2000 La Mondotte St. Émilion Grand Cru Wine Tasting Note

14567 Views

2000 La Mondotte  (St. Émilion Grand Cru) 97

Just gorgeous. Texturally this is rich, silky and showy. The fruit is sweet, ripe and generous. Full-bodied, concentrated, long and vibrant, the finish is long and intense. This is just now entering its prime time window.

366 Views   Tasted

Stunning in every sense of the wine, this has gotten better and better with time. There is a great sensation of purity of fruit, supple, silky, decadent textures, intensity, concentration of flavor of ripe, polished tannins. The finish doesn't just last, it expands. This is drinking great now and it's not yet mature. This will only improve with age. Drink it now, in 5, 10, 15 or 20 years from today.

3945 Views   Tasted 98

Inky in color, licorice, blackberry jam, stone, earth, truffle and mineral scents permeate the aromatics. In the mouth, this fresh, youthful wine is intense, polished, sophisticated, stony and concentrated. The pure, fresh, packed and stacked, ripe, spice filled finish remains in your mouth for over 40 seconds. Give this at least another 5 more years of bottle age.

4991 Views   Tasted 96

This is stuffed to the gills with all the right stuff. Deep, dark and filled with perfectly ripe black fruit, minerality, floral and licorice tones. Still young, another decade will help this concentrated wine develop unique layers of complexity.

5265 Views   Tasted 96
Stephan Neipperg La Mondotte Wine Tasting Notes, Ratings

When to Drink La Mondotte, Anticipated Maturity, Decanting Time

La Mondotte is much better with at least 12-15 years of aging in good vintages. Young vintages can be decanted for 2-3 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. La Mondotte offers its best drinking and should reach peak maturity between 15-40 years of age after the vintage.

Serving and Decanting Chateau La Mondotte with Wine, Food, Pairing Tips

Chateau La Mondotte is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau La Mondotte is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

La Mondotte is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Stephan von Neipperg is quite busy as he has recently taken on non Bordeaux wineries to work with. He is involved in a Bulgarian winery and vineyard planted to Bordeaux varietals and Syrah in the Bessa Valley. The top wine is sold under the name of Enira.

In 2005 Stephan von Neipperg added South Africa to the list of wine regions he consults, when he began working with Capaia Wines in the Stellenbosch appellation. In 2015, Stephan von Neipperg announced he was going to become an investor and partner in Capaia Wines, which produce wines from Bordeaux grape varietals.

www.neipperg.com