Wine making of Chateau Musar Red 2016
Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French oak barrels before blending in February 2019 and bottled without fining or filtration during the summer months of July and August.
Fermentation proceeded smoothly, with an average temperature between 27 and 29 in concrete vats. After the various fermentations, the team’s first discovery was the quality of the Cabernet which was outstanding, with a great depth of fruit and concentration. Cinsault was elegant and silky with an explosion of aromas reminding us that this grape is actually the very own Lebanese Pinot. As usual, Carignan showed its quality, benefitting from the warm conditions sacrificing yield though in turn, gaining greater concentration. This is an exceptional grape which truly typifies the terroir of the Bekaa.
The 2016 harvest showed without a doubt, that global warming is causing higher annual temperatures and at the same time, successive years of low rainfall have resulted in drier soils. Clearly, these factors may affect maturation of the grapes as well as the wine-making process but for 2016, with the much needed rainfall and almost perfect climatic conditions, we have high expectations for this vintages’ future for decades to come.