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Community Tasting Notes (average 9 notes) - and median of 95 pts. in hiding notes with no text
| ||Tasted by rnellans on 5/4/2014 & rated 95 points: From a cold cellar bought on release. Very dark with some browning. Floral, tobacco, dark fruits on the nose. Very good structure and balance. Believe it or not, there are still some tannins that need to be resolved and the wine needs more time. Good fruit. Excellent and should get better. 95 (1072 views)|
| ||Tasted by jlgnml on 6/1/2013 & rated 98 points: Dinner at home with friends (Our home Northfield IL): Absolutly wonderful, deep garnet color, super intense nose, went on in the glass and developed wonderfully, a classic and still has time! (2079 views)|
| ||Tasted by Anonymous on 1/1/2013: Pity this was an off bottle; in the bouquet only acidic impressions, on the palate almost aceto balsamico. No score. (2084 views)|
| ||Tasted by G Kapoor on 6/21/2012: This wine grabbed you from the get go and did not let up. I have enjoyed some older montrose such as 66, 70, 75, but this was just on another level.......and then some. The color was extremely rich for a 57 year old wine. We all thought it resembled a wine from the early 80's. Nose was typical Bordeaux with elegance (something I don't ever associate with montrose) and symmetry to behold. Every aroma, flavor, nunance was in perfect balance providing pleasure individually and in aggregate. Hot bricks, leather, cherry, strawberry, dried leaves, cedar are some of depiction I can recall. Over the 3.5 hour course of our dinner, this wine delivered the fireworks. To our amazement, practically no sediment from this bottle. (2998 views)|
| ||Tasted by Longboarder on 6/19/2012 & rated 99 points: Fill was at the base of the neck. Popped and poured. Dark garnet color with only minimal bricking at the rim. Classic St. Estephe nose of cedar, spice, and a hint of tobacco. Very expressive from the get-go. There was plenty of fruit left on the palate with currant predominant. Silky tannins remained to enhance the mouthfeel but oh what a finish. Long and persistant that left a smile on everyone's face. I have tasted the '59, '89. and '90 and this bottle was the best Montrose I have ever tasted. I had another bottle of the '55 approx. 2 years ago. Although that bottle was good, it paled in comparison to this one. One of the best Bdx I have tasted. (3106 views)|
| ||Tasted by don_quichotte on 2/19/2012 & rated 94 points: Red and dark fruits, musty tannins and every tertiary flavor descriptor you could think of. Great wine that kept improving in the glass, even an hour after opening... (2339 views)|
| ||Tasted by dcwino on 3/3/2011 & rated 94 points: Deeply toned wine, big scale, still showing youthful dark fruits. Excellent concentration, dense palate, bright acidity and still noticeable integrated tannins. (1666 views)|
| ||Tasted by Richard Jennings on 12/30/2009 & rated 95 points: Jonathan Dinh Birthday Dinner at Fleur de Lys (Fleur de Lys, San Francisco, CA): Slightly cloudy, bricked, medium raspberry red color; elegant cassis nose with subtle tobacco; tasty, mature cassis, mild tobacco, tart raspberry palate with balance and depth; long finish (begins to fade after 45 minutes in the glass) (3105 views)|
| ||Tasted by cct on 2/11/2008 & rated 93 points: A step up in octane from the Margaux. Darker in color by a fair amount. A cassis bomb on the nose. Baking chocolate and a bit chunky if that makes sense. Sweet and ripe fruit, with damson (royalties to NM), dark licorice, more chocolate, and a bit of rough tannins on the back end. 53 years old, Ha! I 'd dare say this has 10+ years in hand at least. A nice contrast to the elegance to the Margaux. 93 pts. (1812 views)|
NOTE: Scores and reviews are the property of JancisRobinson.com and Vintage Tastings and RJonWine.com. (manage subscription channels)
|By Jancis Robinson, MW|
(Ch Montrose St-Estèphe Red) Subscribe to see review text.
|By John Kapon|
Vintage Tastings, Epic European Vacation (9/6/2011)
(Montrose) The ’55 Montrose needed some time to blow off its cobwebs as it was quite chalky at first. Some carob and caramel emerged, and some red fruit came out of its wet and earthy shadows. The palate was a bit singular, stalky and brothy, but it still flashed some red fruits. An interesting comment came at the end about many Biodynamic wines not aging well past 5-6 years because the sulfur levels are too low. Take it for what you will. 93 points
|By Richard Jennings|
(Château Montrose) Slightly cloudy, bricked, medium raspberry red color; elegant cassis nose with subtle tobacco; tasty, mature cassis, mild tobacco, tart raspberry palate with balance and depth; long finish (begins to fade after 45 minutes in the glass) 95 points
|By John Kapon|
Vintage Tastings, Paris a la Mode with Dr. Desai (9/19/2005)
(Montrose) was no slouch, quickly picking up where the 1959 left off. The nose was seductive with great cedar, nut and caramel aromas, and touches of animal, brick and cinnamon. The nose was fabulous and almost stole the show from the 1959. I went on my '55 tangent, about how this was probably one of the most overlooked, overall, great vintages of the century. Frank chipped in how it was Jean-Michel Cazes' favorite vintage as well. Secondary layers of spice, earth and sawdust of cedar rounded out its complex nose. The palate was great; its earthy flavors fit right in with its overall personality, and caramel ones supplemented the earth wonderfully. It was a close call with the 1959, which ultimately had more power and hence a higher score 95 points
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 Blend Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Bordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
Médoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
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.
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).