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Chateau Musar Red is seven years in the making, blended from Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted from the 1930s onwards, yields are low from these mature bushvines (average age: 40 years): between 15 to 35hl per hectare.
The varietal components in Chateau Musar Red undergo lengthy fermentations in cement vats at temperatures below 30°C. After six months, they are transferred into French barrels (oak from the forest of Nevers) for one year.
The varietal components are brought together two years after the harvest; after that, the resulting blend of Chateau Musar Red is placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. Finally, after four years’ bottle maturation in the deep stone cellars of Chateau Musar, the finished wines are released a full seven years after the harvest.
