Description
Vintage wine 1986 at Arden Fine Wines – Chateau Musar 1986.
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Vintage wine 1986 at Arden Fine Wines – Chateau Musar 1986
It was a traditional start to fermentation after grapes started arriving at the winery on 8th September.
However, it suddenly developed into a much more challenging approach from the 15th, when fermentation control became more difficult.
The temperature variation was quicker and the fermentation stopped for no apparent reason, only to resume a couple of days later.
What was obvious was the sudden concentration of colour, fruit flavour, body and power.
Musar’s winemaker was used to this evolution between the first and last week of the harvest.
In previous years he had learned to cope with it, but in 1986 the change was so fast, making fermentation very complex to follow and finish.
By the end of October, some wines had sugar remaining.
The hope was that fermentation would continue into 1987 –the resulting wines would become big, complex and powerful, built for the long term.
Prior to bottling, 1% of the rustic vin de presse was blended in to enhance the character in this voluptuous vintage.
Chateau Musar 1986 today
It has a mahogany-red colour with a tawny rim, indicating its significant age.
On the nose, it is earthy and aromatic, with notes of wet wood, leather, forest floor, and sweet medicinal hints like camphor.
The palate is velvety and full-bodied, with flavours of dried fruits (figs, dates), bitter chocolate, and warm spices.
How best to enjoy Chateau Musar
Chateau Musar reds, bottled unfined and unfiltered, suit vegans.
Moreover, they also possess a richly-textured quality and are likely “throw a crust” and leave sediment in the bottle.
In fact, most fine wines commonly exhibit this feature, and Musar Red vintages over a decade old especially show it.
Ideally, therefore, you should stand the bottles up the night before opening to allow the sediment to settle.
After that, you should carefully decant and then discard the sediment, usually in the last centimetre of the bottle.
Subsequently, you should allow the wine to breathe for an hour.
Finally, serve it best at 18°C with roasts, grills (especially lamb), casseroles, game, and mature cheeses.
Are you looking to purchase a bottle of Chateau Musar for a specific occasion, or are you researching the tasting history of this particular vintage?
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