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Community Tasting Notes (average 128 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by LWI on 5/3/2015 & rated 91 points: 31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: When opened, some thought it might be corked, but it turned out to be just pronounced bottle stink. After 3 hours in the decanter it was all gone. Some black currants, shy, hint of green, but also some interesting notes verging on complexity; lots of tannin and acidity, which the fruit cannot match. ‘1986 meets Montrose’. Some may call this ‘classic’, others just skinny. I am between those poles. (996 views)|
| ||Tasted by wallstreet on 4/30/2015 & rated 92 points: It always happens like this. Finally the wine has truly come into it's own. The tannic monster that was before , is no longer. A very good wine finally emerges...and of course, its my last bottle. 1 hour decant and got even better in the glass over time. (726 views)|
| ||Tasted by TWSA on 4/25/2015 & rated 93 points: Food: Teppanyaki|
Duration: 2 hours
Aroma: dark fruits, smoke, graphite
Notes: still pretty dark in color, tannins pretty smooth. Tasted this as a vertical of 86,88,91 and this tasted a lot less impressive than the one I had at the chateau, nevertheless after vertical tasting of 3 vintages it proves how consistent Montrose wines are regardless of bad or good vintage. I believe this is at its prime drinking window and should be consumed with pleasure in the next 6 years. Drink now-2021. (727 views)
| ||Tasted by OW_SOSPEL on 2/1/2015 & rated 96 points: Belle couleur rubis profond, avec ocelle brique. Lourd avec grosses larmes lentes. Beaucoup de matière. 12.5°.|
Joli nez très fin et complexe, aromatique et bouqueté. Sur de belles senteurs de fruits noirs (cassis et myrtilles) avec pointe de fruits rouges (fraises) et de petites senteurs bois de cèdre.
Attaque ample et soyeuse qui se développe sur des fruits noirs frais très concentrés (cassis et myrtilles). Fond de réglisse et de mine de crayon présentant un bois parfaitement intégré.
Immense finale carbonée et fruitée avec d'extraordinaires tanins. Remarquablement frais, l'équilibre est parfait et la matière monstrueuse.
Un Montrose de 30 ans qui en parait 10 ! Une merveille de puissance et d'équilibre qui se présente toujours avec des fruits frais et une admirable fraicheur. (1618 views)
| ||Tasted by Ebrim on 1/3/2015 & rated 88 points: Classic Bordeaux, plum, kirch, pencil, great structure in form of aciddity and tannins but i felt like the alkohol sticks of a bit and a green finish that i did not either understand what was and did not enjoy very much. Can easily be stored for many more years and the only reason why i opened it now was beacuse of my girlfriends birthday (also vintage -86). (1859 views)|
| ||Tasted by Mascalese on 12/31/2014 & rated 93 points: Great form no worries (1527 views)|
| ||Tasted by Hawkeyes99 on 12/25/2014 & rated 95 points: Really enjoyed this. Leather saddle and cigar box super soft tannins linger on the palate for a good minute. (1505 views)|
| ||Tasted by dcwino on 12/4/2014 flawed bottle: A recent auction purchase, the first bottle opened a month ago` was slightly TCA tainted. The cork smelled TCA which concerned me. Pop and pour, noticeable TCA taint identical to the last bottle. The material is definitely there. Sweet red fruits, plum, cedar, leather and etc. Excellent concentration and silky palate. Based on these two bottles as well as CT notes, I need to point out the possibility of wide spread cork taint or barrel taint. Caveat emptor. I plan to open another bottle soon and if once again TCA tainted, I will avoid the 86 Montrose. Such a shame as this could have been a great example of the 86 Bordeaux. Jamie Manley whose palate that I respect recently wrote a glowing review so perhaps only some were affected. (2125 views)|
| ||Tasted by Jamie Manley on 12/2/2014 & rated 96 points: This was the best bottle of 86 Montrose that I've had, firing on all cylinders. Classic nose of plum, cassis, wet earth, tobacco, black tea, and pencil. Same on the palate, but with greater intensity and very rich fruit - dare I say that it almost reminded me of the 89! A big, bold, and sumptuous aged Bordeaux. Layered and long, this bottle really left an impression. I enjoyed this over 3 days and the wine just seemed to get better. Wow! 96 Pts (1411 views)|
| ||Tasted by Remony on 10/26/2014 & rated 91 points: Decanted two hours. Deep, really beautiful colour. Nose & palate reminiscent of old leather chairs and books, or a musty old spaniel snoozing by a winter fire. A touch of TCA, which did not disappear. Not the best of bottles, but we really quite enjoyed it, so I won't simply dismiss it as flawed. A bottle in 2010 was magnificent, but another opened the same evening was badly corked. Others on CT have had the same experience, which leads me to wonder whether Montrose had TCA contamination in the chai in the late '80s, just as Latour did in the early '90s. (1445 views)|
| ||Tasted by RAD2626 on 10/26/2014 & rated 90 points: Still lovely color and great floral bouquet. Opening glass showed some funky aftertaste with a musty feel and old newspaper texture. Mellowed out and allowed the leather saddle and cedar box to dominate. A fine drinking wine after 28 years. (1567 views)|
| ||Tasted by jtech on 10/25/2014: Clear. Light redish color, some bricking.|
Clean. Developing. Dense nose, lots of fruit, developing. Classic.
Very good concentration and intensity on the nose.
Balanced, med+ acidity, med+ tannins (some raw 86 tannins as well), lots of fruit, slightly sweet fruit.
Good+ length on the finish.
After more air it tightens up, but also seems more seamless and balanced. The structure is still very present. (548 views)
| ||Tasted by bcd on 9/25/2014 & rated 93 points: Still in perfect condition but won't get better anymore. Drink now, 93pts! (1737 views)|
| ||Tasted by JonAllen on 9/18/2014 & rated 91 points: Tight on the pnp, tight after 90 mins in the decanter, drank most of the bottle 8 hours later (around the fire at midnight) and it was much better with some fruit having come fwd to balance the structure and leather / tight spice elements, not a rebuy for me and paled next to the '89 Montrose i had earlier in the week (1502 views)|
| ||Tasted by Audun G on 8/16/2014: Last of 18 bottles this evening. I sincerely mean it was dark red and had aromas of leather, herbs and minerals. Big and tannic it was too. Otherwise, judgement reserved. (1784 views)|
| ||Tasted by petitblanc on 8/4/2014 & rated 93 points: No detailed notes, but this was a lovely mature Bordeaux, still showing flashes of youthful fruit along with lots of forest floor, terrific balance, perfect with food. This bottle would not have held much longer, but wasn't in perfect condition so may not be representative. (1943 views)|
| ||Tasted by soyhead on 7/6/2014: nose - celery, ash|
mouth - fruit punch, cherry pit, slight bitter herbal midpalate flavors. nicely alive and complex still with excellent structural tannins. (2056 views)
| ||Tasted by canan on 6/6/2014 & rated 92 points: Bordeaux 1986 Horisontal Tasting: Mature fruit and complexity. Tight structure and still seem young. (1794 views)|
| ||Tasted by Ludi on 4/21/2014 & rated 93 points: Granato cupissimo. Al naso grafite, scatola di sigaro, pepe nero, ribes, terriccio, fungo, menta, incenso, cera d’api, cassapanca. Bocca che esalta le note terziarie che ricordano anche il caffè americano. Buona la lunghezza (2353 views)|
| ||Tasted by pablopilot on 3/5/2014 & rated 95 points: Everything I want a Montrose to be. Smoky and sauvage, evocative of small towns in the French countryside, of the earth. A beautiful experience. (2682 views)|
| ||Tasted by Merengue on 2/23/2014 flawed bottle: Unfortunately corked. Cork was fairly dry when removed. (2467 views)|
| ||Tasted by stiang on 1/13/2014 & rated 86 points: Rustikk, grov. Mye brett på dag 1, nesten udrikkelig. Blåste av til dag 2. Ikke en god Montrose... (2927 views)|
| ||Tasted by pavel_p on 12/14/2013 & rated 90 points: High expectations and disappointed. While I find the 01 Montrose an excellent and very intriguing wine, am yet to drink a really convincing mature Montrose. After a flawed 78, an ok but given the vintage underwhelming 95, comes this Montrose from the 86 vintage which I really like drinking these days.|
Bottle in outstanding condition - high fill. Poured into decanter and drank a few glasses immediately with Iberico pork at home. Then let it sit in the decanter for about 2h before going back to the wine. Still a fairly dark garnet. Surprisingly accessible immediately upon opening - neither closed nor tannic but a nice, fairly mature and easy drinking Bordeaux with the meat. Two hours later this has become more tannic but still not particularly expressive. You have to swirl for quite a while to get sous bois and some sweet dark fruit out of the nose. On the palate tobacco and leather and some dark fruit. Medium (-), drying tannins. Quite nice medium finish.
While I admire the 01 Montrose for being a dark and mysterious wine "in sotto voce", this 86 is also speaking at a low voice but here it's more like it's losing its voice for good. I think this will dry out in the mid-term (3-4 years) and perhaps have a come back in the long run (10 years) but is it worth the wait...? 90-91 (3747 views)
| ||Tasted by Comte Flaneur on 11/18/2013 & rated 91 points: Having been unbroachable, and only drunk by masochists, and having developed at a funereal pace for the best part of a quarter of a century, Godot has finally arrived. And he is a bit of a hooligan. The nose is secondary, with interesting notes of rotting garbage, and stale ashtray. On the palate it is still a brute; big, brawny and chewy, with a lot of density and power, a characteristic of the vintage, and some iron metallic notes thrown in for good measure. Velvet gloves off, this packs a punch and is exhilarating to drink. (2837 views)|
| ||Tasted by johnh1001 on 11/15/2013 & rated 90 points: Nose of earth, leather, tobacco and dark fruit. Initially tight on the palate, but opened and got sweeter after 2 hours in the decanter. Plenty of time of ahead. (2437 views)|
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NOTE: Scores and reviews are the property of JancisRobinson.com and Vintage Tastings and RJonWine.com and Winedoctor. (manage subscription channels)
|By Jancis Robinson, MW|
(Ch Montrose St-Estèphe Red) Subscribe to see review text.
|By John Kapon|
Vintage Tastings, Paris a la Mode with Dr. Desai (9/19/2005)
(Montrose) which Clive had earlier mentioned as being a poorer vintage for Montrose, along with 1983, so it was an interesting way to start the evening. The 1986 had a pleasant nose, delicate by '86 standards, but still long in the nose with its sultry and perfumed aromas of cassis, nut and light cedar. More nuttiness came out, and the wine became quite pleasantly rich without and heaviness of the tannins or alcohol invading. Cedar came out more and more with coaxing. The palate was nutty with additional flavors of black olives and had a dry, cedary finish, and good acidity. The fruit on the palate was dry, and it was a back-sided wine, typical of 1986, and Steven called it 'slaty.' James Suckling was very happy, reminiscing about 1986 being one of his first vintages in Bordeaux, calling the wine 'typical 1986' with its 'tannins, clean fruit, mineral edge' and predicted a 'long life ahead.' This wine had me torn between 92 and 93 points, back and forth on whether it was excellent or just very good, and due to its tannins and resulting potential, and after seeing how well it lasted in the glass, I decided it was excellent after all, despite the bah humbugs of Uncle Clive 93 points
|By Richard Jennings|
(Château Montrose) Sandalwood and cedar nose; tasty, woody, tart cherry and sandalwood palate; medium finish 93 points
|By Chris Kissack|
Winedoctor, February 2001
(Chateau Montrose St-Estèphe) A good mahogany red colour. Rich yet gravelly red fruit gives the game away - this has to be the Montrose. Firm but elegant tannins on the palate, with finely balanced acidity. Lovely stuff. 17.5+ 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).