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Bekaa Valley 2009, Château Musar ($54.75, 13393000)
A blend of nearly equal proportions of Cabernet Sauvignon, Cinsault and Carignan from organically farmed vines averaging 40 years old and planted in gravelly soil over a limestone base. The vintage was unusual in that the harvest was interrupted by an unprecedented two days of heavy rain in early September; the grapes picked after the deluge were said to be juicier and more perfumed. The varieties were vinified separately. Alcoholic fermentation with indigenous yeasts was slow and took place in temperature-controlled (sub-30°C) concrete vats. Six months later, the wine was transferred to French Nevers oak barrels for one year’s maturation. The monovarietal wines were then blended and transferred to concrete tanks for another 12 months. Finally, the wine was bottled and aged four years in the bottle before being released in 2016, seven years after harvest. Unfiltered and unfined. A small amount of sulphur dioxide was added at bottling. 14% ABV. Quebec agent: Divin Paradis.
Complex, enveloping bouquet of roasted plum (“pruney” per another taster though not to my nose), spice, graphite and a whole set of aromas heading into tertiary territory, including baked earth, leather, dried herbs, dried leaves and camphor. Medium- to full-bodied and dry. The sun-ripe fruit is inflected with minerals, minty herbs and old wood and structured by vibrant acidity and shaggy tannins. Though you wouldn’t call it deep, the wine has plenty of ballast. What’s most remarkable, however, is the sensuousness, the fluid savour that lasts through the long finish, and that sui generis combo of Bordeaux-Rhône structure and solar fruit. At peak? If so, it’ll stay there for several years. Maybe not a great Musar but definitely an enjoyable one. (Buy again? Yep.)

Bekaa Valley 2006, Château Musar ($52.75, 13391389)
Cabernet Sauvignon (34%), Cinsault (33%), Samsó (possibly a clone of Cinsault, 17%) and Carignan (16%). The summer was one of the coolest on record, reportedly producing grapes with higher than usual acidity. Wine-making was as for the 2009, with the blending taking place in 2009. Musar releases its wines only when it considers them ready to drink, normally seven years after the vintage, but in this case the estate waited until the spring of 2017. 14% ABV. Quebec agent: Divin Paradis.
A redder-smelling and decidedly tertiary bouquet: raspberry liqueur, “tobacco,” herbs, old wood and leather. Smooth, round, velvety and a notch less weighty than the 2009. Here the brambly fruit definitely has a “pruney” edge. The tannins are approaching full resolution and, while the acidity is present, the wattage is low. The long finish brings a faint cabbage aftertaste. Tasty but also about to leave the plateau and enter the downslope of its life span. Of course, that could just be our bottle, consistency not being one of Musar’s strong points. (Buy again? A bottle for one last fling?)

Revisiting the wines after the tasting was over and everyone else had left only confirmed my earlier impressions. After an hour or so in the glass, the 2009 was alive and kicking while the 2006 seemed increasingly loose-knit, even to the point of beginning to fall apart.

MWG February 8th tasting: flight 5 of 5

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Written by carswell

March 20, 2018 at 14:30

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