Hochar Pere et Fils 2017 (Chateau Musar)

£19.50

  • Grape : Cabernet Sauvignon, Cinsault, Grenache
  • Country :  Lebanon, Bekaa Valley
  • Type : Red
  • ABV : 14 %

6 in stock

Tasting notes: Pere et Fils 2017(Chateau Musar)

Ruby colour, bright and vibrant. Complex nose of red cherries, sweet smoke and cinnamon spice aromas. Cherry notes, subtle earthy characters on the rich, concentrated palate. It is at once fruity, fresh and elegant, certainly food wine quite long finish.

 

Food Pairing: Hochar Pere et fils 2017(Chateau Musar)

This wine is an ideal choice for casseroles, roasted meats, tuna steaks and Mediterranean dishes.

Producer/Region

THE WINE

Hochar Père et Fils Red is sometimes mistakenly referred to as the ‘second wine’ of Chateau Musar but this is not an accurate description.

Four years in the making, Hochar Père et Fils Red is a blend of Cinsault, Grenache and Cabernet Sauvignon, from a single vineyard near the Bekaa Valley village of Aana, characterised by deep soils over limestone. At an average age of 30 years old, yields are low from these mature bushvines: 20-30 hl per hectare. The three varietal components are fermented in cement vats, with 6 to 9 months ageing in French oak barrels (from the forest of Nevers) before blending and bottling (unfined and unfiltered). As with the Chateau Musar Red, the wines are blended to reflect the character of each vintage. After several years’ maturation in bottle, the wines are released a full four years after the harvest.

2017 vintage was blended in the spring of 2019 and bottled in the summer of the same year.

MUSAR HISTORY

The story of Musar’s survival during the Lebanese civil war of 1975 to 1990 is well documented. It was a formative time for our wine and for its creator, Serge Hochar, who was only just beginning to trust his grapes (as he famously said) to ‘become what they wanted to be’. From 1975, he had no choice. They were harvested when the shelling paused; their transit to the winery took as long as avoiding militia check-points permitted (sometimes days), and winemaking could only happen when the coast road was clear and Serge could reach the winery.

The wine he made during this time had to find its own way past the delays and disruption caused by war, and miraculously it did so. Serge called his 1982 ‘a pure wine of war’. Eighty hectares of Hochar vineyards in the Beka’a Valley became the frontline for Israeli and Syrian tanks, the grapes only harvested by chance when a break in fighting allowed the loyal Bedouin grape-pickers to dash in and collect what they could. And yet the wine was to become an elegant, mellow red full of soft fruits and pomegranate charm – Andrew Jefford called it ‘typically Musar in its enigmatic simplicity/complexity’.

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