WTN: Musar

Lebanese dinner last night at the Wine Museum so I brought Lebanese wine.

Chateau Musar Blanc 1998 - Gold/orange color. Not much on the nose. Some oxidation. Dry, rather lightish. High acidity. Interesting strong honey/floral note on the finish. Good length. A great match with the tabbouleh. Good and very interesting but not a compelling buy. Grapes are Obaideh and Merwah.

IMG_1491 by jaylabrador.winesteward, on Flickr

Chateau Musar 1999 - Very strong barnyard note on first taste. It did go away for the most part after some time in time in the glass. Rich and sweet. Fig paste and plum. Earth and cocoa. Quite soft and approachable. Lots of sediment. Very nice. Slightly jarring metallic note on the finish, though. I must get more of this. Cabernet Sauvignon, Carignan and Cinsault fermented in cement vats and kept in French oak barrels for one year.

IMG_1500 by jaylabrador.winesteward, on Flickr

Thanks for the notes! Both IMO great vintages for these colours (and mildly disappointing the other way around: the red '98 is a bit weak and the white '99 wasn't quite energetic and lively enough).

I'm guessing from your notes, but you didn't decant these before? Young Musar of all colours (and yes, these are still young ones) always show better with extended exposure to air.

Do I remember wrong, but I though I had seen some notes on white Musar from you before? Because white Musar reminds me of what the beer writer M. Jackson used to say about Cantillon's beers: the first two times you try it, it will probably be off-putting. The third time you start to taste something else than the sourness and brett; the fourth time you finally begin to see the point in drinking them; and the 5th time you fall in love with it and never want to drink anything else again. So, if I remember correctly and you have had the white before, hasn't even repeated exposure made you fall in love with it?

Otto: Off topic (sorta) but are you a fan of Belgian Lambics and sour ales?

Hi Otto,

I've had the '98 red before, in 2006. I don't recall ever having a white. Although, as you say, '98 is mildly disappointing, my note indicates I enjoyed it but I guess at the time, not convincing enough for me to get more. I've got a few more bottles of the white so we'll see. Maybe by the time I've gone through them I'll be craving for more.

You're right that we did not decant.

Decanting is essential - http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=38063&p=316233

Decanting is essential - http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=38063&p=316233

Thanks for this. I have a few more bottles and will decant next time we open one.

Otto: Off topic (sorta) but are you a fan of Belgian Lambics and sour ales?

Oh yes! As long as it's the real Lambic not sugary, soda-pop stuff that e.g. Lindemans makes. Have you ever had Rodenbach Grand Cru? It's like Musar with bubbles!

Hi Otto,

I've had the '98 red before, in 2006. I don't recall ever having a white. Although, as you say, '98 is mildly disappointing, my note indicates I enjoyed it but I guess at the time, not convincing enough for me to get more. I've got a few more bottles of the white so we'll see. Maybe by the time I've gone through them I'll be craving for more.

You're right that we did not decant.

Sorry, I misremembered. The '98 red is a perfectly decent drink. It's just not on the level of other Musar vintages. Next time decant the white for a minimum of four hours. I hope you'll enjoy it more then!

Jay,
I took another Musar Blanc 98 to the Bob Ross Jeebus. Having struggled to get the one I took to the Indy offline to open, I took Otto's advise and gave it plenty of air time. I double decanted around 3pm the [b]day before serving[b]! Let it sit open in bottle for almost 18 hours before the first pour. It was magical! Beautiful honey, peaches and white fruit. They do take some coaxing, but are well worth the effort.

JB