2000 Château Montrose
Community Tasting Note
liber wrote:
Thursday, April 18, 2024 - 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).
Post a Comment / View liber's profile6 people found this helpful, do you? Yes - No / Report Issue (1,619 views)
2 comments have been posted
6 people found this helpful, do you? Yes - No / Report Issue (1,619 views)
Comment posted by zimmy07:
4/20/2024 9:52:00 AM - an "F" as in failing or a different system? 2000 is probably my favorite Bordeaux vintage, but it is not opening at all. The 2009 is older tasting than the 2000 IMO (and that is still young as hell). 2000, 2010 and 2016 are built for decades. My 2000's are all "holds" for now. I hope this gets better as I have some, not 36 though.
Comment posted by liber:
4/21/2024 3:10:00 AM - Zimmy
on 20 point scale, the one traditionally used in the wine trade, F = fine ie 17.5/20; VF = very fine (18.5/20); ,VG = very good (16/20), etc.
I share your view on 2000, ie in nearly all cases the best days are ahead. The Lord only knows when the Prem Crus will be ready when LLC and Montrose (I think) are showing so young. My reservations relate largely to the influence in this period of Parker when taken to extremes, ie over-extraction or conversely an over emphasis on fruit and an under emphasis on extracting the correct amount of balancing tannin to give the wine structure and ultimately longevity. this was done to extract more colour and to improve the tasting experience pre bottling for the en primeur market. Time will tell!. L