scarlet with a beguiling smoky black fruits nose, concentrated black berry and mulberry notes, tinged with spice. A good concentration of pure, black and red cherry fruit on the palate is supported by a juicy, fresh acidity – this wine, with soft tannins, is balanced and long and best enjoyed in its youth.
$18.40 (Regularly $23.00)

Hochar 2011
Cinsault, Grenache, Cabernet Sauvignon, and Carignan from a single vineyard planted over 50 years ago. Gravelly soil over a limestone base. The grapes were fermented between 27°C to 30°C, with 15-30 days maceration in cement vats, followed by 9 months in French Nevers oak barrels. The wine has a deep garnet color with a nose of black­berries and plums, bitter cherries with hints of Assam tea leaves and cloves. On the palate, there are cranberries, Christ­mas cake spices, coffee beans and tobacco. It is drier than the 2009 due to the dominance of the Carignan. The result is a wine with ripe fruit, firm structure, good acidity and excel­lent aromatics. It will benefit from being decanted. Cellared in a steady environment, it will keep for at least a decade.
$31.99 (Regularly $38.99)

2007 Chateau Musar Rouge
Bordeaux grape Cabernet Sauvignon lends black fruit flavours; Rhône grapes Cinsault and Carignan contribute fragrance (violets; pepper) and supple spiciness. Either set of qualities might dominate a particular vintage, but the style is always emphatically Lebanese: enticingly aromatic, with persistent fruit flavours.2007 was an unusual year. The winter was quite normal until late January when temperatures rose until mid-March and then another winter arrived. Flowering had started in April for some grape varieties and then on the 20th April, we experienced a sudden frost which damaged some young leaves. May in the Bekaa Valley is typically sunny and fresh but this year, it was cloudy and rainy for about 20 days. 30% of the flowering didn’t happen which resulted in a smaller harvest.
$44.00 (Regularly $55.00)

1999 Chateau Musar Rouge
1999 was an exceptional year with concentrated flavors of plum and blackberry, hints of fig, prune, distinct liquorice and spice. Firm but fine tannins, good acidity and body, vibrant and fresh with streaks of cedar and cinnamon lead to a long finish.
Made from Cinsault, Cabernet Sauvignon and Carignan, all of which are grown around three wine villages, Ammiq, Aana and Kefraya, made even more complicated by the diversity of soils from rich to rocky, which with vintage variations, necessitate the sort of juggling act at which Serge Hochar is a supreme performer. Fermentation took place in cement vats with maceration periods of up to four weeks, and then the wine was aged for one year in French oak. It was blended at the end of its second year (August 2001) and bottled in the summer of 2002.
$66.00 (Regularly $82.50)

2006 Chateau Musar Blanc
2006 was a challenging year in Lebanon as in July, without warning, the country came under siege. Everybody thought that the vintage would be lost but we persevered even though the conditions around us were very difficult and dangerous. The resulting wine is outstanding with subtle oak, a creamy-texture, rich yet dry and intensely citrusy, with honeyed nuances.
$47.99 (Regularly $59.99)

About The Food

By Kitchen Catering + Events

Mediterranean Bowl • 16
Your choice of Steak, Chicken Shawarma or Falafel with brown rice, greens, chick pea salad, caramelized eggplant, roasted corn, beets, feta and tzatziki sauce. Side of flatbread

Cheese Plate • 12
By Flora Artisanal Cheese


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