Chateau Musar, Hochar Pere et Fils

Still drinking fairly well but it has lost its edge for me. Drink up! Of course, this might have been another out-of-condition bottle.

2013 vintage

It’s been many years since my last bottle of this wine (a vintage from the late 1970s if memory serves). It is still as good as I recall, even though this has even more years on it than the last one. Even given my limited experience, I’d say these wines age magnificently, and justify the estate’s suggestion not to crack a bottle til year 15. Solid translucent ruby, darker in the middle. No bricking or browning. Nose is fresh with …

1999 vintage

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2013 vintage

Lovely. The last (sadly flawed) bottle is just a memory. This has all the fruit, acidity, gentle spice, and complexity that we expect. 89+

2013 vintage

Two years after our last, excellent, bottle and I’m sorry to report that this was a disappointment. Some 4h after opening, my wife and I shared a look which said it all! Less of the usual fruit, spice, complexity and too much acidity. Unbalanced and not the usual good match for a Persian Chicken dish. Next day, it was even less attractive. I suppose we all get a poor bottle at some point. This was our first disappointment in many …

2013 vintage

Bløte tanniner, moden frukt. Digg til biff. Litt som en Bordeaux.

2013 vintage

After 22 years , fantastic smooth freshness wow :)

1999 vintage

Drikkevindu til 2033 ihht Smak.no

2013 vintage

Amazingly after years of hype I have never had a bottle of Ch Musar, so I came to this with no preconception, decanted as others have suggested for a couple of hours, spice on the nose suggested a southern Rhone wine, quite earthy in the mouth and a sort of strong background of flavours but not definitive, not that it would be as new to me, not much length, decent but not something I would join the club for, maybe …

2013 vintage

Getting better. Excellent fruit and spice on the nose as it slowly opened in the glass. Good, slightly sweet, juicy fruit and acidity (as my previous note). Very good with slightly spiced food. At least as good next day when it was still opening. Has years ahead.

2013 vintage

Tasted side by side with the 2012 vintage. It displayed most of the virtues of the 2012 but I found more red than black fruits (mainly cherries), accompanied by orange citrus notes, and less spicy complexity. The length was there but the tannins were more dominant on the mid and late palate. Not a bad thing with food and there is plenty of time for further development and softening but I preferred the 2012. Some wine was retained and was …

2013 vintage

Slightly oxidised, baked red over black fruits, plenty of oaky spice, leather. Juicy, fruit a little muted on the palate, grainy tannins. Hmm.

2013 vintage

Bordeaux Glass Leslee: One of my favorite international wines. Decant slowly just shortly before enjoying. Very earthy + very serious. From one of the most famous wineries in the world.

2010 vintage

Delicious and favourite vintage so far. Silly, bags of sweet red fruit. Length for days. Think 75cl are at peak but mags might fare better.

1999 vintage

Rich juicy red berry fruit, a bit of cured meat, good acid and a decent finish.

2013 vintage

Subtle and complex nut, earth, toast, and cherries with a bit of a balsamic note. Flavourful, elegant and balanced with compact fruit and a Bordelais sense of minerality. Good, complex finish. 4/5

2013 vintage

Musar tasting at Roberson Wine. Nose of glyceriny "Wimbledon" strawberries and some smoke; more conventional dark berry fruit on palate with minty herb nuances and Zanzibar spice. Firm but integrated tannins. Drinking well now and perhaps up to ten years from vintage. Might well gain a point. 89?+

2013 vintage

Tasted at the Whitewater Valley Wine Society, Hampshire, UK. Chateau Musar tasting. This wine is based on grenache, cinsault and cabernet sauvignon and spent 9 months in oak barrels. Earthy wine with strawberry notes and an edge similar to Italian reds.

2013 vintage

Wwe. Dr. H. Thanisch (Erben Müller-Burggraef) Riesling Tasting with Owner Barbara Rundquist Muller (Ristorante Luci, St. Paul, MN) : Very dark red color. Drank 1 glass over 20 minutes pus. The nose is interesting with mint, fresh herbs, sauvage, red fruit, florals. The palate shows red fruit, southern Rhone-like, slightly stewed cherries, kirsch, sour, spice, long finish with some metallic mineral notes. Really quite good, 90-91pts.

1999 vintage

Medium garnet with orange rim, slow-moving legs @ 14%abv. Medium developed aromas of dried red fruits, barnyard, cured meat, fivespice, black pepper. Off-dry, medium(-) acidity, medium developed tannins, medium-medium(+) body, medium(+) alcohol. Medium-medium(+) flavours of black cherries, plum, leather, dried red fruits, light cocoa flavours, thyme, pepper. Fresh texture, youthful. Very good length, with savoury finish. A very good wine.

1999 vintage

Sings. Beautiful in a Mozartian way.

1999 vintage

Really fully developed. Animal, earth and leather. Very long. Some good acid so much fresher than I thought. Light in colour - a bit like an aged Burg'.

1999 vintage

First time I had drank any Musar and I was very happy with the wine. Initially seemed like it was going to be sweet, port like almost but on the mid palate it had an earthy, leathery taste and a very long finish. Unlike anything I have drank before and certainly very memorable. I will buy more.

1999 vintage

Big plum and cherry fruit. Light body. Good complexity, with some tobacco background. I'm missing the orange oil that I found so evident last time, but I think I like the wine a bit better. I definitely get the kool-aid thing.

1999 vintage

Plums, Cherries, cloves and orange oil. Nice, light tannins. Acidity a bit out of balance. Very enjoyable, however.

1999 vintage

Medium ruby colour. Blackcurrant and strawberry on the palate. Low tannins. Prolonged length. Tiny amount of sediment. Good.

1999 vintage

($18) Dinner with Peter Spann: 13% alcohol. Smells a bit like Rioja due to an oxidized, leathery nose. Becomes a bit fruitier with swirling. Dry cherry fruit on the palate. Not bad, but not something I think I would buy. This is 25% Cabernet, 25% Carignane, and 50% Cinsault.

1999 vintage

had with shish-kebab from mediterranean kitchen. Lots of fruit--by itself, this almsot tasted like kool-aid, but with some lamb and saffron rice it was actually perfect.

1999 vintage

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Chateau Musar, Hochar Pere et Fils

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