x
  • Country ranking ?

    226
  • Producer ranking ?

    4
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Beef

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

The result of rigorous selection at each stage of production, in both the vineyard and the winery, this great, predominantly Cabernet Sauvignon wine is typical of the Saint-Estèphe appellation. Structured and tannic but with all the elegance and refinement of a Grand Cru Classé, with time it develops a delicate and complex bouquet.

The wines have considerable ageing potential and are exceptionally long-lived. Certain vintages (1921, 1929, 1982, 1990, 2009, 2016) are considered legendary. 

Matured for 18 months in 60% new oak barrels, the premium wine accounts on average for 55% of the estate’s total production.

 

The 95-hectare vineyard in one single block, extremely unusual in the Medoc, is located on a very well exposed gravelly land, by the Gironde. The vineyard hence overlooks the estuary. The proximity to this vast body of water locally called “river” has a very smoothing climatic impact on the vineyard. The river and its tide mitigate and moderate the climate’s rigor: by mollifying the frost and refreshing blazing summer heat.

60 % of new french oak barrels, supplied by several carefully- selected coopers are used in Montrose, and 40 % in one year old barrels. The average ageing period is 16 to 18 months.

For our second wine, DAME DE MONTROSE, the proportion of new french oak barrels reaches about 15 to 20 %. The average ageing is 12 months; so begins a long process of racking rhythm.

This is a very natural process of slow wine decanting, to isolate the fine particles still present in the wine. All the wines are finely racked every 3 months, a very traditional method.

The wine is moved from one barrel to the other by gravity. Once the barrel’s bottom is reached, the workers carefully view, with a candle, the lees coming off the clear part of the wine. The fining is made traditionally, in barrels, with fresh egg whites, in order to refine the wine and to soften the tannins.

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Latest Pro-tasting notes

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Written Notes

This Montrose 1898 caused Frank to have a silent orgasm, I think. The nose was amazing; there was perfect balance of nut, chocolate, cedar, spearmint and earth. It was warm, inviting and phenomenal. The palate was pure and beautiful with lots of chocolate, sweet baby's bottom, nut and this Krispy Kreme glaze, again in a chocolate way. The wine had a hedonistic, dessert-like quality to it, but it was far from dessert wine. Rich, velvety and long, this wine was fantastic, incredibly exotic and complex. It had a nose unlike any other, and even the 'lesser' bottle I liked. Thankfully, I had the better one. Along with the 1911, the 1898 won the award for 'most exotic'

  • 97p

An amazing wine from an exceptionally hot, early year (the one to which 2003 was compared in harvest date terms). Fantastically subtle but rich bouquet (much more youthful than the 1890). Rich, liquorice and rose-like again like the 1888. Absolutely classic Montrose. This tasted fresher and livelier than the much sweeter, heavier, still impressive 1920s vintages.

  • 100p
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Information

Origin

St. Estephe, Bordeaux

Highlights

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