Wine Advocate 89 points - The 1967 Chateau Musar is a wine that Serge Hochar really likes, I think. I wanted to really love it. I really, really did. I loved its ageworthiness. I (sometimes) liked its fresh, crisp finish. I appreciated the real backbone. I liked many of its sensibilities - in theory. In the long run, though, there are lines to be drawn and this seemed to cross many of them. At times, it seemed quite similar to the 1981, but that wine retained its balance while this one often seemed unbalanced. It is one thing to appreciate acidity. It is another to have the wine become shrill. I will admit it improved - up to a point - as it aired out. It most certainly drank far, far better as a food wine (try it with some cheese). But I suspect most will find that this tart wine - the Carignan dominating - with the combination of brett, acidity and thinning mid-palate is a bit much. So, even as I warmed to this, I just couldn’t love it. The acidity will likely preserve this indefinitely, but cellaring may not have as many rewards as one might hope. Drink now-2025. (Jun 2013)
It is when the grapes reach optimal maturity, typically between the 5th and the 15th of september, that the harvest begins at Château Musar.
The grapes are handpicked as the sun rises across the Bekaa valley and are then swiftly transferred to the cellar in Ghazir where fermentation takes place followed by maceration lasting 2 to 4 weeks.
During the first year the wine is racked into Bordeaux type barrels made from Nevers oak and where it matures from 12 to 15 months.
Our philosophy of respect for nature and ecology is the reason for which our wines are neither fined nor filtered and receive no chemical additives with the exception of the minimum necessary dose of sulphur.
At the end of the second year blending takes place with the proportions of cabernet sauvignon, carignan and cinsault varying with each vintage, the only deciding factor being taste.
During the third year bottling takes place after which the wine is allowed to rest 3 to 4 years in our cellars before release.
To best appreciate the subtlety and complexity of Château Musar red we suggest decanting between 30 minutes and 2 hours before serving. Our wines, in particular the older vintages, are keen travelers, yet we suggest you leave them to rest 2 to 4 weeks before serving, and all the while decanting with great care.
While Château Musar red is certainly ready to be enjoyed upon release 7 years after vintage, or at the age of discretion, the patient are rewarded as they are exceptional after 15 years of age.