2000 La Mondotte St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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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. 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. 3,196 Views   Tasted Sep 12, 2020  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to 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. 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. 4,926 Views   Tasted Aug 16, 2015 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. 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. 5,891 Views   Tasted Mar 13, 2012 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. 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. 6,133 Views   Tasted Mar 5, 2010

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 produces wines from Bordeaux grape varietals.

www.neipperg.com