12/2/22, 9:16 PM - I put my comment up before reading yours. Totally agree, does not need decant. We left ours in 4 hours and it was definitely more pleasurable at beginning than end.
6/24/21, 4:34 PM - yea it was a weird bottle, and I do think it's possible I decanted too long. But I would think a bottle like this should be able to hold up that long in the decanter. It was overpowering and tannins everywhere when I opened it, but not overly complex.
11/2/22, 1:43 AM - thanks for coming back and posting yours....sounds like i indeed decanted too long.
7/5/21, 5:45 PM - "Balanced intensity", bang on. Just read your note after drinking this wine twice in a few weeks (magnum first, then 750ml second). Your term is a perfect description. Stunning wine.
4/21/21, 5:58 AM - thanks mate. if i hadn't drank the other bottles of 96 Montrose so recently I wouldn't have caveated it. not sure what's going on here but it was a true "wow" moment that doesn't come along too often.
5/6/21, 8:30 PM - A little tricky (...but not a lot). If you got a bottle like the one I went crazy for here, then beef comes to mind. I had a 1996 Lafite with yakiniku last year, and it was stunning. That 96 Lafite was the closest thing I've had to this amazing 1996 Montrose. The abundance of everything I wrote about made it stand up to the yakiniku, including the smoky bbq essence and a few courses where the beef was marinated in sauce.BUT, I think my yakiniku would've been too much for Montrose 1996 otherwise. I've had other bottles of it recently, and all of them with this one exception were a lot more classic Bordeaux (in the best possible way). A lot more "subdued", to use Sfilene's word a few reviews below. I don't think you can go wrong with a roast red meat particularly beef or lamb, or perhaps a roast chicken or quail for the more "normal" expression of 96 Montrose. But for the thing I wrote about here, huge flavors can stand up to it because just everything was in abundance and completely full, especially fruit and acid. hope that helps.
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