The Chateau Musar Arack is made from grape alcohol with an average age of five years. It is distilled four times. The Anis seeds are added during the 4th distillation.

Chateau Musar’s story is one of war, hardship and utter determination in the face of chaos and destruction. Serge Hochar, the heroic Lebanese winemaker who stood by his wines through the 15 years of civil war (1975–1990) dodging shells and road-blocks to get his precious grapes to safety, knew that his wines were among the brightest stars in the world wine firmament. Today we look at the uniquely complex (and often miraculous) wines he created and begin to understand how and why Serge worked in the way he did. Only now, in a new era of ‘Natural Wines’ do we fully appreciate what he was trying to achieve…

Our new book celebrates Chateau Musar – its history, its terroir, the philosophy of its winemaker, and the legacy that the Hochar family (Ronald, Gaston, Marc and Ralph) continue today – alongside its remarkable catalogue of vintages and stunning new releases from the winery in 2020.

Musar has attracted a loyal fan base around the world since Michael Broadbent first ‘discovered’ the wine in 1979. Today, vintage collectors, food lovers, A-list sommeliers and the many of us who look for a wine with something distinctively different to say, are drawn to its unique character and fashionably ‘hands-off’ approach to viticulture and winemaking. Our new title charts Musar’s journey from Lebanese rising star to global taste sensation.

Vin Hochar Père et Fils, 2020, Red wine. Made from Cinsault 50%, Grenache 40%, and Cabernet Sauvignon 10%.
Order / offer as a gift to your family and friends.

1 bottle of Chateau Musar red 2016, 1 bottlle of Chateau Musar white 2013 and 1 bottle of Chateau Musar rose 2017, in an elegant gift box.

An equal blend of Cabernet Sauvignon, Cinsault, Carignan. This Chateau Musar red wine was aged for 12 months in French oak barrels.

Deep ruby color and an aroma of fresh hedgerow berries - bramble, blackcurrant and cherry, also more complexity coming through later with leather and delicate, peppery-spice notes.

The flavors are similar, with some soft vanilla, warming spice and a cocoa note. Fresh acidity and supple tannins make the wine a perfect accompaniment to richer, fattier meats like duck or a ribeye steak.

A blend of 60% Obaideh, 37% Merwah and 3% Cinsault barrel fermented (with natural yeasts and minimal sulphur addition) and aged for 12 months in 100% new Nevers oak barrels. Bottled 14 months after harvest and aged in the
cellars.

The Chateau Musar Rosé 2017 has an intriguing gold-orange-salmon hue of pink and nose reminiscent of the Chateau Musar white, but
with tangerine citrus, rosewater and a savory, somewhat exotic spice note that continues to the palate with subtle quince and vanilla flavors.

Much like the white, it has a satisfying richness and glycerol weight which belies the low alcohol and finishes with a refreshing saline minerality.

Chateau Musar White is a blend produced from 2/3 Obaideh and 1/3 Merwah. It was fermented and aged partly in oak barrels for 9 months and partly in stainless steel vats, with temperatures ranging between 18 and 22 degrees Celsius.

Obaideh is high in natural grape sugars and low in acidity, yielding wine with a creamy texture and flavors of honey and lemons.

Merwah is a light skinned grape variety with light citrus and nut flavors, and blended together they make a distinctive white wine with excellent ageing potential.