Chateau Monbrison, Margaux, Bordeaux, Complete Guide

chateau monbrison Chateau Monbrison, Margaux, Bordeaux, Complete Guide

Learn everything about Chateau Monbrison, Margaux with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Monbrison History, Overview

Chateau Monbrison was founded in 1749. Prior to its birth, Chateau Monbrison was part of the much larger estate of Chateau dArsac. At the time, it belonged to the wealthy Segur family who were some of the most important founders of the entire Bordeaux region.

In 1821 the property was purchased by Paul Georges de Conquere de Monbrison, which is where the estate took its name from. The charming, French, country styled farmhouse predates the estate as a vineyard as it was built in the 17th century.

Chateau Monbrison was purchased by an American, Robert Davies in 1921. Robert Davies married into the Johnston family, who are well-known negociants in Bordeaux and owners of various vineyards, including Chateau Ducru Beaucaillou over the years.

Chateau Monbrison remains the property of direct descendants of the Davies family today. Robert Davies replanted the entire vineyard in 1939. The vineyard was replanted a second time in 1963. Chateau Monbrison has endured its up and down periods over the centuries.

At various times, the owners preferred leasing their Left Bank vineyards to various negociants as well as to other chateau in Margaux, most notably Chateau Prieure-Lichine. From 1974 on, Chateau Monbrison has bottled and sold their entire harvest. Laurent Vonderheyden, a descendant of the Davies family is the owner and director of Chateau Monbrison today.

chateau monbrison 2 Chateau Monbrison, Margaux, Bordeaux, Complete Guide

Chateau Monbrison Vineyards, Terroir, Grapes, Winemaking

The 15.5 hectare Margaux vineyard of Chateau Monbrison is planted to 60% Cabernet Sauvignon, 20% Merlot, 15% Cabernet Franc and 5% Petit Verdot. This shows an increase in Cabernet Sauvignon and decrease in Merlot over the years. The terroir is sand and gravel based soils.

The vines are on average 40 years of age. But Monbrison has old vines, many of which were planted in 1963, when the majority of the vineyard was replanted. Their best parcels are located close to the chateau in Arsac.

While the vineyard holdings of Chateau Monbrison are large at 21 hectares, it’s important to note that only 15.5 hectares are situated in the Margaux appellation.

The remainder of their vines are located in the Haut Medoc appellation. The vineyard is planted to various vine densities ranging from 6,500 vines per hectare up to 10,000 vines per hectare. The higher levels of vine density are found with the newer plantings.

In 2012 Chateau Monbrison completed a full renovation of their vat room and barrel ageing cellars. Part of the modernization allowed for Chateau Monbrison to add more smaller sized, stainless steel, fermentation vats for better vinification abilities. This allowed them to do more parcel by parcel vinification.

Chateau Monbrison Winemaking

To produce the wine of Chateau Monbrison, vinification takes place in traditional, temperature controlled, stainless steel vats. Malolactic fermentation takes place in vat. The wine is aged in an average of 40% to 50% new, French oak barrels for about of 18 months.

There is a second wine, Bouquet de Monbrison. On average, the annual production of Chateau Monbrison is close to 11,000 cases per year. They also produce Monbrison Haut Medoc as well as Chateau Cordet from vines planted in the Haut Medoc.

The best vintages of Chateau Monbrison are: 2019, 2018, 2016, 2015, 2014, 2012, 2010, 2009, 2005 and 2000.

When to Drink Chateau Monbrison, Anticipated Maturity, Decanting Time

Chateau Monbrison can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Monbrison is usually better with at least 6-8 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Monbrison offers its best drinking and should reach peak maturity between 10-18 years of age after the vintage.

Serving Chateau Monbrison, with Wine, Food, Pairing Tips

Chateau Monbrison is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Monbrison is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Monbrison is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

Château Monbrison Wine Tasting Notes

15 Vintages 38,525 Views Sort by Vintage-Rating

2018 Château Monbrison  (Margaux) 88

Medium-bodied, leafy, peppery and with plenty of cedar, tobacco leaf and earth, the finish focuses on bright red fruits with a crisp red berry finish. 87-89 Pts

1,578 Views   Tasted
2017 Château Monbrison  (Margaux) 87

Medium bodied, lighter styled, down-to-earth and filled with red berries, this wine is laced with a leafy tobacco edge. You can drink this young.

1,764 Views   Tasted
2016 Château Monbrison  (Margaux) 87

A medium-bodied, lean, straight ahead wine in a classic, reserved style.

2,235 Views   Tasted
2015 Château Monbrison  (Margaux) 88

A fresh, crisp, medium-bodied example of Margaux with a relaxed, dark plum, earth and cassis core of fruit. 87 - 89 Pts

1,950 Views   Tasted
2014 Château Monbrison  (Margaux) 85

This wine is light in color and dominated by fresh, bright cherries but the finish is a bit too short. 84-86 Pts

2,188 Views   Tasted
2013 Château Monbrison  (Margaux) 83

Light in fruit and body, the wine is bright, lean and on the classic red fruit side of the style range. 82-84 Pts

2,367 Views   Tasted
2012 Château Monbrison  (Margaux) 86

Medium bodied, crisp red berry filled wine, with an austere, bright finish for early drinking.

1,853 Views   Tasted
2011 Château Monbrison  (Margaux) 86

Cedar wood and cassis with medium body and a sharp, bright cranberry and oak finish. 86-88 Pts

3,197 Views   Tasted

Cedar wood and cassis with medium body and a sharp, bright cranberry and oak finish. 86-88 Pts

3,091 Views   Tasted 87
2010 Château Monbrison  (Margaux) 89

Medium-bodied, lighter, fresher, pleasant, earthy wine which is already displaying its red fruit, earth, spice and tobacco leaf character with ease. This is not a wine for long-term aging. I'd drink this before it reaches its 18th birthday.

2,950 Views   Tasted
2009 Château Monbrison  (Margaux) 87

Light in color, light in fruit, medium bodied with fresh, spicy red berries and earth, ending with an open, soft, red cherry finish.

3,962 Views   Tasted
2008 Château Monbrison  (Margaux) 88

Medium bodied, bright, crisp red berry filled wine with touches of oak, tobacco leaf, cigar box and dried fruit. Light, bright and not too tight, you can drink this now and over the next 5 years or so.

1,630 Views   Tasted
2006 Château Monbrison  (Margaux) 87

Better on the nose, with its earthy, sweet cherry blossom, plum and tobacco perfume, than on the medium bodied, rustic palate. You can drink this now, or age it for more secondary characteristics.

3,035 Views   Tasted
2005 Château Monbrison  (Margaux) 88

Better on the nose, due to the floral and tobacco accents that ride on top of the plum and dark cherry fruits, than on the medium bodied, earthy, red berry palate. Close to fully mature, if you own this wine, it is a good time to start drinking it.

2,430 Views   Tasted
2004 Château Monbrison  (Margaux) 87

Ready to go, medium-bodied, with a nose that's loaded with earth, oak, smoke, bright redd pit fruits and cedar, the wine is rustic on the palate with a tint of herbs and bright red berries in the finish.

631 Views   Tasted
2000 Château Monbrison  (Margaux) 86

Better on the nose, with its tobacco, earth, cherry and cassis scents, than on the medium bodied, light, soft, bright, crisp, red berry dominated palate. I'm not sure there is anything to be gained by aging this wine any longer.

3,664 Views   Tasted