31 Vintages of Château Montrose: 1928-2010; 5/2/2015-5/3/2015: When opened, some thought it might be corked, but it turned out to be just pronounced bottle stink. After 3 hours in the decanter it was all gone. Some black currants, shy, hint of green, but also some interesting notes verging on complexity; lots of tannin and acidity, which the fruit cannot match. ‘1986 meets Montrose’. Some may call this ‘classic’, others just skinny. I am between those poles.
It always happens like this. Finally the wine has truly come into it's own. The tannic monster that was before , is no longer. A very good wine finally emerges...and of course, its my last bottle. 1 hour decant and got even better in the glass over time.
Food: Teppanyaki Duration: 2 hours Condition: Perfect Aroma: dark fruits, smoke, graphite Notes: still pretty dark in color, tannins pretty smooth. Tasted this as a vertical of 86,88,91 and this tasted a lot less impressive than the one I had at the chateau, nevertheless after vertical tasting of 3 vintages it proves how consistent Montrose wines are regardless of bad or good vintage. I believe this is at its prime drinking window and should be consumed with pleasure in the next 6 years. Drink now-2021.
Belle couleur rubis profond, avec ocelle brique. Lourd avec grosses larmes lentes. Beaucoup de matière. 12.5°. Joli nez très fin et complexe, aromatique et bouqueté. Sur de belles senteurs de fruits noirs (cassis et myrtilles) avec pointe de fruits rouges (fraises) et de petites senteurs bois de cèdre. Attaque ample et soyeuse qui se développe sur des fruits noirs frais très concentrés (cassis et myrtilles). Fond de réglisse et de mine de crayon présentant un bois parfaitement intégré. Immense finale carbonée et fruitée avec d'extraordinaires tanins. Remarquablement frais, l'équilibre est parfait et la matière monstrueuse. Un Montrose de 30 ans qui en parait 10 ! Une merveille de puissance et d'équilibre qui se présente toujours avec des fruits frais et une admirable fraicheur.
Classic Bordeaux, plum, kirch, pencil, great structure in form of aciddity and tannins but i felt like the alkohol sticks of a bit and a green finish that i did not either understand what was and did not enjoy very much. Can easily be stored for many more years and the only reason why i opened it now was beacuse of my girlfriends birthday (also vintage -86).
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(Montrose) which Clive had earlier mentioned as being a poorer vintage for Montrose, along with 1983, so it was an interesting way to start the evening. The 1986 had a pleasant nose, delicate by '86 standards, but still long in the nose with its sultry and perfumed aromas of cassis, nut and light cedar. More nuttiness came out, and the wine became quite pleasantly rich without and heaviness of the tannins or alcohol invading. Cedar came out more and more with coaxing. The palate was nutty with additional flavors of black olives and had a dry, cedary finish, and good acidity. The fruit on the palate was dry, and it was a back-sided wine, typical of 1986, and Steven called it 'slaty.' James Suckling was very happy, reminiscing about 1986 being one of his first vintages in Bordeaux, calling the wine 'typical 1986' with its 'tannins, clean fruit, mineral edge' and predicted a 'long life ahead.' This wine had me torn between 92 and 93 points, back and forth on whether it was excellent or just very good, and due to its tannins and resulting potential, and after seeing how well it lasted in the glass, I decided it was excellent after all, despite the bah humbugs of Uncle Clive
(Chateau Montrose St-Estèphe) A good mahogany red colour. Rich yet gravelly red fruit gives the game away - this has to be the Montrose. Firm but elegant tannins on the palate, with finely balanced acidity. Lovely stuff.
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