The Chateau Musar Rosé is a blend of barrel fermented white Obaideh and Merwah (indigenous white grapes of Lebanon dating back to 4,000 BC) with a small amount of red Cinsault. This technique is typical in ‘blended’ Rosé Champagnes that Serge Hochar enjoys, this is a softly oaked unsparkling tribute. Production of the Chateau Musar Rosé is very limited and not declared every vintage.
The 2017 has an intriguing gold-orange-salmon hue of pink and nose reminiscent of the Chateau Musar white, but with tangerine citrus, rosewater and a savoury, somewhat exotic spice note that continues to the palate with subtle quince and vanilla flavours. Much like the white, it has a satisfying richness and glycerol weight which belies the low alcohol and finishes with a refreshing saline minerality.
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