David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 6 months ago

Jay Kline

9.4

Part of a Chateau Mouton Rothschild vertical from 1988-1990. This was my second time enjoying the 1990 vintage and, much like my previous experience, this was rather quiet early and then came on with the business, late. As before, a mix of red and black cassis, ripe and desiccated cherries, tobacco leaf, cedar box, old leather, damp earth, some mushrooms and baking spices. After two similar experiences, I believe this vintage needs a lot of patience and a lot of air to wake up. Without either, it will be misunderstood. Drink now through 2040+ — 8 months ago

Adolf Kristjansson

9.6

One of our all time favorite reds, Vanilla, red fruits, and lots of love. Celebrating our anniversary tonight. — 10 months ago

with Charlotte

Shay A

9.4

Monthly WTF wine group night. Our theme was American oak vs French oak. All wines tasted blind. We started off with two bottles of bubbly and finished with two non-themed reds.

My contribution for the evening. I’m posting my previous review of this wine below as it’s been consistent the few times I’ve had it over the last 12-18 months. Love these wines!

Youthful. Icredibly perfumed with typical sweet dill and coconut American oak on the nose. Gosh, I could smell this stuff all day. Aside from needing time away, it needs roughly an hour of decanting to hit stride. Tobacco, cherry tart, and great herbal nuances on the finish. — 6 years ago

with Jack, Ryan and 4 others

Miguel A. Nistal

9.0

I love Stags Leap and this one is crazy reasonable and so good. Cherry flavored, soft on pallet. Beautiful wine. — 10 years ago

with Miguel

Joe DAscoli

9.3

Super sweet and oaky on first open but matured up with a 3 hour decant

Still quite fruity but with steak, it gives a lot of red berry fruit and the oak is reasonable and the sweetness is gone with the airtime.

Overall good wine but I thought it lost out to the Paul Hobbs LPV ‘14. — 7 months ago

Mike Evans

9.5

Leather, raspberry, and hints of minerals and dark chocolate, with fine tannin giving it support, some anise comes out with air, great depth and complexity, drinking incredibly well. — 7 months ago

Brad Kalish

9.1

Just ok. Needed time but then what — 8 months ago

Adam Gäfvert

9.1

In a very nice state at the moment. Stands the test of time without any problems. One of my favourite label designs. — 2 years ago

Mike Saviage

9.2

Dark ruby. Opaque. Notes of dark plums, cassis, rhubarb, tobacco. Has a green element to it. At first it’s very linear and one dimensional in the mouth but rounds out with air. Nice for the vintage. — 7 years ago

Ragan Ramsey

10

All time favorite — 8 years ago

with Billy

Joe Campanale

Beverage Director/Partner dell’anima, L’Artusi, Anfora, and L’Apicio

9.2

Opened my first 2013, couldn't wait! But I should have. Though it was absolutely beautiful, soft and delicious, it needed more time. The glasses left over from last night showed beautifully in the morning — 10 years ago

Byron C Mayes

9.7

Still really tight. Dark red purple. Classic cassis notes. Still plenty of time left. 2021 maybe? — 11 years ago

Andrew Cullimore

9.2

Quite floral with plummy cassis, creamy blackberry and a touch of pencil lead, crushed rocks . On the palate this has quite good freshness , ripe cassis and blackberry , but with dusty firm tannins . Mineral , seashell hints of on the good length finish . Quite richly fruited but well balanced overall . This needs more time but for 2018 is promising, balanced with good freshness . Come back in 10 -15 years and will show well a further 10 — 7 months ago

Jay Kline

9.3

Double decanted two nights before service. The 2006 pours a deep, slightly hazy garnet color with a near opaque core; medium+ viscosity with light staining of the tears. On the nose, the wine is vinous with a mix of desiccated fruit and funky umami notes: bruised and desiccated strawberry, red rope licorice, nori, Cherry Dr. Pepper, cracked black pepper and leather. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is forever long and saline; it just hangs around forever. Initially, this came across as bit backward but it really gained power and character the more time it spent in the glass. Drink now with patience and through 2036. — 7 months ago

Ericsson

9.0

Revisiting this disruptive wine as I often do. This time 24 years after it’s initial release, and much has changed since since it’s inception. The wine is still exciting, maybe for the wrong reasons, maybe for the right reasons but exciting nonetheless. It’s still a big and bold beast of a wine, no matter the vintage. — 9 months ago

Bob Bath

Master Sommelier & Educator CIA Greystone

9.2

Out of magnum — 3 years ago

Neal Ferry

8.9

Good... let’s do this again — 7 years ago

with TwiLea

Tom Kobylarz

9.5

Finally was able to taste the 2002, way too young and clear why they waited and held this release back. This should easily go up a few more points with time, maybe perfection. — 9 years ago

Austin Blackwell

9.4

This was poured through a Zazzol aerator and just spilled out Cassis, black olive, cigar box and vanilla/brown sugar from the glass. Should she well for another 8-10 years. Delicious! — 11 years ago