- Type: Red
- Country: Lebanon
- Region: Lebanon
- Vintage: 2016
- Producer: Chateau Musar
- Primary grape: Cinsault
- Secondary grape: Cabernet Sauvignon
- Bottle size: 75cl
- List price: £18.53
- Code: 29737
The Product and Allergen information provided has been supplied by the Producer/Manufacturer of the products. Matthew Clark gives no warranty or reliance as to the accuracy of the information and anyone relying upon and/or using the information should satisfy themselves as to the accuracy of such information.
Oaked, intense, concentrated reds
- Full-flavoured and mature cheeses e.g. Cheddar, Cheshire, Edam, Gouda. Manchego, parmesan, Pont l’Évêque
- Bay leaf, black pepper, chives, mint, nutmeg, rosemary, thyme
- Grilled, roasted, seared, braised game: boar, duck, grouse, pheasant, venison. Beef, lamb
- Full-flavoured cream- or cheese-based sauces e.g. parmesan. Intense wild mushroom, casserole or jus sauces
- Some good combinations are possible with spicy foods but careful experimentation is required
- Usually vegetables will be supporting a full-flavoured meat or dominating sauce. Hearty lentil dishes. Rich, wild mushroom dishes
About the Wine
This red wine is made by Chateau Musar in Bekaa Valley. A sound choice for full-flavoured and spicy lamb and beef dishes. Formed from primarily Cinsault grapes, this wine is vegetarian and vegan friendly. To the best of our knowledge, this wine is wine is an on-trade exclusive. Supplied by Chateau Musar.
A full bodied and powerful grape variety with a lot of tannin. It ages very well and like Merlot is bottled as a single varietal or used to give blended wines ‘backbone’ structure and longevity. Classic flavour characteristics include blackcurrant, black cherry, green pepper, chocolate and cedar wood.
- Black Cherry
- Black Currant
- Green Peppercorn
Cinsault is a red wine grape, whose heat tolerance and productivity make it important in Languedoc-Roussillon and the former French colonies of Algeria, Lebanon and Morocco.
- Black Tea
- Red Currant
- Tart Cherry
Chateau Musar red wines are a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately a third of each. Fermentation is in concrete, then the wine spends a year in vat (each variety is kept separate), then a year or so in French Nevers oak. It is blended in the third year, put back into vat and bottled at the end of the third year and cellared for up to six or seven years before release. There is no fining, minimum filtration and sulphites are kept low.
Lebanon’s history of vine growing dates back over 6,000 years and is centred on the Bekaa Valley, found inland from Beirut, between two mountain ranges which run parallel to the Mediterranean coast.Explore Lebanon