Sitting opposite us, the dark-suited, dark-haired figure waved an elegant hand at the bottle of white Burgundy which he’d just fished out of a carrier bag and planted on the table with the air of a conjuror at a party. “You’ll like this,” he said; it was a statement, not a suggestion, delivered in a faint accent with American overtones and a hint of gutturality. In this totally unremarkable West London pub, a bottle of Meursault looked as out of place as a KGB officer. Which he was. We did like it, of course, who wouldn’t? It made the greasy steak and chips almost bearable, and was one of the best wines I’d ever tasted at that point in my life. I was 33 that year, 1978, and as a newish BBC foreign correspondent I wasn’t particularly well paid. He’d brought the Meursault with him to show us how sophisticated he was, and to counter the blandness of the food. But why had he suggested The Mitre as a place for lunch? It was handy for the Soviet embassy up the road, certainly; but I realised that the real attraction for him was the high-backed seats that enclosed our table and kept our conversation private. Sergei was a major in the KGB, masquerading as a press attaché. The habit of secrecy was deeply ingrained in him. The Meursault started to work on my companion, a gossipy, amusing, slightly naïve BBC executive. It worked on me, too, but under the influence of alcohol I tend to go quiet and introverted. Not so Harry. He delivered the brief lecture about Soviet harassment of our Moscow correspondent which he’d been planning. It wasn’t bad, but it didn’t make Sergei burst into tears. On the contrary. “Ah, yes, the famous Declan.” Sergei managed to put the accent on the second syllable. “Such good Russian. A pity he wastes his time hanging around those drop-outs and wastrels.” I was particularly impressed by ‘wastrels’. “I suppose you mean dissidents,” I said, pushing my glass across for more Meursault. The label read ‘1968’; the Soviet embassy must have had a superb cellar. Sergei laughed scornfully and poured. “I hear Declan’s marriage isn’t going so good now,” he said. “Ah, no, his wife left him for an airline pilot,” Harry replied, giggling. I kicked him sharply: you didn’t feed personal details about your colleagues to KGB officers. “What?” Harry said, looking at me. We saw the bottle out. Sometimes I think I can still taste that rich, green-gold collection of butter, almond, citrus and, could it have been, or is it just my imagination after more than 40 years, hints of bracken and mayflower. At the end, we stood up and shook hands. “So you’ll go easy on Declan from now on?” Harry said. “Well, Declan must stop creating bad propaganda against the Soviet Union.” He had a good ear: this time the accent was on the first syllable. Sergei turned in the direction of the embassy, and we headed back to Television Centre. “Bloody good wine those Russkies can afford,” Harry said, and gave his high-pitched laugh.For journalists and spies, booze is a famous lubricant, a fuel, even. I came from a teetotal background, yet when I started as a foreign correspondent I soon found myself ordering a glass of single malt as a means of self-protection, while someone I was trying to pump for information opened up and talked in a way he or she never would if I’d ordered a Britvic orange. Yet there were exceptions. In Belfast and Derry, where I started my reporting career, the leaders of the Provisional IRA were mostly ultra-Catholic and never drank a drop; and as I branched out and began reporting on the Middle East, I found that organisations like Hezbollah and the followers of the Ayatollah were as teetotal as I had once been. There were no bars to meet them in, either. Fortunately, though, cities like Cairo and Beirut were more sophisticated. I soon found that anywhere with a sizeable Christian population, Egypt and Lebanon, of course, but also Syria, Iraq and westernised countries like Turkey and Pakistan, made allowances for thirsty westerners and permitted them to drink, even if in cities like Peshawar you had to sign a big leather volume and register yourself as an alcoholic. The bar in the old Commodore Hotel in Beirut was a wonderful centre for professional alcoholics of this kind. I first went there in June 1982, when West Beirut was under hourly attack from Israeli planes and tanks, and there were no shelters to protect us. The presiding spirit of the place was a correspondent called Chris Drake, a hospitable soul who dispensed booze and information even-handedly. When the barrage was going on, it would have been suicidal to leave the Commodore, and the building shuddered to every nearby explosion. Chris Drake had a parrot, and when the bar was packed in the evening with journalists glad to still be alive, it would imitate the sound of a shell in flight with startling accuracy. Most of the people there, not me, thank God, had walked into the bar on their first night, heard the parrot’s hugely convincing whistle, and thrown themselves on the floor shouting “Incoming!”. There would be a roar of laughter, and someone would help them up and offer them a glass of arak, an infusion of grapes and the seeds of the anise plant. I acquired a real taste for arak at that time, and I still think of that slightly oily, metallic, liquorice-tasting liquid hitting the back of my throat and burning its way down. A few years later, during another upsurge of fighting, the Commodore was heavily shelled by the Syrian army. The building was destroyed, and no trace of the parrot was ever found. When peace was restored and there was money around, the Commodore was rebuilt, much bigger and more glitzy, but the architect designed a new bar precisely where the old one had once been. You can still see the space on the floor where many a famous journalist measured his length when the parrot did its party trick. I took my wife and 13-year-old son there a couple of years ago, and one afternoon, when the bar was empty, my son insisted on re-enacting the whole thing. In China, things were different. Meetings with underground figures usually took place at their homes or outdoors, given the fear of surveillance. I often chose Ritan Park in Beijing, where teahouses served pu-erh tea and offered a discreet place to talk. By contrast, official meetings required alcohol, specifically Maotai, a fierce baijiu distilled from sorghum at over 50% ABV. At one banquet, after being insulted by a local Party official, I tried to outdrink him. The plan failed, he had help, but we still ended the night collapsed together, singing in two languages. The next day, I was told this had enhanced British prestige. Countries where alcohol is banned present different challenges. In Taliban-controlled Afghanistan, I smuggled in a 27-year-old bottle of Laphroaig disguised as Fanta, only to pour it down the toilet when soldiers began searching rooms for alcohol. They never entered mine. After the fall of the Soviet Union, I tried to track Sergei down but never found him. Before that, though, I had taken my revenge by signing him up to every unwanted mailing list I could find, encyclopaedias, dubious magazines, and more inventive subscriptions besides. It made me feel very good.And yet, if I imagine meeting him again, I always picture the same thing: Sergei standing in the doorway, holding a superb bottle of Meursault. For that, at least, I’ve always been grateful. This article was written by John Simpson, who reflects on his experiences reporting across the world, and the role alcohol has played in the art of face-to-face reconnaissance. Illustrations by Natsko Seki. Originally published in FONDATA, Issue Two.

BBC world affairs editor John Simpson reflects on reporting from conflict zones, recalling memorable bars, encounters and the role alcohol plays in the subtle art of face-to-face reconnaissance.

BBC world affairs editor John Simpson on bars, encounters and how alcohol shapes reporting, trust and intelligence gathering worldwide.

John Simpson on bars, spies and the art of reporting

Refuge,  refreshment & reconnaissance

Jaime Araujo’s surname is a familiar one to Napa collectors. Her parents Daphne and Bart purchased the famed Eisele Vineyard in Calistoga in 1990 and established their eponymous winery on the site shortly after. Jaime was enrolled in university at the time and wouldn’t join her parents in Napa for many years, instead spending over two decades studying and working in Europe, including a stint at Moët Hennessey. She arrived in Napa in 2012 to work alongside her parents as a business consultant, but the job was short-lived, when the winery and Eisele Vineyard was sold to Artémis Domaines (the parent company of Ch. Latour) in 2013.   While her parents went on to establish Accendo Cellars, with Jaime and her brother as partners, the itch to build a business of her own only grew stronger. “I always wanted to run a business as a force for good,” she recalls. She got her chance during the first vintage at Accendo in 2013, when she turned a Cabernet Sauvignon lot that didn’t quite fit in with any of the Accendo cuveés into her first 300 cases of Trois Noix wine. (The name – French for “three nuts” – is a cheeky reference to her two children, as well as her brother’s daughter, all quite young at the time.)   Despite her family’s legacy, and perhaps the temptation to enter the market at the top end, as many newcomers do, Jaime was intent to create wines that were approachable and embodied sustainability ideals. This included a pricing strategy that skewed heavily towards affordable options, ranging from $30-50 per bottle and the most expensive Cabernet Sauvignon topping out at $150. “I’m not in this to make billions,” she laughs. “It’s so important that Napa is accessible to as many people as possible. You have to be welcoming and make wines that appeal to everyone.”    Even before Jaime was developing her brand, Steve Matthiasson had been quietly establishing a reputation as one of Napa’s most respected organic winegrowing experts. After studying horticulture as a graduate student at the University of California Davis, he launched his wine career in 1995 as a viticultural consultant, going on to settle in Napa with his wife Jill Klein Matthiasson in 2002 and building an impressive client roster. Since 2007, Steve has worked closely with the Araujo family, first for Eisele vineyard – where he continues to consult – as well as at Accendo. Other current and past clients include Dalla Valle, Spottswoode and Chappellet.   The process of becoming a winemaker in addition to viticulturalist, however, has been a slow and steady process. Matthiasson says he learned about wine almost by osmosis over the years, sitting in on client tastings and by keen observation. In 2003, Steve and Jill produced just 120 cases under their name, but by 2017, they reached a major milestone with the purchase of a small winemaking facility and neighbouring vineyard in the Oak Knoll AVA – a massive accomplishment for two outsiders with little initial capital. Last year, their production reached 12,000 cases, stretched across 25 unique cuveés. Today, Steve farms most of the vineyards he makes wine from, including a small vineyard at his home, where he has planted rows of northern Italian varieties, including Refosco, Ribolla Gialla and Schioppettino.   Inside the compact Matthiasson winery, cosy by Napa standards, foudres line the walls and nearly every inch is occupied with equipment, case goods and barrels. In the corner, a stack of large glass jars filled with liquids of varying colours sits – the aromatics steeping in alcohol for vermouth, Steve explains, which he and his wife make along with olive oil and jam, as accompaniments to the unique lineup of wines Matthiasson produces, ranging from single-vineyard Cabernets to more esoteric fruit and wine co-ferments. While many collectors still may not have heard of Matthiasson, Steve says he is proud to be sought after by sommeliers and others in the wine trade: “We like to say we’re the musicians’ musician.”   Both Jaime and Steve believe strongly that their businesses must be both environmentally and socially responsible. “It’s so important to stand up for what you believe in,” Jaime emphasises. Today, Trois Noix boasts a range of sustainability initiatives, including B Corp status, a high-level sustainability certification which only two other wineries in Napa currently possess. Though not specific to wine or agriculture, B Corp certification is awarded after a rigorous assessment to prove a dedication to positive community impact alongside profit.   In the same vein, all of the vineyards Steve farms for Matthiasson are organic, which is the certification that is the most meaningful to him – and represents a full circle of sorts from his early days studying agriculture, when winemaking was not yet on the horizon. “Organic farming has become not just accepted but embraced since I’ve been here,” Steve says, saying that it’s becoming the norm rather than the exception, especially so for the most well-known cult Napa wineries. “And it’s not just for PR,” he adds, saying many don’t broadcast their farming practices. “They truly believe it makes better wine.” Steve believes the standard of farming has improved dramatically since he arrived in Napa and so has the quality of the resulting fruit. “As the years have gone by, our ability to do the right thing has increased,” he says.  The resulting wines that both Trois Noix and Matthiasson produce are crafted in a fresh style, with an emphasis on primary fruit and terroir-specific cuvées, as opposed to dominant oak or heavy extraction that have been the trend for fine wine in Napa. Araujo says she is trying to craft wines that are reminiscent of Napa 50 years ago, by using a light hand. “We started getting bigger and bolder in Napa, and that’s fine, but we can do this, too, and do it well.” Araujo describes her goal each vintage as crafting wines in a “sweet spot”, built to enjoy immediately but also with the structure and acidity to age for several years at a minimum.    At Matthiasson, pick dates are watched closely, and occur on the early side for Napa, so that alcohols remain low and acidity is naturally brisk. Other than a small amount of sulphur, no other additions are made. “We utilise traditional winemaking methods,” Steve says – quick to note, though, with a laugh, that there is a difference between “natural and natty”, explaining that his goal is to make fresh, clean wines from the healthiest fruit possible. Unlike other Napa wineries that employ optical sorters and tables lined with harvest workers examining every berry, Mathiasson does not sort the fruit prior to fermentation, trusting instead in the farming and meticulous picking over multiple passes.   “We’ve always been an agricultural community, and no one wanted to talk about that for a long time,” Jaime tells me. She believes the future of Napa will be a focus on not just high quality but also history, community and a reputation for doing the right thing. These will not be talking points for her brand only, however, as last year she was elected Board Chair of the Napa Valley Vintners. A nonprofit trade association founded in 1944, NVV acts as a voice for the wine business in Napa Valley, promoting, supporting and advocating for its over 500 members. “I’m a bridge between old and new because of my family and my experience,” Jaime says, explaining that she hopes to bring a fresh perspective on the future of Napa, one that emphasises a range of styles and price points, but most of all, is able to welcome a wider range of people than ever before, by showing the varied people and places of the region. Matthiasson voices a similar ethos. “The wine business has so much artifice, but we want to let people in.”  Matthiasson and Trois Noix collaborated on a special lot for Premiere Napa Valley last year – a lot that we purchased and will soon be releasing. Please contact your Account Manager to register interest. 

In a region where wine is often a byword for luxury, two producers are dedicated to reminding drinkers of Napa’s humble roots. Rachael Ryan – Senior Buyer for our US arm, Vinfolio – talks to Jaime Araujo and Steve Matthiasson about their philosophy, farming and approach to making wine 

Two Napa wine producers are championing economic, environmental and social sustainability: we talk to Trois Noix’s Jaime Araujo and Steve Matthiasson 

Farming for the future: Trois Noix and Matthiasson 

Each November, the wine world looks to Burgundy for the Hospices de Beaune auction. We dive into the history of this philanthropic institution, the domaine and the wines it produces

Explore the history of Burgundy’s Hotel-Dieu and Hospices de Beaune, its wine estate and the famous annual auction, the Vente des Vins

Your guide to the wines of the Hospices de Beaune

Everything you need to know about the Hospices de Beaune

Ardross is a new Scotch whisky distillery. You’d be forgiven for rolling your eyes about now. Over the past few years there’s been a spate of new distillery openings across the bucolic Scottish landscape and each espouses to be different from the last. Many have an impressive roster of whisky talent at the stills and little expense has been spared on the distillery itself and surrounding architecture. This is something Ardross Single Cask Society founder Barthélémy Brosseau is all too aware of. “I wouldn’t want us to be completely perceived as normal,” he says. “What I mean by that is that we have a great building, great location, great people, great quality spirit but everybody is claiming more or less the same.” As the name may suggest, Barthélémy – or Barth as he introduces himself – Brosseau was born in Bordeaux and is a very atypical Scotch whisky distillery founder. “You don’t see me wearing a suit and speaking very gravely about the Scotch whisky tradition with a Scottish accent, and there is a reason behind this,” the 32-year-old adds. As he is quick to point out, with a smile that rarely leaves his face during our one-hour call, when it comes to the whisky, he takes a giant step back. “Who am I as a Frenchman to tell them how to produce Scotch whisky?” This side of the business is very much driven by distilling legend Andrew Rankin of Bowmore fame. When we speak, the Ardross team is preparing to officially launch its Single Cask Society. A website is in development with an ever-nearing launch date (the designers require a “bit of a kick”), the existing 49 members are regularly in contact with Brosseau (he has most of them on WhatsApp), and he’s not getting quite as much sleep as he might like after the birth of his second daughter. With all these plates spinning, you’d forgive him for being a little flustered. Instead, he is cool personified. He seamlessly weaves the conversation from topics including, but by no means limited to, philosophy, travel and literature (Leo Tolstoy’s War & Peace is among his favourites). It is soon apparent why Brosseau is the butterfly in the company logo. With his tendency to flit from one subject area to the next and, to take his more philosophical approach, his current emergence from a chrysalis of sorts into the Scotch whisky world. Conversely, Rankin, with his near 50-year experience, is the steadfast, knowledgeable other animal in the logo. “Don’t tell Andrew he is the tortoise,” the Frenchman says with that smile. This symbiotic relationship in many ways is an unlikely one, but it’s key to Ardross’s current and future success. “Without Andrew, we would not be where we are today,” Brosseau says. “It would be an absolute mistake for me to say that I am driving this. Andrew is driving Ardross as a distillery and it is thanks to Andrew and his connections in Jerez, in Japan, in the US that we are where we are today. “I have all these crazy ideas and he is the wise guy who has the years and the knowledge and the erudition. And that is why it is interesting – sometimes we are completely at odds. And that’s normal. And from this friction, I think, that creativity ensues.” Ardross is the Scotch whisky arm of Greenwood Spirits Ltd, which is owned by Vevil International who boast London’s The Ned and The Wolseley in their impressive portfolio. Part of their modus operandi is faithfully restoring and renovating Grade 1 and 2 listed buildings and Ardross was no different. After seeing the opportunities that lay within the Scotch whisky sector, the team quickly recognised the need to partner with an industry icon for the project to succeed. After meeting Rankin, the team gave him a mandate to find the Scotch whisky with a big vision a new home. Rankin describes finding the beautiful dilapidated farm called Ardross as serendipitous. He recalls seeing the six- to- seven acre Loch Dubh and snow-covered pine trees, and falling in love right away. The 50-acre site with 19th century farmhouse buildings has since been restored brick by brick at the cost of £30 million and a new distillery built to produce a traditional, quality single malt with a slightly sweeter profile. Although expectations were high after such an investment and the assembly of a production team with a combined experience of over 150 years, few could scarcely have imagined the quality of the spirit after one run. Rankin says it was a “Eureka moment” when they realised the new-make spirit was 95% of the way there – this process typically takes two to three months. The reason for this success right off the bat? Extremely long fermentation times of 121 hours (compared to the industry standard of 60), one of the best, if not the best, production teams in the business, and a relentless pursuit of quality, according to Brosseau. The only thing left to create the Ardross single malt they’d all envisaged was the wood and time itself. For this, Rankin drew on his industry ties and sourced the highest-quality wood from Jerez, Kentucky and Japan. Even for seasoned professionals with decades upon decades of whisky distilling experience under their belts, the chance to work at a new distillery from day one represents a career first. Despite all their achievements, of which there are many in the case of this team, to a certain extent they have been following somebody else’s blueprint and colouring within the lines. Working at a distillery like Ardross, with all its financial backing, represents an opportunity for this illustrious team to create their own blueprint in a way that only 150 or so others ever have. And Ardross, arguably more than most, has the flexibility to dictate what this framework should look like. “We have the luxury of thinking about the future almost in generational terms,” Brosseau says. “We are insulated from the vagaries of short-termism.” Brosseau says the decision was made early on to remain an independent distiller and not team up with the “big boys” for investment or distribution deals. He doesn’t rule this out in the future but says this approach has given the team an opportunity to learn and get their own scars and will make their growth and achievements that much sweeter because they have “done it all themselves from the beginning”. In addition to the distillery, Ardross also owns its own bottling line and warehouse, so they’re not dependent on others. Where other distilleries might be burdened with lofty marketing and distribution costs, and fielding shareholders’ dividends demands, Brosseau says Ardross is “resolutely adopting a different stance”, will not rush to produce a non-age-statement and is under no pressure whatsoever to bottle whisky until the team is good and ready. “For us, Scotch whisky is about time. It is about the long term,” he adds. “The idea is that when you are entering Ardross as a member, you are with us for the long-term and the value proposition unfolds over time. “If you are in a rush and you want to buy your cask and sell the next day, we are not for you. And we are completely honest about it. Go elsewhere basically.” The French charm quickly returns and he says with a smile: “I mean, you will always be welcome of course – but what I am saying is you won’t potentially be happy.” While he is tightlipped about how this value proposition might unfold, Brosseau teases it won’t be via “necessarily classical routes”. “We are not putting everything in front of you all at one time,” he explains. “The idea is to make you discover, or enter our world, almost sequentially. It’s frustrating I think for people sometimes because we live in a world where everything is available straight away – one click and you have everything you want. “And we are quite contrarian in that regard. We are not building right now to enjoy the fruits right away. The idea is to build value and the ripeness of the fruits come over time.” For this reason, and many others, Brosseau says Ardross is “very reasonably priced”.  “You have lots of people today who are selling whisky casks that they don’t really own,” he adds. The Frenchman describes the cask investment trade as a “complicated one” and is very gallant in not wanting to discuss other schemes that are slightly less above-board. Instead, he says: “We are not trying to fool anyone. We know who we are and we know what we are doing quality-wise. “We’re not pretending to be Macallan or Dalmore or whomever. We have a world-class quality team with world-class expertise, among the best in the industry. But we don’t have 200 years of history.” Whereas other propositions might require an accountancy qualification to understand, Brosseau says Ardross is “doing something that is very simple”. “We have the credibility of the industry professionals in everything that is related to production. For the rest, we are out-of-the-box thinking professionals.” While he might not be willing to divulge the “special” things Ardross is doing at the end of this year and next, we can speculate it’ll be worth the wait. Few have the world-class library of casks, superlative new-make spirit and freedom to fly as high as this Scotch whisky distillery. Find out more about Ardross or read more Editorial

After years of painstaking renovation and restoration, the £30 million Ardross project is about to take off. Single Cask Society founder Barthélémy Brosseau tells Holly Motion all about the contrarian Northern Highlands distillery’s transformation and why this team is proud to be different

Exploring the story behind the fledgling Highland distillery with an amazing distilling pedigree, Ardross, and its exciting Single Cask Society.

The Ardross genesis story

Ardross: the butterfly effect

Journalist and author Dylan Jones talks to some of the world’s most revered wine critics and writers about what they do, how they do it, and how their lives – or rather lifestyles – have changed as a result of the global pandemic

Dylan Jones talks to some of the world’s most revered wine critics and writers about what they do, how they do it, and the impact of the global pandemic

FONDATA: The Worth of Wisdom

The Worth of Wisdom 

The 2019 vintage in Montalcino has been hotly anticipated – following on from two trickier years, 2017 and 2018 (although we found the latter to offer some very elegant wines), it’s a year that seemed set to receive critical acclaim to match the lauded 2016.  A wet winter replenished water reserves, with a damp spring and warm, dry summer. There were no serious extremes in the conditions, with rain showers arriving in September allowing for a harvest of juicy berries, with little disease pressure, from the middle of the month, finishing in early October. It delivered both quality and quantity, and from what we’ve tasted the wines are extremely impressive – combining power and elegance, offering approachable yet clearly age-worthy styles with effortless balance.  Vinous – Antonio Galloni  For Antonio Galloni, one of the defining features of the 2019 vintage is its consistency: “The entire region excelled, from southwest to east and northeast to west. Frankly stated, finding a 2019 that doesn’t show remarkable balance, vivid fruit and freshness is a difficult task,” he writes.   The stress-free growing season produced wines of “utter harmony”, “a blending of power and elegance in a way seldom seen”. He explains that many producers describe the wines as “crunchy”, something he feels is apt, and compares the wines to the 2016s, but with more energy and the aforementioned crunchy tannins. “This is a vintage of radiance and appeal,” he says of 2019, a vintage with wines that are aromatically expressive, offer sense of place and typicity – often earning descriptors such as “classic, racy, cool-toned, crunchy and sleek”, as well as being built for the cellar (maturing over the next 10-15 years or more). It is, he writes, “the vintage we’ve all been waiting for”.  He emphasises that it isn’t just the 2019s that are so enticing, but that the “high-energy and fruit-forward” 2021 Rossos that make for “an embarrassment of riches” with the current releases. The 2021 Rossos offer “charming, wildly aromatic, drink-me-now personalities” – and are, he says “an excellent choice for collectors”, he suggests, providing “open drinking windows and gobs of pleasure” while the 2019s mature in the cellar.  Antonio Galloni’s top 2019s: Canalicchio di Sopra Vigna La Casaccia, Il Marroneto Madonna delle Grazie, Le Potazzine, Pian dell’Orino Bassolino di Sopra, Valdicava Vigna Montosoli, Mastrojanni Vigna Schiena d’Asino, Canalicchio di Sopra Vigna Montosoli, Baricci, Le Ragnaie Casanovina Montosoli, Argiano Vigna del Suolo, Altesino Vigna Montosoli  Explore Antonio Galloni’s full report, notes and scores on Vinous (subscribers only)   Wine Advocate – Monica Larner  “Now is the time to take a closer look at this storied Tuscan appellation,” advises Monica Larner – who is clearly excited by the quality of the 2019 vintage in Montalcino.   For Larner, 2019 offers “good balance between acidity, concentration and tannins” – with the latter more elegant than those of the 2018s. The wines are concentrated and weighty, yet balanced and elegant, and therefore remind her of 2007 or 2015. As other critics note, the wines are likely to be approachable in youth yet have the acidity and structure to age. The season was “uniformly easy” in both the vineyard and winery, and she highlights the large number of wines scoring between 97 and 99 points.  While both Kerin O’Keefe and Antonio Galloni feel 2019 has the edge on 2016, Larner believes that “2016 remains superior in my view in terms of elegance and longevity”, although 2019 “ranks close”. For her, one of the reasons the vintage feels so significant is that it marks the beginning of what she perceives as a “new wave” for Montalcino, with a group of producers pushing quality forward, inspired by Burgundy and Barolo to make wines with “vibrant flavors, light and energy”.  Monica Larner’s top 2019s: Le Ragnaie V. V., Il Marroneto Madonna delle Grazie, Poggio di Sotto, Giodo, Salicutti Teatro, La Ragnaie Passo del Lume Spento, Canalicchio di Sopra Vigna Montosoli, Castello Romitorio Filo di Seta, Casanova di Neri Giovanni Neri, Ciacci Piccolomini d’Aragona Pianrosso, Pieve Santa Restituta Sugarille  Explore Monica Larner’s full report, notes and scores on the Wine Advocate (subscribers only)  Kerin O’Keefe  You may not be familiar with the name Kerin O’Keefe, but she is one of the leading Italian wine critics. She was the Italian Editor for Wine Enthusiast for almost a decade, before she set up her own platform, however she is perhaps best known for her most recent book, Barolo and Barbaresco: The King and Queen of Italian Wine, and also wrote a book on Brunello di Montalcino in 2012.  For O’Keefe, the 2019 vintage is clearly an excellent year for Montalcino. “I’ve never tasted so many drop-dead-gorgeous young Brunellos from a single vintage,” she writes. It “has definitely lived up to its lofty reputation” and “the 2019s are overall even better than the 2016s”, she says. The wines combine “intensity, exuberance and great fruit as well as balance”, with many estates making their best wines ever. The growing season was “ideal”, and most 2019s offer “vital energy and refined tannins that allow the wines to showcase their [terroir]”.  Of course, while “it’s hard to find any defects with the 2019s”, there are of course some “more densely concentrated wines with generous alcohol levels”. Most, however, are “incredibly fragrant”, “full-bodied”, with “great energy” and “taut but refined tannins”, with the best combining body and finesse. She anticipates the wines ageing beautifully over the next 20 or so years.  Kerin O’Keefe’s top 2019s: Conti Constanti, L’Aietta, Le Chiuse, Ciacci Piccolomini d’Aragona Pianrosso, Gianni Brunelli, Canalicchio di Sopra, Gorelli, La Gerla, Lisini, Mastrojanni Vigna Loreto, Podere Le Ripi Cielo d’Ulisse, Salicutti Sorgente, Talenti Piero, Ciacci Piccolomini d’Aragona  Explore Kerin O’Keefe’s full report, notes and scores on her site (subscribers only)  jancisrobinson.com – Walter Speller  The comparison between 2016 and 2019 continues in Walter Speller’s report and he highlights how divided producers are on which is better. All agree, however, that 2019 provided a growing season without extremes – something “which has become the definition of a great year”.  He draws comparisons between 2004 (which offered quantity and quality), as well as 2015. “I’m not entirely convinced 2019 has the same pedigree as 2016,” Speller writes. While there are some outstanding wines, he feels there are wines with stubborn tannins – and he doesn’t find it as consistent as other critics, but rather confirms that the best producers make fantastic wines year in, year out. He emphasises, as well, that quality is determined by producer rather than location in the region.   Walter Speller’s top 2019s: Il Marroneto Madonna delle Grazie, Canalicchio di Sopra Montosoli, Conti Constanti, Le Chiuse, Canalicchio di Sopra, Pieve Santa Restituta Sugarille, Le Ragnaie Casanovina Montosoli, Capanna, San Polino Helichrysum, Le Ragnaie V. V., Sesti, Fuligni  Explore Walter Speller’s full report, notes and scores on jancisrobinson.com (subscribers only)   James Suckling  James Suckling remarks that, as a growing season, 2019 was “a throwback to the late 1990s”, echoing other critics in saying that producers found it an easy year with no major challenges in the vineyard and winery. “I loved them,” he writes of the wines, enjoying a “crunchy and pure fruit character” in many. His two 100-point wines (Casanova di Neri Giovanni Neri and Valdicava Vigna Montosoli) have “incredible clarity of fruit and fine tannins as well as a transparency that takes them to their unique soils and locations on the hillsides surrounding Montalcino”.  Suckling also highlights how there is decreasing emphasis on new barriques, with old oak and larger casks increasingly favoured by producers in the region, as well as a growing number of single-site wines.  While he notes that producers compare the year to 2010, 2015 and 2016 (or some combination of those years), for him they are closest to 2004, 1997 or 1998 – having a “neoclassical character” thanks to their “agility and harmony”, and recommends giving them three to five years in bottle “to come into their own”. Whichever year you compare it to, however, Suckling is clear that “2019 is definitely a vintage to buy”.  James Suckling’s top 2019s: Casanova di Neri Giovanni Neri, Valdicava Vigna Montosoli, Giodo, Siro Pacenti Vecchie Vigne, Argiano Vigna del Suolo, Cerbaia, Fuligni, Tenuta Luce  Explore James Suckling’s full report, notes and scores on his site (subscribers only)  Jeb Dunnuck – Audrey Frick The latest report to be released on Montalcino is courtesy of Audrey Frick, Jeb Dunnuck’s Italian correspondent. She reports that 2019 wines are “exceptional and offer consistent greatness across the region”. She compares the wines to those of 2015 for their depth and concentration, 2016 for the vibrancy and tension, and 2010, saying that they offer “outstanding freshness, incredible balance of richness, and a great deal of complexity”. No matter your tastes, there is, she says “something for everyone regardless of style”. The easy growing season, with no major heat spikes or challenges, has resulted in a vintage that is defined by its “completeness” and advises “collectors are going to want to snatch up top bottles from across the region”. She highlights Poggio di Sotto and Il Marroneto Madonna delle Grazie in particular, identifying them as two, contrasting wines that “highlight the incredible potential of this vintage”. Audrey Frick’s top 2019s: Il Marroneto Madonna delle Grazie, Canalicchio di Sopra Vigna La Casaccia, Casanova di Neri Giovanni Neri, Gianni Brunelli, Giodo, Le Chiuse, Le Ragnaie V. V., Pieve Santa Restituta Rennina, Poggio di Sotto, Val di Suga Poggio al Granchio Explore Audrey Frick's full report, notes and scores on the Jeb Dunnuck site (subscribers only) Browse all current listings of 2019 Brunello di Montalcino or read more Editorial 

Following on the heels of 2017 and 2018, the 2019 vintage seems like a blessing for Montalcino – a year to rival 2016. As the Brunello di Montalcinos from the year are released, we provide a round-up of what the top critics are saying about the vintage – as well as their top-scoring wines

The leading critics’ views on 2019 Brunello di Montalcino as well as their top-scoring wines: Antonio Galloni, Monica Larner, Kerin O’Keefe and Walter Speller

Brunello di Montalcino 2019 – critics’ round-up 

Brunello di Montalcino 2019: what the critics are saying

It is little wonder there has been a veritable tequila gold rush, after celebrity-backed brands have sold in excess of $1bn, and the category continued to report double-digit growth during a global pandemic. This growth wasn’t just at the entry level – as some might expect – as online sales of reposado, añejo and extra añejo soared in tequila’s biggest market, the US. The thirst for premium-and-above tequila falls to 163 certified tequila-producing companies and 8,000 agave producers, which is not as easily sated as some might think when your agricultural product takes years to mature in the ground and in barrel. While category growth is undeniably cause for celebration, artisanal producers like Clase Azul are struggling to meet demand. Production is so time and labour-intensive that, with increasing popularity, Clase Azul is considering an allocation model in the UK, as already employed in other markets. The brand’s distinctive hand-painted decanters take two weeks to produce, made by local artisans from the Mazahuas, in the town of Santa María Canchesdá. Before bottling, the organic, non-genetically modified Blue Weber agave takes nine years before it can be harvested, 72 hours to cook, and the Reposado and Añejo are both aged in ex-Bourbon casks for eight months and 25 months, respectively. Clase Azul Ultra – their top tequila – is aged between five and seven years in ex-Sherry casks, making it a popular choice for whisky lovers. Founder Arturo Lomeli is adamant he doesn’t want to streamline any of this process and compromise on quality. “In terms of the quality," Chantal Serrano (Prestige Account Manager for Spirit Cartel, the company's UK distributor) explains, "if you really want to have real agave quality with all the certifications – organic, non-genetically modified – there’s going to be a point when you are limited.” Clase Azul already has a Mezcal offering that is made from wild, 12-to -15-year-old Cenizo agave which can only be harvested once a year. The Cenizo is slowly roasted using firewood and volcanic rock, then milled by hand using an axe. Next it is fermented using stone piles with red oak and double-distilled using an alembic copper still known as El Viejo.   Premium-and-above tequila has been reporting double-digit growth for the past five years, but some still do not afford it the respect it’s due, according to Serrano. “I think if you told some of the biggest producers of Cognac that you were going to shot it, then I think they will be scandalised. Tequila might not have been aged in a barrel for as long as some whiskies, but the plant had to mature at least on average for five to seven years and, for some producers, like Clase Azul, it is nine years, so appreciate that.”  It is increasingly difficult for producers to have this conversation with consumers when some companies are being forced to cut corners to meet the seemingly unquenchable thirst for all things agave. The use of diffusers to process, in many cases raw, agave piñas so the sugars can be fermented and distilled more quickly has become a popular way of circumventing the challenges. While diffusers are undeniably effective in extracting the potential fermentable sugars – 99% to the traditional brick oven and tahona method’s 70% – the change in flavour profile is not always a favourable one.   “The only objective is to extract as much sugar as they can from the agave,” Serrano laments. “And I can sort of understand why they do it because there is such a huge demand… but you then sacrifice quality.   “Unmatured agave or very young agave is being used in the production of these diffusers. Even some chemicals will be used sometimes. Because of the whole process, certain bitter flavours will be there that ideally need to be removed so you potentially even add some flavours to make it feel like it was a real product.”  For Serrano, the two products are like day and night. “You cannot compare [diffuser products] to a product that has been aged for many years. The producer took the financial risk of having that capital sitting there and waiting for it. It takes a lot of time to create a good product, but that is also the beauty about it.”   The involvement of celebrities in the industry has done wonders, shining a light on the category – but it can also confuse consumers, according to Serrano. “Because Clase Azul is a luxury product, a lot of people think we are just focused on the marketing and the image,” she says. But the company is focused on much more than branding, with a clear commitment to its community.  Clase Azul was set up by Guadalajara-native Arturo Lomeli after he identified a gap in the market for a higher-end tequila to be sipped and savoured, much like a whisky or Cognac. Lomeli favoured the fruitier, sweeter and floral notes a Highland tequila imparts versus the typically peppery, spicy and vegetal notes from the valley (Lowlands). As such, he set up shop in Jésus María, a small town near Arandas – one of the highest points in the Jalisco highlands.  Clase Azul is in esteemed company with a Positive Luxury Butterfly Mark for its sustainable efforts. Glenmorangie, Macallan, Château d'Yquem and other luxury drinks brands boast the same. In addition to reducing its plastic and water use, the decanter can be upcycled, and Clase Azul tries to work with fair labour providers and sub-contractors. “Clase Azul try and implement all these measures with the same aim of giving something back and being a bit more responsible as a brand,” Serrano adds.   Sustainability has become increasingly important as drinkers increasingly consider a brand’s environmental impact as part of their buying decision. While this is something that is encouraged by many producers, it can lead to some slightly less robust claims in the industry, according to Serrano.   “It can be frustrating because some brands might say, ‘Oh we do give back to our community or a charity, or we do one specific action and they think look at us we do a lot of sustainability,’” Serrano says. “Whereas, for me, Clase Azul really embodies these values. Arturo Lomeli, from the start, wanted to give something and be sustainable. It was not just a trend and he thought ‘let me do it’. He’s been doing it almost from the beginning with the brand.”  The demand for aged, sustainable tequila is clear and Clase Azul is well positioned to go toe-to-toe with anybody in a battle of style versus substance.   Discover more about Clase Azul or read more Editorial 

In a world filled with big brands, Clase Azul is a tequila producer looking to do things differently. Holly Motion finds out why the artisan brand is determined for tradition to trump trends

Exploring how the highly collectable artisan tequila Clase Azul is doing things differently by honouring tradition rather than following trends.

Exploring artisan tequila producer Clase Azul  

Authentic agave: Clase Azul

Many factors come into play when tasting Chateau Musar vintages. Was it a warmer Cabernet year (1999, 2000, 2005)? Was it cooler, making Cinsault more influential in the blend as in 1998? Or was it a Carignan year like 2003? Will grape prominence be less relevant than the dodging of bullets across the Beka’a in a vintage we’re lucky to see the appearance of at all?  The tasting notes that follow shine a light on the vintage, the weather conditions, and the family events that helped shape the wines. There is also an insight into the mindset of the winemaker, Serge Hochar, as he became less influenced by his background in Bordeaux and increasingly confident in the wines emerging from his own terroir in Lebanon. Hochar family wines live for a long time and their flavours linger in the mouth and memory long after the bottle is drained. Some of these wines have been tasted à point, at the peak of perfection, but many have yet to reach this moment, and they are judged on their potential. Even more fascinating, perhaps, are the notes on wines that are perhaps just past their prime, but still delivering fascinating nuances that astound the taster – some of these wines elicit the most evocative tasting notes of all. For the Hochar family, a new wine, however shapely or pleasing, is always pregnant with promise for the future. Many of the notes below show the best that the wines can be – but they also underline the fact that for each taster Musar’s most sublime moment will be different. Although the Hochar family does not believe in the concept of defining a wine with numbers, ratings have been included to give some guidance.  Jancis Robinson MW, Bartholomew Broadbent and Steven Spurrier award marks out of 20 for each wine. Michael Broadbent prefers a five-star scoring system. All notes were taken in 2018/19 with the exception of Michael Broadbent’s. Chateau Musar: the reds One-third of Cabernet Sauvignon, Cinsault and Carignan, aged for a year in French Nevers oak. 2013 Chateau Musar  "Dense, deep red, still hints of purple at the core and little age on the rim. Marvellously warm Mediterranean fruits on the nose, autumnal in style but youthful in their rich, robust, vigorous presence. The essence of Lebanon in a glass, rich with spice and cooling breezes, the dry, herby fruit flows with energy over the palate before giving way to a finish that confirms the structure, fruit and tannins blending exuberantly with intriguing hints of much more to come in the next decade." Steven Spurrier, Score: 18/20, Drink: 2020-2040  2009 Chateau Musar  "Mid-crimson. Light, sweet start. For the moment it’s a little simple. Bright, ripe red fruit. Slightly burnt edge. Lots of tannins. Quite dry and youthful on the finish. Much longer bottle age needed. By far the most youthful wine in this vertical tasting." Jancis Robinson MW, Score: 17+++/20, Drink: 2028-2050  "Deep ruby colour but light translucent rim. More primary sweet baked red fruit notes and a lovely bloody, cured meat Rhone character. This is a complex nose – sweet candied blackberry, raspberry, cardamom, tobacco – a very pure nose.  Dense tannins still not fully integrated but will get there and very well balanced with a vibrant line of acidity running through the palate. A real Italian flair to the wine but the tannins are so silky, beautifully handled. Still plenty of life in this wine." FINE+RARE 2008 Chateau Musar  "Heady and beguiling with a gamey note on the nose. Very sweet and young; well balanced on the palate. No hurry at all to drink this youthful ferment. Very tight, dry wine that is so much younger than any other vintage tasted. So much more youthful than a Bordeaux 2008!" Jancis Robinson MW, Score: 17.5+++/20, Drink: 2025-2045 "After blending, [Head Winemaker] Tarek [Sakr] was raving about this vintage. I asked him to add 0.5% of any wine he liked and we’d taste it again in two weeks. An act of faith or la folie? We tasted it again. He raved again; the wine had changed colour and bouquet." Serge Hochar "Dark, blood red. Really powerful nose with tonnes of young, juicy blue and red fruit. Behind this, layers of dried fruit emerge (prunes and raisins) and tobacco, generally a much darker and more brooding profile than the initially youthful nose suggested. Leather and smoked meat, as well as mineral graphite, but also fresh mint and liquorice. Complex and ever-changing in the glass that invites you to keep going back and discovering more. Again, fantastic acidity, plus velvety tannins." FINE+RARE 2003 Chateau Musar  "Mid-garnet. Quite a bit deeper and younger-looking than even the 2001. A little marine influence (oyster shells?) on the somewhat reticent nose. Rather different from many of these Musars. Sweet start and very vigorous and fun. If I had not tasted vintages back to 1961, I might have taken this for a fully mature wine. It already gives masses of pleasure with some milk-chocolate notes and quite a bit of light dry tannin on the end. Excellent drive. Long and dramatically big, but with good freshness on the finish." Jancis Robinson MW, Score: 18.5/20, Drink: 2016-2035 "A vintage with high alcohol and acidity. Rainiest winter in 15 years, then not a drop of rain from April throughout a hot, sunny summer. Heatwave during flowering reduced the harvest by 30%." Tarek Sakr, Head Winemaker "Darker than more recent vintages, gun smoke, spice and hints of leather. Rich darker fruit, riper with dense, sweet mid-palate. Balanced though, with Cinsault contributing acid and vibrancy that is often absent in 2003s. Fruit profile is richer and darker and tannins riper and juicy, perhaps not as refined as the excellent 2008, but still with Musar DNA. Smoked meat and charcoal. Delicacy throughout. Fascinating and delicious." FINE+RARE
 2000 Chateau Musar  "Reasonably mature. Brick-red rim, autumnal faded red bowl. Mouthwatering acidity on the nose that can be smelt a foot away. Lovely aromas of damp autumn forests, decaying leaves and wood combine with a slightly chocolatey sweetness. A little spirit developed over the course of the evening: almost a Drambuie or Grand Marnier character. Slightly sweet on the palate with very long, classic autumnal Musar notes, soft, mature and Old World, braced by that lovely acidity. Still full flavoured and crisp on its long, lingering aftertaste, finishing with notes of liquorice and sherbet." Bartholomew Broadbent, Score: 18/20   "A Cabernet Sauvignon year. One of my clients called it 'a lioness' of a wine." Serge Hochar "Bright ruby red with the start of some brick around the edges. Sweet fruit, baked strawberries, rosewater and pomegranate. Peppery spice. Some leather and petrichor. With more air, burning embers and deep, meaty fruit and spice. Lovely sweet tannins on entry. Elegant and fresh, but with an enveloping warmth and caressing softness, though it remains both light and structured thanks to the depth of flavour and superb acidity." FINE+RARE  1998 Chateau Musar  "Pale, jewel-bright garnet. Light, spicy, particularly well-integrated nose, already well developed. A sweet start on the palate; the opposite of heavy; a really lovely wine: fresh, sweet, with some very slight mintiness and a dry finish. Very long, and nicely mature: seems just right now. It will go beautifully with food. One of my favourite wines in this collection. Is it the Cinsault I like so much?" Jancis Robinson MW, Score: 18.5/20, Drink: 2012-2030 "Tarek said: 'Let’s bottle at the end of the second year. Let’s try!' We did 20,000 bottles like this, then the rest a year later, as usual. We tasted the wines four years later. Something was missing in the earlier-bottled wines. They had an obvious Chateau Musar character but were not necessarily better. Identity is permanently important. We went back to the original formula." Serge Hochar "Cool year, Cinsault dominated. Cold and rainy until June, with a sunny, dry summer. Harvest began on 9th September." Tarek Sakr, Head Winemaker  "Similar in style to the 1997 but with more fruit concentration, the aromas more earthy and
dried leather, but the lifted perfumed floral tone still dominates on the nose: dried roses, sweet licorice, candied cinnamon – lovely additional set of oak flavours that add aromatic complexity. Lovely texture – tannins are seamless – silky and long – provide structure but are sweet and resolved, backed by vibrant acidity keeping the wine fresh. Fruit is plump, rich, ripe, very much on the red fruit spectrum – raspberry, red cherry. Great acidity. Light fresh tobacco and light leather notes coming through on the finish. Great integration and drinking very well now. Difficult to pick between the '97 and '98 – the '97 is more ethereal – it tastes like quality aged Burgundy! '98 is plusher and more concentrated but less ethereal." FINE+RARE
 1997 Chateau Musar  "Very light in colour with maturity on the rim: salmon ruby. Surprisingly intense and concentrated nose with strong ash and autumnal smells; great acidity, damp leaves and old bonfires. On the palate, very sweet fruit and a long finish that goes through several evolutions (one developing old pomegranate flavours) in the longest aftertaste of any Musar. Full mouthfeel defies the lightness of the wine. Almost chewy in texture. Intense volatile acidity." Bartholomew Broadbent, Score: 18/20  "We had two harvests – before and after a week of heavy rain – and made a big, big wine. Two years after bottling it changed direction and began to create heavy sediments. It was the biggest surprise in my life. This wine was behaving like a human going through an adolescent crisis. Which way is it heading now? The only thing I know is that I trust my wines. It is already an interesting wine, and starting to taste beautiful." Serge Hochar "Translucent Pinor Noir-esque colour with tremendous clean aromatics – lifted floral notes,
fresh aniseed, scented aromatic tea leaf, red cherry, strawberry, pomegranate, so perfumed. Seamless tannins, silky soft but there is a delicate framework and the fruit concentration provides lovely depth. Fruit remains very fleshy. Very clean considering the age, and lovely refreshing, vibrant acidity, remarkably stable at 24 years of age. Lovely, ethereal quality to this wine, reminds me of a great aged Burgundy with the acid and florality!" FINE+RARE 1979 Chateau Musar  "…misleadingly pale, fully mature; nose like squashed strawberries; sweet, long, delicious." Michael Broadbent "Vibrant red with a hint of mahogany but still red on the rim. Astoundingly young and vigorous with warm red summer fruits and a definite hint of roses on the nose; has the feel of a wine at least 20 years its junior. The sweetness of fruit continues on the palate with a backbone of tannin to firm it up – without losing the old-fashioned ‘burgundian’ richness and just the right level of acidity to refresh the palate for another glass. This must always have been an exceptional wine, as it remains today." Jancis Robinson MW, Score: 18.5/20 1974 Chateau Musar  "Good depth but still light, with a mature-looking, orangey rim. Very vibrant, sweet-fruited nose, alive and drawing attention to itself. Very old, elegant fruit on the palate, with a touch of cheese rind. Extraordinary texture: velvety and syrupy at the same time; deep, with high acidity and a very long finish. Biscuity flavours (‘Playbox’ biscuits: if you are English and of a certain age, you’ll remember licking the sugary coat off those). Although past its prime, it is fascinating, like an old man with many stories to tell. You can imagine the wartime conditions through which this wine has aged, enduring much and remaining strong, until now as it begins to lose its way." Bartholomew Broadbent, Score: 19/20 "My ’74 I wasn’t happy with. But it developed! In 2000 I tasted it again. Now I think it is nearly ready to drink." Serge Hochar 1970 Chateau Musar  "In 1983, richly coloured; pine needles and vanilla; soft, velvety, well-balanced, yet powerful and plump like Château Petrus. Labelled ‘Réserve Rouge. Grand Cru’, still deep and rich, complete." Michael Broadbent, Score: five stars  "Dark, shaded ruby; just the sort of colour I would expect from a 1970 red Bordeaux. Light, very Cabernet nose. If I were given this blind I would be tempted to head straight for Bordeaux, though it would have to be a comely château such as Palmer perhaps, and a fairly ripe vintage. Perhaps 1961? But then there is probably more sweetness and a bit more exoticism than one would find in a Bordeaux of this evident age... Mouth-filling and again that note of violets, candied this time. A little dusting of tannins on the end. Lovely wine." Jancis Robinson MW, Score: 18/20, Drink: 1985-2022 1964 Chateau Musar  "Mature rim but not for its age: still tons of vibrant life in its red colour. Very little sign of ageing. Nose is very big, more like a mature Châteauneuf-du-Pape or other big, structured Rhône wine. Very concentrated and deep with autumnal bonfire ash. Spectacularly good, huge on the palate: damp decaying leaves; great acidity; volatility balanced by brown sugar flavours; delicious, sweet, long on the finish. Hardly any age. A great classic wine." Bartholomew Broadbent, Score: 20/20 "I had been in Bordeaux. I was 25. I prefer not to qualify the attitude of the French towards me, but no-one hurt me: they respected my oenological degree. However, I never took them a wine of my own. I was pretentious, my way! Was it as a reaction to this? I don’t know, but 1964 was my wild wine." Serge Hochar 1961 Chateau Musar  
"Slightly sludgy rust colour. Sweet, rich and thoroughly exotic. Old leather handbags? With some biscuit slurry (dunked, not-too-gingery ginger nuts?). Ethereal and lifted. Beautiful sweetness as it hits the palate then real freshness and super-clean, thoroughly mature aromas. Gloriously mature but not at all old. Does taste like a wine from a bygone age… Long and rich on the finish. Amazing to think that Cinsault can last this long. No variety imprints itself. Just a little chewiness on the end suggests a solid accompaniment would be wise." Jancis Robinson MW, Score: 18.5/20,  Drink: 1980-2028  1960 Chateau Musar  "Great depth for a wine of this age. Still very solid red with a touch of maturity on the rim. Looks about 15 years old. Classic nose: mature Bordeaux in character; signs of age and aromas reminiscent of very old cellars in France; lovely autumnal smells and meaty redcurrant fruit. Perfection on palate: full fruit and a great mouthfeel, with sweetness, length, great texture and perfect evolution; a little spicy and hot on the finish. Like an old Bordeaux but with better acidity, then a lovely aftertaste that conjures up the bonfire smells of autumn country walks. At its peak now. One of the best Musars I’ve ever tasted." Bartholomew Broadbent, Score: 20/20  "That summer I was invited to Château Langoa-Barton for an internship with Ronald Barton. What I saw, tasted and learned there affected me. If I had to describe myself, I was a civil engineer who made wine and who had started to discover the complexity of wine. I was trying to understand, to observe. I knew that nature will never repeat herself and for a while I thought I might change all the grape varieties that we were growing, but to plant grapes and make good wine takes 20 years, and what if I was wrong?  "However, I experimented a little with Grenache, Mourvèdre and Merlot. Looking back there were three stages to my winemaking. Between 1959 and 1964 I was making wines without an objective, with what we had at hand. From 1960 to 1970, having studied in Bordeaux and been influenced by Saint-Julien and Saint-Estèphe, I now realise that I was trying to produce wines in that style. Since 1970, I have been producing my wines, my way. Les vins du terroir Libanais." Serge Hochar 1959 Chateau Musar  "The oldest vintage presented by Serge Hochar in London in August 1979: fine, rich, mature; delicious bouquet; sweet, soft, fabulous. Twenty years later: orange-tinged; lovely old nose; still delicious. Last tasted at Musar in Beirut, Dec 1999." Michael Broadbent, Score: five stars Chateau Musar: the whites A blend of two local varieties, Merwah and Obaideh. Both grapes are partly fermented in oak
barriques (25% new each year) where they mature for a further nine months. They are then
blended, bottled and aged for a further six to eight years before release. 2012 Chateau Musar  "Fine fresh-looking lemon-yellow, but shows reassuring maturity. Dry honey and spices on the nose; a controlled richness of fruit on the palate that reminds me of Ygrec: complex, dry but with sweetness in its DNA before natural acidity lifts the exotic aftertaste. Lanolin smooth but not easy to assess (and not meant to be at this stage). Young white Musar that retains its mystery." Steven Spurrier, Score: 18.5/20, Drink: 2020-2035 2000 Chateau Musar  "Medium depth golden-yellow; no maturity showing. Still very closed on the nose, subdued, with a light floral nettle aroma. A bit astringent on the palate, but with mellow, soft textures and good acidity too. Needs time. By the next morning, the nose had come alive. The palate was beautiful, like a spicy Petite Suisse cheese, with great length. Nose continuing to develop on day three." Bartholomew Broadbent, Score: 18/20 1992 Chateau Musar  
"Deep orange gold. On the nose, beginning to mature and open up. Good depth and concentration. Lovely flavours of old Cheddar and surprisingly high acidity. Very good length on the aftertaste. Will age for a long time. After an hour in the glass, the wine started to develop characteristic honey aromas that also revealed themselves on the palate alongside a beautiful vanilla and beeswax aroma. The next morning saw it develop a rich, sweet, cognac-like nose; bone dry, powerful yet elegant on the palate with pronounced alcohol and a long finish. By day three, the middle nose had developed even more." Bartholomew Broadbent, Score: 18.5/20 "The weather was terrible. We had winter until June. Hail came. Biblical weather! I tried to make a Chateau Musar red, but two years later found it wasn’t up to standard, so we distilled it. The best grape that year was white Obaideh." Serge Hochar 1975 Chateau Musar  "Deep orangey gold; looks like a late harvest wine in colour. Nose; wow! Incredibly intense, concentrated, dry, very deep and austere: a combination of leather saddles, barnyard and old mahogany musky characters with mouthwatering citrus orange acidity. Astonishing complexity and intensity on the palate, with a syrupy texture. Massive, deep powerful, concentrated and long. Delicious flavours keep changing like a kaleidoscope in this mouth-filling but elegant wine. On day two it had aromas of sweet Australian ‘Tokay’ and a bite of cognac-like alcohol." Bartholomew Broadbent, Score: 20/20  1972 Chateau Musar  "Golden brass-yellow, very bright and alive. A superb nose with good depth and concentration, combining notes of apricot, brown sugar, cigar box and old charred wood. Unique. On the palate: a delicious, dry lean wine with a sweet finish and tremendous length. In perfect condition with a lovely lingering aftertaste. Very cerebral. Tastes of very old cellars. Day two saw an amazing development of the nose: very hard to describe but utterly riveting to the brain." Bartholomew Broadbent, Score: 20/20  [All extracts from 'Chateau Musar: The Story of a Wine Icon' have been published online with the kind permission of the Académie du Vin Library.] Read more Editorial 

The rise of Chateau Musar is legendary. We take a closer look at the vintages that have cemented the Lebanese estate's enviable reputation in the hearts and minds of critics and collectors alike.

Exploring the vintages that have made Chateau Musar such a fine wine icon – from 1972 to 2013 

Chateau Musar tasting notes year by year

Klinker Brick

California

Accounts

Your access is restricted because of your age.

Access forbidden

You must be over the legal age to view this page. Please verify your age to enter.

Are you over the legal age to purchase alcohol?

As a result of the quantity requested for delivery, we recommend using Third Party Shipping. If you proceed with our Shipping, there may be a delay to the selected ship date.

As a result of the quantity requested for delivery, we recommend using Third Party Shipping. If you proceed with our Shipping, you will not be able to define a ship date, and we will get in touch with you to arrange delivery.

Your order request will be cancelled. Are you sure you want to proceed?

Due to the quantity requested for collection, there may be a delay in meeting your requested collection date.

Due to the quantity requested for collection, it is not possible to define a collection date at this stage. Our team will liaise with the warehouse and contact you directly to confirm a suitable pick-up date.

This item has been listed by a collector and is available for storage or immediate delivery

For orders with a high value, we recommend shipping with a third party carrier. Items shipped with third parties will remain in banded OWCs.

Due to the quantity requested, you won’t be able to select a collection date. Please submit your request, and we will liaise with our warehouse and confirm the collection date with you directly.

Due to the quantity requested, you won’t be able to continue the purchase. Please select third party, or change the quantity (maximum 48 is allowed).

Due to the quantity requested, you won’t be able to select a shipping date at checkout. Please submit your request, and we will liaise with our warehouse and confirm the delivery date with you directly.

For up to 499 bottles in storage, the rate is 39¢/bottle per month or a $50 minimum monthly charge (this covers up to 142 bottles). For over 500 bottles, the storage rate is 35¢/bottle per month.

Storage is charged at HKD 40 per 12-bottle case per month. A minimum monthly storage fee of HKD 80 applies, covering up to 24 bottles.

Standard storage rate

By selecting third-party shipping, you will take full responsibility for all aspects of legal compliance and authorize Vinfolio to transfer the items to the party specified in your instructions. Items shipped via third parties will remain in their original packaging.

Collection times are between 8:30am - 12pm & 1:30pm - 4:30pm, Monday to Friday. Wines at Will Call, that are not picked up within 10 business days, will be transferred to storage and subject to a $1.50 per bottle stocking fee.

Items to be sourced and shipped to our state-of-the-art fine wine storage facility for the best possible safe-keeping where you can arrange collection from our warehouse address in Napa.

Will Call (Napa)

You entered the incorrect password too many times. Your account has been temporarily locked. Please wait five minutes before trying again.

It seems you are visiting from {country}, we invite you to experience our {nationality} website.

Are you browsing from {country}?

We’re unable to process your order with both event tickets and a wine or spirit product in the same transaction. To proceed, please remove either the event tickets or the item from your basket. You’ll then be able to complete your purchase.

Please review your basket

Forgot Password

We're in the final stages of upgrading to our brand-new trading platform. As part of this transition, we're currently migrating all customer-owned inventory to ensure a smooth and seamless experience.

Our new and improved platform will be ready for you on Friday, April 4.

Thank you for your patience - we can't wait to show you what's next.

Oops, something went wrong

We couldn't find any results to show here.

Please note: tax will be calculated at the next step

Our website is currently down for maintenance.

Maintenance Mode

Pre-authorizing a Payment Method enables your Account Manager to make payments on your behalf, without payment verification.

Pre-authorize

This transaction has been blocked by authentication failure.

Authentication failure

Your payment card has expired. Please check your details and try again.

Expired card

Insufficient funds to pay your balance. Please check your details and try again.

Insufficient funds

This transaction has been blocked by the payment provider due to possible fraudulent behaviour.

Transaction blocked

Please choose a different payment method and try again.

Unknown error

About description for demonstration purposes

shows all the items you currently store with us. These items can be sold, delivered or transferred.

At {shortName}

Your allocation will be cancelled. Are you sure you want to continue?

Your pre-order item will be deleted. Are you sure you want to continue?

Your delivery request will be cancelled. Are you sure you want to proceed?

represents all the wines that are in your possession and have been consumed.

This is the price you paid for this item.

Cost price

After adding your new address, you'll be redirected back to this page.

Create a new address

Your notification will be deleted. Are you sure you want to continue?

The lowest price you're willing to sell at.

shows all the items that you have pre-ordered, including en primeur wines, and all the items on your watchlist.

Futures

You can set a sell price on items you're selling based on a % of current unit net value.

You can set a market price on items you're selling based on a % of current unit net value.

shows all the actions that you have taken on items in your Portfolio.

groups every action by type - Purchase, Sale, Delivery, and Inbound Transfer - so it's clear at a glance what happened to each item.

History

shows all the items that are currently in transit to or from {shortName}.

In transit

Local delivery is free for orders over HK$1,800 (to a single location). For orders below this value, delivery is HK$150 for up to four cases and HK$50 per case thereafter.

Shipping starts from €15 within Italy and €45 to Switzerland and the rest of Europe for up to 48 bottles (75cl). Costs vary by destination. Larger shipments can be quoted on request.

The date shown below is when your order will ship from our local warehouse. Your final delivery date, along with full tracking details, will be provided once our team has processed your request.

You can arrange collection from our Retail store on 22nd Floor, 8 Wyndham Street, Central Hong Kong.
Collection times are between 9:30am-13:00 and 14:00-18:00pm, Monday to Friday. We are closed on public holidays.

You can arranged collection from our warehouse STI INTERNAZIONALE SPA, on Viale del Lavoro, 57, 37051 Bovolone, Verona.
Pick-up hours are between 8:30 AM to 12:30 PM and 1:30 PM to 5:30 PM, Monday to Friday. We are closed on public holidays.

This is the current estimated market value for this item.

Manually set prices will be overwritten. Already listed wines are not affected.

Updates all unlisted wines to current market price.

Set all at market

represents all the wines you currently have in your Portfolio that aren't stored with us. Press the

My cellar

Name

Net price

New portfolio available

New portfolio

You do not have any invoices at this time.

shows all the items from your Portfolio that are currently on the market.

On sale

shows all the items you currently have in your Portfolio. You can perform individual actions on them from this page.

Overview

shows any items that are currently awaiting user action.

Pending

This is the dynamic estimated value of the item with trading margin removed.

This is the amount of profit you will receive if your listing sells.

Pre-authorised payments enable automatic transactions on your behalf, ensuring seamless and hassle-free payments. This allows recurring charges, subscriptions, or scheduled payments to be processed without manual approval each time.

The number of cases you wish to place on sale

Your catalogue item will be archived. Are you sure you want to continue?

Your catalogue items will be archived. Are you sure you want to continue?

Before you request delivery, you can adjust the quantity for each item in your selection below.

* At time of sale a 15% trading fee will be deducted from the final sale price.

Total estimated value*'

The fixed custom price you wish to sell each item for.

Split into {caseSize} individual {bottleSize}cl bottles.

Title

shows all the items you currently store with us. These items can be sold.

Available for sale — items stored with {name} eligible to be listed on the marketplace.

Profile

This item is at Vinfolio, available for storage or shipping. For more information on shipping and handling visit vinfolio.com/shipping

This item is at FINE+RARE HOME Hong Kong, available for delivery or local pickup. Most Hong Kong deliveries can be made within 3 working days, an exact date will be available when arranging delivery. International deliveries have longer lead-times, please contact us for details.

Wines sold en primeur will be released from the producer after bottling, typically 18 months after the so-called campaign ends. Upon arrival your wine will be stored at Vinfolio in our temperature-controlled warehouse until you decide to take delivery.

We will source this item at the guaranteed price from our network of suppliers and arrange expedited shipment to FINE+RARE.
 The lead-time depends on many variables, but 2-4 weeks is typical for expedited sourcing.
 Once your order is confirmed, we'll keep you updated on its ETA.
 Every item is checked on arrival by our expert team, with photographs available on request (please note that charges may apply).

When a wine is on "pre-arrival", it means that we have a confirmed order on the bottles from our supplier and we are simply waiting for the winery or distributor to ship the wine to us. The delivery timeframe for pre-arrival wines varies significantly, depending on where the wine is coming from. We will notify you once they arrive at our warehouse and, at that point, you can decide to arrange shipping or list them for sale.

Klinker Brick

Filter

Please wait

Related articles