Chateau Musar
Showing all 11 results
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Chateau Musar (37.5cl)
Read moreThe wine has noticeably sweet and soft, harmonious with evident acidity and good length.
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Chateau Musar Jeune Red
Read moreNo need to decant; enjoy straight from the bottle at between 16-18°C with grills, roasts, casseroles, delicatessen meats and mature cheeses.
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Chateau Musar Jeune Rose
Read moreA beautiful salmon pink with wonderful fruit aromas of pomegranate, rhubarb, pink grapefruit and hints of rosewater. There are strawberry, peach and pomegranate fruits on the palate which is nicely textured with fine, crisp acidity and freshness on the finish.
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Chateau Musar Rose
Read moreIt has the aromas of peaches, strawberries and fruity apple, the palate show its true power and round. This wine has touch of silk with almonds.
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Chateau Musar White
Read moreDeep golden straw in colour, this enticing wine has intense aromas of toasted brioche, almonds, apricots, baked apples, ripe pears, vanilla pods and honey. The palate is opulent with a buttery honeyed texture and vibrant flavours of nuts, tarte tatin, vanilla, butterscotch, apples and quince. It is rich and mellow with a very long, honeyed finish.
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Chateau Musar White (1.5L)
Read moreDeep golden straw in colour, this enticing wine has intense aromas of toasted brioche, almonds, apricots, baked apples, ripe pears, vanilla pods and honey. The palate is opulent with a buttery honeyed texture and vibrant flavours of nuts, tarte tatin, vanilla, butterscotch, apples and quince. It is rich and mellow with a very long, honeyed finish.
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Hochar Pere et Fils
Read moreIt has the aroma of burnt cherry,caramelised orange, leather and tobacco and warm stewed fruits. This is a rich fruit concentrated wine, smooth, warm and mellow in the mouth with a lingering finish.
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L’Arack de Musar
Read moreThe Chateau Musar Arack is made from grape alcohol with an average age of five years. Traditionally, arack is distilled twice, then anis seeds are added in the third distillation. L’arack de Musar is unique in that it is distilled four times with the addition of anis seeds during the 4th distillation. After distillation, it is aged for one year in terracotta amphora’s which contribute to its liquorice aroma.
