Each varietal was fermented with natural yeasts in concrete vats, then aged for 12 months in French Nevers oak barrels before
blending in early 2020 and bottled without fining or filtration during the summer months. Fermentation proceeded smoothly
and temperatures ranged between 27 and 30 degrees. All the wines proved very aromatic and in particular the last Cabernet
Sauvignon picked, showed for the first time, aromas and taste of exotic fruits and even guava. Malolactic fermentation finished
by 1st November and preliminary tastings showed that 2017 is a different year with more structure and power, reminding us of
2007, 1997 and 1987 vintages, as if it was a decade style.
Our 2017 vintage looks to be very promising indeed, the wines of this year are unique, yet retaining classical Chateau Musar
character. Three factors come to our minds, the similarity in style of the different decades ending in 7, the taste of the last
vineyard of Cabernet Sauvignon harvested and powerful aromas. It has a bright ruby colour and there are sweet red cherries,
mulberries and plums on the nose with a hint of tea tree and liquorice. The tannins are soft and well-integrated and this vintage
has good acidity, depth of fruit and a long finish. Cellared well, it will age beautifully for decades.
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