The 1966 Montrose is a beautiful wine: a very classic and pure bouquet of cedar, cassis, dried berries and Montrose soil tones is followed by a dense, concentrated and intense wine. The bright core of acidity so characteristic of this vintage marries nicely with Montrose’s density and concentration. Cut from the same cloth as vintages like 1955 and 1996.
Sensational bouquet: scorched earth, forest fire, low on brett but with plenty of rustic earth and soil tones in addition to wild animal characteristics. Comparable to a '66 Calon-Segur enjoyed recently but with far more depth and even more expressive. On the palate this is totally alive still and delivers fully ripe and mature currant and blackberry fruit. Tannins still provide agreeable structure. Somewhere between late secondary and tertiary wine but not too far down the line and still very exciting and pleasurable drinking. Loving these 50-year-old St. Estephes...
Mostly 1966 Bordeaux and other surprises (Ripple Restaurant in Washington D.C.): This turned out to be quite good indeed. I had earlier used the Coravin to try it out along with the Montrose 1986. While the Montrose 1986 was somewhat closed and marked by tannin, with a slightly monotone graphite aspect, the 1966 was far more open by comparison - with some baked red fruit on the nose and touches of cedar. The palate was open knit, with somewhat high acidity, and echoing fruit that must have been picked just ripe enough. Indeed, it was likely to be about 12% alcohol even if the importer label read "11%" ... I really enjoyed the wine but it lacked the power and density of the Pichon Baron and the youthful punch of the Ducru Beaucaillou. Medium bodied, medium finish, taste and lovely for 50 years of age.
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(Château Montrose) From magnum - lightly bricking very dark red violet color; mature, tart plum, pencil lead, tart currant, charcoal nose; tasty, mature, tart currant, pencil lead, roasted meat, iron palate with resolved tannins; medium-plus finish 94+ points