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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 392 notes) - hiding notes with no text | | | Tasted by Tree512 on 4/20/2024 & rated 95 points: Much more ready than the last bottle. Medium bodied and extremely long and complete. Very much like 1989 at the same point in its evolution. Nice. (925 views) | | | Tasted by liber on 4/18/2024 & rated 91 points: 1st of 36, opened 90 minutes then decanted 90 minutes, perfect cork and level - very dark ruby, quite transparent, youthful robe; more black plum than cassis, some mineral and smoke, quite dense and unlayered presenting more as a simple right banker; full, round and caressing, ok length, persistence and concentration, sweetish mid palate with hint of tannic structure on exit, but as yet too monolithic and simple and without the breed and layering I'd have expected, so I'm left confused, could go either way though I suspect it needs more time to come together properly so long as there really is proper tannic underpinning which I believe was just detectable, if so much upside, 30+ years. But for now a tentative F (17.5). (1217 views) | | | Tasted by Drinkslogger on 4/6/2024 & rated 93 points: Drank over 4 hours. The wine only started to open after 2 hours passed. Very good structure and palate, nose is very beautiful, taste is still a bit closed like a flower that has not fully bloomed. A very well made wine. My friend and I both agreed that we should wait 5 more years before opening the next bottle. 93 points now but has the potential to be a 96-98 pointer. This wine should continue to drink well for the next 20 years. (1878 views) | | | Tasted by Kemo Sabe on 3/31/2024 & rated 95 points: Decanted a couple hours and this was on fire. Could have decanted for longer as this only got better over dinner. Cigar, leather, pencil lead, dark and red fruits, great complexity and balance. For me, 00 BDX is now early into the window. Younger vintages like 03 and 05 are still a way off. This 00 was riding the line of primary and just starting to show some secondary nuance. Long, long way to go here. (1975 views) | | | Tasted by Jake Barnes on 2/25/2024 flawed bottle: One of five purchased at a cellar sale and opened for some friends, along with a 2012 Leoville Poyferre and 2000 de Fieuzal.
Decanted 1.5 hours and followed for 3 hours. Clearly there was something wrong with this bottle. It was still impenetrably dark and youthful looking in the decanter, but it was very flat on the nose and palate with a lot of barnyard. The barnyard cleared up a little over time, but nothing much appeared to take its place.
All in all, there was not much tannin and not much fruit—not much of anything, really. One taster detected a little of the barnyard but said it was nothing serious and liked this bottle very much. Another taster thought it quite tannic. But for me, this was a terrible showing and definitely flawed. I’ve had corked bottles that showed very muted like this… I have four more bottles. Hopefully, the others are better. 12.5% ABV (flawed; no score) (3304 views) | | | Tasted by jeff nowak on 2/23/2024 & rated 93 points: Decanted, drunk over 3 hours. Shared with my wine group, and universally praised. For me, the best I’ve tasted from this chateau. Fully integrated tannins, but this has plenty in the tank. I liked the merlot component because I sometimes find this wine a bit stiff. Not tonight. (2479 views) | | | Tasted by tropa56 on 12/25/2023 & rated 95 points: Excellent Montrose. 2000 is maybe my favorite BDX vintage. Opened for 2 hours+ but did not decant. 3rd wine of xmas dinner. Was tight still when initially poured but opened up with air. Very beautiful wine with a lot of life ahead of it. If I had more bottles, I would wait to drink them. Lots of spice, black and red fruits with typical St. Estephe stoney minerality. Close second to the 2011 Sassicaia on the day, but this will outlive it for sure and still has potential upside. This Montrose is actually relatively affordable compared to vintages like 2005, 2009, and 2010. (2121 views) | | | Tasted by jdinkin1 on 12/24/2023 & rated 96 points: Beautiful wine. Ready to enjoy (4104 views) | | | Tasted by Tree512 on 10/21/2023 & rated 91 points: Super closed. Lots of fruit in there but it needs more time to unfold. I’d wait until 2030 at the earliest. (5628 views) | | | Tasted by Eric on 10/19/2023: M&PD Tasting: Argentinian Grill (Mount Baker, Seattle, WA): Mmm, deep, dusky and husky. This is going to be great in time. (5400 views) | | | Tasted by Brolawa on 10/19/2023: M&PD at Goldbergs. J4. Too young but will be beautiful wine. Tons of fruit and acid and bret is already in check. Bit oif licorice but currently short n finish. Give it 10 years. (4858 views) | | | Tasted by Romol on 9/14/2023 & rated 93 points: Decanted for 2 hours. A wine that I always enjoy drinking. I am curious how it will develop with more years in the cellar. 93 pts. at the moment. (4673 views) | | | Tasted by Lord Rodney on 8/12/2023 & rated 93 points: Nice but will it ever develop Intro true joy - I doubt it- dry, tannic and not too deep. Our last bottle l (4094 views) | | | Tasted by curtr on 8/5/2023 & rated 93 points: Was youthful and has not yet developed the character I expect in the future. Consumed over 3 hours. Will merit a higher score. Great potential. Drink 2028 to 2040. (3188 views) | | | Tasted by Rani on 7/1/2023 & rated 91 points: Tasted blind. Unmistakable left bank nose, blackcurrant, cigar box, cool sous bois. In the mouth it wasn’t completely closed but clearly not giving its full potential - I would wait a decade with this one. (4416 views) | | | Tasted by gblacave on 6/29/2023 & rated 91 points: A bottle that is just starting to approach maturity. Opened and decanted, consumed over about two hours.
This bottle never really came into its own and the fruit was shy throughout. It started to broaden out and gain depth after about 90 min. At that point it was showing a dark fruit profile, supported by well integrated oak characteristics and a balanced finish. The acidity and oak were well balanced with the fruit, it just lacked some substance and depth. (4171 views) | | | Tasted by hoservin on 5/27/2023 & rated 95 points: Decanted for one hour. Nose of violet, blackberry, currant, tobacco, anise, dried herbs and forest floor. Ripe blackberry, currant, graphite, anise, tobacco, spice and rock on the palate. Very long finish, with excellent depth. Medium to full bodied. Outstanding. Served with reverse seared rack of lamb with garlic herb butter. (3901 views) | | | Tasted by thesternowl on 5/24/2023 & rated 94 points: Judgement of Paris Tasting and Dinner (V. Mertz - Omaha, NE): Served blind alongside what was eventually revealed to be a 1997 Freemark Abbey. This was the easiest of the pairings to get our heads collectively around as we felt confident this was Bordeaux and the other was from Napa. Unfortunately, I no longer have my notes for that wine but this was particularly memorable because I had held back a glass of the 1970 Montrose and had a lovely time tasting the two of those wines side-by-side. It was remarkable how much they had in common with one another. In fact, the only real difference between the two was that the 2000 just had more of its structure in tact. Other than that, the Montrose DNA was undeniable with loads of all the darkest, blackest fruits: currants and blackberries with coffee, tobacco, and graphite. At nearly 23 years young, the structure remains positively monumental. Despite all of that, it was ever so winsome. The finish was long with wonderful acid and lovely, ferrous minerals. Drink now with patience and over the next handful of decades. (4393 views) | | | Tasted by jviz on 5/12/2023 & rated 94 points: Same bottle as nutty08- this was tall and “vertical” as AG sometimes calls it. This was served next to the 90 Montrose and it was clear to me that it will follow in the large footsteps of its predecessor. Dark cocoa, blackberry and blackcurrant. Iron ore and a wisp of smoke, this was large scaled and serious, although not as developed or tertiary as the Lynch Bages and LLC of the same vintage. Hold hold hold. Makes me impatient about my 05s (4475 views) | | | Tasted by Nutty08 on 5/12/2023 & rated 94 points: Excellent Montrose. Had next to the '90 and it was easy to connect the dots with the common DNA. Black fruited with red fruit highlights--still quite youthful and not yet showing any tertiary fruit notes. Smokey cedar nose really sneaks up on you with complexity. Tannins are softening but still quite prominent and a bit austere on the finish. Finish shows just a little leather and cedar maturity and hints of coffee. Great stuff still needing a few years. (3681 views) | | | Tasted by Happytoro on 4/29/2023 & rated 94 points: This is in a great drinking window. Notes of blackcurrants, damp soil, mint, leather, and hint of coffee. Finish is long and savory. If I could complain, I would stay it's still tannic and the acidity isn't as well integrated as some others. Having said that, it was very pleasurable to drink and I couldn't stop. (3579 views) | | | Tasted by Zinlady on 4/21/2023 & rated 93 points: Had with rack of lamb and it went well. I opened 3 hours ahead and decanted There was lots of sediment Big dark but balanced Drinking nice now It also went well with dark chocolate (3633 views) | | | Tasted by VinhoVerde on 4/21/2023 & rated 94 points: Dark red color. Coffee, minerals, and cassis in the bouquet. Forward powerful flavor. Very good length, it still has moderate tannins in the aftertaste. Could use 3-5 more years to fully mature. (3592 views) | | | Tasted by platpeeps on 3/14/2023 & rated 95 points: Savoury, yet with sweet dark fruit this was rich, full-bodied and tannic, yet opening out to develop dark chocolate. Still youthful and vigorous and altogether a rather splendid wine. CHP 95pts (4002 views) | | | Tasted by Topper on 2/9/2023 & rated 93 points: Bought 6 of these on release and this was the third one opened. It was impossible to drink until just a couple of years ago but it now is getting tamed and starting to resemble early maturity. I enjoyed it this time though I doubt it’s ever going to be life-changing. Will be better in 5 more years. (4673 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jane Anson
Decanter, Bordeaux: The 2000s vintages (3/17/2021)
(Château Montrose, Cabernet Sauvignon, St-Estèphe, Bordeaux, France, Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 2000 vintage (10/16/2019)
(Château Montrose, St-Estèphe, Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From The Cellar #5 & Misc New Releases (3/27/2019)
(Chateau Montrose Red) Login and sign up and see review text. | By Gary Walsh
The WINEFRONT (11/24/2015)
(Chateau Montrose) Subscribe to see review text. | The World of Fine Wine, September 2010, Issue #29
(Ch. Montrose; 2nd Growth) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/25/2010)
(Ch Montrose St-Estèphe Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/18/2010)
(Ch Montrose St-Estèphe Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, 2000 Bordeaux (12/1/2007)
(Montrose) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/25/2006)
(Ch Montrose St-Estèphe Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The New York Tasting of 2005 (10/2/2005)
(Montrose) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/20/2005)
(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) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/20/2005)
(Ch Montrose St-Estèphe Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/16/2003)
(Ch Montrose St-Estèphe Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2002, IWC Issue #102
(Chateau Montrose Saint Estephe) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2001, IWC Issue #96
(Chateau Montrose Saint Estephe) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/17/2010)
(Château Montrose) Opaque black red violet color; ravishing lavender, blackberry, lead pencil, smoke, berry, floral nose; youthful berry, blackberry, tart plum, lead pencil palate; medium-plus finish 95+ pts. 95 points | By Lyle Fass
Rockss and Fruit (10/4/2004)
(Montrose) How about a case for your great grandchildren? Here it is. Montrose 2000. This wine hurt me, but is still oh so good. Huge nose of minerals, wet stones, chocolate, earth, spice. Almost Pessac-like was my first impression. Palate was really primary and fat with unreal density and precision. Very backwards with a long finish and a resounding thump of tannin at the end. Incredible wine in need of 20-25 years. A monster. |
NOTE: Scores and reviews are the property of Decanter and JebDunnuck.com and The WINEFRONT and The World of Fine Wine and JancisRobinson.com and Vintage Tastings and Vinous and RJonWine.com and Rockss and Fruit. (manage subscription channels) |
| 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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