The vines used for this wine are from our organically certified vineyards and come from two different terroirs: Chardonnay and Vermentino are grown on limestone soils, while the Viognier comes from vineyards with silty soils. Both sites are at around 1000 metres above sea level. The harvest this year was made difficult due to constraints of Covid-19 pandemic; fewer people picking resulting in many small batches of grapes reaching the winery at various times.

Wine making:
The grapes were fermented in stainless steel vats at a temperature between 19°C and 21°C to maintain freshness and the varietal’s characteristics. It was then blended, cold-stabilized and bottled in March 2021.

Flavours of lemon and tangerine dominate with a delicate stone fruit and honey character, supported by the weighty mouthfeel. Vibrantly fresh and deliciously drinkable within two to three years from harvest. To be enjoyed with simply prepared Mediterranean cuisine, or as an aperitif.

💁🏻‍♂️ Chateau Musar 於1930年由Gaston Hochar創辦其後由兒子Serge Hochar於1959年在波爾多(University of Oenology in Bordeaux)完成葡萄酒釀製課程後接手管理酒莊及釀酒。

💁🏻 酒莊初期只供應黎巴嫩內銷,直至1975年爆發內戰(長達15年), Serge Hochar就明白是時候要把他的葡萄酒銷售到國外打進國際市場。因此,Chateau Musar在亦被冠上了峰火🔥下的葡萄酒。Serge Hochar 在炮火戰亂之下,仍帶領著酒莊工人冒著槍林彈雨下,釀製出足以傲視同行的佳釀!

💁🏻‍♂️ Serge Hochar帶着他的葡萄酒走遍全世界,出席無數葡萄酒活動,讓全世界葡萄酒業都認識他。在1979年英國的Bristol Wine Fair,Chateau Musar 1967備受著名酒評家Michael Broadbent MW肯定,被評選為“Find of the Fair”🎖️,從此打進英國市場,成為日後進展歐洲的重要第一步。

💁🏻 Serge Hochar對釀酒的熱誠及對葡萄酒的貢獻不單令Chateau Musar成為黎巴嫩第一酒莊(有黎巴嫩拉菲之稱“Lafite of Lebanon”),他更成功爭取了世界葡萄酒業的認同,他於1984年被世界性葡萄酒雜誌 Decanter Magazine選為 “Man of the Year 1984”🎖️。

💁🏻‍♂️ 當父親要求Serge Hochar接掌酒莊時,Serge Hochar收到這樣的條件:『我只想用最自然的方式釀酒,不用任何添加物,不用過濾,不用澄清,不用二氧化硫,甚麼都不用!』

💁🏻 六十年前,Natural Wine 還未十分盛行的時代,Chateau Musar 已經有了他們自己的堅持💪🏻。

💁🏻‍♂️ 1997 年,Chateau Musar 經歷過的最慢但最好的發酵,是非常非常漂亮及完美的葡萄酒!