2012 Château Monbrison Margaux Wine Tasting Note

  1. 2012 Château Monbrison (Margaux)

    1. Medium bodied, crisp red berry filled wine, with an austere, bright finish for early drinking.

      86 points - Tasted
chateau monbrison Wine Tasting Notes, Ratings

Chateau Monbrison Vineyards, Terroir, Grapes, Winemaking

The 21 hectare Margaux vineyard of Chateau Monbrison is planted to 60% Cabernet Sauvignon, 20% Merlot, 15% Cabernet Franc and 5% Petit Verdot. This shows an increase in Cabernet Sauvignon and decrease in Merlot over the years. The terroir is sand and gravel based soils.

The vines are on average 40 years of age. But Monbrison has old vines, many of which were planted in 1963, when the majority of the vineyard was replanted. Their best parcels are located close to the chateau.

While the vineyard holdings of Chateau Monbrison are large at 21 hectares, it's important to note that only 13 hectares are situated in the Margaux appellation. The remainder of their vines are located in the Haut Medoc appellation. The vineyard is planted to various vine densities ranging from 6,500 vines per hectare up to 10,000 vines per hectare. The higher levels of vine density are found with the newer plantings.

In 2012 Chateau Monbrison completed a full renovation of their vat room and barrel ageing cellars. Part of the modernization allowed for Chateau Monbrison to add more smaller sized, stainless steel, fermentation vats for better vinification abilities. This allowed them to do more parcel by parcel vinification.

Chateau Monbrison Winemaking

To produce the wine of Chateau Monbrison, vinification takes place in traditional, temperature controlled, stainless steel vats. Malolactic fermentation takes place in vat. The wine is aged in an average of 40% to 50% new, French oak barrels for about of 18 months.

There is a second wine, Bouquet de Monbrison. On average, the annual production of Chateau Monbrison is close to 11,000 cases per year. They also produce Monbrison Haut Medoc as well as Chateau Cordet from vines planted in the Haut Medoc.

When to Drink Chateau Monbrison, Anticipated Maturity, Decanting Time

Chateau Monbrison can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Monbrison is usually better with at least 6-8 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Monbrison offers its best drinking and should reach peak maturity between 10-18 years of age after the vintage.

Serving and Decanting Chateau Monbrison, with Wine, Food, Pairing Tips

Chateau Monbrison is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Monbrison is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Monbrison is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.