A smoky nose of figs, plums, dried cranberries and rich Genoa cake. Aromas of leather, cigar box, tea leaves and spices and the palate is enriched with soft stone fruits, plums, prunes, dates and figs with layers of sweet spices such as cardamom. Well balanced and elegant with soft velvety integrated tannins.
Delivery Charges
*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)
*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)
- England and Wales £12.00
- England and Wales Free Delivery (Over £200 purchased)
- Northern Ireland £30 (All BT postcodes)
- Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
- Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)
View More Details Here
More Information
Hochar Père et Fils Red is sometimes mistakenly referred to as the ‘second wine’ of Chateau Musar but this is not an accurate description. Rather than being made from ‘declassified’ grapes deemed unsuitable for inclusion in the ‘Grand Vin’, it is actually sourced from a single vineyard planted over 50 years ago at 1,000 metres above sea level near the village of Aana in the Bekaa Valley, characterised by deep, gravelly soil over a limestone base. Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards. Most are located in the Bekaa Valley, cradled between two mountain ranges running parallel to Lebanon’s Mediterranean coastline. Vines have been cultivated here for at least 6,000 years: the Phoenicians (seafaring ancestors of the modern Lebanese) were instrumental in bringing vines and wines from Byblos across to all of the areas around the Mediterranean. Flanked by snow-covered mountains, and nestled at 1000m (3,000 feet) above sea level, the serenely beautiful Bekaa Valley is blessed with 300 days of sunshine a year, fresh mountain breezes and an average temperature of 25°C (encompassing snowy winters and hot summers). Remote and unspoilt, the Musar vineyards were ‘organic’ by default before the term was coined. All the grapes are hand-harvested by local Bedouins between August and October. In the winery, ambient yeasts do the work of fermentation. The bare minimum of sulphur is used and the Chateau Musar wines are neither fined nor filtered. even years in the making, Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Ammiq, Aana and Kefraya on gravelly soils over limestone, planted from the 1930s onwards. The finished wines are released a full seven years after the harvest.
