The best example of this gem I have ever tasted delivered all of its spicy, red currants, green pepper, herbs, cedar, tobacco, and cigar wrapper with ease. More regal than elegant, full-bodied, and intense, with a cedar, currant and tobacco finish. Drink from 2023-2030.
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we had it just before the cos 36 and in the nose the cos was more complex then the montrose, but no oxidation , it was earthy and very wet mushrooms but not in a bad way, in the mouth it was a old wine and was less nicer to drink then the cos 31 , strange, the comfort in the cellar will have a huge impact of the quality of the wines , different cellar, different quality... drink now
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One of the better examples I've had of this gem. The nose, with its Asian spiced, red berry, tobacco wrapper, cigar ash and herbed perfume gets the ball rolling. There is ample concentration, loads of sweet and tart, crisp red fruits and some spice on the backend. This is at peak, but if well-stored, it is worth seeking out.
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61s at 61 (Bourbon Steak, Aventura, Florida): While not quite as impressive to me as the Calon-Ségur, most of the others disagreed. Spicy and lingering with more than a hint of tar. Despite its blackness it is not at all dry. A bit more variety of flavor than the Calon with a sightly softer finish but that’s splitting hairs. A steak wine for sure.
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I hardly ever score wines this high, especially when other commenters would have me second guess what I tasted with their less enthused notes (below). But, wow. Damn. This had the magic. To begin with, this wine was youthful. There was red at the edge with a dark core. On the nose, it had dark fruit, barnyard, and wet soil. The tannins were fresh and drying at first, and the attack was savory. The rich dark fruit took a back seat to wet earth, fresh cut wood, and gravelly soil. There was a gentle waft of barnyard funk -- not manure -- but a horsey smell. This sucker was dynamic in one sip. But it got better. The animal funk blew off and the foresty elements softened into more classic aged bordeaux notes, including banana leaf, molasses, and a touch of potpurri. IN one sitting, this went from shockingly fresh to well worn, and in both phases it was exceptional.
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From a Justerini Bottling (british negociant). Intense nose, gummie bears, malt, some loveage, medium bodied, feels tired. On its own might have been more enjoyable but next to titans like the Haut Brion 61 it felt kind of lost.
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Unsterblicher Montrose noch sehr viel Tannin, fein mit einem guten Essen, langer Abgang, sehr aromatisch im Mund. Hat sicher nochmals 10 Jahre vor sich
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Bottle, fill and cork all good. Not the best bottle, dull color when decanted, not corked, but nothing interesting here. Over a few hours, no improvement. Roasted quality to it and not what I expect from Montrose
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Lots of sweet, rich 61 fruit - full of blueberry pie, blackberry, loam, and a hint of spice. Not quite as complex or as long as one might have expected from the combination of Montrose and 1961 and I've not had it before so I'm not sure whether this is a typical example. It is worth noting that this was a Justerini & Brooks bottling with a very high shoulder fill.
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So Long, Farewell, Auf Wiedersehen, Goodnight: A Night to Remember (Capitalle Grille, Mpls, MN): These were the same bottles that Chablis28 chronicled the history of in his notes: all from the cold, dank, dark dirt basement of a St. Paul home. Most of the wines we acquire, we don't absolutely know the provenance. We trust the source and hope for their authenticity, not to mention their careful and thoughtful storage. The beauty of a fortuitous situation like this is that none of those provenance concerns was in question. The only issue was the condition of the individual bottle and all the variables that go into what becomes of the elixir inside. I've had amazing fortune with countless older bottles over the years as the wine gods have smiled on me as I opened bottle after bottle. However, I don't think I could anticipate a situation where all four bottles of wine, from '55, '59, and two from '61 could be so pristinely preserved and be near perfection. These bottles were an amazing display of terroir, vintage, and winemaking. A living, breathing organism that when finally opened blossomed into something almost more beautiful than one can imagine. The fact that these wines can evolve into what they have and show such life, along with the near certain potential of even more longevity, is simply amazing.
Dark red color with a 1cm transitional margin. PNP, drank 1 glass over 2 hours. The '61 Montrose was the first bottle we poured. As I lifted my glass, I instantly new this was something special. Sure, it's a birth year wine and I had high hopes, but you never know. The nose was exploding out of the glass and growing more intense and complex with every swirl. Bright cherries, rose petals, intensely perfumed and seductive, saddle leather, dried flowers, pencil, and dried forest floor aromas. My words simply can't do justice to what was an ethereal nose. Now how the palate could manage to follow that nose is a mystery, but one that did not need to be solved. The palate is medium bodied with a sensuous mouth feel, and everything is so perfectly integrated and balanced. The tannins are folded into the red fruits, deeply earthy core, wood spices, pencil, leather, and floral elements. The finish is long and lifted and leaves you completely energized. This got better and better over the two hours. I'm not sure what perfection is, but this may be as close as I've come. A singular wine, and one of the best I've had. This may be a one off of good fortune for which I will always be grateful to the wine gods. Stunning. Co- WOTN 100pts.
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Tonight, the wine gods blessed us with 4 exquisite btls, all from different producers between 1955-1961. All, from the same primitive but cold dirt floored and frequently flooded with a couple of inches of water, St Paul MN cellar. All wines acquired locally. For me, ALL 4 of them were 100pt+ experiences and in extraordinary condition regardless of how decrepit and patinaed the labels looked. The '55 Haut Brion label was barely readable. The Montrose was unique in the group as its label was actually, all and all, in relative excellent condition with only some lightly soiled scuffing and capsule corrosion. Maybe it resided a little higher off the floor :). I didn't see the corks and believe all of these were opened at Capital Grill upon arrival. ALL 4 btls delivered nearly or completely resolved wines free of any indication of decline and all in peak condition. I tend to be hypercritical of many old wines that show up weird and oxidized so, I fully expected 1/2 if not all, of these to be in some state of decline or long since dead. Instead, these wine exceeded my widest dreams and rank right at the top along just a few other truly flipping awesome wines I've had like a '61 from about 6 years ago. It was a night of superlatives and head shaking. None of us could fathom our great fortune. Even allowing for Lonny's usual great karma effect! This Montrose might have been the most "Burgundian" of the bunch with its silky supple ethereal presence and lovely autumnal feel. Rainer cherry, raspberry, tobacco, lead pencil, and other complex flavors and aromas. The color was about what you expect from a 15-20yr old BDX ,not, a 56yr old wine. Darker ruby with pretty gem like red edge. I took the empty home with me and its sitting on my desk as I right the note. A wine along with the 3 others, I'll never forget. Ok, this was a 100pt wine and, perhaps, the '55 Haut Brion was 105pts but I assure you none of these were less than 100pts for me! Capital Grill knocked it out of the park tonight and after gorging ourselves with great food everyone walked out with a $78 bill before tip. The steaks always rock at CG but tonight the lobster crab cakes and ahi tuna rocked!
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Overall a disappointing wine in the context of the vintage. There is firm acidity here and a nice grip to the wine but it lacks depth and excitement of the best '61's. There are hints of coffee, smoke and eucalyptus on the appealing finish but it lacks real complexity.
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I have had much better bottles of this wine. Nose turned roasty with air time and had an initial mustiness to it. Soft and mellow on the palate. Good texture and light spice. A disappointment in the context of what this wine can be. 91-
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An epic vertical of Chateau Montrose (Restaurant Daniel): Not as expressive on the nose as some of the others. Flatter than the 1962 but darker fruit and more chocolate. The 60s were clearly superior to the 70s. Montrose vertical 1895-2000
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Similar to prior experiences. Attractive white pepper notes on this bottle. No decant, much better after 45 minutes in the glass. Good complexity to the nose; palate was slightly less expressive
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Tasted blind, this wine had a deep red center with light orange rims. The medium intensity nose displayed Bordeaux must, blackberries, soil, and a hint of clove.
In the mouth, this wine tasted quite ripe and yet was also relatively refined. It had light tannin, solid acidity, and good length.
This bottle seemed fully mature and completely resolved. Thus, I would advise drinking sooner rather than later. However, this will easily last 10+ years. Unfortunately, this bottle did not show the complexity and presence to make it into the top ranks of the '61s.
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Achim's Magnum Tasting 2016 (Berens am Kai 1 star Restaurant): From magnum this time not so strong as last year, the nose is a little bit reluctant and austere, the tannins feel ripe but not very accessible, you could think it was a cold years and not that hot as 1961 was
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A Night of Old Bordeaux at Latour Restaurant, Crystal Springs Resort, Hamburg, NJ - this was a bit more angular than the Calon Segur but had lots of depth of flavor with wonderful notes of black cherry, nutmeg and smoky minerals. Dark and brooding and quite complex on the finish with hints of chocolate and black olive. Best when first poured.
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Sweet fruit including black cherry, lots of white pepper, coal dust, nutmeg, warm tar and some cinnamon on the nose. Drier fruit (blackberry and black cherry) on the palate with dark damp earth and coffee grounds. A woody backpalate and a dusty finish. Lighter and spicier overall than the Calon Segur and Grand Puy Lacoste. Decanted 45 minutes. Faded after one hour in the glass. Drink now, this started strong and then faded. 94-
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31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: IN/BN fill, Danish bottled. The 61 is known to have a lot of VA, but not much in this bottle. Dark fruit, more structured and primary than the ’59, but wonderful complexity and spices here as well. The mouth is not quite up to par with the brilliant nose. Nonetheless, a glorious bottle.
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Great nose of cassis and forest floor. Good earthy character. A bit metallic on entry. Some tart cherry at first but this wine really evolved in glass.
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Tobacco, cedar chest, fresh herbs, forest floor, barnyard and faded red cherry notes in the nose. The wine is soft, delicate, sweet, medium bodied and ends with an earthy, red berry and spice box finish. I’ve tasted better examples of this wine over the years. It’s all about the provenance with wines this old.
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Bordeaux 1985 as main theme (@ Bottles; Sas van Gent, Netherlands): First I need to say that the bottle we tasted was the (Belgian) Vandermeulen bottling. The bouquet was very mature with tea and coffee. On the palate faint cassis and still alive. Also some metal. Overall: still alive, but way past its prime. I do not score the wine.
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The 1961 Montrose is reminiscent of the 1970, but even more monolithic! A deep ruby-garnet color, this wine still needs several hours in the decanter to begin to unwind and reveal its expansive bouquet of blackcurrant, dried cherry, saddle leather and minerals. On the palate this wine is still an infant, with shockingly immense concentration, power and persistence, and a noticeable tannic bite. One of the most concentrated wines of the vintage, this 1961 is still amazingly unevolved and mineral-driven wine, even by the standards of this estate, and it may well improve further with more time in the cellar. This old-school offering harkens back to a different era of winemaking.
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A light but solid ruby color and a lovely earthy, nutty nose suggesting this was a very good bottle. On the palate, the wine has good intensity and a silky texture and still retains some nice black fruit notes along with earthy tobacco and spices. However, the finish turns sour and the wine is too "high-toned" for me indicating it's tannins have not performed well over time. There is a lot to like here and others at the table liked it more than me but this does not have the balance and complexity I look for in older Bordeaux.
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Unfortunate Christmas Day accident! I stuck my finger into the lake of wine on the kitchen worktop, but couldn't really tell what it was like. Level was mid shoulder so not expecting too much!
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1961 Chateau Montrose must have been a monster when it was bottled because it’s still massive, concentrated and tannic. The nose is pure, mature Medoc wine, with its lead pencil, spice, cassis, earth and tobacco personality. The tannins are a bit rough around the edges, but the wine offers a lot of pleasure and old school Bordeaux style that is hard to find these days. I’m sure this has at least another 15-20 more years to go.
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Rare Wine Dinner (Sydney, Australia): The aromas were muted at first, but they opened with time to display cherry, spice, redcurrant and tobacco. The classy palate was the highlight for me, lovely subtle red fruit and integrated structure. Balanced and with good length, I think this will continue to hold but not improve over the short-medium term.
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The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Decanted for sediment and then into a small decanter, this wine exhibited all of the characteristics of aged Bordeaux…notes of cedar, cassis, cherry, earth and leather. The palate showed similar notes I found that it was a touch thin with not as much depth or complexity that one might expect from such a vaunted chateau and vintage. The finish too was correct but uninspiring. My hunch is that this is not a perfect bottle as I have heard many wonderful reviews. Having never tried it before, I’ll just go by what was in the glass. 91+pts
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Light ruby in color with bricking, this elegant beauty offers the type of complex perfume you'd expect from a great Bordeaux with close to 50 years of bottle age. The palate enjoyed an intense cassis, cherry bath. The finish brought it all together. The wine did not improve with air and began losing fruit after 45 minutes
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Correct bottle with fill just at the base of the neck. Good dark color with little bricking at the rim. No bret detected. Clack cherries and some violet on the nose. Tannins are still present. Good wine, nice data point. Have one bottle left.
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Brick in color, with spicy aromatics, truffle, cigar and dark berry aroma were the best part of the wine.The rustic, wine while good, did not promote much excitement. It lacked ample fruit and sweetness for the finish. Oh well, you know the old saying, after 46 years…. there’s only great bottles and no great wines.
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The color was a red, bricky tint with light edges. The wine had a luxurious texture that comes from mature wine. Spice, tobacco, earth and hints of black fruit on the nose. Slight rustic feel in mouth In the long finish.
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Vinotas offline. Mellow. It seems to lack impact, and I wonder if it is over the top. Yet it is still delicous, with the residual tannins supporting a velvet mouthful. vg
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Consumed at the Brasserie in single-blind fashion. Bottle provided by Ken Johnson. Bright disc. Deep red robe with orange rim. Very intense nose showing ample currant and plum, with associated complex aromas of leather, licorice, violets and cigar box. Full-bodied on the palate, with supple residual tannins and similar flavors as for the nose. Long, smooth finish. This wine is a blockbuster which should drink well for at least another decade or two.
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9/27/2023 - Jeff Leve wrote: 95 Points
The best example of this gem I have ever tasted delivered all of its spicy, red currants, green pepper, herbs, cedar, tobacco, and cigar wrapper with ease. More regal than elegant, full-bodied, and intense, with a cedar, currant and tobacco finish. Drink from 2023-2030.
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12/10/2022 - rnellans wrote: 92 Points
Wood, earth, some leather and tobacco on the nose. Medium body. Soft tannins. More of an elegant style than expected. Balanced.
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9/12/2022 - Beeck10 wrote: 92 Points
we had it just before the cos 36 and in the nose the cos was more complex then the montrose, but no oxidation , it was earthy and very wet mushrooms but not in a bad way, in the mouth it was a old wine and was less nicer to drink then the cos 31 , strange,
the comfort in the cellar will have a huge impact of the quality of the wines , different cellar, different quality...
drink now
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4/6/2022 - Jeff Leve wrote: 94 Points
One of the better examples I've had of this gem. The nose, with its Asian spiced, red berry, tobacco wrapper, cigar ash and herbed perfume gets the ball rolling. There is ample concentration, loads of sweet and tart, crisp red fruits and some spice on the backend. This is at peak, but if well-stored, it is worth seeking out.
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2/5/2022 - sdr Likes this wine: 93 Points
61s at 61 (Bourbon Steak, Aventura, Florida): While not quite as impressive to me as the Calon-Ségur, most of the others disagreed. Spicy and lingering with more than a hint of tar. Despite its blackness it is not at all dry. A bit more variety of flavor than the Calon with a sightly softer finish but that’s splitting hairs. A steak wine for sure.
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6/14/2021 - misterstarre Likes this wine: 98 Points
I hardly ever score wines this high, especially when other commenters would have me second guess what I tasted with their less enthused notes (below). But, wow. Damn. This had the magic. To begin with, this wine was youthful. There was red at the edge with a dark core. On the nose, it had dark fruit, barnyard, and wet soil. The tannins were fresh and drying at first, and the attack was savory. The rich dark fruit took a back seat to wet earth, fresh cut wood, and gravelly soil. There was a gentle waft of barnyard funk -- not manure -- but a horsey smell. This sucker was dynamic in one sip. But it got better. The animal funk blew off and the foresty elements softened into more classic aged bordeaux notes, including banana leaf, molasses, and a touch of potpurri. IN one sitting, this went from shockingly fresh to well worn, and in both phases it was exceptional.
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9/12/2020 - G_H wrote: 90 Points
From a Justerini Bottling (british negociant). Intense nose, gummie bears, malt, some loveage, medium bodied, feels tired. On its own might have been more enjoyable but next to titans like the Haut Brion 61 it felt kind of lost.
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9/3/2020 - Mission 71 Likes this wine: 93 Points
Unsterblicher Montrose noch sehr viel Tannin, fein mit einem guten Essen, langer Abgang, sehr aromatisch im Mund. Hat sicher nochmals 10 Jahre vor sich
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11/12/2019 - vindictive wrote:
Bottle, fill and cork all good. Not the best bottle, dull color when decanted, not corked, but nothing interesting here. Over a few hours, no improvement. Roasted quality to it and not what I expect from Montrose
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10/19/2019 - englishman's claret wrote: 94 Points
Lots of sweet, rich 61 fruit - full of blueberry pie, blackberry, loam, and a hint of spice. Not quite as complex or as long as one might have expected from the combination of Montrose and 1961 and I've not had it before so I'm not sure whether this is a typical example. It is worth noting that this was a Justerini & Brooks bottling with a very high shoulder fill.
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5/24/2019 - sdr wrote: flawed
Another corked old Montrose. What was going on there? More modern vintages are fine.
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2/2/2019 - sdr wrote: flawed
1961 in Florida (Cafe Maxx, Pompano Beach, Florida): Horrendously corked. Most of my ‘59 Monrose have been corked, too.
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7/23/2017 - rocknroller wrote: 100 Points
So Long, Farewell, Auf Wiedersehen, Goodnight: A Night to Remember (Capitalle Grille, Mpls, MN): These were the same bottles that Chablis28 chronicled the history of in his notes: all from the cold, dank, dark dirt basement of a St. Paul home. Most of the wines we acquire, we don't absolutely know the provenance. We trust the source and hope for their authenticity, not to mention their careful and thoughtful storage. The beauty of a fortuitous situation like this is that none of those provenance concerns was in question. The only issue was the condition of the individual bottle and all the variables that go into what becomes of the elixir inside. I've had amazing fortune with countless older bottles over the years as the wine gods have smiled on me as I opened bottle after bottle. However, I don't think I could anticipate a situation where all four bottles of wine, from '55, '59, and two from '61 could be so pristinely preserved and be near perfection. These bottles were an amazing display of terroir, vintage, and winemaking. A living, breathing organism that when finally opened blossomed into something almost more beautiful than one can imagine. The fact that these wines can evolve into what they have and show such life, along with the near certain potential of even more longevity, is simply amazing.
Dark red color with a 1cm transitional margin. PNP, drank 1 glass over 2 hours. The '61 Montrose was the first bottle we poured. As I lifted my glass, I instantly new this was something special. Sure, it's a birth year wine and I had high hopes, but you never know. The nose was exploding out of the glass and growing more intense and complex with every swirl. Bright cherries, rose petals, intensely perfumed and seductive, saddle leather, dried flowers, pencil, and dried forest floor aromas. My words simply can't do justice to what was an ethereal nose. Now how the palate could manage to follow that nose is a mystery, but one that did not need to be solved. The palate is medium bodied with a sensuous mouth feel, and everything is so perfectly integrated and balanced. The tannins are folded into the red fruits, deeply earthy core, wood spices, pencil, leather, and floral elements. The finish is long and lifted and leaves you completely energized. This got better and better over the two hours. I'm not sure what perfection is, but this may be as close as I've come. A singular wine, and one of the best I've had. This may be a one off of good fortune for which I will always be grateful to the wine gods. Stunning. Co- WOTN 100pts.
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7/23/2017 - chablis28 wrote: 100 Points
Tonight, the wine gods blessed us with 4 exquisite btls, all from different producers between 1955-1961. All, from the same primitive but cold dirt floored and frequently flooded with a couple of inches of water, St Paul MN cellar. All wines acquired locally. For me, ALL 4 of them were 100pt+ experiences and in extraordinary condition regardless of how decrepit and patinaed the labels looked. The '55 Haut Brion label was barely readable. The Montrose was unique in the group as its label was actually, all and all, in relative excellent condition with only some lightly soiled scuffing and capsule corrosion. Maybe it resided a little higher off the floor :). I didn't see the corks and believe all of these were opened at Capital Grill upon arrival. ALL 4 btls delivered nearly or completely resolved wines free of any indication of decline and all in peak condition. I tend to be hypercritical of many old wines that show up weird and oxidized so, I fully expected 1/2 if not all, of these to be in some state of decline or long since dead. Instead, these wine exceeded my widest dreams and rank right at the top along just a few other truly flipping awesome wines I've had like a '61 from about 6 years ago. It was a night of superlatives and head shaking. None of us could fathom our great fortune. Even allowing for Lonny's usual great karma effect! This Montrose might have been the most "Burgundian" of the bunch with its silky supple ethereal presence and lovely autumnal feel. Rainer cherry, raspberry, tobacco, lead pencil, and other complex flavors and aromas. The color was about what you expect from a 15-20yr old BDX ,not, a 56yr old wine. Darker ruby with pretty gem like red edge. I took the empty home with me and its sitting on my desk as I right the note. A wine along with the 3 others, I'll never forget. Ok, this was a 100pt wine and, perhaps, the '55 Haut Brion was 105pts but I assure you none of these were less than 100pts for me! Capital Grill knocked it out of the park tonight and after gorging ourselves with great food everyone walked out with a $78 bill before tip. The steaks always rock at CG but tonight the lobster crab cakes and ahi tuna rocked!
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2/26/2017 - dream wrote: 91 Points
Overall a disappointing wine in the context of the vintage. There is firm acidity here and a nice grip to the wine but it lacks depth and excitement of the best '61's. There are hints of coffee, smoke and eucalyptus on the appealing finish but it lacks real complexity.
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2/23/2017 - tinybubbles wrote: 91 Points
I have had much better bottles of this wine. Nose turned roasty with air time and had an initial mustiness to it. Soft and mellow on the palate. Good texture and light spice. A disappointment in the context of what this wine can be. 91-
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2/23/2017 - nywine68 Likes this wine: 92 Points
An epic vertical of Chateau Montrose (Restaurant Daniel): Not as expressive on the nose as some of the others. Flatter than the 1962 but darker fruit and more chocolate. The 60s were clearly superior to the 70s. Montrose vertical 1895-2000
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1/14/2017 - tinybubbles Likes this wine: 94 Points
Similar to prior experiences. Attractive white pepper notes on this bottle. No decant, much better after 45 minutes in the glass. Good complexity to the nose; palate was slightly less expressive
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12/31/2016 - fclarity wrote: 94 Points
Tasted blind, this wine had a deep red center with light orange rims. The medium intensity nose displayed Bordeaux must, blackberries, soil, and a hint of clove.
In the mouth, this wine tasted quite ripe and yet was also relatively refined. It had light tannin, solid acidity, and good length.
This bottle seemed fully mature and completely resolved. Thus, I would advise drinking sooner rather than later. However, this will easily last 10+ years. Unfortunately, this bottle did not show the complexity and presence to make it into the top ranks of the '61s.
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12/15/2016 - aquacongas Likes this wine: 93 Points
Achim's Magnum Tasting 2016 (Berens am Kai 1 star Restaurant): From magnum
this time not so strong as last year, the nose is a little bit reluctant and austere, the tannins feel ripe but not very accessible, you could think it was a cold years and not that hot as 1961 was
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11/18/2016 - tinybubbles Likes this wine: 95 Points
Very young bottle. Coal dust, black truffle, dark fruit. Tangy acids. Not surprising given the source. 95+
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12/16/2015 - aquacongas Likes this wine: 97 Points
Achim's Magnum Tasting 2015 (Behrens am Kai in Düsseldorf 1 star restaurant): A lot of rips tannins and fresh acidity, red and dark berries, cassis, eukalytus and mint, for me too young, decanted for two hours, maybe needs more time, 97-98
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10/29/2015 - BradE wrote:
A negociant magnum, that was very tasty if not showing Montrose typicity.
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8/22/2015 - dream Likes this wine: 93 Points
A Night of Old Bordeaux at Latour Restaurant, Crystal Springs Resort, Hamburg, NJ - this was a bit more angular than the Calon Segur but had lots of depth of flavor with wonderful notes of black cherry, nutmeg and smoky minerals. Dark and brooding and quite complex on the finish with hints of chocolate and black olive. Best when first poured.
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8/19/2015 - tinybubbles Likes this wine: 94 Points
Sweet fruit including black cherry, lots of white pepper, coal dust, nutmeg, warm tar and some cinnamon on the nose. Drier fruit (blackberry and black cherry) on the palate with dark damp earth and coffee grounds. A woody backpalate and a dusty finish. Lighter and spicier overall than the Calon Segur and Grand Puy Lacoste. Decanted 45 minutes. Faded after one hour in the glass. Drink now, this started strong and then faded. 94-
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5/2/2015 - LWI wrote: 96 Points
31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: IN/BN fill, Danish bottled. The 61 is known to have a lot of VA, but not much in this bottle. Dark fruit, more structured and primary than the ’59, but wonderful complexity and spices here as well. The mouth is not quite up to par with the brilliant nose. Nonetheless, a glorious bottle.
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12/30/2014 - rdsboca Likes this wine: 95 Points
Great nose of cassis and forest floor. Good earthy character. A bit metallic on entry. Some tart cherry at first but this wine really evolved in glass.
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12/9/2014 - Jeff Leve wrote: 91 Points
Tobacco, cedar chest, fresh herbs, forest floor, barnyard and faded red cherry notes in the nose. The wine is soft, delicate, sweet, medium bodied and ends with an earthy, red berry and spice box finish. I’ve tasted better examples of this wine over the years. It’s all about the provenance with wines this old.
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6/8/2014 - Philippe_C wrote: 90 Points
Nose of caramel, mokka, ripe black fruit... taste of red cherries, a hint of metallic... past it's prime!
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5/31/2014 - Ben Paquet wrote: flawed
Horribly Corked !
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5/30/2014 - Zweder wrote:
Bordeaux 1985 as main theme (@ Bottles; Sas van Gent, Netherlands): First I need to say that the bottle we tasted was the (Belgian) Vandermeulen bottling. The bouquet was very mature with tea and coffee. On the palate faint cassis and still alive. Also some metal. Overall: still alive, but way past its prime. I do not score the wine.
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5/4/2014 - William Kelley Likes this wine: 97 Points
The 1961 Montrose is reminiscent of the 1970, but even more monolithic! A deep ruby-garnet color, this wine still needs several hours in the decanter to begin to unwind and reveal its expansive bouquet of blackcurrant, dried cherry, saddle leather and minerals. On the palate this wine is still an infant, with shockingly immense concentration, power and persistence, and a noticeable tannic bite. One of the most concentrated wines of the vintage, this 1961 is still amazingly unevolved and mineral-driven wine, even by the standards of this estate, and it may well improve further with more time in the cellar. This old-school offering harkens back to a different era of winemaking.
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3/24/2013 - dream wrote: 88 Points
A light but solid ruby color and a lovely earthy, nutty nose suggesting this was a very good bottle. On the palate, the wine has good intensity and a silky texture and still retains some nice black fruit notes along with earthy tobacco and spices. However, the finish turns sour and the wine is too "high-toned" for me indicating it's tannins have not performed well over time. There is a lot to like here and others at the table liked it more than me but this does not have the balance and complexity I look for in older Bordeaux.
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12/27/2012 - johneagle wrote:
Unfortunate Christmas Day accident! I stuck my finger into the lake of wine on the kitchen worktop, but couldn't really tell what it was like. Level was mid shoulder so not expecting too much!
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10/28/2012 - Jeff Leve wrote: 93 Points
1961 Chateau Montrose must have been a monster when it was bottled because it’s still massive, concentrated and tannic. The nose is pure, mature Medoc wine, with its lead pencil, spice, cassis, earth and tobacco personality. The tannins are a bit rough around the edges, but the wine offers a lot of pleasure and old school Bordeaux style that is hard to find these days. I’m sure this has at least another 15-20 more years to go.
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7/14/2012 - CamWheeler wrote: 91 Points
Rare Wine Dinner (Sydney, Australia): The aromas were muted at first, but they opened with time to display cherry, spice, redcurrant and tobacco. The classy palate was the highlight for me, lovely subtle red fruit and integrated structure. Balanced and with good length, I think this will continue to hold but not improve over the short-medium term.
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12/3/2011 - Dave Canada wrote: 91 Points
The Tenth Annual Stonefields Dinner (Guelph, ON, Canada): Decanted for sediment and then into a small decanter, this wine exhibited all of the characteristics of aged Bordeaux…notes of cedar, cassis, cherry, earth and leather. The palate showed similar notes I found that it was a touch thin with not as much depth or complexity that one might expect from such a vaunted chateau and vintage. The finish too was correct but uninspiring. My hunch is that this is not a perfect bottle as I have heard many wonderful reviews. Having never tried it before, I’ll just go by what was in the glass. 91+pts
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9/12/2011 - Jeff Leve wrote: 94 Points
Light ruby in color with bricking, this elegant beauty offers the type of complex perfume you'd expect from a great Bordeaux with close to 50 years of bottle age. The palate enjoyed an intense cassis, cherry bath. The finish brought it all together. The wine did not improve with air and began losing fruit after 45 minutes
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12/31/2010 - gasman wrote: 93 Points
Correct bottle with fill just at the base of the neck. Good dark color with little bricking at the rim. No bret detected. Clack cherries and some violet on the nose. Tannins are still present. Good wine, nice data point. Have one bottle left.
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6/6/2010 - Jeff Leve wrote: 88 Points
Brick in color, with spicy aromatics, truffle, cigar and dark berry aroma were the best part of the wine.The rustic, wine while good, did not promote much excitement. It lacked ample fruit and sweetness for the finish. Oh well, you know the old saying, after 46 years…. there’s only great bottles and no great wines.
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3/20/2009 - LWI wrote: 95 Points
Mouton Rothschild versus other first growths and second growths (Oslo): Mature color. Fresh with moderate body. Scores on its absolutely lovely acidity, and this carries the wine, not the tannins. Exciting, different. 95p.
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1/20/2009 - Samantha wrote: 92 Points
barnyard and jalapeno. The wine was very cloudy and therefore tasted more tannic then the last bottle. Ready to drink
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1/1/2009 - ricknat1 wrote: flawed
corked
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8/16/2007 - Jeff Leve wrote: 90 Points
The color was a red, bricky tint with light edges. The wine had a luxurious texture that comes from mature wine. Spice, tobacco, earth and hints of black fruit on the nose. Slight rustic feel in mouth In the long finish.
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9/2/2004 - Jeff W wrote: 90 Points
Vinotas offline.
Mellow. It seems to lack impact, and I wonder if it is over the top. Yet it is still delicous, with the residual tannins supporting a velvet mouthful. vg
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10/26/2002 - La Cave d'Argent wrote: 96 Points
Consumed at the Brasserie in single-blind fashion. Bottle provided by Ken Johnson. Bright disc. Deep red robe with orange rim. Very intense nose showing ample currant and plum, with associated complex aromas of leather, licorice, violets and cigar box. Full-bodied on the palate, with supple residual tannins and similar flavors as for the nose. Long, smooth finish. This wine is a blockbuster which should drink well for at least another decade or two.
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