Chateau Musar Jeune Red
Country
Lebanon
bottle size
750 ml
Wine Type
Red Wine
Wine Region
Others region
Grape Variety
Blended
vintage
Current vintage
Alcohol
14%
characteristics
Body
Medium
Medium
Medium
Acidity
Medium
Medium
Medium
Tannin
Low
Low
Low
Current vintage
Product Description
This vintage is a deep burgundy red with an attractive red cherry and violet aroma. Juicy, sweet summer fruits; raspberries, black cherries with hints of elderberry and hibiscus dominate the palate which is beautifully balanced with soft tannins and fresh underlying acidity and incense like spice.
Profile
Grape Blended
Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%)
Palate
Juicy, sweet summer fruits; raspberries, black cherries with hints of elderberry and hibiscus dominate the palate which is beautifully balanced with soft tannins and fresh underlying acidity
Colour
A deep burgundy red
Aroma
An attractive red cherry and violet aroma.
Palate
Juicy, sweet summer fruits; raspberries, black cherries with hints of elderberry and hibiscus dominate the palate which is beautifully balanced with soft tannins and fresh underlying acidity
Wine Pairing
:Lamb
:Beef
:Barbecue
:Cured Meat
Product details
Musar Jeune Red
Chateau Musar first started producing the Musar Jeune range of wines in 2006 from the fruit of low-yielding Bekaa Valley vines at around 1,000 metres above sea level. Altitude keeps the average temperature at 25 degrees Celsius with hot sunny days and cool nights and with 300 days of sunshine a year, grapes are ripened to perfection.
Unoaked and made according to Musar’s natural non-interventionist winemaking philosophy, Musar Jeune wines are vibrantly fruity, richly concentrated and this vintage is no exception.
The Musar Jeune Red 2014 is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested during the last week of August 2014. The wines fermented in concrete vats between 27 and 29 degrees Celsius, they were not fined or filtered and the sedimentation occurred naturally. Blending of the 3 varieties took place in March 2015, it rested in concrete vats again until being bottled in the summer of 2015.
Brand
