Description
Still rosé from Lebanon, 11% ABV, produced by Chateau Musar. Blend: 80% Cinsault, 20% Mourvedre, 2022 vintage. A rosé born from the passion and history of Chateau Musar, founded in 1930. Wonderful fruity aromas of pomegranate, rhubarb, pink grapefruit, and notes of rose water. Beautiful salmon pink. On the palate, strawberry, peach, and pomegranate present themselves with a beautiful structure, fine, crisp acidity, and a fresh finish. A wine that tells the story of a land and a family that has resisted adversity.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Decanting time:
1 hour
Pairings
- Start up year: 1930
Serge Hochar, Gaston’s eldest son trained as a civil engineer, then decided to study oenology and with the encouragement of his father became a student of Emile Peynaud at the University of Oenology in Bordeaux. Having declared to his father “I want to make the wine my way, I want it to be known world-wide – and I want you to quit!” he became Chateau Musar winemaker in 1959, Gaston senior having graciously given way. He then spent 18 years perfecting the formula for Chateau Musar’s Red and was chosen as Decanter Magazine’s first ‘Man of the Year’ in 1984 for his dedication to producing superb quality wines during Lebanon’s Civil War (1975-1990). Serge had two sons: Gaston and Marc. Both have studied engineering and worked in the banking sector. Gaston now manages the day-to-day running of the Chateau Musar winery, Marc its commercial aspects. Read more
| Name | Chateau Musar Jeune Rosè 2022 |
|---|---|
| Type | Rosé green still |
| Denomination | N/A |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 80% Cinsault, 20% Mourvedre |
| Country | Lebanon |
| Region | Bekaa Valley |
| Vendor | Chateau Musar |
| Origin | Mont-Liban (Lebanon) |
| Soil composition | Stony with calcareous subsoil |
| Cultivation system | Gobelet |
| Plants per hectare | 1.600 |
| Yield per hectare | 30 hl |
| Wine making | Crushing, brief skin contact, racking, spontaneous fermentation and malolactic fermentation in stainless steel tanks. |
| Aging | Matured on fine lees for 3 months in the same containers |
| Allergens | Contains sulphites |

