Hochar Pere et Fils is sourced from a single vineyard in the Western Bekaa Valley, near the village of Aana, characterised by deep, gravelly soil over a limestone base. Yields are low, 20-25 hectolitres per hectare, which results in concentrated full flavoured juice.

Wine making:

Record rainfall in the winter in our vineyards (exceeding 1000mm against a normal average of 400 to 600mm) was a welcome relief this year after several years of drought. Everything was later as a result – flowering, opening of the buds, even the harvest started 15 days late but it seems that rainy years enhance fermentation as 2019 was a perfect year for the reds

The grapes fermented at temperatures ranging between 27-29˚C with 15 to 20 days maceration in cement vats, followed by 6 months in French Nevers oak barrels. The 2019 vintage was blended in the winter of 2021 and bottled during the following summer of the same year.


A fragrant and deeply coloured vintage, full of generously ripe and brambly fruit. There are black cherry, plum and blueberry notes on the nose and palate with a touch of spice. The 2019 vintage has great ageing potential although the tannins are already soft, ensuring its immediate appeal and approachability upon release in the spring of 2022. 

“It has the DNA of the grand vin and is akin to fine Chateauneuf-du-Pape in its complexity, with delicious cherry notes flooding out from the Cinsault.” Jonathan Ray, The Spectator Magazine February 2022

💁🏻‍♂️ 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💪🏻。