Any thoughts on the 1999. I purchased one in the last couple of weeks and wanted to drink it soon.
It’s excellent. Maybe on the more powerful side for Musar. Not at full maturity but very enjoyable, especially if you can watch it progress for an evening with aeration.
Even though everyone is correct is stating that Musar is unique, there are some wineries producing wines that, if you like Musar, will probaly speak to you in a similar way:
Quintarelli Rosso Ca’ del Merlo- an Iconic producer from the Veneto, this wine is a kitchen sink blend of Cabernet, Cabernet Franc, Nebbiolo, Croatina, Sangiovese, Corvina, and more. It has a similar complexity (and VA) that I find in Musar.
Mas de Daumas Gassac and Grange des Peres- Both respected producers in the Languedoc making Cabernet-based blends, balnced out with Rhone varietals.
Chateau Le Puy- A right bank, funky Bordeaux with VA, brett, and structure reminiscent of Musar.
Agree with Chris on 99 quality but my last bottle was fading after 2 hrs so I would pnp
Can anyone find a reference to the 1970s era article by Frank Prial that introduced Musar to the US? IIRC, it was in the NY Times Sunday Magazine. I tried to locate it once at the library and failed. I think it was a great write up and caused me to go out and buy some 1970s vintage Musar that was outstanding in the 1990s. There is information from it that would be great to post here. Fair use and all that.
I would add Chateau Simone to that list. It might not be like Musar but if you’re the type of person that likes Musar (and I am) then you’d probably like Simone (white, red and rose) as well.
My first posting, and, the topic being Musar, I couldn’t resist.
I agree with much in this string about Musar. I drink mostly Old World reds, but own more Musar than anything else, by far. Yes, bottle and vintage variation and all. Some are funkier than others, but I cannot remember a (red) Musar I didn’t like. (Admittedly I still don’t “get” the white.) In my experience they need 15+ years to really begin to shine. While I have drunk some older ones, my recent favorites have been 86, 93, 95, 97, 99. (For those with way too much time on your hands, please see the “Straight Outta Iowa” review of the 86 on Cellartracker.)
What else is “like” Musar? Can’t really do this question justice, but for me Musar combines the sweet and spice of traditional rioja with the perfume and power of a great cote rotie, with the funk of bandol thrown in for good measure – CVNE meets Jamet meets Pradeaux, even though none of the varietals here go into a Musar (cabernet/cinsault/carignan).
One point I have not seen made is Musar’s general food-friendliness, and versatility with food. Especially, like all great wines, the cuisine of its homeland. Recently I brought a 1993 to a large Lebanese meal at the excellent Des Moines restaurant, Proof, and I couldn’t conceive of a more perfect pairing. The somm, who had not heretofore had the pleasure, was blown away – though remember this is Iowa. LOL.
Excellent vintage, one of my favorites from the '90s.
Count me as another red Musar fan who doesn’t really understand the whites.
Yes, Musar is as unique as advertised. Agree with the recos to snag the 2003, which is very drinkable and soft right now, but full of Musar character and spice. The 1999 is plush but also superb and is probably the closest thing to a “consistent” Musar vintage from bottle to bottle that I’ve had, and it’s still fairly priced (but escalating). The 2001 vintage is also superb and relatively affordable. Enjoy!
Bill
Welcome Kelly, a fine first post!
For me white Musar (and the same goes for LdH white rioja) absolutely demands food - savoury, intense and flavoursome food. The sort of food that can overpower more delicate wines.
Yes I could appreciate it without food, but I could see how the oxidative elements would be a problem for many without the food to make them a non-issue. Of course they may be other reasons, or even with the right food, it doesn’t excite someone. That’s cool, and I remain pleased that we all have different tastes. Worth having a play with the food matching if you fancy giving it another go though.
Regards
Ian
Hell of a debut post by Kelly. Hope Kelly is here to stay.
Long aging oxidative style whites like Musar and Lopez de Heredia are tough ones. Hit them at the right spot, right pairing, right audience, and right temperature (probably 60-65 degrees), and they can be a home run, but there is a high risk of an unsuccessful showing. Challenging stuff.
I agree that Musar Blanc does do well by showing with paired food.
LdH Blanc is rich; I know someone who liked it as the wakeup wine after some many nice bottles the night before.
Have an 86 Murrieta blanco to try too
Musar Blanc often comes off as just average when young. Where it really shines is with age, so you’ve got to be willing to set them aside for a long time. Not many people are willing to do so. That said, while the reds are love or hate the whites are a more extreme version of that love/hate (I love them with plenty of age).
Musar blanc and whole roasted chicken is good enough to be a deathbed meal.
Jeff, Otto N. definitely has more Musar experience than I do…but it’s a producer I’ve tasted deeply back through the 80’s and into the mid-2000’s pretty extensively; I’d suggest that if you enjoy the 2004 that the vintages you may want to focus on are 1998, 2001, and 2008 first. There are a lot of different wines out there…but I’d strongly encourage you to seek out other unique wines. Nothing is parallel to Musar…but there are a lot of wines out there that are their own monster.
Other wildly unique wines that I’d suggest you check out are:
NV. Bartlett Estate Blueberry Oak Dry (Maine - call the winery)
Château Simone (Blanc & Rouge)
Enderle & Moll
Just wanted to mention that I spent 2 days in Des Moines about 3 years and and found it to be a charming city with some very good restaurants (and a top notch farmers’ market). In particular I loved our dinner at Alba.
Also want to mention that my lack of appreciation for Musar blanc has nothing to do with oxidative notes as I love Sherry and LdH whites (though not Vin Jaune or Madeira). I’m still holding onto one 1995 in the hopes that with significant age I’ll feel differently.
Seconded.
Although Musar White and LdH whites are not cast in the same mold, they are probably wines most similar to each other. Also white wines that might come across as bit oaky when too young, but are just incredible when given enough age.
I’ve seen some Enderle & Moll thrown around here and also have heard their wines refered to as the “Musars of Germany”. I agree that they can be similarly wild and funky like some vintages of Musar, but I find E&M wines more similar to other well-made natural wines whereas Musar still remains in a class of its own. Both are really great wines, though.
And I’m also happy to see some Ch. Simone mentions - I’ve yet to taste one, but I have two bottles of the most recent vintage of the red in my cellar, so definitely looking forward to tasting them.
It’s a ridiculous acid bomb. Also one of the greatest whites I’ve ever tasted. I’ll just post my CT TN here to give an idea:
Surprisingly pale color for a wine this old - the appearance is that of pale honey, not deep golden as white wines of this age often are. The nose is remarkably powerful and intense with super-rich, developed aromas of sweet cream and créme brûlèe, some vanilla, a little bit of oaky toasted spice, hints of wizened old lemons and smoke and a touch of dill. What really takes me by surprise is the bracing acidity of the wine - normally these traditionalist Rioja whites are weighty and waxy, but this wine is racy and lively like a Rheingau Riesling! The acidity really brings the flavors alive; there are notes of panna cotta, lemons, green apples, some vanilla, a little bit of browned butter and a hint of beeswax. The long oak aging has concentrated the wine so that its mouthfeel is somewhat oily, yet it is quite light in body due to the freshness from the acidity. The finish is really crisp, sharp and lively with remarkably acid-driven flavors of vanilla, cream, green apples, some wizened old lemons, a little bit of sweet lemon marmalade, a hint of mineral chalky bitterness and a touch of salinity. The mouth-watering and palate-cleansing acidity gives the finish incredible length.
I had heard a lot of positive things of this wine before, but it still outdid my expectations. Stunning complexity, freshness and intensity here with acidity that is ridiculously high. Although the wine is stylistically very similar to the Tondonia Gran Reserva by R. López de Heredia, it is still very different; Tondonia GR is a lot weightier with quite waxy character, whereas this is incredibly racy, lithe and elegant with flavors that are all about complex maturity, yet the wine doesn’t feel old one bit. If the high acidity gives any clue to the cellaring potential, I can imagine this wine will outlive me. Quite expensive at 52€ for a 4 cl glass in a bar, but bloody hell it was worth it.
That 86 Murrieta — I want!
… aaaaaaand Wine Searcher just popped that bubble. Too rich for my blood! ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
I like Musar’s red too, but haven’t really ever found anything that is comparable.
Maybe old Rioja or grenachey/unoaked CNDP like Charvin can at times get sort of close…
Thanks for the comments on the younger / second vat of the red ‘Hochar’.
I’ve seen it stores locally, but have never tried it. I’ll put some away of that.
Thanks for posting the CT note - sounds exciting!