2010 was a year to remember in Lebanese wine-making history. Snow fell only once on January 17th, and rainfall stopped on the February 23rd. March was so hot that the vines began to blossom in early April and in May and June the vines were so vigorous and green following successful flowering, that we thought we would have the biggest harvest ever. However in mid-July things began to change. A heat-wave hit Lebanon which lasted for about 23 days with an average daily temperature of 40°C and the highest ever temperature in the Bekaa Valley was recorded at 48.5° C. Cinsault and Carignan were less affected by the heat than the Cabernet Sauvignon which suffered the most—dried grapes with high sugar content, and high acidity. Unfortunately approximately 45% of the Cabernet was lost. Because of the significant loss of grapes this year, the Chateau Musar Red 2010 will be sold exclusively on an allocation basis. For the first time the wine was fermented between 26– 28°C to preserve the fruity aromas that we were worried the wines may lack due to the heat-wave affecting the grape skins, where the esters responsible for aromas exist. The wine was blended in 2012 after having spent a year in untoasted French Nevers barrels and this vintage was bottled in the summer of 2013. It is a deep, rich garnet colour with aromas of raisins, cedar, prunes and cinnamon. The 2010 is a savory, herby wine with delicate spices and the raisiny, figgy aromas follow through to the palate. This is an elegant vintage with fresh acidity and a long, dry finish.