Chateau Monbousquet St. Emilion Bordeaux Wine, Complete Guide

monbousquet cellars Chateau Monbousquet St. Emilion Bordeaux Wine, Complete Guide

Everything about Chateau Monbousquet St. Emilion, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. 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.

Chateau Monbousquet 1 300x274 Chateau Monbousquet St. Emilion Bordeaux Wine, Complete Guide

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.

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.

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Serving and Decanting 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. Young vintages can be decanted between 1-2 hours. 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 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.

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.

www.chateaumonbousquet.com

Château Monbousquet Wine Tasting Notes

22 Vintages 130367 Views Sort    Vintage    Rating

  1. 2016 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      91 points - Tasted
      1669 Views
  2. 2015 Château Monbousquet Blanc ( Bordeaux)

    1. 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

      90 points - Tasted
      1036 Views
  3. 2015 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      1266 Views
  4. 2014 Château Monbousquet ( St. Émilion Grand Cru)

    1. Licorice, espresso and black raspberries with a forward, open, flashy, oaky, dark cherry finish. 88-90 Pts

      89 points - Tasted
      3630 Views
  5. 2014 Château Monbousquet Blanc ( Bordeaux)

    1. 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.

      89 points - Tasted
      1186 Views
  6. 2013 Château Monbousquet Blanc ( Bordeaux)

    1. Refreshing lemon and pomelo in character, this soft, juicy wine finishes with a blast of grapefruit in the citrusy finish. 90 Pts

      90 points - Tasted
      1190 Views
  7. 2013 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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

      88 points - Tasted
      3576 Views
  8. 2012 Château Monbousquet Blanc ( Bordeaux)

    1. 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

      90 points - Tasted
      1394 Views
  9. 2012 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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

      90 points - Tasted
      5648 Views
  10. 2011 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      3125 Views
    2. 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

      90 points - Tasted
      3983 Views
  11. 2010 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      92 points - Tasted
      5133 Views
    2. 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

      92 points - Tasted
      6006 Views
  12. 2010 Château Monbousquet Blanc ( Bordeaux)

    1. Pineapple jumps to the front of the fragrance line, followed by lemon and green apple notes. The wine is rich, sweet, forward and fleshy.

      90 points - Tasted
      2032 Views
  13. 2009 Château Monbousquet ( St. Émilion Grand Cru)

    1. Licorice, smoke, incense, jammy blackberry and vanilla in the nose. Soft, supple textures, full bodied, concentrated, but showing a bit too much oak.

      91 points - Tasted
      7010 Views
    2. 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

      91 points - Tasted
      7918 Views
  14. 2008 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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

      91 points - Tasted
      4664 Views
  15. 2006 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      3113 Views
    2. 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.

      90 points - Tasted
      3098 Views
  16. 2005 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      91 points - Tasted
      6077 Views
    2. 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.

      92 points - Tasted
      8022 Views
  17. 2003 Château Monbousquet ( St. Émilion Grand Cru)

    1. Advanced in color, with a smoky, coffee, licorice jammy nose, the wine is past its prime and lost much of its intensity. Drink up.

      88 points - Tasted
      3161 Views
  18. 2001 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      2330 Views
  19. 2000 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      91 points - Tasted
      2520 Views
    2. 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.

      91 points - Tasted
      5507 Views
    3. 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.

      91 points - Tasted
      4996 Views
    4. 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.

      92 points - Tasted
      8185 Views
  20. 1999 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      6015 Views
  21. 1998 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      90 points - Tasted
      2688 Views
    2. 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.

      92 points - Tasted
      6873 Views
    3. 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.

      92 points - Tasted
      2236 Views
    4. 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.

      92 points - Tasted
      2298 Views
  22. 1964 Château Monbousquet ( St. Émilion Grand Cru)

    1. 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.

      65 points - Tasted
      2782 Views