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Viticulture in Lebanon was introduced 6000 years ago by the Phoenicians who traded their wines throughout the Mediterranean and planted the vine in southern Europe.

In antiquity, wine was exported from the Lebanese ports of Byblos, Tyre and Saida with Egypt being their first regular customer. Evidence of this may still be seen today in countless Egyptian inscriptions and paintings. The Bible is full of references to the wine of Canaan which is located today in southern Lebanon. According to the bible, the Hebrews had brought home a bunch of grapes so big that it took the strength of two men to carry it.

The reputation of the wine of Canaan was such that Egyptians reported it to be "as abundant as flowing water" and this probably inspired the Romans to choose Baalbek in the Bekaa Valley to build their largest temple ever, and to add, several centuries later, another temple devoted to Bacchus.

Created in 1930 in the cellar of an old 17th century castle, Château Musar is as much the work of a family as the living testimony of all the civilisations that have tread its soil. After a long stay in France, Gaston Hochar returned to Lebanon and created Château Musar in the cellars of the old 'Mzar' castle in Ghazir, overlooking the Mediterranean sea.

What began as a hobby soon became a passion; a passion inspired by an initial encounter with renowned viticulturist Ronald Barton while he was stationed in Lebanon during the Second World War. The family's love for wine grew and in 1959, after completing his oenology diploma in Bordeaux, the eldest son, Serge, entered the business. Some call him the magician, the man behind this extraordinary wine. His response is that he only seeks is to translate what nature intended. Serge's younger brother Ronald, named after the late Barton, took over Château Musar's marketing and finance departments in 1962.

The vineyards of Château Musar are located at an altitude of over 3,000 feet (1,000 meters) in the Bekaa Valley where the vines are sheltered by the surrounding mountains running parallel to the Mediterranean coast. They cover 180 hectares and produce a limited yield of about 35 hl/ha.The Bekaa Valley is almost frost and disease free, with long mild summers, rainy winters with an annual rainfall of 500mm, and an average temperature of 25 degrees Celsius .

The red wines are made from a blend of different grape varieties, mainly: Cabernet Sauvignon, Cinsault and Carignan. The vines are grown on a gravely soil with a limestone base. The composition varies from one year to the next, giving Château Musar a different character and identity each year.

The white wines are made from a blend of Obeideh and Merwah, which are native to the Bekaa Valley and Mount Lebanon. According to the legend, Obeideh and Merwah were taken back to Europe with the Crusaders and are the likely ancestors of Chardonnay and Semillon respectively. Château Musar makes every effort at producing totally natural wines, letting each one develop its own character.

Château Musar first achieved international recognition during the Bristol Wine Fair in England in 1979, where the wine press and prominent critics including Michael Broadbent declared it "the discovery of the fair". In 1984, the respected wine magazine Decanter named Serge Hochar the first ever "Wine Man of the Year" for his extraordinary achievements, determination and dedication to producing wines during the difficult years of the Lebanese Civil War.

Speaking about the wines of Château Musar, Serge Hochar says "the harmony of nature is better than anything we could ever create. I believe it should be a priority to seek to drink what is 'true' rather than what is 'good' ". When speaking about quality in wine he adds "I once produced a wine that was technically perfect but it lacked the charms of imperfection". No doubt Serge Hochar's strong personality and conviction in his beliefs have provided much inspiration for the many passionate fans of Château Musar throughout the world.

Dark red in colour. The nose is a complex mixture of figs, prunes, leather, dark tea, tobacco, black olives with spices and a certain earthiness. On the palate, one finds ripe black cherries, figs, damsons-even chocolate and olives. Good acidity with nice smooth tannins resulting in a wine which full-bodied, rich and velvety with very long length. Serve with roasts, casseroles, grills, and mature cheeses.