As of 2006, Chateau Musar was the first producer in Lebanon to achieve organic certification for its vineyards. The Hochar family’s philosophy is to show upmost respect for the environment. The 180 hectares of Musar vineyards are managed with minimal intervention, producing wines that are a pure expression of the land from which they came.
Chateau Musar Red is a blend of Cabernet Sauvignon, Carignan and Cinsault from vineyards near the Bekaa Valley villages of Aana and Kefraya on gravelly soils over limestone. Planted in the 1930s, yields are small from the bush vines averaging 40 years of age.
Grapes undergo long fermentations in cement vats at temperatures below 30°C. 6 months after the harvest they are transferred into French barrels for one year.
When it comes time to blend, each variety is brought together two years after the harvest; the resulting blend is then placed back in cement tanks before being bottled 12 months later. Each wine is blended to reflect the character of the vintage. The wines are aged in bottle for 4 years; the finished wines are released a full seven years after the harvest.