93/100 punten - Jancis Robinson (vintage 2006)
Cold winter (two weeks of snow) and cold summer – just 10 days of normal summer temperatures. Much more like the 1950s. One third each of Cabernet, Cinsault and Carignan, blended in 2009 and aged for a year in French Nevers oak barrels. Wines are usually released seven years after harvest but in 2013 the 2006 was still far from ready so it was, unusually, held back until spring 2017. Another new chapter in terms of density of colour. For the first time (tasting from old to young) this could be described as crimson. Seriously heady! Smells exotic and mature on the nose but not on the palate. But compared with the older vintages I have just tasted this of course is a baby… Masses of concentration and allure but, although it would give pleasure, it would clearly be sensible to keep it for quite a few more years. Lovely combination of fruit and freshness. Really vivacious. Sweet and rigorous. Drink now-2020.
Cold winter (two weeks of snow) and cold summer – just 10 days of normal summer temperatures. Much more like the 1950s. One third each of Cabernet, Cinsault and Carignan, blended in 2009 and aged for a year in French Nevers oak barrels. Wines are usually released seven years after harvest but in 2013 the 2006 was still far from ready so it was, unusually, held back until spring 2017. Another new chapter in terms of density of colour. For the first time (tasting from old to young) this could be described as crimson. Seriously heady! Smells exotic and mature on the nose but not on the palate. But compared with the older vintages I have just tasted this of course is a baby… Masses of concentration and allure but, although it would give pleasure, it would clearly be sensible to keep it for quite a few more years. Lovely combination of fruit and freshness. Really vivacious. Sweet and rigorous. Drink now-2020.
Producteigenschappen
Druif
Cabernet Sauvignon, Carignan, Cinsault, Grenache, Merlot, Mourvèdre
Jaar
2006
Herkomst
Bekaavallei, Libanon
Smaakt naar
cassis, donker sappig fruit, specerijen en kruiden
Lekker bij
wild gerechten
Wijnmaker
Tarek Sakr
Oogst per HA
25 hL
Wijnstokken
40 jaar oud
Ondergrond
Kiezels, leisteen
Alcoholpercentage
14%
Wijnbouw
Biologisch
93/100 punten - Jancis Robinson (vintage 2006)
Cold winter (two weeks of snow) and cold summer – just 10 days of normal summer temperatures. Much more like the 1950s. One third each of Cabernet, Cinsault and Carignan, blended in 2009 and aged for a year in French Nevers oak barrels. Wines are usually released seven years after harvest but in 2013 the 2006 was still far from ready so it was, unusually, held back until spring 2017. Another new chapter in terms of density of colour. For the first time (tasting from old to young) this could be described as crimson. Seriously heady! Smells exotic and mature on the nose but not on the palate. But compared with the older vintages I have just tasted this of course is a baby… Masses of concentration and allure but, although it would give pleasure, it would clearly be sensible to keep it for quite a few more years. Lovely combination of fruit and freshness. Really vivacious. Sweet and rigorous. Drink now-2020.
Cold winter (two weeks of snow) and cold summer – just 10 days of normal summer temperatures. Much more like the 1950s. One third each of Cabernet, Cinsault and Carignan, blended in 2009 and aged for a year in French Nevers oak barrels. Wines are usually released seven years after harvest but in 2013 the 2006 was still far from ready so it was, unusually, held back until spring 2017. Another new chapter in terms of density of colour. For the first time (tasting from old to young) this could be described as crimson. Seriously heady! Smells exotic and mature on the nose but not on the palate. But compared with the older vintages I have just tasted this of course is a baby… Masses of concentration and allure but, although it would give pleasure, it would clearly be sensible to keep it for quite a few more years. Lovely combination of fruit and freshness. Really vivacious. Sweet and rigorous. Drink now-2020.
Het wijnhuis
In de Libanese Bekaavallei wordt al sinds lang voor de Romeinse tijd wijn gemaakt . Na een meer dan duizend jaar durende alcoholische drooglegging als gevolg van de Islam begonnen de Jezuïeten in 1857 weer met wijnbouw. De vallei is met haar koele nachten en warme dagen ideaal voor druiventeelt. Dankzij sneeuw uit de bergen vloeit in de vallei voldoende water. De ondergrond bestaat uit een mengsel van leem, keien en grijze kalksteen. Het microklimaat is zo ideaal dat de druivenstokken doorgaans
kerngezond blijven. In 1930 richtte Gaston Hochar het wijnbedrijf Chateau Musar op. Toen viel Libanon nog onder Frans mandaat. Zijn zoon Serge heeft het bedrijf de wereldwijde bekendheid gegeven door te kiezen voor een zeer unieke blend van druiven die hun oorsprong vinden in de Rhône en de Bordeaux. Musar kiest voor lange rijping op houten vaten en op fles voordat de wijn op de markt wordt gebracht. Het bedrijf bewaakt hiermee de unieke stijl van het huis. Serge Hochar wordt gezien als een van de meest invloedrijke mensen in de wijnwereld.
Anderen kochten ook
-
deep
Domaine de Bonserine Côte Rôtie La Sarrasine
Rhône Frankrijk
-
deep
Le Cèdre Cahors
Cahors Frankrijk
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Amsterdam | 5 april 2016Je hebt veel betere wijn dan Chateau Musar in Libanon, Chateau Musar is wel de bekendste en je betaald dan ook voor de naam mee. Ik zou chateau Qanafar eerder aanbevel, velen malen beter maar iets duurder. Red Libanon stukken goedkoper maar ook erg goed. zou de wijn 3,5 willen geven maar dat gaat niet bij deze puntentelling.
