Early Mar 2024, Rheingau Gourmet Festival, rarity diner “25 vintages of Chateau Montrose”: bottle immediately opened before consumption; clear dark red color; bouquet of lovage, sage, and thyme supported by slight cherry and cassis aromas; soft, with a juicy sweet acidity on the palate. 93-94/100
Completely transparent in colour, fully resolved tannins, very high acidity which makes it a bit thin. With air, however, it puts on weight with hip, raspberry and a growing intensity through the long finish. After a few hours in the glass, this showed really well, what an experience!
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Cork intact, but in the bottle!. Alll that you want is in it. Beautiful with freshness and tobacco, earthiness. My third bottle 53 Montrose, never disappointing.
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A dinner for three (De Bokkedoorns, Overveen, The Netherlands): Not the first Montrose '53 I have tasted, but certainly the best one; mid shoulder level. A sound colour, no decay in the bouquet, a sweet accent in the start, than minerals (iron, tea). The midtaste started a bit narrow, as Peter Bruins noted also, but developed quite quickly with more complexity and also minerals. The balance was long, stayed in the mouth and showed a firm core considering its age. From start to finish a wine in a very good condition and surprisingly balanced. This is why classic Bordeaux has become so famous.
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The 1953 Montrose is a very typical example of the charming, gracious and supple ’53 vintage, but it still retains the firm core and amplitude so typical of this estate. A sweet bouquet of cassis, dried red fruits, chocolate and subtle grilled meat introduces a rich, textural and generous wine, graced by the appealing sucrosity of ripe fruit.
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The most '53s I taste with Loek, so this wine too. Starting with a whiff of brett, but after a few minutes showing a perfect ripe bouquet and dito taste with nice bitters and a balanced midtaste, still juicy, very elegant; a Marx Salomon bottling.
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Loek's year of birth and an intriguing wine; not a château bottling, the colour is close to brown, with sweetness and even a bit sugar in the nose. This Montrose goes gently down the hill, but is still graceful.
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From 375, pulled from a 40F degree cellar. Top shoulder fill. Mold on top of cork, came out in two pieces but in relatively good condition. Color is a remarkably healthy red, with a little bricking at edges. Nose of dusty/dirty red fruits just after opening. With some air, a very subtle yet pretty nose develops - wet rocks, violets, carmelized sugar and sage. The mouth is very harmonious with sweet red fruits, old saddle leather, coffee grounds, some tangy acidity, soy sauce and beef jerky. Slight metallic edge on finish. Tannins are mostly integrated yet still perceptible. With more air the nose becomes sweeter, with more nuttiness. Very subtle yet complex wine if you give it your undivided attention for the 30 minute show.
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3/2/2024 - Fatty Cat wrote: 94 Points
Early Mar 2024, Rheingau Gourmet Festival, rarity diner “25 vintages of Chateau Montrose”: bottle immediately opened before consumption; clear dark red color; bouquet of lovage, sage, and thyme supported by slight cherry and cassis aromas; soft, with a juicy sweet acidity on the palate. 93-94/100
Best vintage of flight III.
Vintages of flight III:
1952 - 1953 - 1966 - 1976 - 1979 - 1981
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1/1/2024 - Hugo Hilde Likes this wine: 93 Points
Bordeaux + Napa pirates (Tøyen, Oslo): The nose gave away its age, dominated by volatile acidity, though with time an appealing saffron note grew.
Completely transparent in colour, fully resolved tannins, very high acidity which makes it a bit thin. With air, however, it puts on weight with hip, raspberry and a growing intensity through the long finish.
After a few hours in the glass, this showed really well, what an experience!
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5/13/2022 - maaike2 wrote: 96 Points
Cork intact, but in the bottle!. Alll that you want is in it. Beautiful with freshness and tobacco, earthiness. My third bottle 53 Montrose, never disappointing.
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12/10/2019 - FransS wrote: 96 Points
A dinner for three (De Bokkedoorns, Overveen, The Netherlands): Not the first Montrose '53 I have tasted, but certainly the best one; mid shoulder level. A sound colour, no decay in the bouquet, a sweet accent in the start, than minerals (iron, tea). The midtaste started a bit narrow, as Peter Bruins noted also, but developed quite quickly with more complexity and also minerals. The balance was long, stayed in the mouth and showed a firm core considering its age. From start to finish a wine in a very good condition and surprisingly balanced. This is why classic Bordeaux has become so famous.
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7/14/2016 - William Kelley Likes this wine: 94 Points
The 1953 Montrose is a very typical example of the charming, gracious and supple ’53 vintage, but it still retains the firm core and amplitude so typical of this estate. A sweet bouquet of cassis, dried red fruits, chocolate and subtle grilled meat introduces a rich, textural and generous wine, graced by the appealing sucrosity of ripe fruit.
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1/13/2016 - FransS wrote: 92 Points
The most '53s I taste with Loek, so this wine too. Starting with a whiff of brett, but after a few minutes showing a perfect ripe bouquet and dito taste with nice bitters and a balanced midtaste, still juicy, very elegant; a Marx Salomon bottling.
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1/11/2015 - FransS wrote: 90 Points
Loek's year of birth and an intriguing wine; not a château bottling, the colour is close to brown, with sweetness and even a bit sugar in the nose.
This Montrose goes gently down the hill, but is still graceful.
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5/21/2010 - SuitePhoto wrote:
From 375, pulled from a 40F degree cellar. Top shoulder fill. Mold on top of cork, came out in two pieces but in relatively good condition. Color is a remarkably healthy red, with a little bricking at edges. Nose of dusty/dirty red fruits just after opening. With some air, a very subtle yet pretty nose develops - wet rocks, violets, carmelized sugar and sage. The mouth is very harmonious with sweet red fruits, old saddle leather, coffee grounds, some tangy acidity, soy sauce and beef jerky. Slight metallic edge on finish. Tannins are mostly integrated yet still perceptible. With more air the nose becomes sweeter, with more nuttiness. Very subtle yet complex wine if you give it your undivided attention for the 30 minute show.
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