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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 13 notes) - hiding notes with no text | | | Tasted by Jeremy Holmes on 8/14/2023: In really good condition. Plenty of leather and spice to the aroma. Full and sweet on the palate. Still amply structured with lively acidity giving the finish lift and freshness. (727 views) | | | Tasted by TWMDoesWine on 9/26/2020 & rated 95 points: Wow! Still showing strong. Incredible structure, lots of earth and grounded notes. Nose muted, but still light berries. Not the longest finish, but still had some legs. One of my most memorable drinking experiences. Score is reflective of experience -- which in this case I can't reasonably remove myself from. (1846 views) | | | Tasted by Jeremy Holmes on 8/14/2017: This was Danish bottled and absolutely superb. Complex aromatics of meat, compost, tobacco, cherry and blackberry. In the mouth it is fine, elegant and detailed. It has a lacy feel against the gums and finishes crisp and fresh. Length is fantastic. (3938 views) | | | Tasted by dream on 2/26/2017 & rated 94 points: Lovely, elegant, fully resolved and soft with plenty of earthy reed fruit flavors and that streak of spice that shows up in older Montrose. Finishes plush and complex with smoky notes. This is very fine aged Claret. (4182 views) | | | Tasted by nywine68 on 2/23/2017 & rated 98 points: An epic vertical of Chateau Montrose (Restaurant Daniel): Gorgeous nose. From half bottle. Lighter color compared to all the other vintages which had remained remarkably dark despite their advanced age. This was beautifully elegant with great acidity and awesome complexity. Montrose vertical 1895-2000 (4405 views) | | | Tasted by tinybubbles on 2/23/2017 & rated 95 points: From half bottle. Pure light red fruit. Good complexity on the nose. Light and graceful on the palate. Mature and very elegant. (4071 views) | | | Tasted by brooklynguy on 7/30/2016: Wonderful! Starts slowly and very quietly on the nose but with the kind of acidity on the palate that made one taster worry that the wine was gone, turned to vinegar. Not even close! Leave it alone in the glass for 15 minutes and the wine absolutely blossoms. The nose is so gentle and old and it shows so many nuances and hints at different things, and in such a harmonious and poignant way that it's hard to pick out individual scents and assign a descriptor to them. It was a gloriously complex old nose though that had a bit of everything and I am a healthier person who will now live longer at having smelled it. The palate showed well too although it tired quickly and became more two dimensional. Wonderful wine and a memorable experience. (4503 views) | | | Tasted by William Kelley on 7/14/2016: The 1934 Montrose hailed from a challenging vintage, and while this was a very rich, deep and still youthfully structured wine, it seemed marked by mercaptans. Whether this was actually the case, or whether the wine was just reduced and needed a few hours in the decanter, was hard to say, and I regret I didn’t get the chance to experiment. (3514 views) | | | Tasted by LWI on 5/2/2015 flawed bottle: 31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: DOA (3874 views) | | | Tasted by BradE on 1/12/2013: A very fun and interesting trio of 1934 Bordeaux - La Mission Haut Brion, Trotanoy, and Montrose. All were in great shape, and showed well. The Trotanoy was the consensus favorite, but I liked the La Mish just as well. Great noses, and like burgs you could just smell them for a while, and didn't need to drink. They all were a touch restrained as old bdx can be on the palate, but again amazingly they all showed well. A very fun flight. (4396 views) | | | Tasted by Khamen on 12/11/2010 & rated 92 points: "errr. It's almost black!". How can a 75+ year old wine still look like a 10 year old? Really rather incredible how fresh this still was, plenty of fruit still swilling around in here and a surprising splash of zippy acidity. For me this lacked some of the complexity of the more evolved La Garde 1934 tasted alongside but really rather remarkable. Very clean and "correct", a lovely wine but a little confusing. I was expecting Kirk Douglas but got Bruce Willis... (4949 views) | | | Tasted by Jeff Leve on 12/28/2006 & rated 91 points: Light and bricky in color, the wine gave a nice, spicy, cassis, damp earthy perfume. Still beefy and masculine in style. The palate enjoyed the sensation that comes from fully mature Bordeaux. (4437 views) | | | Tasted by re-actor on 5/21/2006 & rated 93 points: This was a pristine bottle, high shoulder fill. The cork came out in 1000 pieces, but I managed to blow the crumbles out of the neck, before they fell into the wine.
Upon opening, a nose of minerals and some cedar, evolving into stewed fruit, over the following hour. Slight browning on the rim, but 'on sight' this is anything but a 72 year old Bordeaux. In the mouth very minerally, but again, as time passed, more fruit submerged. Tannins mostly integrated, acid is quite present. This drank really well for the three hours it lasted. A real gem that could have rested for several more years!! (4739 views) |
| Château Montrose Producer website – Read more about Chateau Montrose
This was acquired In 1778 as part of the Calon estate, by Etienne Théodore Dumoulin. After his death, his son, (also Etienne Théodore Dumoulin) cleared the vegetation and discovered the soil beneath was gravelly and suitable for the vine. Planting was completed by 1815 with good results. By 1820, Dumoulin had expanded the vineyard and built a small chateau. This vineyard has changed hands many times over the years. New equipment in 1975, and again in 1985, and a new barrel cellar helped sow the seeds for Montrose's renovation, which reached a peak in about 2000 with some excellent wines. The estate and the wines were enjoying a great reputation when, in 2006, it changed hands once more when Martin & Oliver Bouygues bought the vineyard. The vineyard is currently 65 hectares with 65% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc and 2% Petit Verdot. The wines go into oak, 70% new for eighteen months for the Grand Vin Chateau Montrose (typically 19,000 cases per annum). Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.St. Estèphe Read more about St. Estephe and its wines Whereas the first activity recorded in Saint-Estèphe goes back as far as the Middle Bronze Age, the first vines date from the Roman Occupation. But it was the Bordeaux merchants who by aging and selling Saint-Estèphe wines themselves were largely responsible for this appellation's fame. And in the nineteenth century, noted for its prosperity, the great estates of today were created. The movement continues today with the merging of small estates.
A land of great wines, Saint-Estèphe is situated almost in the centre of the Médoc, close to the Gironde Estuary. The appellation is equidistant from Bordeaux and the Pointe de Grave.
The beds of soil are characterized by their remarkable diversity, the result of their undulating relief and excellent drainage. Quartz and well-rounded pebbles mingled with light, sandy surface soil are found everywhere, giving the wines a distinctive finesse. And the subsoil is made up of the famous Saint-Estèphe limestone, which outcrops on the west of the commune.
Tasting
Thanks to ideal conditions of climate and geology, Saint-Estèphe wines are characterized by their sturdy qualities and robust constitution. Accordingly, they can be laid down for a very long time while yet preserving their youth and freshness. Distinguished by a subsoil which is more clayey than that in the other communal appellations which lie by the river, the wine here attains a distinctive individuality : a very rich tannic structure, a fine deep red colour and an exceptional backbone with aromas of great finesse.
Production conditions (Decree dated September 11, 1936):
In order to have the right to the Saint-Estèphe appellation of controlled origin, red wines must:
- come from the communes of Saint-Estèphe, "excluding any parcels in that area which are situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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