Chateau Musar Dinner

Join us for an evening where our guest wines will take the centre stage.

The evening is hosted by wine specialist, Jane Sowter. Exhibiting a luxurious choice of European wines to your palette, Jane's extensive knowledge will impress you as you explore the depths and flavours of each wine.

Our talented Head Chef has carefully crafted the perfect menu to compliment each wine so you can enjoy the perfect dining and wine pairing experience. Find out more about Chateau Musar here.

All for just £40.00pp

Please note: a £10pp deposit is required upon booking.

Call 01892 520587 to book!

Lebanon – The origin and home of Chateau Musar

Lebanon is a land of contrast from the blue deep Mediterranean to a verdant countryside in the Bekaa Valley, from arid hills to flourishing citrus groves, yet it is a small country, smaller than the size of Wales.  It is a narrow coastal country in the Eastern Mediterranean with rich cultural heritage in the various archaeological sites, museums, Roman temples and Crusader castles. 

Lebanon also has a rich wine heritage; the Roman site of Baalbek in the Bekaa Valley was a flourishing Phoenician city dedicated to the God Baal – within Baalbek, there is the temple of Bacchus dedicated to the God of Wine.  This is an ancient vignoble – vines have been grown here for thousands of years.

There are approximately 1,400 hectares of vineyards planted in Lebanon at an average altitude of 1,000 metres.   The soil is gravely over a limestone base. A perfect vineyard climate – long warm summers, cool and relatively frost free winters with an abundant natural water supply from the melting mountain snow  has resulted in this small beautiful diverse country producing some of the world’s most distinctive red wines.

Chateau Musar was established in Ghazir by Gaston Hochar in 1930.  It is still run as a small and passionate family business today and celebrated its 85th anniversary in 2015.    

Chateau Musar red wines are a varying blend of old vine, low yielding Cabernet Sauvignon, Cinsault and Carignan, approximately one third of each.  Fermentation is in concrete, then the wine spends a year in the vat (each variety is vatted separately), then a year or so in French nevers oak.  It is blended in the third year, put back into vat and  bottled at the end of the third year and cellared for up to six or seven years before release.  There is no fining, minimum filtration and sulphites are kept very low. 

The late Serge Hochar was not looking for varietal or fruit aromas, he wanted his wines to speak to him – of the place it comes from and of all that went into it – and for it to integrate with his own brain and history and memories.“If it doesn’t talk to me, I stop drinking.  I’m not interested in a wine that’s been killed by technology, I want one that vibrates, a true wine”.