(2025) Baby brother of the legendary Chateau Musar Grand Vin, this blends Cinsault with Grenache and Cabernet Sauvignon. Vineyards in the Bekaa Valley are at 1,000 metres and the wine spends six months in oak barrels. It is a buoyant, attractive style this, combining ripe and plush cassis on the nose with brighter cherry and pepper. In the mouth those red-fruited flavours dominate, but cinnamon spices, a certain cedar and earthiness join to give this a medium-bodied savoury appeal. Plenty of independent merchants stock this at between £19.80 and £24.00. Watch the video for more information.

(2020) From vines that are over 70 years old, farmed organically at altitude in the Bekaa Valley, Domaine de Tourelles adopt a very much 'hands off' approach with this wine, fermenting with indigenous yeasts in their traditional concrete vats, the wine not seeing any oak. That makes for a deep crimson purple wine with an explosively aromatic nose of crushed black berries, truffle and pepper, the sleek vinous quality also suggesting concentration. In the mouth that holds true: the intensity matched by the ripe cherry, plum and blackberry depth of sweet fruit, tannins like silk and the acid balancing in a very natural and gastronomic way. A lovely wine this, available in many independents - use our wine-searcher link. Watch the video for more information and food-matching ideas.

(2019) What a lovely Bordeaux lookalike this is, blending 60% old vines Cabernet Sauvignon, 30% Merlot and 10% Petit Verdot, and aged in new French oak. There's a rich, primary black berry fruit density on the nose, but spice and hints of game and cedar too, a lovely hint of tertiary development just starting to creep in. In the mouth espresso backs up the seam of blackcurrant, a tingle of clove spice and very polished tannins give volume, and the acidity is excellent, drawing the wine to a long, fine finish.

(2010) Equal parts Cabernet Sauvignon, Carignan and Cinsault from 30- 50-year-old bush vines, 12 months ageing in French (Nevers) barriques. Typically pale colour, and typically volatile and wild on the nose with a touch of Brettanomyces too. That's why people love Musar! On the palate a raft of sweet, deliciously mocha-enriched black berries power through. This has a soft, leafy and meaty edge to it, the coffeeish sweetness and relatively soft tannins finishing with a whisper. Brilliantly Musar in its entirely individualistic, love it or hate it way.