TN '64 Chateau Musar
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- Karena Shannon - 01-12-1999 12:44 AM
This is what we settled on---how often do you get to try a wine older than you are?---from the fine list at the Albion River Inn Restaurant. Further details about the restaurant are in the â€œTouringâ€ folder.
Our server did an excellent job removing a troublesome cork that first crumbled, then got stuck in the bottle, without getting any of it into the wine. Color was a medium red, with just the faintest hint of brown at the edge. Swirling and time yielded a complex nose emphasizing cinnamon, raspberries, leather, and cedar (kindaâ€™ appropriate, considering..) Tannins were fully resolved, but the wine still had adequate structure in the mouth to handle the perfectly cooked rare fillets of dead cow. Finish was quite lengthy. Overall, a very elegant wine, heading towards a more â€œPinot-ishâ€ stage of its life. Well worth the money and an excellent experience. Is there a more underappreciated Cab producer in the world than Chateau Musar?
- Jason - 01-31-1999 12:30 PM
It is interesting wine, very true. Also strange because of the land involved and the use of Cinsault in the blend. But I have to say that I think the wine would lose some of its mystique if it was'nt made in a war torn Lebanon. Maybe the wine is just over my head who knows? It also has a reputation of changing wildy with age and making tasters eat their words.Check out Oz Clarkes "New Classic Wines" for a blurb.