For me, it was a gem, a real delight, unlike any other claret that I've really ever had. I could be sentimental, but it was 100 points, unlike any other 100 point wine I've ever had (59 Lafite, 96 Lafite, etc.). It was interesting to taste how the wine making process in St. Estephe had changed in the last 105 years.
We dropped the bottle off at the restaurant sideways, about 4 hours before we intended to sit for dinner. Our Sommelier and friend Christian Okuinghttons from the Atlantis Casino called his 'club' and determined the perfect setup was to double decant the bottle, 90-120 minutes before we sat; we trusted his judgment on something like this. The cork disintegrated during removal. Christian indicated that the wine was cellared 'perfectly', and didn't throw nearly as much sediment as he would've expected.
We sat down to quite a lovely wine, that showed while it was past it's prime (and maybe not by much), it was still very graceful and elegant for a 2er wine without much fame in 2011. We made very conscious notes, and found the following: carnations, rose hips, barrel, tannins medium-low, dirty (perhaps not finned?), pepper, raspberry, caramel, and molasses. The alcohol percentage was very low, compared to today's norm for Montrose.
So to whoever let me buy this bottle at auction, thanks!
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(Montrose) had a classic, chalky nose with some 'spearmint,' as Frank noticed. There was good vigor, although that vigor was on the slaty and minerally side. The 1906 also had the popcorn of the 1911 and great verve and backbone in the nose at first. The palate was softer with nice balance and nutty and dusty flavors. I also noticed citrus for the first time. Its balance and roundness were excellent, and Frank personally gave it bonus points for its age
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