Had there been no war in Lebanon, probably the story of Chateau Musar would not be as it is today,” says Ralph Hochar, the third-generation custodian of the winery. For the last 89 years, Chateau Musar has crafted wines with a unique Lebanese signature. That the country has been in a constant state of war and turmoil hasn’t stopped the winery. With the exception of two vintages — the 1976 and 1984, the wines have been produced every year, shells and war irrespective.
Chateau Musar’s flagship red is moody, imperfect, and yet, intense and memorable. “When people opened a bottle in New York or Tokyo, they were uncorking conflict. There was a whiff of war in every bottle of wine that they opened,” says Michael Karam, author of “Wines of Lebanon”, in the documentary War and Wine (2020) which focused on wines of the Middle East. If anything, war has inadvertently framed its success.
THE ROAD TO ACCLAIM
Wine has deep roots in Lebanon, dating back to 6000 years. Gaston Hochar revived winemaking when he laid down vineyards in Lebanon in the 1930s. His son, the late Serge Hochar, studied oenology under Émile Peynaud, took over the winemaking in 1960 and added his unique imprint on the wine. As the civil war raged over the land in 1970 and local wine sales dropped by 90%, Serge and his brother, Ronald, brought the wines to London in suitcases to find an international market for their labour of love. Famously, at the Bristol Wine Fair of 1979, acclaimed wine critic Michael Broadbent awarded Chateau Musar 1967 the top prize, and the cult status was born.
Denne historien er fra Spring 2023-utgaven av Sommelier India.
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Denne historien er fra Spring 2023-utgaven av Sommelier India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Intimate and Welcoming
Reserve a table at AI Garamond in the centre of Turin for a taste of authentic Piedmonteset and Sicilian cuisine
Tribute to the Kerala Kitchen
Kappa Chakka Kandhari is a restaurant like no other. Chef Regi Mathew, the presiding genius, speaks to Kaveri Ponnapa about how the award-winning restaurant, specialising in the homecooking of Kerala, came into being
SWIRLING IN THE DIGITAL ERA - How social media is influencing wine culture
The ever-evolving world of wine is currently witnessing a significant shift towards social media. Devati Mallick steers us through the many ways one can navigate the digital landscape with a simple click, tap, or swipe
Bottling It - The times they are a-changing
Wine in glass bottles has been traditional for a very long time but now change is a-foot, says Carol Wright. The carbon foot print of the glass bottle is not planet friendly
BANDOL - The ruby in the Provence crown
If you thought Provence was only about rosés, you are wrong. Bandol, one of the more prestigious appellations of Provence, is renowned for its bold and structured red wines. Here's what Elizabeth Gabay MW has to say
A Splendid Septet of Wines
Raymond Blake tastes seven vintages of the Burgundy premier cru, Gevrey-Chambertin 'Aux Combottes', from Domaine Dujac, owned by the Seysses family
CYPRUS Dawn of a New Era
On a recent visit to Cyprus, Rosemary George MW is struck by the island's numerous indigenous grape varieties and high altitude vineyards
Madeira The world's longest living wine
Carol Wright on what makes Madeira the 'hottest' thing in wine
AT THE FOOT OF MOUNT ETNA
Altitude, fertile volcanic ash, and abundant sunlight create a unique environment for vineyards
Putting their best foot forward
Craig Wedge is bullish about the rising quality of Australian wines entering the Indian market
