2010 was a year to remember in Lebanese wine-making history. Even from January it was obvious that this year would be lacking in water as snow fell only once on the 17th January, and then March was so hot that the vines began to blossom in early April. Through May and June, the vines were so vigorous and green after this successful flowering, but July brought a heat-wave which lasted for about 23 days with an average daily temperature of 40°C – the highest ever temperature in the Bekaa Valley was recorded at 48.5°C (almost 120°F).
Chateau Musar White is fermented in French oak barriques (from the forest of Nevers) for 9 months, bottled and blended at the end of its first year and released seven years after the harvest. Wholly unique, the style has been described as resembling "dry Sauternes" or mature white Graves.
In its youth, the wine is yellow-gold, subtly oaky, and creamy-textured, rich yet dry and intensely citrusy, with honeyed nuances. With time, Chateau Musar whites develop tawny hues and mellow spicy characters as they age.
“Château Musar white is powerful, firmly structured and startlingly concentrated white wine (it is, remember, in part made from very old, ungrafted vines of super-low yield). It can often seem fruitless at first, with what Serge once described to me as a `salty-acid’ style, but persist and you will find astonishing avenues and alleyways of flavour within it.” - Andrew Jefford, Decanter