Chateau Musar Lebanon Rouge 1988 Front Label
Chateau Musar Lebanon Rouge 1988 Front LabelChateau Musar Lebanon Rouge 1988 Front Bottle Shot

Chateau Musar Lebanon Rouge 1988

  • RP93
750ML / 13.7% ABV
Other Vintages
  • D94
  • JD91
  • JD90
  • D90
  • WW92
  • W&S90
  • W&S93
  • WW91
  • W&S93
  • D93
  • RP91
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750ML / 13.7% ABV

Winemaker Notes

The 1988 is an excellent vintage with enormous potential. Intense and spicy, it seems younger than it is. Lots of depth to the sweet cherry fruit, which features traces of cinnamon and nutmeg. The finish grips down adding structure to the package. A regal wine that in the scheme of things is still a baby. Quite excellent in the mouth with solid acidity.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 1988 Chateau Musar is a prime time wine, simply put. As we move into modern times (by Musar standards) in the vertical presented this issue, there aren’t even caveats now regarding age. They simply seem fresh and young. That brings a smile to my face. Tightly wound, powerful and focused on opening, this muscular Musar opened with a friendly nod, but quickly became sterner. It took about two hours of air for it to become truly expressive, at which time it was just lovely, beautifully balanced and a pleasure to drink. Laced with notable amounts of brett, this carefully constructed wine comes with that all too typical caveat regarding this house that will leave some drinkers wrinkling their noses and rather unimpressed. It is another wine where the score may not matter as much as the style. If you’re brett tolerant, let me just say it’s often brilliant and nowhere near done evolving. In most respects, it was just a puppy. I’m leaning up a bit for its potential, but it actually drinks quite well now. If it is not quite as exciting as the 1981, it is probably even better balanced. Drink now-2030.
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Chateau Musar

Chateau Musar

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Chateau Musar, Lebanon
Chateau Musar Bekaa Valley Winery Image
The wines of Chateau Musar are unique expressions from a country with an ancient winemaking culture, as vines have been cultivated from Lebanon's high altitude Bekaa Valley for over 6,000 years. The Hochar family’s philosophy of respect for the environment means that the 180 hectares of Musar vineyards are managed with minimal human interference and all the wines are made naturally.

Chateau Musar was founded in 1930 by Gaston Hochar. In 1959, after studying oenology at the University of Bordeaux, his son Serge became winemaker. The civil war that tore Lebanon apart from 1975 to 1990 did not defeat Chateau Musar; Serge refused to abandon the wine, and lost only the 1976 and 1984 vintages to the war. Owing to his inspiring determination and grand passion for his wines, Serge received the inaugural “Man of the Year Award” from Decanter magazine in 1984. Recognition from Michael Broadbent, at the 1979 Bristol Wine Fair, threw Musar into the international spotlight and helped create a cult-like following. Chateau Musar is one of the most written-about and discussed wines in the world today.

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Home of the actual, historical temple of Bacchus, which dates back to the middle of the 2nd century AD, the Bekaa Valley today continues to represent the center of Lebanese winemaking. Here summers are dry, nights cool and consistent rainfall provides an excellent environment for viticulture.

What today is known geographically as Lebanon, was the original home of the Phoenicians (approximately 1550 to 300 BC), who were sea-faring merchants and the first to trade wine as a commodity. Jumping to the Middle Ages (476 to 1453 AD), Lebanese wine continued to be of high value for Venice merchants, who sold it to the eager European buyers. But in 1517, when the Ottoman Empire took command in Lebanon, winemaking came to a halt. Christians were the only ones allowed to make it, and only for religious purposes.

The foundations of the modern Lebanese wine industry come from the mid-19th century Jesuit missionaries of Ksara, who introduced new varieties and production methods from the then French-dominated Algeria. Today French varieties still prevail with Cinsault, Carignan, Cabernet Sauvignon, Merlot and Syrah as the main red grape varieties and Ugni blanc, Chardonnay, Sauvignon blanc and Viognier as the main whites.

While Chateau Musar was the only producer to survive the Lebanese 15 year-long civil war, the 1990s saw an emergence of new producers such as Chateau Kefraya, Chateau Ksara and new investment from major French producers.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

MSW30127828_1988 Item# 148610

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