Chateau Musar White Lebanon

Chateau Musar White Lebanon

Regular price $510.00

Experience a benchmark, unique wine in Chateau Musar White. With its yellow-gold hue, subtle oaky notes, and creamy texture, this wine offers a rich and dry taste with intense citrus flavors and hints of honey. As it ages, it develops tawny color and a mellow spiciness that makes it stand out from the rest. Savor the complex and sophisticated blend of flavors. Pair with dishes spiced deeply with saffron, ground sumac, and cinnamon.

  • Dry
  • Medium Bodied
  • Medium Acid

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  • West Hartford

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PAIRS well WITH

  • Grilled Vegetables
  • Grains & Pasta & Rice
  • Fish

Details

From the Winery: In their youth, yellow-gold, subtly oaky, and creamy-textured, rich yet dry and intensely citrusy, with honeyed nuances. Wholly unique, the style has been described as resembling ‘dry Sauternes’ or mature white Graves. Chateau Musar Whites develop tawny hues and mellow spicy characters as they age. The cellars at Ghazir holds bottles of this wine dating as far back as 1954.

Chateau Musar White is a blend of ancient grape varieties Obaideh and Merwah, indigenous to the mountains of Lebanon and said to be related to Chasselas Chardonnay and Semillon. The Obaideh vineyards are in the foothills of the Anti-Lebanon mountains on stony, chalky soils, while the Merwah vines are on the seaward side of Mount Lebanon, on calcareous gravels. Yields are very low for these untrained bushvines: 10 – 20 hl per hectare. At high altitude (around 1400m) they are still on their own roots, among very few vineyards in the world of this calibre.

Chateau Musar White is fermented in French oak barriques (from the forest of Nevers) for 9 months, bottled and blended at the end of its first year and released seven years after the harvest.

To keep the wines showing at their best, bottles must be cellared in darkness, lying on their sides and not subjected to unnecessary movement or fluctuations in temperature.

For vintages beyond 15 years of age, we recommend the use of prongs.

The vineyards were planted between 50-90 years ago, at around 1,300 metres above sea level in the foothills of the Anti-Lebanon Mountains near Ain Arab on stony, chalky soils, and on the seaward side of Mount Lebanon in Baqaâta, on calcareous gravels. The vines remain phylloxera-free, and are still on their own roots. Few vineyards of this calibre remain in the world.

This wine benefits from decanting and is best served at around 15°C (‘cellar cool’ rather than chilled) with fine foods of similar richness: foie gras, rillettes, roast duck, spicy Asian dishes and goat cheeses as well as fruit and light desserts.

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