My first Lebanese wine, after a long curiosity about them, is a fascinating one. Given that it has the same blend (50% Cinsault, 35% Grenache, 15% Cabernet Sauvignon) as Hochar Pere et Fils as well as the same winemaking process (six months in French oak), I thought it might be another branding of the same wine. And indeed, Chateau Musar confirmed this for me.
Aana was made from the same grapes sourced from the same single vineyard, barreled in the same wood, as Hochar Père et Fils, then set into a separate vatting before bottling. It was produced for the Norwegian market and somehow, some bottles made their way to Japan (where I’m located). No distinction was made between the two wines in terms of sourcing or aging – the distinction was one of labeling.
This was enjoyed over the course of three hours, mostly towards the end of that window. It was delightful from opening, I must add – the fresh fruit notes leapt from the bottle. Despite the reputation I got no Brett here and not much VA – a bit of musty cedar perhaps, old Cuban cigar barnyard notes, but no acetone. It’s darker in color than one might expect given the composition, with no bricking at this stage. As it develops the initial hit of black and red fruits and spice was joined by a vanilla bean note which had a bit of sandalwood to it. Then dark coffee, darker dried fruit, and a very distinct salt and mineral character in the long finish.
What stands out structurally is not the tannins – which are quite fine-grained and soft – but the acidity. There’s a distinct acidic brightness to the entire development, sweet and sour in balance. I would say that at seven years this one is probably at peak right now, though the vibrancy of the fruit suggests if could go for a few more years for sure. A really interesting and classy wine, exactly what I was hoping for from this bottle.
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My first Lebanese wine, after a long curiosity about them, is a fascinating one. Given that it has the same blend (50% Cinsault, 35% Grenache, 15% Cabernet Sauvignon) as Hochar Pere et Fils as well as the same winemaking process (six months in French oak), I thought it might be another branding of the same wine. And indeed, Chateau Musar confirmed this for me.
Aana was made from the same grapes sourced from the same single vineyard, barreled in the same wood, as Hochar Père et Fils, then set into a separate vatting before bottling. It was produced for the Norwegian market and somehow, some bottles made their way to Japan (where I’m located). No distinction was made between the two wines in terms of sourcing or aging – the distinction was one of labeling.
This was enjoyed over the course of three hours, mostly towards the end of that window. It was delightful from opening, I must add – the fresh fruit notes leapt from the bottle. Despite the reputation I got no Brett here and not much VA – a bit of musty cedar perhaps, old Cuban cigar barnyard notes, but no acetone. It’s darker in color than one might expect given the composition, with no bricking at this stage. As it develops the initial hit of black and red fruits and spice was joined by a vanilla bean note which had a bit of sandalwood to it. Then dark coffee, darker dried fruit, and a very distinct salt and mineral character in the long finish.
What stands out structurally is not the tannins – which are quite fine-grained and soft – but the acidity. There’s a distinct acidic brightness to the entire development, sweet and sour in balance. I would say that at seven years this one is probably at peak right now, though the vibrancy of the fruit suggests if could go for a few more years for sure. A really interesting and classy wine, exactly what I was hoping for from this bottle.