Learn everything about Chateau Monbousquet St. Emilion, Bordeaux 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 Monbousquet History, Overview
Chateau Monbousquet is another St. Emilion estate with a long history in the appellation that can trace its history all the way back to 1540. At the time, Monbousquet belonged to François de Lescours before it became the property of the well-established De Carles family. In fact, Monbousquet remained in the hands of the de Carles family for almost 150 years. The beautiful, classically styled chateau was built in 1648 by Jacques de Geres. The chateau is now the private home of Gerard Perse and Chantal Perse and the rest of the Perse family.
At the close of World War 2, the Querre family purchased Chateau Monbousquet. With their efforts, Chateau Monbousquet began making better wines. In 1993, the Querre family sold Chateau Monbousquet to Gerard Perse and Chantal Perse for $9,000,000.
Chateau Monbousquet was the first vineyard purchase by Gerard Perse. Little did he, or we know, it was not going to be his last purchase. The first vintage of Chateau Monbousquet for Gerard Perse was the difficult 1997. I have never seen a bottle, but I have been told that at best, there was only 1 or 2 barrels produced out of the entire harvest! To keep that in perspective, that means somewhere between 300 and 600 bottles were made that year.
Shortly after Gerard Perse obtained Chateau Monbousquet, he began renovating the estate. The entire 32 hectare vineyard of Monbousquet was analyzed and drained. This limited rises in the water table during prolonged wet spells in future vintages. Next, they completely rebuilt the winemaking facilities and cellars at Chateau Monbousquet. Gerard Perse also constructed an entirely new barrel aging cellar for his Right Bank estate.
In February, 2013, Gerard Perse sold a portion of Chateau Monbousquet to a large, anonymous, French, pension fund. The sale was motivated by French tax laws to allow for his daughter Angelique and her husband, Henrique Da Costa to eventually take over all the Perse owned wineries which include Chateau Pavie, Chateau Bellevue Mondotte and Chateau Pavie Decesse as well as their estates in the Cotes de Castillon appellation.
Chateau Monbousquet Vineyards, Terroir, Grapes, Winemaking
The 32 hectare Monbousquet Saint Emilion vineyard is planted to 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon. This shows a change in the vineyards since it was first purchased by Gerard Perse, with more Cabernet Franc, and less Merlot in the vineyard. The vines are planted to a density of 5,500 vines per hectare. The average age of the vines is 40 years.
The terroir of sand, clay and gravel soils is not the best in St. Emilion. The vineyard can be divided into three sections. For the red wines, You find more sand and clay in the north and more gravel with sand in the south. However, Gerard Perse gets the most out of their terroir. In part, intentionally striving for low yields is one method to increase concentration and improve quality. For example, in 2009, the yields were only 28 hectoliters per hectare.
To produce the wine of Chateau Monbousquet, vinification takes place in a combination of small, temperature controlled stainless steel vats and French oak tanks. Malolactic fermentation takes place in barrel. The wine of Chateau Monbousquet is aged in 60% new, French oak barrels for an average of 20 months. Nearly 6,000 cases of Monbousquet are produced each vintage. There is a second wine, Angelique de Monbousquet.
The Best vintages of Chateau Monbousquet are: 2016, 2015, 2012, 2010, 2009, 2005, 2005, 2000 and 1998.
Chateau Monbousquet also produces a dry white Bordeaux wine from one hectare of vines planted in sand, clay and gravel soils. The section of the vineyard devoted to white wine grapes is planted to 65% Sauvignon Blanc and 30% Sauvignon Gris and 5% Semillon. The Semillon are younger vines, as that grape variety was added later. Chateau Monbousquet Blanc is fermented in stainless steel tanks, before aging in 50% new, French oak barrels. There is no malolactic fermentation or skin contact. About 350 cases of Monbousquet Blanc are produced each year.
When to Drink Chateau Monbousquet, Anticipated Maturity, Decanting Time
Chateau Monbousquet is much better with at least 6-9 years of aging in good vintages. Young vintages can be decanted for 1-2 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Monbousquet offers its best drinking and should reach peak maturity between 8-20 years of age after the vintage.
Serving Chateau Monbousquet Wine, Food, Pairing Tips
Chateau Monbousquet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Monbousquet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Monbousquet is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Monbousquet Blanc is perfect when served with all types of seafood, shellfish, chicken, veal, pork and cheese.
Château Monbousquet Wine Tasting Notes
23 Vintages 133120 Views Sort by Vintage-Rating
|2016||Château Monbousquet (St. Émilion Grand Cru)|
Deep in color, smoke, licorice and black cherry scents create the perfume. On the palate, the wine is lush, soft and polished and the plummy fruits are accented by licorice and espresso. Give this a few years for the oak to integrate.
Apr 29, 2017points - Tasted 2002 Views
|2015||Château Monbousquet Blanc (Bordeaux)|
Citrus and floral notes, with fresh lemon peel and honeysuckle in a fresh and refreshing style. Made from a blend of 60% Sauvignon Blanc, 30% Sauvignon Gris, 5% Semillon and 5% Muscadelle
Apr 29, 2016points - Tasted 1070 Views
|2015||Château Monbousquet (St. Émilion Grand Cru)|
Medium-bodied, round-textured and packed with licorice, spicy black raspberries and a strong oak presence. The wine was made from a blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon reaching 14.45% with a pH of 3.78.
Apr 29, 2016points - Tasted 1324 Views
|2014||Château Monbousquet (St. Émilion Grand Cru)|
Licorice, espresso and black raspberries with a forward, open, flashy, oaky, dark cherry finish. 88-90 Pts
May 10, 2015points - Tasted 3803 Views
|2014||Château Monbousquet Blanc (Bordeaux)|
Blending 60% Sauvignon Blanc, 30% Sauvignon Gris, 5% Semillon and 5% Muscadelle produced a wine with vanilla, lemon rind and grapefruit notes, round textures and a vanilla bean and fresh, crisp finish.
Apr 27, 2015points - Tasted 1199 Views
|2013||Château Monbousquet Blanc (Bordeaux)|
Refreshing lemon and pomelo in character, this soft, juicy wine finishes with a blast of grapefruit in the citrusy finish. 90 Pts
Apr 28, 2014points - Tasted 1218 Views
|2013||Château Monbousquet (St. Émilion Grand Cru)|
Licorice, spicy red berries and oak are present in the attack, which carry through to the oaky, sweet cherry finish in this difficult vintage. The wine is aging in 60% new French oak. 87-89 Pts
Apr 28, 2014points - Tasted 3657 Views
|2012||Château Monbousquet Blanc (Bordeaux)|
Fresh aromas of grapefruit, lemon, orange, honeysuckle and vanilla pair well with fleshy texture and fresh, citrus finish. This is an interesting wine as it features the highest percentage of Sauvignon Gris in Bordeaux. 90 Pts
Apr 26, 2013points - Tasted 1411 Views
|2012||Château Monbousquet (St. Émilion Grand Cru)|
Coffee bean, licorice, smoke, spice and jammy black raspberries make up the perfume. On the palate, the wine is approachable, soft, polished and round, ending with an oaky, sweet kirsch finish. 89-91 Pts
Apr 26, 2013points - Tasted 5680 Views
|2011||Château Monbousquet (St. Émilion Grand Cru)|
Light in color, with a briny, plum and espresso bean personality, this medium bodied wine is open, forward and ends with a soft, spicy, red berry finish.
May 21, 2014points - Tasted 3147 Views
With licorice, cherry and earthy notes, this medium-bodied wine, with soft red cherries, spice, oak and olives in the finish, will drink well young. 90-91 Pts
Apr 24, 2012points - Tasted 4013 Views
|2010||Château Monbousquet (St. Émilion Grand Cru)|
Coffee bean, oak, smoke and cherry notes open to a silky, soft, sweet, plummy wine packed with dense mocha covered cherries and lush textures. A few years will add to the wines complexities.
May 8, 2013points - Tasted 5192 Views
Earth, sandalwood, coffee bean and ripe, jammy plum scents lead to a soft textured, round wine filled with sweet, ripe black and red berries and jam. 92-93 Pts
Jul 30, 2011points - Tasted 6065 Views
|2010||Château Monbousquet Blanc (Bordeaux)|
Pineapple jumps to the front of the fragrance line, followed by lemon and green apple notes. The wine is rich, sweet, forward and fleshy.
May 8, 2013points - Tasted 2068 Views
|2009||Château Monbousquet (St. Émilion Grand Cru)|
Licorice, smoke, incense, jammy blackberry and vanilla in the nose. Soft, supple textures, full bodied, concentrated, but showing a bit too much oak.
Jul 30, 2011points - Tasted 7037 Views
2009 Monbousquet is dark ruby. Spice, jammy dark berries, oak, and licorice comprise the perfume. The wine ends with black raspberries, chocolate, and spice. 90-92 Pts
Jun 29, 2010points - Tasted 7953 Views
|2008||Château Monbousquet (St. Émilion Grand Cru)|
08 Château Monbousquet, starting off with strong scents of oak, black fruit, and spice, is fat and concentrated, with a lot of character for a wine from the sandy soils of St. Emilion. Chocolate, spice, and ample black fruit comprise the finish. 90-92 Pts
Jul 1, 2009points - Tasted 4681 Views
|2006||Château Monbousquet (St. Émilion Grand Cru)|
Truffle, smoke, licorice, cherry and jam aromas open up the wine. Fully mature, medium bodied, and still showing some oak, this is at its best today.
May 25, 2016points - Tasted 3396 Views
Fresh brewed Espresso, black cherry, smoke, licorice and earthy notes are found in the nose. The wine is fat, round and open, ending with a ripe, black cherry and fresh herb finish. Produced from a blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon, this is drinking where it needs to be.
Oct 20, 2014points - Tasted 3113 Views
|2005||Château Monbousquet (St. Émilion Grand Cru)|
This modern styled St. Emilion is not going to please everyone with its coffee, licorice and jammy notes, but tasters seeking a lusty, plush, opulently styled, forward, very ripe expression of St. Emilion are going to love it.
May 19, 2013points - Tasted 6120 Views
60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon produced a wine showing licorice, black cherry preserves, vanilla, coffee, plum and earth. Supple in texture, with layers of ripe, sweet fruits, coffee and licorice. If the oak tones down a bit, this will be even better.
May 16, 2012points - Tasted 8068 Views
|2004||Château Monbousquet (St. Émilion Grand Cru)|
Fully mature, medium bodied and delivering its smoky, licorice, espresso and plummy character with ease. The wine is soft, round and still a bit oaky, yet it also delivers soft, supple, textured fruit.
Nov 19, 2017points - Tasted 734 Views
|2003||Château Monbousquet (St. Émilion Grand Cru)|
Advanced in color, with a smoky, coffee, licorice jammy nose, the wine is past its prime and lost much of its intensity. Drink up.
Dec 18, 2013points - Tasted 3187 Views
|2001||Château Monbousquet (St. Émilion Grand Cru)|
Fully mature, with a coffee, jam, earth, fennel and black cherry nose, the wine is lush and round in texture, ending with a dark cherry and espresso filled finish.
May 19, 2013points - Tasted 2347 Views
|2000||Château Monbousquet (St. Émilion Grand Cru)|
Full mature, round, fleshy, ready and easily showing its espresso, smoke, licorice, fudge and cherry profile, there is a lot of fat to the plush, ripe finish. No decanting needed here, just pop and pour.
May 10, 2017points - Tasted 2662 Views
This wine is all about the opulent, rich textures. It's a wine of pleasure, but it lacks finesse in the ripe, oaky, sweet, jammy personality. Some tasters are going to like this wine a lot more than others. This is drinking at close to its full level of maturity.
May 19, 2013points - Tasted 5565 Views
Coffee, smoke, black cherry, fennel, earth and barnyard notes create the aromatics. Lush in texture and filled with ripe, round, soft berries with a touch of oak, this is drinking about as good as its going to get.
Sep 20, 2012points - Tasted 5038 Views
Ripe black fruit, coffee, mocha, oak, licorice and spice scents are easys to locate. The wine is rich, full bodied and is already at the perfect spot to enjoy. This should be enjoyed over the next 5 years to capture its essence.
Mar 5, 2010points - Tasted 8227 Views
|1999||Château Monbousquet (St. Émilion Grand Cru)|
Sweet cherry tobacco, vanilla, licorice, oak and black fruit in the nose. Fully matures, with soft round textures, a medium length, dark fruit filled finish with a touch of oak. There is not reason to hold this wine any longer. It is fully mature.
May 22, 2010points - Tasted 6069 Views
|1998||Château Monbousquet (St. Émilion Grand Cru)|
Fully mature, with loads of espresso, licorice, smoke and black cherry, Round, easy to drink and ready to go, there is no reason to age this any longer. Just pop, pour and go.
May 10, 2017points - Tasted 2780 Views
Chocolate, toffee, vanilla, fennel and jammy blackberry make up the perfume. Full bodied, soft textured and rich. The ripe dark fruit finish shows some wood.
May 22, 2010points - Tasted 6898 Views
Fresh herbs, black cherry, smoke and hints of oak make up the aromatics. Good concentration allows the taster to enjoy a big mouthful of ripe, juicy, Merlot with added notes of licorice, vanilla and chocolate in this Bordeaux.
Oct 15, 2008points - Tasted 2262 Views
Showing notes of spicy, jammy black fruit, coffee and licorice accents, this concentrated juice finishes with a clean, black fruit filled wallop. The texture becomes plush after an hour in the glass. But, this is not a finesse style of St. Emilion.
Aug 10, 2006points - Tasted 2323 Views
|1964||Château Monbousquet (St. Émilion Grand Cru)|
About as dead as Julias Caeser, this light bodied wine was gasping for air the moment it left the bottle. I suppose the same thing would have happened to me, had I taken more than a few sips.
May 21, 2009points - Tasted 2811 Views