Wines Unspecified Château Musar Bekaa Valley (Gaston Hochar) - Chateau Musar - 2017

Château Musar’s red wines from the Bekaa Valley have achieved a near-legendary reputation for their unique character and bold, expressive style. The 2017 vintage, though based on a proprietary blend, commonly comprises grapes such as Cabernet Sauvignon, Cinsault, and Carignan, but the exact proportions and varieties may vary with each year. This wine is known for its deep, vivid colour and a fragrant bouquet ranging from dried fruits and dark berries to earthy spices and subtle leathery notes. On the palate, one can expect a harmonious balance between juicy acidity and mature tannins, carrying layered flavours of red cherries, plums, herbs, and a faint suggestion of minerals reflecting the Bekaa terroir. The ageing process, often involving several years in the cellar before release, results in a wine with notable complexity and evolving aromas.

Bekaa Valley sits at the heart of Lebanese wine culture and is recognised as the country’s foremost viticultural region. The climate here is Mediterranean, marked by long, sunny days and cool nights due to the valley’s high altitude—factors which help to ripen the grapes slowly and preserve their aromatic freshness. The soils are varied, with a mix of gravel, limestone, and clay, allowing the vines to express both power and elegance. The region’s winemaking heritage stretches back thousands of years, with a blend of French and indigenous traditions contributing to a dynamic and forward-thinking wine scene.

This robust yet balanced red is particularly versatile with food. It pairs beautifully with roasted or grilled lamb, beef tagine, or rich aubergine-based dishes, echoing the culinary traditions of the Levant. Lebanese favourites such as kibbeh or moussaka, as well as hearty French styles of cassoulet, would complement the wine’s structure. Mature cheeses with depth and character will also resonate with the wine’s earthy undertones.

To fully appreciate its nuances, serve Château Musar Bekaa Valley 2017 at 16-18°C. Decanting for an hour before serving will help to unlock its aromatic complexity and soften the tannins, especially from a half bottle where development may occur a little more quickly.