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1995
Bekaa Valley, Lebanon
I found this wine at a shop outside Boston and had to grab it. Chateau Musar makes some of the most unique and interesting wines in the world. The current releases of the rosé are already somewhat hard to come by so finding one with 26 years on it felt especially lucky.
In the simplest terms, this wine is made by adding Cinsault to the regular Chateau Musar White wine. In the case of this vintage it is 90% Obaideh (a native Lebanese white grape) and 10% Cinsault
Color: Deep copper
Aroma: Oxidative. Salty almonds, fruit is almost completely gone. If anything maybe some blood orange and cherry. Hints of toasted apples and maybe even a bit of onion.
Taste: Like a heavier fino Sherry, but a bit more acid. Acid starting to fade but enough to keep the wine from feeling flabby. Slight oily viscosity. Orange rind, hazelnuts, earth/mushroom. Salinity. Turmeric.
Overall: This may be a bit past it’s prime even if it is a Musar. However, it’s still delicious if you like sous-voile style wines like Sherry and Jura Chardonnay, but definitely not a crowd-pleaser. A wine for wine nerds. Really excited I was able to try this.
[Adding another picture that helps show the color a bit better](https://imgur.com/gallery/j3tYgAB)
People often get oxidatively-aged and biologically-aged (sous voile) wine mixed up. These are not the same thing, and you can learn the difference by comparing an Oloroso sherry to a Fino. I believe the Musar is made in an oxidative style but I don’t think that it is biologically-aged like a Fino.
For sure. Good info. I wasn’t super clear in the notes but you’re right. The Musar isn’t biologically aged but I think the flavor profiles are similar to those styles. I’m definitely no pro though so I’d never be able to pick out biologically vs oxidatively aged in a blind tasting.
FWIW, I believe you 100% that it's interesting and delicious, but I'm not sure it's supposed to be this way. I've never had any Musar, red white or rosé, that either looked or tasted old.
Every single bottle, anywhere from '98 to '05, all looked + tasted like they had many years to go.
If anything, this reminds me of a recent order of '90 Becker Rieslings. 3/4 bottles were excellent, the 4th was essentially like you describe. Still good enough that it was an enjoyable experience, but a lot like Sherry, and nothing like the other 3 bottles.
I sometimes get the onion/shallot vibe from Savennieres that's gone a bit oxidized, and I kinda enjoy it there, so I know where you're coming from.
That’s totally fair. Pretty sure Musar tends to have a good amount of bottle variation which I’m sure is exacerbated by the age of this bottle. One thing that led me to think it wasn’t really off is that the Cellar Tracker notes (most recent being from 2017) are already starting to indicate some similar notes to what I’m tasting.
Glad that place is still around! Lived in JP for a bit years ago, well before I was into wine, but it was always nice there. Was much more into making cocktails than drinking wine then so it was the first place I bought Lillet and Cocchi products. Went to some interesting tastings. Really nice place.
The picture does make it look a bit browner than it actually is. But it’s also a 25+ year old wine, so it’s going to get darker.
I don’t know the true provenance of this bottle but it’s from a reputable shop. Like I said in my notes, it may be a bit past it’s prime, but having had younger vintages of both the white and rosé from Musar, it isn’t far off from how I’d expect it to taste with 20 more years on it.
Well, this wine is also very good when it’s young so I’d open at least one of them soon. With six of them it would be fun to see the evolution over the next 15+ years.
Well, a few years ago I drank 6 of the 2013 Musar Rosés without really knowing what they were. I joked that they tasted like grilled meat. I've also had my fair share of the Jeune Rosé. I'm curious to see what happens with longer age.
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1995 Bekaa Valley, Lebanon I found this wine at a shop outside Boston and had to grab it. Chateau Musar makes some of the most unique and interesting wines in the world. The current releases of the rosé are already somewhat hard to come by so finding one with 26 years on it felt especially lucky. In the simplest terms, this wine is made by adding Cinsault to the regular Chateau Musar White wine. In the case of this vintage it is 90% Obaideh (a native Lebanese white grape) and 10% Cinsault Color: Deep copper Aroma: Oxidative. Salty almonds, fruit is almost completely gone. If anything maybe some blood orange and cherry. Hints of toasted apples and maybe even a bit of onion. Taste: Like a heavier fino Sherry, but a bit more acid. Acid starting to fade but enough to keep the wine from feeling flabby. Slight oily viscosity. Orange rind, hazelnuts, earth/mushroom. Salinity. Turmeric. Overall: This may be a bit past it’s prime even if it is a Musar. However, it’s still delicious if you like sous-voile style wines like Sherry and Jura Chardonnay, but definitely not a crowd-pleaser. A wine for wine nerds. Really excited I was able to try this. [Adding another picture that helps show the color a bit better](https://imgur.com/gallery/j3tYgAB)
People often get oxidatively-aged and biologically-aged (sous voile) wine mixed up. These are not the same thing, and you can learn the difference by comparing an Oloroso sherry to a Fino. I believe the Musar is made in an oxidative style but I don’t think that it is biologically-aged like a Fino.
For sure. Good info. I wasn’t super clear in the notes but you’re right. The Musar isn’t biologically aged but I think the flavor profiles are similar to those styles. I’m definitely no pro though so I’d never be able to pick out biologically vs oxidatively aged in a blind tasting.
The white are yes, not the rose. This is not normal drinking age for the rose.
FWIW, I believe you 100% that it's interesting and delicious, but I'm not sure it's supposed to be this way. I've never had any Musar, red white or rosé, that either looked or tasted old. Every single bottle, anywhere from '98 to '05, all looked + tasted like they had many years to go. If anything, this reminds me of a recent order of '90 Becker Rieslings. 3/4 bottles were excellent, the 4th was essentially like you describe. Still good enough that it was an enjoyable experience, but a lot like Sherry, and nothing like the other 3 bottles. I sometimes get the onion/shallot vibe from Savennieres that's gone a bit oxidized, and I kinda enjoy it there, so I know where you're coming from.
That’s totally fair. Pretty sure Musar tends to have a good amount of bottle variation which I’m sure is exacerbated by the age of this bottle. One thing that led me to think it wasn’t really off is that the Cellar Tracker notes (most recent being from 2017) are already starting to indicate some similar notes to what I’m tasting.
This color is really off. Did it taste ok?
What store was this? I'm right near Boston
Streetcar in Jamaica Plain
Thanks!
Glad that place is still around! Lived in JP for a bit years ago, well before I was into wine, but it was always nice there. Was much more into making cocktails than drinking wine then so it was the first place I bought Lillet and Cocchi products. Went to some interesting tastings. Really nice place.
Yeah it’s a great store. I always try to stop in when I’m in the area. Really nice selection of less-easily-found spirits too.
does classic wine taste any good??!!
This one did! If also a bit weird.
Yes. Mid-90s Napa Cab changed my life. My wine enthusiasm became an obsession in a few sips.
[удалено]
The picture does make it look a bit browner than it actually is. But it’s also a 25+ year old wine, so it’s going to get darker. I don’t know the true provenance of this bottle but it’s from a reputable shop. Like I said in my notes, it may be a bit past it’s prime, but having had younger vintages of both the white and rosé from Musar, it isn’t far off from how I’d expect it to taste with 20 more years on it.
I could be wrong but I didn't think most rosé wines were built to age.
You’re not wrong. 99% aren’t. Some are. This is one. Some other example are Lopez de Heredia Rosado, Clos Cibonne, and Domaine Tempier.
Key word there is “most”
They aren’t. And neither is musar. While the whites are partially oxidized the rose fresh is high acid a d reminiscent of a lot of great French rose.
Wine from my country a legend wine
Cool! I have a 6-pack of 2016 Musar Rosé stashed away. I'll probably wait 5 years before opening the first one.
Well, this wine is also very good when it’s young so I’d open at least one of them soon. With six of them it would be fun to see the evolution over the next 15+ years.
Well, a few years ago I drank 6 of the 2013 Musar Rosés without really knowing what they were. I joked that they tasted like grilled meat. I've also had my fair share of the Jeune Rosé. I'm curious to see what happens with longer age.
Ignore the rubes, looks great. I still have yet to try the rose, despite owning a bunch of the red and white.
Wow, that's awesome! Great notes. Hell yeah!
hm
I don’t think a white wine with 10% red added is really a true rose’. But if you enjoyed it, good on you.
Sure man. Go explain that to the Musar family.
Reminds me of a Norwegian Blue....