Chateau Musar 2015
- 0.75L | 14.0%
Gratis verzending met PostNL vanaf €100,-
Gratis avondbezorging via Trunkrs vanaf €150,-
Chateau Musar 2015
Taste & Aging
Complexity
Exceptionally complexDrinking Window
Aromas
Food Pairing
Vintage Report
Chateau Musar Red 2015, Bekaa Valley, Lebanon
Chateau Musar Red 2015 is one of the most challenging vintages the estate has experienced in decades, shaped by extreme weather conditions but ultimately surprisingly full of character . What makes the Bekaa Valley so well-suited for powerful red wines? The combination of warm summers, cool nights, and high-altitude vineyards produces ripe grapes that retain crisp acidity. This 2015 demonstrates how resilience in the vineyard can result in a wine with tension, depth, and the classic Musar signature.
The 2015 winter was wet and snowy, followed by frost between April 10th and 18th, with temperatures dropping to between -8°C and -12°C. Many buds were destroyed, and some plots seemed lost. Later, a damp June, a mild July, and then a heat wave towards September followed, drastically reducing the final yield.
Vineyards and region
The grapes for Chateau Musar Red come from the Bekaa Valley, a high plateau in Lebanon known for wine production for centuries.
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Extreme spring frost : temperatures down to -12°C caused up to 65% losses in Cabernet Sauvignon.
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Heatwave in September : accelerated ripening and extra pressure on the vineyards.
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Aana and Kefraya : important areas of origin for Cinsault with yield losses of 70% and 40% respectively.
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Selective harvest in early September : Cabernet Sauvignon on September 3, Cinsault on September 8 and Carignan on September 11.
The combination of altitude and large temperature differences between day and night contributes to freshness despite the warm climate.
Vinification and maturation
Each grape variety was processed separately to preserve maximum expression.
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Natural yeasts : fermentation per grape in concrete vats, which promotes temperature stability and gentle extraction.
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12 months maturation in French oak barrels : for structure and refined spiciness.
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Blending January 2018 : after separate maturation, the wines were blended.
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Bottling July/August 2018 : followed by further bottle maturation at the estate.
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Alcohol 14% : gives body without disturbing the balance.
This method underlines Chateau Musar's classic approach, where time is an essential part of the style.
Grape composition
Cabernet Sauvignon – Bekaa Valley
Brings structure, cassis and ripe tannins to the blend.
Cinsault – Aana and Kefraya
Gives aromatic finesse, red fruit and softness in the texture.
Carignan – Bekaa Valley
Adds spiciness and depth with extra grip on the finish.
The blend consists of equal parts of these three grape varieties.
Tasting notes and serving suggestions
In the glass, Chateau Musar Red 2015 reveals a deep ruby red color. The nose opens with blackberries, blackcurrants, and cherries, followed by leather, subtle peppery spiciness, and later more complex notes. On the palate, the dark fruit and spicy nuances return, complemented by soft vanilla, warming spices, and a hint of cocoa. The structure is fresh with supple tannins that combine power with elegance. The finish is layered and lingers with spicy and fruit-driven notes.
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Serving temperature: Serve around 16–18°C to ensure the spicy complexity and tannins remain in balance with the crisp acidity.
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Food Pairings: Pairs well with duck, ribeye, or other richer, fattier meat dishes that complement the wine's structure.
Awards
Jonathan Ray, The Spectator, July 2021: described the 2015 as a “fiendishly tricky vintage” that ultimately achieved a glorious result despite losses of up to 65% of Cabernet Sauvignon.
Product details
| Availability | Only 5 in stock! |
|---|---|
| Alcohol content | 14.0% |
| Vintage | 2015 |
| Size | 0.75L |
| Region | Bekaa Valley |
| Producer | Chateau Musar |
| Varietal(s) | Cabernet Sauvignon, Cinsault, Carignan |
| Oak aging | Yes, 12 months aging in French oak barrels |
| Ideal serving temperature ? | 16° - 18°C |
| Storage at perfecte wijn | Air conditioned at 18°c |
