Chateau Musar

From Bordeaux Influence to Lebanese Terroir

Gaston Hochar’s inspiration for Chateau Musar began in France, where he developed an admiration for Bordeaux and Rhône grape varieties. Returning to Lebanon, he set out to combine French winemaking know-how with the country’s rich viticultural history, creating wines that could stand alongside the best from Europe while expressing the unique conditions of the Bekaa Valley.

From the start, Chateau Musar has remained in family hands, producing wine through decades of political instability, including Lebanon’s civil war. This continuity has made the Hochars a symbol of perseverance in the Lebanese and international wine world.

Chateau Musar has played a defining role in putting Lebanese wine on the global map. Its philosophy of crafting distinctive wines with long ageing potential challenged perceptions of what the country’s vineyards could achieve. The estate was also a pioneer in adopting organic practices, long before such methods became common. Certified organic since 2006, it has inspired many newer Lebanese producers to embrace sustainable viticulture.

The Vineyards of the Bekaa Valley

The red grape varieties – Cabernet Sauvignon, Cinsault, and Carignan – are grown near the villages of Aana and Kefraya at around 1,000 metres above sea level. Gravelly soils over limestone and varied vineyard exposures contribute to the depth and complexity of the wines.

For white wines, the indigenous Lebanese varieties Obaideh and Merwah are cultivated at even higher altitudes, up to 1,500 metres, where cooler conditions and strong light create distinctive aromatic profiles and vibrant acidity. The Bekaa Valley’s Mediterranean climate, tempered by the surrounding mountains, offers warm days and cool nights, which helps to maintain balance and freshness in the fruit.

Viticulture and Winemaking

Grapes are hand-harvested by Bedouin workers in the cool early morning to preserve freshness. Once at the winery, winemaking follows a philosophy of minimal intervention. Fermentations occur naturally, and the wines are aged patiently, typically three years in barrel followed by four years in bottle before release. This long maturation is central to Musar’s style, allowing the wines to develop complex flavours and textures before reaching the consumer.

The estate’s reds are known for their aromatic depth, supple texture, and ability to evolve for decades, while the whites are made from ancient native varieties. They are usually distinctive, full-bodied, and capable of remarkable longevity.

“If you give my wines more time, they will give you more joy.”

Serge Hochar, famously said, Gaston’s eldest son and winemaker from 1959 until his death in 2014, became an influential ambassador for both the winery and Lebanese wine as a whole. This philosophy continues under the current generation, ensuring that each bottle remains both a reflection of Lebanon’s unique terroir and a testament to nearly a century of family dedication.