(2017) Owned and operated by the Baker family, sourced mainly from the western side of the valley, easterly facing and does not get quite so much sun. Less aromatic than the Rieslingfreak No 3, some delicate white currant notes, a touch of white flowers and the palate has a slightly less strident acidity. Price and stockist quoted at time of review is for the 2014 vintage.
(2016) Though Château Musar has put Lebanon firmly on the map for wine lovers around the globe, there are several producers of terrific quality in the country, including the relatively new estate of IXSIR. This is an unusual blend of Cabernet Sauvignon, Syrah, Caledoc and Tempranillo, and the influence of IXSIR's French and Spanish winemaking team is obvious: the nose is redolent of creamy black berries, but with some graphite and a nice note of finesse with a cherry-ish, violet touch. In the mouth it is well-balanced and medium-bodied, the ripe fruit weighed against firm, tight tannins and a good acid structure. A wine that will also age for a few years. Watch the video for more information and food-matching ideas.
(2015) Mostly Grenache, with 10% each of Syrah, Mourvèdre and Cinsault, only 30% of this was aged in oak, in old, large 600-litre barrels, and it was fermented with ambient yeasts. It has a herb-touched, cherry freshness on the nose, a similar alert and mineral tone to the bigger Les Hauts de Montmirail below, but perhaps without quite the layered complexity. On the palate it is softer and more forward, a really explosive juiciness to this, mouth-watering and fresh, the softer tannin structure and just a mellowing coating of smooth oak character giving a fresh but lively finish. A lovely wine to drink now whilst big brother matures.
(2010) 100% from dried grapes. Similarly leafy, though oddly not as pronounced as the blend with Syrah. That herbal edge carries on the palate, with a certain leathery note but also a fine, very cool linearity with delicious chocolaty notes and a touch of sweetness and lift. Becomes chocolaty and lip-smacking, with great richness abut freshness too.
(2010) One third of the 60% Carmenère Is 'Amarone' style from grapes dried on the vine until June. A touch of herbaceous character, with some blackcurrant fruit beneath. The palate has a notable sweetness, though only 4.5g/l of sugar, that is very smooth and cherry-flavoured, with a touch of chocolate and a nice fresh, cherry skin and lemon bite in the finish.