Lebanon has a long tradition of winemaking: dating back 6,000 years to the Phoenicians, who cultivated vines in the northern parts of the country. The wine was widely known and appreciated in the Mediterranean and is even mentioned in the Bible. The Hochar family moved from France to Lebanon in the 12th century. Gaston Hochar founded the wine house Château Musar in 1930 with inspiration from the country’s long wine tradition. When Gaston’s son Serge Hochar took over the reins, he achieved huge international success and in 1984, in the middle of the civil war, Serge was named “Decanter Man of the Year”.
Over the years, the recurring periods of unrest in Lebanon have contributed to shaping the business and the ability to handle challenges. Despite the difficult conditions that have characterised the country since 1975, they have continued their work with great perseverance and a strong commitment to growing grapes and producing wine, periodically with only half the workforce. The country’s history demonstrates an impressive ability to deliver, even in the most turbulent times. The grapes are grown at an altitude of 1,000 metres in the Bekaa Valley, a high plateau sandwiched between Mount Lebanon and the Anti-Lebanon mountains. It is the optimum environment for growing vines, especially organic, with large temperature fluctuations between day and night and sufficient rainfall.
Sustainability work
The wines produced by the Hochar family are so-called “natural wines” and the family’s philosophy is based on letting nature rule. This means that they interfere as little as possible with the natural processes during winemaking. Chateau Musar is committed to achieving the UN Sustainable Development Goals, with a particular focus on Goal 12: Responsible consumption and production. Chateau Musar’s sustainability strategy is based on four focus areas: organic vineyards, biodiversity, optimised energy use and reduced waste.
Work in these areas includes:
- Organic vineyards: Chemical pesticides and mineral fertilisers are not used – a cultivation method that has been used since the 1960s.
- Biodiversity: Use of methods that are gentle on surrounding ecosystems, including forests, soil, and wildlife.
- Reduced greenhouse gas emissions: By removing weeds and harvesting by hand, using lightweight bottles and using solar panels to heat hot water in the business.
- Sustainable use of natural resources: No artificial irrigation is used, with the exception of irrigation of newly planted vines. Water consumption is also kept low by using a high-pressure cleaner.
- Reduction of waste material and chemical by-products: Organic waste is recycled and packaging materials are reused wherever possible. An important part of the work is to preserve traditional grape varieties for future generations. Replanting of grape varieties that have died out in the area.
The country’s first organic certification
In 2006, Chateau Musar became the first vineyard in Lebanon to be certified organic. They are certified by IMC (Istituto Mediterraneo di Certificazione) which is now called CCPB: an international certification body specialising in organic products. In practice, Chateau Musar engaged in organic production long before that and its philosophy and sustainability work are applied to the entire Chateau Musar wine portfolio.
Social sustainability
Chateau Musar attaches great importance to social sustainability. They comply with the Amfori BSCI Code of Conduct, which includes the right to collective bargaining, the right to organise, zero tolerance of discrimination and a safe working environment. They also offer financial support to employees and their families, comprehensive medical care, theoretical and practical training, and pensions.
Through their strong commitment to the environment and social responsibility, Chateau Musar continues to be a role model in the wine industry, demonstrating how tradition and innovation can be combined to create wines of distinction.
