Scott@Mister A’s-San Diego

9.5

1990 vintage. Last tasted 12.11.22 (9.6) and 8.20.16 (9.2-slightly off bottle). Tasted side by side with the 1989 (9.4) version of this wine. Ridiculous 1-2 heavyweight punch. Opened but not decanted. Tasted at the conclusion of lunch after an hour open. Not much in the nose but bringing it in the flavors. Still heavy bits of ripe plum and cherry with a substantial mid-palate. Larger format of this wine likely clocks in as a 9.6/9.7 but this was a 750ml. In the 750ml format, not improving and it's drink now and until 2028. Still, most likely, the best wine this producer has ever made. The 1989 has a case as well. Like the Lebowski rug, this one just tied the late-80's/early-90's BDX room together. 10.10.25. — 18 days ago

Ericsson

9.8

Great vintage. Great first growth producer. Maybe one of the best I’ve ever had. — 6 months ago

Vijay Parikh

9.7

Perfect bottle in decanter for dinner at Chez TJ. We did initially enjoy a sparkling and half bottle of a Meursault to give some time and the aromatics of this was quite possibly one of the best ever! Loved the complexity but it still has a long road ahead! — 7 months ago

James Scurlock

9.7

Best Cabernet Sauvignon I’ve ever had. Absolutely amazing. — 2 years ago

Victor Hsu

9.5

Graceful as a ballet dancer—heady notes of yeasty and nutty roundness (think morning fresh baked bagel with almond and hazelnut) punctuated by the staccato of gently sour citrus (lemon, lime, citron, yuzu), balanced by minerals and delightful fizz. Drinks much younger than it is, so if you are lucky enough to have more of this ambrosia there’s no rush to empty out your cellar (20 is the new 10, as the Boomers would say). Enjoyed this gem at Hayato Restaurant in LA (best Kaiseki I’ve ever experienced) with my daughter Rachel and her friend Lindsay right after they finished taking the California Bar Exam. Best of luck, girls! — 2 months ago

Jay Kline

9.4

Popped and poured; enjoyed over the course of an hour or so. No formal notes due to the setting. The 2009 seems to break from the reputation of the vintage with a freshness and verve that surprises. The typical quality of Cristal is there with its persistent mousse and attractive texture. Good acid too. Pretty tasty stuff and I’m not sure I would ever turn down a glass of this. Drink now through 2039. — 4 months ago

Laneé Fox

10

Best wine I've ever had — 8 months ago

Jay Kline

9.7

Presented double-blind. The wine appears straw in color with medium viscosity and, apparently, there lots of tiny bubbles so there are signs of gas, LOL. On the nose, the wine is developing with heady notes of ripe orchard fruit, red forest berries, marzipan, lemon curd, fresh brioche. On the palate, the wine is dry with high acidity. Confirming the notes from the nose. The finish lasts for an eternity. The texture is ever so creamy. Wow…well, I was drinking something special. Had to be Champagne. Maybe vintage? Maybe a tête de cuvée? The style was similar to Krug. Called Champagne from a producer like Krug. OMG…the 1996 Vintage Brut?! Sheesh…someone was feeling generous! Admitted, I don’t often get to drink vintage Krug (for many hundreds of reasons!) so my experience is obviously limited. However, there’s clearly no question in this being true to house style and, now that I know the vintage, this is showing why 1996 is so special. As others have noted, this is fresher than the 1995 I had some months ago (though, that was very special too) and had greater acid. I would like to think this provides a crystal ball for the 2008 vintage that is sure to follow a similar trajectory. Drinking very fine indeed, right now and should continue to do so through 2046…depending on how you like to drink your Champagne. — 10 months ago

Scott@Mister A’s-San Diego

9.6

1990 vintage. Previously tasted 3x in the last 4+ years 01.20.23 (9.6), 05.16.21 (9.4) and 09.21.23 (9.5) Top shoulder fill. Excellent cork. Decanted and tasted immediately. Oodles of sediment as expected. Beguiling St. Estèphe nose. This. Was. Phenomenal. Best of the four horsemen/tastings. Enough structure to build the infrastructure for a new city along with a surprising amount of dark fruit. A well-stored, large format bottle of this might just show you the best time you’ve ever had. WoW. 08.14.25. — 2 months ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 5 months ago