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Chateau Musar Lebanon Rouge 2005

Other Red Blends from Lebanon
  • W&S93
  • WW91
14% ABV
  • WW92
  • W&S90
  • RP93
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14% ABV

Winemaker Notes

The 2005 vintage is a deep blood red color with a smoky, spicy, nose of black fruits, toasted bread, dark chocolate and cigar box – an impressive fragrance of fruits and spices. The palate is well structured; full of black and red fruits such as cherries, blackcurrants and prunes with a hint of dark chocolate and fresh tea leaves. The finish is long and fine with velvety tannins.

Critical Acclaim

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W&S 93
Wine & Spirits
The abundant rain and snow that fell in the winter of 2005 set Musar’s vines up for a long, sunny summer, the months between May and September memorable for their mildness. This is a wine that takes days to unfold, starting out deeply toasty and even tannic, getting brighter and more refined as it opens. Never does the flavor come across as fruity; instead, the flavor is so deeply savory it brings to mind brioche spread with foie gras. A blend of obaideh and merwah fermented in oak for seven months and aged in bottle for seven years before release, it feels as though it can go another seven without any problem.
WW 91
Wilfred Wong of Wine.com
A pretty fine and sophisticated effort, the 2004 Ch Musar Red definitely has a Bordeaux spin to it, perfect with rotisserie chicken. Medium garnet color, with a brick edge; bright red currants, with some sweet, dried earth, fine depth and excellent complexity, a hint of volatile acidity; medium bodied, quite soft on the palate; dry, very good acidity, well balanced; pleasing red fruit flavors, with a Bordelais spin to it, excellent concentration; medium finish, zesty aftertaste. (Tasted: July 29, 2015, San Francisco, CA)
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Chateau Musar

Chateau Musar

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Chateau Musar, Lebanon
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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.

The wine world is vast and constantly expanding. With shifts in climate, fashion, trands and technology, new regions are constantly developing. Through research and experimentation enologists and winemakers continue to develop an understanding of which varieties work best on which vineyard sites. Often, since these regions have yet to gain worldwide popularity, they are great sources for the savvy consumer looking to try something new and interesting at a budget-friendly price.

Other Red Blends

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

EPC24803_2005 Item# 145724