Learn everything about Chateau Montrose, St. Estephe Second Growth, Bordeaux wine producer, with wine tasting notes and wine with food pairing tips. Learn the best vintages, wine ratings, a history of the property, information on vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Montrose, History, Overview
Chateau Montrose is known today for it’s powerful, full bodied Bordeaux wine. But that is not what the property was originally known for. In fact, before Bordeaux wine was produced at the estate, it earned fame for being a hunting area.
That all changed when Alexandre de Segur, who also owned numerous, other illustrious Bordeaux properties such as Chateau Mouton, Chateau Lafite and Chateau Latour, gave the property to his son, Nicolas Alexandre. At the time, the estate was known as La Lande de l’Escargeon. Alexandre did not keep the property long. In 1778, he sold it to Etienne Theodore Dumoulin.
During the early 1800’s what we know of today as Montrose was actually part of the large Calon Segur estate. It was Etienne Dumoulin who created Chateau Montrose, due to its unique, hillside, gravel terroir. What Etienne Dumoulin noticed in those days is thought of as one of the best terroirs in all of Bordeaux today. It is at that point in time, that the true birth Chateau Montrose takes place. The Dumoulin family eventually sold Chateau Calon Segur and retained Chateau Montrose.
Next, under the direction of the son of Etienne Dumoulin, Theodore Dumoulin, the vineyards for Chateau Montrose were fully planted. The Dumoulin family built the chateau that is in use today, added modern wine making facilities and by 1815, Chateau Montrose was already on its way to being well-known for their unique St. Estephe wines. That makes Chateau Montrose the youngest of all the 1855 Classified Growths.
How did Chateau Montrose get its name? According to local legend, when the heather was in flower, the hillsides turned pink. Keep in mind, pink is rose in French. In time, sailors on the river referred to the area as Mont Rose. Due to that local strain of dialect, the owner, the Dumoulin family eventually followed along with the sailors and began calling their Left Bank estate, Chateau Montrose.
In 1861, Chateau Montrose was sold to Mathieu Dollfus. Credit goes to Mathieu Dollfus for rebuilding Chateau Montrose from top to bottom. He constructed apartments for the estate workers and erected new farm buildings too. By 1880, a small village was created on the grounds of Chateau Montrose.
In 1896, the next major chapter in the history of Chateau Montrose took place when the estate became property of the Charmolue family. The new owner, Louis Victor Charmoule had a long history in the Bordeaux wine trade as he was born at Chateau Figeac in St. Emilion. By marriage, he acquired Chateau Cos d’Estournel and Chateau Pomys, also located in the St. Estephe appellation. The Charmolue family sold Cos d’Estournel in 1917 to Fernand Ginestet.
Chateau Montrose remained in the Charmolue family for three generations. During the ownership period of the Charmoule family, Chateau Montrose became one of the first Bordeaux estates to bottle their own wine. An old sales catalog from the early 20th century show offerings stating the 1904 Montrose was bottled by the chateau. In 1960, Jean Louis Charmoule took control of the Saint Estephe property.
Chateau Montrose the Modern Era
Montrose has producing one of the best wines in all of Bordeaux for centuries. In fact, the inspiration to purchase the estate by the Bouygues brothers came after tasting the exalted 1989 Chateau Montrose. Thomas Bouygues was heard to state that the wine was so good, if he ever had the chance to purchase the famous estate, he would buy it. In 2006, that is exactly what took place.
In May 2006, Jean Louis Charmolue sold the estate in 2006 to Martin Bouygues and Thomas Bouygues. For the Bouygues family, it was the perfect addition to their massive business portfolio, which includes Bouygues Telecom and Bouyges Construction. In fact, they soon added a neighboring Bordeaux property to their holdings a short time later, Chateau Tronquoy Lalande. One of the first moves made by the Bouygues brothers was hiring key personal. They hired Jean Bernard Delmas, the previous director of Chateau Haut Brion. Their next important hiring took place a few years later when they brought in Herve Berland as the Gerant. Herve Berland was well-known in Bordeaux as he had spent the previous 4 decades at Chateau Mouton Rothschild.
Aside from bringing in new management, the new owners of Chateau Montrose quickly began an intensive renovation project that was completed in time for the 2013 harvest at a cost of close to 55 million Euros! The renovations were designed by the respected architects, Yves Gremont and Bernard Mazieres. One of the key mandates for the renovations was to ensure Chateau Montrose was as green and environmentally conscious as possible.
Similar to what was accomplished at Chateau Tronquoy Lalande, Chateau Montrose obtains as much of its energy through the use of solar, wind and water with the use of a sophisticated geothermal energy systems. To aid in this effort, custom insulation hat is up to three feet thick and windows that are as deep as 1 inch are in place.
Along with the massive improvements and renovations at Chateau Montrose, after purchasing the estate, the new owners brought one of the more popular and revered figures in Bordeaux out of retirement to manage both, Chateau Montrose and Chateau Tronquoy Lalande. Jean Bernard Delmas. Delmas was director of Chateau Haut Brion for decades until he retired and was replaced by his son. The elder, Jean Bernard Delmas was placed in charge of both Chateau Tronquoy Lalande and Chateau Montrose. Aside from modernizing the winemaking facilities at Chateau Montrose during the renovation, the Bouygues brothers added numerous changes that were environmentally sound at their Medoc estate. One of the unique features of Chateau Montrose is the hail canon that uses ultrasonic waves to protect the vineyard from damage caused by hail storms.
They installed a geothermal pumping technology that is used for cooling as well as heating. Striving to be as green and energy efficient as possible, they added solar power as well to Chateau Montrose. This was quite a change for the traditional estate.
Martin Bouygues and Thomas Bouygues expanded their vineyard holdings outside of Bordeaux in early 2017, when they announced they were purchasing the revered Loire Valley producer, Clos Rougeard.
Chateau Montrose Vineyard, Terroir, Grapes, Winemaking
The 95 hectare Bordeaux vineyard of Chateau Montrose has a hillside terroir of deep gravel, with sand and clay soil. Of those hectares, 88 to 90 hectares are always in production. The depth of the gravel can vary. At its deepest, the gravel can run over 2 meters deep. The large vineyard is actually one single block of vines with gentle slopes and elevations which can be split into 4 main blocks, Terrace #4 is the closest parcels to the river, and has the least amount of elevation. Terrace #3, has deeper gravel and clay, allowing for more root development. More importantly, terrace #3 has the highest level of elevation which reaches 18 meters at its peak. There are also parcels located between the 2 terraces. The remaining block of vines is closest to the river. Those 4 main blocks can be further subdivided into 100 separate parcels. With a southeast exposure, and direct view of the Gironde, the terroir is clearly some of the best vineyard land in the entire Left Bank, giving Montrose its own, unique micro-climate.
The vineyard is planted to 60% Cabernet Sauvignon, 32% Merlot, 6% Cabernet Franc and 2% Petit Verdot with vines that are on average close to 40 years of age. However, the goal of the estate is to increase the percentage of Cabernet Sauvignon to as much as 65% of the vineyard plantings. Chateau Montrose has old Cabernet Sauvignon vines, some of which were planted back in 1932 that are located in the front of the estate, close to the water. The vine density is 10,000 vines per hectare. In 2010, Chateau Montrose purchased 22 hectares of vineyards from their neighboring estate, Chateau Phelan Segur.
Interestingly, all 22 hectares of those vines were originally part of the vineyards of Montrose. The purchased vines consisted of Merlot, Cabernet Sauvignon and Cabernet Franc. This additional acreage increased the vineyard of Chateau Montrose up to its current size of 95 hectares. Vines are replaced slowly at Chateau Montrose. On average, the vines reach between 40 and 60 years of age before they are replanted. In 2006, Chateau Montrose began a massal selection program.
The long term goal is to have the majority of the vineyard replanted over a 40 year period of time. While the vineyard is managed using self-sustaining, farming techniques, by 2017, close to 50%, or 43% of their vines are being farmed using organic methods with 40 hectares of vines farmed organically. It is hoped that before 2025, 100% of Chateau Montrose will be farmed organically. There is one more special point worth taking note of regarding the vineyards of Chateau Montrose, their 95 hectares are a single parcel, which is relatively unique in Bordeaux.
Chateau Montrose Wine Making
To produce the wine of Chateau Montrose, vinification takes place in 59 temperature controlled, stainless steel tanks of various size. The vats range in size from 15 hectoliters up to 30, 45,80, 100, 130 and 200 hectoliters. There are 4, 200 hectoliter tanks, 4, 130 hectoliter tanks, 9, 100 liter hectoliter tanks, 4, 80 hectoliter tanks and 2 smaller, 50 hectoliter tanks. These 59 tanks allow for more precision during the vinification of Chateau Montrose. Malolactic fermentation takes place in tank. Frequent pump overs are part of the wine making practices at the estate. The wine of Chateau Montrose is aged in an average of 60% new, French oak barrels for about 18 months. There is a second wine, Le Dame de Montrose. The estate also produces a third wine, Le Saint Estephe de Montrose, which is sold mostly in restaurants, due to its early drinking charm. Le Saint Estephe de Montrose is only made in select vintages.
The wines are usually divided as follows, 40% of the harvest is placed in the Grand Vin, which gives you on average, 15,000 cases per vintage. To give you an idea how things are different today at Chateau Montrose, close to 30,000 cases were produced in 1982 of the Grand Vin. That means today, the production of Montrose is half of what it was. 30% of the crop is used for the second wine and the remaining 20% is either placed in the third wine, or sold of in bulk.
The best vintages of Chateau Montrose are: 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006, 2005, 2003, 2000, 1996, 1995, 1990, 1989, 1961 and 1959. I am positive older vintages are equally stunning, as they have the ability to age for decades. But with rare exceptions, I seldom get to taste them. That being said, older vintages of Montrose are well worth taking a chance on at auctions.
When to Drink Chateau Montrose, Anticipated Maturity, Decanting Time
Chateau Montrose is a wine that demands time in the cellar. Due to the large amount of tannins, concentration and structure, the wine is always better with at least 10-20 years of bottle age. Of course that can vary slightly, depending on the vintage. Chateau Montrose offers its best drinking and should reach peak maturity between 15-50 or more years after the vintage. Young vintages should be decanted for at least 2-4 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 Montrose Style and Character of the Wine
Chateau Montrose at its best is powerful, refined, masculine, elegant and complex. The fruit has a richness that fills your mouth and coats your palate. But the wines are also firm and tannic. The wine of Chateau Montrose can age and evolve for decades. In fact, purchasers should know, that in the best vintages, the wine requires decades to develop. Chateau Montrose is seldom a wine that is fun to taste in its youth. It’s a very long, lived wine.
The 1921 Montrose tasted recently was still in top form! If you’ve ever wondered why Chateau Montrose is prized by Bordeaux lovers all over the world, 1989 Chateau Montrose is the wine to buy. That being said, for a Montrose to age, the 2009 Chateau Montrose is off the charts, deserving its 100 Pt score and a place in your cellar, if you can afford it! Chateau Montrose has been one of the top produces in Bordeaux for decades. However, under the direction of Herve Berland, it looks like the best is yet to come.
Serving Chateau Montrose with Wine, Food, Pairing Tips
Chateau Montrose is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Montrose is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Montrose is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Montrose Wine Tasting Notes
42 Vintages 686610 Views Sort Vintage Rating
Inky black in color with incredible levels of density, the first thing you notice when the wine hits your palate is the salty, mineral-driven tannins. The purity of the fruit, concentration, richness and velour textures bring you to pleasure with spice, dark chocolate, licorice, blackberry and plum notes. The endnote resonates for at least 60 seconds! Completely satisfying in every way. In the old days you'd need a cigarette after tasting this wine! The best wine since the historic duo of 2009 and 2010, this is right at that level, or even better! Time alone, will be the final arbiter. The Grand Vin was produced from just 36% of the crop, blending 68% Cabernet Sauvignon, 25% Merlot and 7% Cabernet Franc. This wine reached 13.3% alcohol with a pH of 3.55. The harvest took place September 23 to October 14.
Apr 29, 2017points - Tasted 9714 Views
Using 52% Cabernet Sauvignon, 35% Merlot, 11% Petit Verdot and 2% Cabernet Franc in the blend, there is a sapidity of fruit, lift and focus, along with concentration and length that makes it hard to believe this is a second wine. The finish gifts you with luscious fruits for all your sensory receptors to enjoy.
Apr 29, 2017points - Tasted 2325 Views
A year in barrel has added a lot of complexity, richness, and polish to the wine. There is depth of flavor and concentration now, along with more aromatic complexities. A bt more time of aging could make this even better! This should hit the top of my initial range with ease.
Jul 12, 2017points - Tasted 1436 Views
Showing a good depth of color, the tobacco, cassis, boysenberry and spice-filled aromatics are hard to avoid. Full-bodied and concentrated, there is a lot of power and tannin to contend with this year. It's going to take time for this wine to become civilized. The finish packs a large bushel of ripe, sweet fruit and flavor along with tannins in every mouthful. Representing 36% of the production, the blend consists of 67% Cabernet Sauvignon, 29% Merlot and 4% Cabernet Franc. This wine reached 13.4% alcohol with a pH of 3.6 and the harvest took place between September 15 and October 8. Montrose which is on top of its game these days can fool you. It can be a bit hard to get a read on some vintages in their youth, making it is quite possible this wine could end up much better when it is in bottle. It would not be the first time that happened. I can tell you that from personal experience. 94 - 96 Pts
Apr 19, 2016points - Tasted 8727 Views
Built from 55% Cabernet Sauvignon, 41% Merlot and 4% Petit Verdot, this wine is focused on a vibrant cranberry, cassis and cocoa character. 88 - 90 Pts
Apr 19, 2016points - Tasted 2464 Views
Roasted nuts are the first thing you catch, as you begin nosing the wine. Tobacco leaf and cassis are next in line. On the palate, the wine is full bodied, fresh, vibrant and classy. There is a strict, but refined quality here, ending with dark, dense, spicy fruits that linger. The wine was produced from a blend of 67% Cabernet Sauvignon, 29% Merlot and 4% Cabernet Franc.
Mar 30, 2017points - Tasted 3972 Views
Cavernous in color and succulently layered with summer boysenberries, there is a refined freshness and a luxurious, creamy, soft texture to this wine. The wine is powerful, tannic and carries the structure to age. A sweet, fruity finish envelops the senses and lingers nicely on the palate. Representing 47% of the production, the blend is from 61% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Sauvignon and 1% Petit Verdot. The wine reached 13.7 alcohol. This is a wine that could turn out better after elevage, so stay tuned. Herve Berland is clearly on top of his game producing sublime wines at both his St. Estephe chateaux today. There is going to be a lot of talk and attention focused on Montrose this year, as the annual Fete de la Fleur takes place at the estate in June. 94-96 Pts
Apr 13, 2015points - Tasted 8036 Views
Medium/full bodied, with spicy red and black fruits, the wine is going to drink well with just a year or two of age.
Mar 30, 2017points - Tasted 1346 Views
This wine is Medium-bodied and approachable with freshness, plump, dark red fruits and character. 88-90 Pts
Apr 13, 2015points - Tasted 3195 Views
Medium bodied, surprisingly early drinking Montrose which is perhaps more interesting on the nose than on the fresh, spicy, charming palate. For consumers not willing to wait for vintages like 2010 that take 20 years to come around, this is a nice, easy to drink style of Montrose.
May 25, 2016points - Tasted 2888 Views
Smoke, coffee bean, fennel, tobacco, truffle and blackberry aromas come forth with no effort. In the mouth, the wine is soft and polished, especially when considering the vintage, the wine finishes with cassis, fresh black cherries and licorice. Tannic, but not obtrusive, the wine should be given at least 5 years to come around. On the bright side for fans of Montrose, this still places it at the top of the queue for early drinking vintages of Montrose!Representing 60% of the production, the wine was made from a blend of 68% Cabernet Sauvignon, 29% Merlot and 3% Petit Verdot. With 2013, the property purposely decided not to include Cabernet Franc in the blend. Yielding 30 Hectoliters per hectare, the brix of the wine reached 12.9% alcohol which is aging in 60% new, French oak barrels. According to Herve Berland, who serves as a Group Managing Director and Member of the Management team, success of the wine in this difficult vintage was due to picking later than many estates, and having to remove leaves in the middle of September to help aerate the vines were key factors. Montrose finished their harvesting on October 16. For those that like to keep track of everything taking place; the wine was released to the market only a few days after the premier tastings were finished at 57.60 Euros Ex Negociant. 92-94 Pts
Apr 20, 2014points - Tasted 9719 Views
Spearmint, leaf and cherry on the nose, this lighter, forward styled St. Estephe will drink well on release. 86-88 Pts
Apr 20, 2014points - Tasted 2544 Views
Earth, cedar wood, lead pencil, black licorice, cassis and blackberry open the nose. On the palate, the wine is polished, the tannins are soft, but the concentration and complexity found in the top vintages is not available. The wine is also shutting down and needs to be cellared, like any good vintage of Montrose for at least 8-10 years.
May 15, 2015points - Tasted 4480 Views
From a blend of 57% Cabernet Sauvignon, 37% Merlot, 5% Cabernet Franc and 1% Petit Verdot, the wine sported deep colors. Earth, coffee, stone and blackberry notes require effort to find. Cassis and black fruits share the stage with minerality and a tannic backbone. With time, this should come together nicely. 91-93 Pts
Apr 23, 2013points - Tasted 5118 Views
On the lighter, fresh, side of Dame de Montrose, with some olive and herb in the finish.
May 15, 2015points - Tasted 3036 Views
For the second wine, the estate blended 76% Merlot with 24% Cabernet Sauvignon to produce a forward, crowd-pleasing and soft style of wine. 87-89 Pts
Apr 23, 2013points - Tasted 4140 Views
Fresh herbs, cigar wrapper, cedar chest and blackberry aromas pair with light tannins, medium body and a spicy, fresh, cassis and black cherry finish.
May 17, 2014points - Tasted 3537 Views
From a blend of 63% Cabernet Sauvignon, 22% Merlot, 12% Cabernet Franc and 3% Petit Verdot. 100% of the vines were affected to some extent by the September hail storm. As the hail was mostly small stones, only 2% of the harvest was lost. Yields were low due to the problems caused by sunburn and a lack of water with the Cabernet Sauvignon as well as the loss suffered from the hail storm. Deep in color, earth, cedar wood, mineral, clay, crème de cassis scents lead to a full-bodied, concentrated, masculine, tannic, brawny wine filled with ripe cassis and bitter chocolate. 91-93 Pts
Apr 8, 2012points - Tasted 4251 Views
72% Merlot and 28% Cabernet Sauvignon produce a wine that starts with earth, stone and cassis scents. Medium-bodied, soft-textured and round, the wine ends with a creamy blackberry finish. There is a hint of green in the end notes. 88-89 Pts
Apr 8, 2012points - Tasted 4521 Views
From a blend of 53% Sauvignon, 37% Merlot, 9% Cabernet Franc and 1% Petit Verdot, the wine is inky color. With a nose of smoky tobacco leaves, cassis, blackberry, cocoa, the wine has no trouble establishing its presence. Big, rich, packed with fruit, ripe tannins, freshness and the structure to age for decades, this demands time and is going to be well worth the long wait!
May 17, 2014points - Tasted 10744 Views
Inky in color, this is shutting down quickly. Incense, cedar, cassis, creamy vanilla and a minor hint of licorice come forth, after intense swirling. Concentrated, rich, full bodied and deep, the wine is packed with sweet, ripe, dense, black fruits that remain and continue to expand on your palate for at least 40 seconds. Clearly this is one of the great vintages of Montrose. But only patient consumers should consider buying this wine. It could take 20 years to develop and come around.
May 8, 2013points - Tasted 9284 Views
Montrose - From a blend of 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc and a smidgen of Petit Verdot, this represents 64% of the production. Opaque in color, with a nose of coffee, blackberry liqueur, cassis and spice, this is a powerful, dense, massive, tannic wine. Firm and structured, the wine paints your palate with a wall of fruit, tannin and acidity. This big wine will require decades to develop. 95-96 Pts
Apr 19, 2011points - Tasted 10521 Views
Tight at the moment, a little work is needed to wake the wine and its crushed stone, herbs and black fruit scents. The tannic wine demands at least a few years in the cellar before the cassis, oak and blackberries come together. This was not showing at its potential best when tasted, with time, this could be a much better wine. As it sells for a fair price, for savvy consumers that like the style, as it sells for a fair price, it's well worth taking a chance on.
May 8, 2013points - Tasted 5739 Views
I'm not sure there has been a more consistent performer from this young, but already legendary vintage for my palate. Eech time this has been in my glass, I've been blown away. The level of purity, elegance, sensuous textures and length is remarkable. This is a contender for the best wine from the Medoc. If you do not own this wine, and you've been thinking about it, if you have the cash, what are you waiting for?
May 30, 2017points - Tasted 5178 Views
Boom, Out Go The Lights! This is off the charts. With mind boggling levels of richness, layers of incredibly, unctuous, perfectly ripe, decadent fruits and a finish that goes well past 60 seconds, this is a definite candidate for future legendary status. This is Cabernet Sauvignon based Bordeaux at its best.
May 5, 2016points - Tasted 6970 Views
This wine gets better every time I taste it. This could very well end up the wine of the vintage, and that says a lot in an amazing vintage like 2009. With no decanting, the wine is pure, opulent silk that coats your palate, teeth and gums with pleasure. The aromatics are already developing. Incredibly dense, yet balanced, fresh and complex, this is absolutely stunning!
Nov 28, 2015points - Tasted 5856 Views
Using 65% Sauvignon, 29% Merlot, 5% Cabernet Franc and 1% Petit Verdot, the wine sports a deep rich purple color. With intense earth, truffle, blackberry, cassis and spice, the wine is palate coating. Picture dense, pure, fresh layers of silky, velvet drenched fruit that will make you a believer. Better than when last tasted, this sublime wine builds and expands for close to 60 seconds! This is one future I regret not buying. This should hit triple digits if it keeps improving as I expect it to.
May 17, 2014points - Tasted 8707 Views
Opaque in color, coffee, licorice, chocolate, plum, blackberry and ripe cassis in the nose lead to a massive, fleshy, ripe, dense, opulent, mouth filling wine. Fresh, ripe and powerful, the long cassis, blackberry and spicy cassis filled finish remains in your mouth for 50 seconds! Due to the incredible density, structure and concentration found in this vintage of Montrose, lay this down for 15-20 years.
May 4, 2012points - Tasted 10396 Views
Montrose is dark purple. Aromatics of earth, rocks, cocoa and dark berries are easy to find. Full bodied and massive in concentration, with a wall of polished tannins, this structured wine finishes with a long, mouth filling expression of espresso beans and fresh picked dark berries. This could be the longest lived wine of the vintage. It will take decades to develop. This is the biggest wine from the Medoc in 2009. 95/97 Pts.
Jun 26, 2010points - Tasted 14879 Views
From 82% Merlot and 18% Cabernet Sauvignon, licorice, smoke, coffee, blackberry, cocoa and cassis scents open to a round, sweet, soft and filled with ripe black cherry, herb and fresh blackberry. This is already delicious.
May 4, 2012points - Tasted 5617 Views
Using 65% Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot to produce the blend, this is all about the cassis, fresh herbs, dark berries and bright, powerful, tannic sensations that demand at least 10 years or more to be fun to drink.
May 17, 2014points - Tasted 10811 Views
The 2008 Montrose is deeply colored. Oak, black and red fruit made complex by tobacco notes are easy to find on the nose. The wine is concentrated. On the palate, sensations of ripe, dark black fruits fill your mouth. The tannins are polished with good sensations of freshness in the finish. This a refined wine for the vintage. 93-95 Pts
Aug 31, 2009points - Tasted 11776 Views
The second vintage for the Bouygues family is quite successful for vintage. Smoke, tobacco, forest floor, cigar and black currant aromatics are there. The wine is soft and probably close to, if not already fully developed. The spicy, dark red pit fruit and tobacco filled finish has a lot of charm.
May 30, 2017points - Tasted 2111 Views
Medium-bodied, fully mature and just starting to fade, drink this to catch the remainder the fruit, and soft textures.
Mar 30, 2017points - Tasted 1072 Views
Full bodied, powerful, concentrated, and tannic. This needs at least another 10 years to come together as the firm, muscular tannins are out in full force today. The dark red fruits and earthy, spicy, ripe berries are crisp and fresh, but it's really hard to move past the strict wall of tannins today. This is the first vintage under new owners, the Bouygues family.
May 25, 2016points - Tasted 4449 Views
Powerful, tannic and with some austerity in its profile, this classic Medoc displays fresh, crisp cassis, tobacco, earth and spice. Masculine in style, the dusty textured finish is long, but this wine is not for early drinking. Give it another 10-15 years.
May 17, 2014points - Tasted 7504 Views
Ruby with some lighteneing already showing at the edge, the nose offers earth, mint, cassis, coffee and blackberry aromas. The wine is developing quickly for Montrose. This is an elegant style for Montrose, lacking the depth and power found in the best years.
Jan 20, 2011points - Tasted 11813 Views
Medium bodied, firm, earthy, strict, austere wine that is better on the nose, with its earthy and tobacco character than on the palate.
May 25, 2016points - Tasted 2466 Views
With air, and effort, smoke, tobacco, wet earth, cassis, blackberry, spice box, thyme and a hint of truffle make their wine from the glass. Full bodied, concentrated, powerful, tanninc, balanced and refined, in a masculine way, the wine requires another decade to soften and become civilized. That being said, I'm sure your patience will be rewarded.
Jul 19, 2016points - Tasted 7190 Views
A big, juicy, mineral driven, blackberry filled, tobacco, smoke, cigar box, Asian spice, Cuban cigar and cassis filled perfume lets you know you’re not in OZ anymore. This is concentrated, full bodied, powerful, rich, intense and very tannic. Yet, the tannins are so ripe, there is so much rich fruit, the wine can be enjoyed today if you like a primary drinking experience. It’s lush, mouth filling, regal and refined.
Jun 28, 2015points - Tasted 7038 Views
If you like truffle with your cigars, you came to right place. From a blend of 65% Sauvignon, 31% Merlot, 3.5% Cabernet Franc and just a dab of Petit Verdot at 05%, the wine is deep, long and concentrated with the needed structure and ample tannins to age. There is a lot of depth of raw material, but this requires serious time in the cellar to come around and be fun to taste.
May 17, 2014points - Tasted 8952 Views
The most enjoyable wine tasting experiences are usually due to a discovery. It could be a vintage not previously tasted, or a wine could show better and I am forced to rethink my view on that wine. 2005 Montrose tasted last night has me singing me a different tune. Previously, I found the wine impressive, but tannic and masculine. It lacked elegance. That's not my opinion today.Licorice, earth, truffle, cassis and spice aromas required little effort to bring them out. Full bodied and intensely concentrated, this still tannic wine sported a muscular personality, but it was refined and elegant, in a masculine way. The long, powerful, ripe, round, dense finish remained on our palate for over 40 seconds, This will require decades to mature, but due to the ripeness and finesse of the tannins, fans that cannot wait for full maturity will enjoy an outstanding Bordeaux wine. I prefer 2003 Montrose, but make no mistake, 2005 Montrose is an outstanding Bordeaux wine.
Jul 25, 2013points - Tasted 16932 Views
Caramel, spice, black currants, black cherry and tobacco notes make up the nose. Tannic, full bodied and concentrated, as well as tight. Not very expressive in the mouth. This wine is sleeping and needs at least another decade before it beings to open. This is not in the class of the great vintages for Montrose like 89, 90 or 03
Jan 20, 2011points - Tasted 17787 Views
Tannic, fresh, crisp, cassis, tobacco and spicy notes with an earthy background is delivering its pleasure today. Drink it now while waiting for its big brother to grow up.
Jun 28, 2015points - Tasted 3939 Views
Medium bodied and starting to display secondary characteristics of tobacco, earth, cassis, spice, and forest floor, the wine is focused on its subdued tannins, dark cherries and earthy profile.
Jan 4, 2015points - Tasted 6480 Views
Beefy, brawny and tannic, this powerful, cassis and gravel filled wine is on the austere side of the style range. With rusticity to the tannins, the wine finishes with cassis, cranberry and minor hints of green flavor. This St. Estephe wine is well suited to fans of more traditional, old school styles of Bordeaux wine.
Sep 11, 2011points - Tasted 14099 Views
The nose, with its truffle, tobacco, spice box, blackberry, cassis, cigar wrapper and dark cherry nose could not get any better. But the perfume is only part of the show. The main event is on the palate, where this exotic, decadent wine really shows its stuff. Fat, rich and intense, there is intense concentration, silky, tannins and a mouth filling, powerful, yet regal, supple finish that sticks with you for at least one full minute!
May 2, 2016points - Tasted 6719 Views
Tobacco, cedar chest, cassis, forest floor, espresso and cigar box aromas make their way to the perfume. On the palate, the wine is all about power matched with grace and elegance. Long and intense, with sweet, roasted berries, slightly dusty tannins and cassis in the finish. Drink this now, or age it for years.
Jan 24, 2014points - Tasted 10472 Views
Still showing a lot of color, smoke, licorice, truffle, forest floor, fresh herbs, leafs, cigar wrapper, Asian spice and cedar chest make a compelling perfume. On the palate, the wine is powerful, dense and mouth filling, yet equally balanced, supple and rich. Everything is exactly where it should be. This is not a candidate for 50 years of aging like 1989 or 1990, but in its own way, it’s close to the same level of quality. The finish remained alive for more than 60 seconds. Bravo! This could be the wine of the vintage! The wine was produced from a blend of 62% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc and 1% Petit Verdot.
Dec 18, 2013points - Tasted 11632 Views
2003 Chateau Montrose hooks you with the first sniff of its exotic, liqueur aromas complicated by wet earth, incense, blackberry jam, cassis, cedar wood, tobacco and truffle. This is so rich, you can drink it or eat it. The ripe tannins are incredibly silky and lush. The expansive, palate coating finish gets better and better as it remains on your palate for over 60 seconds. This is worth buying today. While it’s not cheap, few wines are this good.
Oct 29, 2012points - Tasted 12363 Views
Very lush, powerfull and concentrated. The mouth feel is opulent. Floral aromas, wood and red with black fruits. This is a knockout
Jun 27, 2007points - Tasted 8672 Views
One of the best second wines you are ever going to taste, there is a lot going on in the gravel, blackberry, cassis, tobacco and forest floor nose. Medium bodied, firm, but refined, this is probably drink at its peak today.
Dec 18, 2013points - Tasted 3170 Views
Concentrated, full bodied and more interesting on the earthy, spicy, herb and cassis nose, than on the palate, which finishes a bit stern and dry. You can drink this now, or age it, but the character will remain the same.
Jun 19, 2016points - Tasted 3584 Views
Tight, the wine needs time and air to wake it. With effort, earth, tobacco and spicy cassis notes can be found. Meaty tannins, olive and blackberry, with hints of herb and cranberry in the solid, beefy finish.
Jul 29, 2013points - Tasted 7088 Views
Stone, tobacco, blackberry, minerality, lead pencil and spicy, red and black plum flavors are easy to find. This is not the most concentrated vintage for Montrose, yet there is still refined tannins to resolve. From an assemblage of 62% Cabernet Sauvignon, 34% Merlot, 3% Petit Verdot and 1% Cabernet Franc, this mineral driven, St. Estephe wine wants another 3-5 years before entering prime time drinking.
Sep 13, 2011points - Tasted 9280 Views
Coming up on 17 years of age, this is still young, firm, masculine , concentrated and classic. But it's holding on tight to its youth, refusing to age. There is a lot of potential here, with its tobacco, exotic spice box, cedar, crushed rock and dark red fruit core. Give it until at least 2020, or 2025 for more development.
Mar 19, 2017points - Tasted 5312 Views
This is a super wine and vintage of Montrose that keeps improving with age. We should all age this well. Still young, the wine retains a depth of color. The perfume, with its black fruit, cigar box, spice and forest floor nose grabs. On the palate, the dense, powerful wine is even better with a concentrated blast of ripe, dark berries, ripe tannins and sweet cassis in the end note. This beauty is good now and will be even better in 5, 10, 15 or 20 years! If you like Montrose, or just great Bordeaux, this is worth laying a few bottles down in your cellar.
Jan 22, 2016points - Tasted 4895 Views
With its black fruit and cassis filled nose also expressed notes of earth, forest floor and oak tones. Big, dense and concentrated, this structured wine needs time. The wine ends with a blast of black fruit and freshness.
Mar 5, 2010points - Tasted 17474 Views
This massive wine keeps everything in balance. Blackberries, cassis, minerals and spice kick off the perfume. Very concentrated with chalky tannins. The wine delivers a long finish. This is not as powerful as the stunning 89, but it is in that style with a little more polish.
Jan 15, 2009points - Tasted 13587 Views
Tannic, steely, almost austere in style, with a definite masculine leaning to the cassis, spice, earthy, tobacco scented personality. Time might help a bit, but I would not be holding this, waiting for a miracle to occur. This is going to be appreciated more by tasters with a strong preference to old school, classic, firm Bordeaux.
May 13, 2015points - Tasted 2850 Views
Crushed stone, tobacco, cassis, spice, cigar box, earth and barnyard aromas are found with only a little swirling. The nose is the best part of this Bordeaux wine. Full bodied, powerful, tannic and with an austere leaning, this vintage of Montrose is more of an old school style of St. Estephe. The wine was produced from a blend of 76% Cabernet Sauvignon, 20% Merlot, 3% Cabernet Franc and 1% Petit Verdot.
Jul 23, 2011points - Tasted 8711 Views
Classy, classic, masculine, big, tannic, young and demanding more time to soften, develop and offer more complexities. Clearly, this has good structure, and the ability to age and develop, but its beefy, masculine, tobacco, cassis and firm tannic style is going to be a problem for some tasters, while fans of more classic wines might like it more than I did.
Aug 28, 2014points - Tasted 4194 Views
From a bottle never moved from the cellars of Chateau Montrose, this was mind blowing! Not off aromatics or brett here. Powerful, full bodied, deep, concentrated and intense, the fruit was pure, earthy and spicy. The texture was like velvet, stained with wet earth, leaving you with a finish that stuck around for close to 60 seconds. I've had this wine a lot, but I've never experienced a bottle this good before. It's in a good place to open now, but there is no rush, you could easily wait another 20 years or longer without fail.
Apr 15, 2017points - Tasted 4052 Views
With 1990 Montrose, similar to Jekyll and Hyde, you never know who is going to show up as some bottles are completely marred by brett. Fortunately, this was a fresh, clean bottle and it was singing. Still young, but past the primary stage, the wine is big, powerful, concentrated, yet regal in its bearing. The fruit is fresh, earthy and vibrant, and the finish sticks with you for close to 50 seconds. 2 hours of air helped, but 10 more years of age will help even more.
Feb 6, 2016points - Tasted 3556 Views
This occasionally perfect wine lacks consistency as some bottles are ruined by brett. Sadly, this bottle was quite bretty. It smelt like I was in a barn with Mr. Ed. I cold not finish the glass. Others raved about it. Clearly it was massive and intense, with incredible levels of concentration and richness, but the barnyard smell just took over the wine.
Nov 9, 2015points - Tasted 3979 Views
It's always a crap shoot with this wine. There are bottles with such overwhelming notes of horse and barnyard, they are not fun to drink. And then, there are the clean bottles that let you know you are in Bordeaux at the top level. This bottle was clean. The intensity of the aromatics, the incredible weight, density and concentration, coupled with ripe, regal, soft tannins and a seamless finish are well worth the price of admission. Still young, but showing its stuff, this is a thrill to taste today and if well stored, your grand children can probably enjoy a bottle in 2090!
Oct 31, 2014points - Tasted 4767 Views
We were lucky. This was a clean bottle that delivered an exotic melange of scents; gravel, incense, creme de cassis, blackberry, barnyard, cedar wood, tobacco, truffle and spice box aromas. Dense, rich and thick, with layers of ripe, dark, tannic fruit that seems to last for close to 50 seconds on your palate. There are no hard edges in this still very young wine. This truly coats your mouth. At close to 22 years of age, it’s starting to open and show signs of maturity. This could easily improve for another 30-40 or 50 years! The wine was produced from a blend of 64% Cabernet Sauvignon, 32% Merlot and 4% Cabernet Franc.
Mar 11, 2013points - Tasted 10180 Views
The perfume rivets your nose to the glass. Powerful scents of Asian spice, tobacco, cassis, smoke, incense, barnyard, gravel, blackberries and cedar get you wound up. The palate is coated with thick layers of juicy, ripe cassis and spice that remain on your mouth for well over 40 seconds! Still young, at 21 years of age, it is finally starting to show its true St. Estephe character. Stunning stuff! Some bottles of this wine display a pronounced horse like quality that ranges from interesting to so strong, it's like Mr. Ed was over for dinner. Other bottles can be much cleaner, with only a touch of barnyard. Fortunately, this bottle was clean. This special wine is only going to improve over the next several decades.
Oct 24, 2012points - Tasted 9679 Views
Since the day this Bordeaux wine was released, I have always felt 1989 Montrose the better wine of the dynamic duo. 21 years after the 1990 Montrose was made, my view has suddenly changed.The wine remains a deep ruby color. An intoxicating perfume of smoked meat, tobacco, blackberry, barnyard, gritty earth, spice and cassis pops from the wine as it spills into your glass. This wine is powerful, dense and masculine, as well as refined. There are no hard edges to be found. Layers of flavor float all over your palate, teeth and gums. This stunning wine ends with a long, pure, clean cassis, blackberry and spice sensation that seems to last for close to 50 seconds. The mark of all great wines is the ability to improve with age and time in the glass. 1990 Montrose continued improving in the glass for several hours.The problem with this wine has been the massive wall of tannin and amount of brett many bottles have displayed. This example was a very clean wine and as you can see from the note, the tannins have integrated into the wine. While secondary aromas are clearly developed, this is only now starting to become civilized. As good as this bottle is today, it will be better with 10-20 or even 30 more years of bottle age.
Mar 22, 2011points - Tasted 11506 Views
The levels of fruit in this wine are off the charts! Jammy fruit, toffee, licorice and a slight horsey aroma made for a compelling and complex perfume. Massive layers of fruit fill every nook and cranny of your mouth. But, as gargantuan as it is, it remains perfectly balanced.
Jun 15, 2010points - Tasted 5436 Views
With its cedar, cassis, tobacco, black fruit and smoke filled nose, caught my attention. Full bodied, concentrated and filled with dense black fruit. The structure was there to age. The wines finish was long. Still young, this is a wine to see what happens to it in the future
Jun 30, 2009points - Tasted 4733 Views
Strong horse tinged aromatics are the first thing a taster will notice. Powerful, dense, thick levels of black fruit, minerals and spice fill your palate. This remains extremely young. Full bodied, dense and concentrated.
Feb 5, 2008points - Tasted 4718 Views
This comes in two styles and there is no way to know which you're going to get until you pop the cork. Either you find a stable full of horses, or you discover a glint of horsiness. Personally, I prefer the subtle, gentle hint reminiding me of standing in the winners circle at the Kentucky Derby. I got lucky as this bottle was the latter. I got lucky last night too, but that's a different story. Adding complexity to the horse aromas was wonderful layers of cassis, black fruit, herbs and truffles. Huge, massive and concentrated in the mouth. Every nook and cranny of your palate enjoys an ocean of dense, ripe, rich, deep, black fruit. The long finish was a pleasure, very fresh and clean with great follow through from start to finish. Still some tannin to resolve.
Jul 7, 2007points - Tasted 4910 Views
Was Mr. Ed in the house, or was this bottle only slightly horsy? Well, the horse was in the barn, but he was sleeping as this bottle was not too bretty. Huge, dense and very concentrated. Still relatively primary, this beefy, concentrated, thick, masculine wine demands at least 15-20 more years before it reaches full maturity
Jun 15, 2006points - Tasted 4777 Views
This was horsy. Lots of barnyard scents in this bottle. Upon pouring, a conversation ensued discussing if this smelled more like horseshit or cow pies and the difference between each. Erudite, no. But fun. After the strong barnyard aromas, beefy, dark, spicy fruit notes were apparent. This is a huge, hulking wine than remains tannic and shockingly youthful.
Mar 14, 2006points - Tasted 4852 Views
This displayed the bretty, horse aroma it’s famous for. Very powerful, probably the most concentrated and backward wine of the night, the 90 Montrose was so dense, you could cut it with a knife. This needs at least another decade before becoming civilized.
Feb 17, 2005points - Tasted 4902 Views
The 90 Montrose is opaque, with an inky black, purple hue. A slight, horsey aroma blew off in a few moments revealing a powerful perfume of spices, jammy red & black fruit, licorice and cedar and black cherries. This is so dense and thick, you could eat it with a spoon! It's amazingly concentrated! Dense, full bodied with soft tannins that are buried in an ocean of fruit. The almost endless finish is absolutely seamless. This is a huge wine, but not overpowering. It's like an elephant that can dance.
Aug 5, 2004points - Tasted 5333 Views
On the nose, earth, spicy oak, cassis, truffles, coffee, cuban tobacco and clay. Dense, full bodied wine with very tannic finish. Mountains of black fruit fill every nook and cranny of the palate. 40 second finish. This is a bigger wine than the 89, but IMO, the 89 is almost as good, and 1/3 the money! Blind I guessed Gruaud Larose. Close, but no cigar. The 90 Montrose will outlive everyone at the table. The wine made dramatic improvements after two additional hours in the glass.
Apr 25, 2004points - Tasted 4711 Views
A super example of this wine in all its tobacco, cassis, spice, earth, cigar box and cedar wood charm. Full bodied, concentrated, masculine, yet refined, the finish kept going, with close to 60 seconds of fresh, spicy, ripe fruits that shifted from black to red. The bottle was decanted for about 2 hours before serving. Thi was much better than the last bottle I tasted about 6 months ago.
Feb 2, 2016points - Tasted 4104 Views
With age, every bottle develops its own personality. This bottle was not at the same level as previous, recent experiences. While good, with its nose of cigar box, cedar, pencil, tobacco, earth, blackberry and cassis, the wine did not display its usual, unreal levels of depth and mouth filling concentration. With 2 hours of air, the wine fleshed out, but not as far as it should. This is not to say the wine is not where it used to be, far from it. I'm simply letting you know where this one bottle was. I'm willing to bet, the next bottle will show much better.
Jul 19, 2015points - Tasted 4386 Views
This is the real deal here. The knock out nose of tobacco, cigar box, cedar chest, earth, blackberry and cassis is all there. Full bodied, intense, mouth filling, long and intense, the fruit really leaves a lasting impression on your palate. This is great now and will be even better in 5-10-15 or 20 years! This is one of those price wines that is truly worth the money.
May 12, 2015points - Tasted 3732 Views
What a wine! The tobacco, earth, spice, cassis, blackberry, cedar, earth and truffle nose is a winner. But that's just the warm up. The palate is where the real action takes place. The fruit does not quit and neither does the finish. This is stellar now, and if you wait, it's going to be even better.
Oct 31, 2014points - Tasted 4796 Views
WOW! Seldom are wines in the Oh My God category. 1989 Montrose is the real deal. Explosive levels of perfume filled with crushed gravel, stone, licorice, tobacco, cocoa, creamy blackberry, mint, caramel, smoke, truffle and incense are off the charts. There is only a minor whiff of barnyard aromas, which adds to the complexity. Powerful, full bodied and almost dense enough to eat with a spoon. This beautiful, pure wine coats your mouth, palate, teeth and gums with sweet, polished, jammy blackberries, There is an intense purity to this stunning wine. The long, finish remains etched in your palate and mind as it builds in flavor and intensity for almost 60 seconds. This sublime tasting experience is only going to get better for several decades. If you love Bordeaux, this wine belongs in your cellar.
Apr 8, 2013points - Tasted 10081 Views
1989 Chateau Montrose is so good, it’s close to being off the charts! Not only is this a stunning wine, it’s remarkably consistent as well. Licorice, espresso, cassis, jammy blackberry, earth, truffle, smoke, cigar box and stone aromas grab you. But it’s the waves of fresh, intense, expansive fruit and spice that remain on your palate for close to 60 seconds that you know, this is what great Bordeaux is all about. This wine is often compared to the 1990 Montrose. This is almost as good, or even better if you like, and it sells for a fraction of the price. This can be enjoyed today or aged for 30 to 50 more years! The wine was produced from a unique blend of only two grape varieties, 70% Cabernet Sauvignon and 30% Merlot.
Oct 28, 2012points - Tasted 6121 Views
Can this wine get any better? Each time I taste 1989 Montrose, it seems to improve. It's full bodied, powerful, concentrated, rich, deep, complex and offers a big mouthful of ripe black fruit, spice, tobacco and earth. The tannins are ripe and the finish must last at least 60 seconds! Everything about this wine is in balance. Drink this now, or hold it for 20 or more years. With the exception of the 2003 Montrose, this is the vintage of Chateau Montrose to own.
Aug 7, 2012points - Tasted 7143 Views
Tobacco, truffle, cassis, wet earth and BBQ aromas reveal themselves without much effort. Full bodied, dense and filled with blackberry, cassis and earthy flavors, this mouth filling wine coats your palate with layers of rich, ripe, roasted, spicy black fruit. Still young and fresh, this beautiful example of Montrose that perfectly pairs power with elegance will evolve for decades.
Mar 22, 2011points - Tasted 8993 Views
1989 Montrose continues developing in a positive direction at a slow and steady pace, showing this is a wine for the ages. Filled with powerful scents of truffle, tobacco, cassis, earth, slate, cassis, chocolate, spearmint, underbrush and smoke, the Bordeaux wine is powerful, concentrated and dense. The wine ends with a hint of dusty tannins, a long cassis and blackberry filled finish. Many 89 Left Bank wines have developed a green streak in the finish. That is not the case with 89 Montrose. This is a contender for one of the top wines of the vintage from the Left Bank. 97 Pts
Nov 17, 2010points - Tasted 8257 Views
Deep ruby with hints of brick in the hue. Cassis, cedar, earth, mineral, truffle, and licorice scents are made even more complex by intriguing notes of Asian spice. This Bordeaux is dense and concentrated. The mid palate is where it truly shines. The rich, corpulent, multi-layered mouth feel ends with a blast of spicy, black cherry and black berry that lasts at least 40 seconds. After the wine had been decanted about an hour, I scored it 96 Pts. But after a few more hours of air, the wine developed additional nuances, and an elegance married to a power that was stunning. I ended up scoring it two points higher.
Jun 19, 2009points - Tasted 5495 Views
This is the real deal. F the 90! To me, this is a better wine. At the table I referred to it as "Black Death!" Why? Because it starts with an inky, black color and offers an incredibly complex Bordeaux perfume of black fruits and finishes with a compelling palate wash of intense, rich, ripe black fruit. Still young, it will improve for decades. This wine is First Growth in quality! And at half the price of the 90, (a wine I never understand) this is the wine to buy. The 90 is more concentrated and possibly when fully mature, clean bottles will best the 89. But if the money were the same, I'd swap my 90 for 89 all day long.
Feb 10, 2008points - Tasted 4578 Views
On the palate, a wonderful sensation of multiple layers of deep, rich, concentrated black fruit washed over your senses. Still tannic, this wine might take another decade before it becomes fully mature. For Montrose, this is almost supple.
Jul 7, 2007points - Tasted 3912 Views
This huge wine is packed and stacked with layers of deep, ripe, black fruit. On the nose, a hint of horse adds to the complex scents of oak, spices and black fruit. Very powerful, concentrated and full bodied, this wine will only get better with time.
Feb 27, 2006points - Tasted 3798 Views
Herbs, olives, cassis, blackberry and wood aromas coupled with amazing concentration make this wine hard not to notice. Huge, expansive mouth feel. Multiple layers of deep, rich, ripe dark fruit cascade over your palate. While this is a monster of a wine, it’s a monster with manners. There is a lot of tannin to resolve.
Oct 5, 2005points - Tasted 3939 Views
Sporting an opaque, purple, ruby, robe the wine had a great perfume. Black fruit, oak, spice and cassis on the nose. Very tannic, dense wine. Multiple layers of rich, ripe black fruit coat your mouth. This is a huge wine, but balanced. More bottle age will improve this already exceptional wine.
Aug 5, 2004points - Tasted 3857 Views
This wine is First Growth quality! It is that good! The color is an opaque, purple with no lightening at the edge. The nose offers spectacular scents of walnuts, dark black fruits and cedar. On the palate the weight and depth are incredible. Full bodied does not begin to describe it. Immense concentration, but it's not heavy. It's light on it's feet but in a masculine style. This fills your mouth coating your palate with sweet ripe fruit and soft tannins. This is so unctuous you could almost eat it with a spoon. The wine is seamless. The finish lasts over :50 seconds.
Jan 26, 2004points - Tasted 4659 Views
Brick tinged, ruby color with some browning at the edge of the rim. Herbs, tobacco, licorice, cassis and earthy notes in the nose. Masculine and brutish in style. Probably close to full maturity. This is for lovers of austere claret stylings.
Jul 7, 2007points - Tasted 2452 Views
Fully mature, medium bodied, with fruit on the bright, cranberry and crisp cassis side of the syle range, this needs to be consumed sooner than later.
May 9, 2014points - Tasted 4910 Views
Light in color with definitive bricking, medium bodied and more about its fully mature, secondary notes than fruit, this requires drinking as it’s clearly past its prime.
Jan 14, 2016points - Tasted 5304 Views
Tobacco, stone, red plums, cassis and herbal notes lead to a medium/full bodied wine that is already fully mature. Austere and linear in nature, this stern wine will offer more appeal to extreme traditionalists. The wine ends with cassis, spice and cranberries.
Oct 5, 2011points - Tasted 10243 Views
Ruby tea colored with an earthy, Asian spice, smoke, tobacco and cassis filled nose. Old school in style, this foursquare wine is on the firm and austere side of the style meter. It ends in a cassis and cranberry finish. This wine was better in the nose than than on the palate.
Jan 20, 2011points - Tasted 6435 Views
With its tobacco, forest floor, cassis and cedar perfume, the wine showed promise. On the palate, tart cranberry, bright sweet and sour cherries and hard tannins made me want to go back the perfume. Not my style of Bordeaux. The wine was produced from a blend of 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc.
Dec 1, 2013points - Tasted 4816 Views
1970 Chateau Montrose is an austere, lean, hard style of Bordeaux with a tannic, tough, cassis, cedar , forest floor and cigar filled personality. There is no hurry to drink this. But I doubt it’s going to improve much from here. This was more interesting on the complex nose than the old school palate.
Oct 28, 2012points - Tasted 4892 Views
Brawny, tannic, beefy and masculine, this cassis, tobacco, spice and truffle scented wine is tough and even after almost 4 decades, tannic. Full bodied, rustic and showing years younger, this reminds me of an 86 Medoc.
Jul 7, 2007points - Tasted 3060 Views
Tobacco, cedar chest, fresh herbs, forest floor, barnyard and faded red cherry notes in the nose. The wine is soft, delicate, sweet, medium bodied and ends with an earthy, red berry and spice box finish. I’ve tasted better examples of this wine over the years. It’s all about the provenance with wines this old.
Dec 9, 2014points - Tasted 2106 Views
1961 Chateau Montrose must have been a monster when it was bottled because it’s still massive, concentrated and tannic. The nose is pure, mature Medoc wine, with its lead pencil, spice, cassis, earth and tobacco personality. The tannins are a bit rough around the edges, but the wine offers a lot of pleasure and old school Bordeaux style that is hard to find these days. I’m sure this has at least another 15-20 more years to go.
Oct 28, 2012points - Tasted 3292 Views
Light ruby in color with bricking, this elegant beauty offers the type of complex perfume you'd expect from a great Bordeaux with close to 50 years of bottle age. The palate enjoyed an intense cassis, cherry bath. The finish brought it all together. The wine did not improve with air and began losing fruit after 45 minutes
Sep 12, 2011points - Tasted 2886 Views
Brick in color, with spicy aromatics, truffle, cigar and dark berry aroma were the best part of the wine.The rustic, wine while good, did not promote much excitement. It lacked ample fruit and sweetness for the finish. Oh well, you know the old saying, after 46 years…. there’s only great bottles and no great wines.
Jun 6, 2010points - Tasted 2994 Views
The color was a red, bricky tint with light edges. The wine had a luxurious texture that comes from mature wine. Spice, tobacco, earth and hints of black fruit on the nose. Slight rustic feel in mouth In the long finish.
Aug 16, 2007points - Tasted 2968 Views
Light and bricky in color, the wine gave a nice, spicy, cassis, damp earthy perfume. Still beefy and masculine in style. The palate enjoyed the sensation that comes from fully mature Bordeaux.
Dec 28, 2006points - Tasted 3846 Views
Bottled history is always a thrill. Released just a few years before the creation of Art Deco and the great depression, the wine is bricky in color. Smoke, tobacco, cigar box, truffle, forest floor, spice and black cherries are the first thing you notice. The wine is full bodied, with an old school, slight rusticity to the texture in the sweet and spicy red berry finish.
May 8, 2014points - Tasted 2702 Views