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Chateau Musar Hochar Pere & Fils Rouge 750ml 2009
Sku: 1837674
Founded by Gaston Hochar in 1930, Chateau Musar is Lebanon’s premier estate. This 371 acre property is located in the Bekaa Valley, 15 miles north of Beirut in Ghazir. The Houchars cultiv ...more
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Product Rating
Critics Ratings:   (1)
Product Information
Country: Lebanon
Region: Bekaa Valley
Type: Still wine
Reg. $29.99
On Sale $25.29
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Heady, pronounced notes of dried cranberries, leather, tea leaves, balsamic, cigar box and sweet, dried fruit like plums and figs. Layers of flavors and acidity are supported by firm but velvety tannins.
Wine Advocate 88 points - The 2009 Hochar Pere et Fils is a blend of Cinsault, Grenache, Cabernet Sauvignon and Carignan aged in French oak. For those familiar only with Musar’s reputation as a producer of powerful wines likely to age indefinitely and hard to encounter young, this mid-level offering will change perceptions. Very fruity, sweet and velvety on opening, it seemed to be a relatively soft wine with modest concentration and a fleshy and forward feel, something that will appeal easily to modern drinkers with little resistance. This seemed mostly about the sexy fruit on opening. Early on, it finished not only sweet, but even with a little candy. It needed a couple of hours of aeration to show a bit more stuffing, pulling in some of the sweet fruit while displaying a bit of complexity and a bit of steel underneath. At that point, it was far more interesting and impressive. Overall, this still is ultimately a rather sexy beast, even if it manages to maintain a suave and elegant mid-palate. Don’t be fooled, by the way: with air, more tannic pop arrives. Drink now-2020. (Jun 2014)

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Founded by Gaston Hochar in 1930, Chateau Musar is Lebanon’s premier estate. This 371 acre property is located in the Bekaa Valley, 15 miles north of Beirut in Ghazir. The Houchars cultivate indigenous and international varietals Cinsault, Carignan, Cabernet Sauvignon, Syrah and Grenache as well as Obaideh (a native of Chardonnay), Merwah (a native variant of Semillon), Chardonnay, Viognier and Vermentino. The vineyards are planted on a limestone bed with gravelly top soils and are certified organic by the Mediterranean Institute of Certification (IMC). The white vines are 100150 years old and planted at 4,000 feet, the reds at 3,280 feet. The altitude and the Mediterranean climate serve to lengthen the ripening process which help produce fruit of superior quality. Only hand-picked estate fruit is used and the wines are minimally handled natural fermentation very little sulphur and the wines aren’t fined or filtered. Chateau Musar is the family’s flagship and is thematically styled after the Grand Vins of Bordeaux. Each varietal is fermented and aged separately; the components are then blended and aged for a minimum of four years in bottle before release. The exception is Chateau Musar Rose, which matures for a year in bottle. The wines under the Hochar Pere et Fils label are often referred to as the family’s second wine, a more accurate description is a singlevineyard offering. The fruit for these wines is harvested from a 50+ year old parcel planted at 3,280 feet near the village of Aana. Musar Jeune wines are approachable, fruity and unoaked, in other words, wines meant for immediate enjoyment. In spite of the civil war that tore the country apart from 1975-1990, the Hochars have consistently produced exceptional wines, bar the 1976 and 1984 vintages when no wine was made. Serge, Gaston’s eldest son has been the winemaker at Musar since 1959 and was as “Man of the Year in 1984 by recognized by Decanter Magazine. Serge’s brother Ronald manages the business side of the winery along with Serge’s sons Gaston and Marc. Ronald’s son Ralph works with in Chateau Musar’s UK office. The Musar wines are unique, long-lived reflections of terroir that often reveal their best, 20-30 years after bottling.
Technical notes
(50%Cinsault/30%Grenache/10%Carignan/10%Cabernet Sauvignon) The grapes were fermented at cool temperatures in cement vats for 15-20 days and aged for nine months in French barrels from Nevers. The individual components were blended in the spring following harvest and bottled a few months later.

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