Description

The vines that produce the grapes for Château Montrose’s wines are about 40 years old and profit from their gravel, sand, clay and local marl soils as well as the close-by river that temperates the climate.

The heavily sorted harvests are followed by plot-by-plot vinification in stainless-steel vats and aged for 18 months in oak barrels whose new wood propotion rests at around 60%. Ample, aromatic, precise, delicate and full of character, this Saint-Estèphe welcomes being left in the cellar for many years.

“James Suckling” : Wow. This is the essence of Montrose, with blackberry, blackcurrant, crushed stone and earth. I have not tasted a Montrose like this in 42 years of my career. It has a much more vertical nature to it, with layered tannins that go very deep and long, The muscular structure and intensity is something else. This is a new era for Montrose. It is now made from only 45 hectares of vineyards right in front of the chateau, instead of about 60 before. 75% cabernet sauvignon, 21% merlot and 4% cabernet franc.