x
  • Country ranking ?

    950
  • Producer ranking ?

    23
  • Decanting time

    2h
  • When to drink

    now to 2040
  • Food Pairing

    Risotto and Asiago “Thumbprints”

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 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.

Close

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.

Close

Vintage 1961

1961 - the greatest Bordeaux vintage of all time?

I am writing this during the primeur campaign and I notice that Bordeaux château owners and merchants have been exceptionally quiet this year. I've been following this part of the market remotely for almost 30 years now and have been told about a lot of the "vintages of the century". Once wines are bottled and sold or vice versa, as is the case in Bordeaux, these claims tend to be changed.

Who are the serious contenders for the title of “The Greatest Vintage Ever”?

During the 19th century there were a number of vintages with great reputations made from pre-phylloxera vines. These include the legendary "Vintage Comet" 1811, 1864, 1865, 1870, 1893, 1895 and 1899. Most are too old for anyone now alive to have tasted them in their prime.

During the 20th century, claims were raised for the vintages 1900, 1921, 1929, 1945, 1947, 1949 (by me), 1959, 1961, 1982, 1989 and 1990.In the current century already three of the eight vintages produced – 2000, 2003 and 2005 – were mentioned by an overly excited press as candidates for the title, as well as the superb duo - 2009 and 2010.

In the book “The 1,000 Best Wines Ever Made” 1961 is the Bordeaux vintage most often mentioned, with 22 châteaux. 1945 is mentioned 19 times, 1947 16 times, 1982 14 times and 1959 13 times.

What is the definition of a great wine?

It’s a wine that has an extra dimension giving you an unforgettable drinking experience – in other words, a “Wow!” effect. ". It is a wine that has a long drinking life. It should be good to drink young, but it should also be able to age for a long time without losing its appeal. A good vintage produces wines that meet these requirements.

A great vintage, however, is equally good in all major regions of Bordeaux, both on the left bank and the right bank. It’s also a vintage where something special was produced in every appellation, from the lowest Cru Bourgeois to the most powerful Premier Cru.

1961 meets these requirements better than any other vintage.

This was the vintage where the most incompetent winemaker simply couldn't make a bad wine and the wines drank very well at an early stage; In most cases, they still do this today.

Some extremely impressive wines were produced in 1945, but these came primarily from the Left Bank and many of the wines had excessively high tannin levels, making them increasingly dry as they aged.

1947 produced the most amazing Right Bank wines, but many Left Bank wines had problems with volatile acidity.

1959 has produced a number of wines that are on the same level and sometimes even a bit higher than the corresponding '61, and some experienced wine critics like Michel Bettane prefer 1959 to 1961. But 1959 does not have the same consistent quality at all levels.

1982 undoubtedly produced a lot of very impressive wines but I have the impression that the Right Bank wines lack structure and have not aged very well and that very few Margaux and Médoc wines have had a great success. The twin vintages of 1989 and 1990, or 2009 and 2010 may come closest in overall quality, but it is still too early to judge their aging capabilities.

 

What made 1961 so special?

It was a very small harvest, the smallest since World War II. This was partly due to coulure (cold weather at flowering) and in some parts due to frost on the night of May 30-31, together reducing the yield per plant to about a third of the usual size at that time. period (which, compared to today's harvests, seems tiny). This concentrated the minerals and power of the vine among the few remaining grapes and was the reason for the success of minor châteaux, which would normally produce much higher yields than would be good for their wines.

August and September were hot and extremely dry. This drought meant that maturation took longer than the 100 days usually prescribed. The harvest was delayed until September 22, but benefited from perfect conditions. Thanks to better aging techniques, winemakers avoid the harsh tannins of 1945 and the volatility of 1947. The wines have a very deep color, an attractive nose and a ripe, concentrated and full-bodied fruitiness, with sufficient tannins and acidity to give the wines structure and freshness.

I organized a large tasting of over sixty years from 1961 to 1989 and all the wines were very good, even from small châteaux

 

 

 

Close

Average Bottle Price

2017 2015 2013 2010 2005 2000 1995
775€ +7.5% 721€ +14.1% 632€ +42.7% 443€ +13.9% 389€ +46.8% 265€ +26.2% 210€

This data comes from the FINE Auction Index, a composite of average prices for wines sold at commercial auctions in 20 countries. The average prices from each year have been collected since 1990. This chart plots the index value of the average price of the wines.

Latest Pro-tasting notes

23 tasting notes

Tasting note

color

Medium and Brick red

ending

Flavorful

flavors

Blackberry, Blackcurrant, Blueberry, Plum, Toasty and Chocolate

nose

Intense, Seductive and Round

recommend

Yes

taste

Warming, Perfectly balanced, Well-Integrated, Developing, Medium-bodied, Harmonious, Perfumed, Refined and Silky tannins

Verdict

Impressive and Well made

Written Notes

It had a very vegetal nose at first with lots of that 1990 horse, animal and barnyard action. Michel was quick to point out that 1961 may be a 'legendary vintage, but bottles are not always legendary.' I started to work the wine in my glass a bit, and the earth of St. Estephe emerged, but the wine had a bit of a mildewy edge that was bothersome, and it was not cork or bottle taint. The wine was much better on the palate, where it was rich, smooth, satiny and round. Almost fully mature, there was still vigor and life here, but it was not the impression that most '61s give me on a regular basis. There were solid leather flavors, and the wine was certainly very good, but not great. I wondered about the bottle being affected somehow

  • 92p

Full, deep red-ruby. Classic St. Estephe aromas of smoky red fruits, minerals, olive and bitter chocolate. Flavors are fully mature, but this powerfully structured wine has elevated acidity and grip of steel. Slightly decadent marzipan sweetness on the back. Classic old-styled claret. Drink now through 2025.

  • 93p

The 1961 Montrose is a wine I drank regularly when I was learning about Bordeaux, so I have plenty of experience over the years. It is a great Saint Estèphe, although readers should note that I have found considerable bottle variation with some displaying unwanted Bovril-like aromas. This was a perfectly sound example. Blackberry, graphite, Japanese nori and light sandalwood aromas furnish the nose, good vigour and intensity, but it does lose some of its initial impact after 30 minutes. The palate is medium-bodied with firm tannin, distinctly earthy in style, especially compared to the 1961 Cos d'Estournel but with a clean, fresh, classic tobacco infused finish. Excellent. Tasted at the 1961 dinner Chairman Miaow’s in Hong Kong.

  • 93p
In neck fill. Ruby, broad brick rim. Tobacco, exotic spices, plums, figs and some cassis. Fresh acidity, ripe tannins, fresh, lively, fruity, red berries, detailed, nuanced, playful, lovely balance, refreshing. Long. Ever so slightly dry at it's very end. 94
  • 94p
D 2 h / G 2 h Medium-intense brick red colour. Round and very toasty and seductive nose with sweet cocoa and dark chocolate aromas. Medium-bodied palate is intense and round with mellow tannins and ripe dark fruits. Harmonious wine with great appeal. The wine is peaking now and will evolve most likely another 4-6 years.
  • 94p
Load more notes

Information

Origin

St. Estephe, Bordeaux

Vintage Quality

Extraordinary

Value For Money

Very good

Investment potential

Below Average

Fake factory

None

Glass time

1h

Drinking temperature

16
Incorrect Information
If you found some information that is wrong, let us know
Are you sure you want do delete this wine? All information will be lost.
Are you sure you want to recommend this wine?
Are you sure you want hide this written note ?
Are you sure you want show this written note ?
UPGRADE MEMBER PLAN
Upgrade your membership now, it's quick and easy. We use PayPal, the world's largest payment system, it accepts all credit cards. Once you've chosen your membership level, you'll go directly to PayPal. You can cancel your membership at any time.
Thank you for your support!
 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

 

HOW TO USE TASTINGBOOK?

We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.

This video will help you get started



Taste wines with the Tastingbook


Create Your wine cellar on 'My Wines'



Explore Your tasted wines library



Administrate Your wine world in Your Profile



Type a message ...
Register to Tastingbook
Sign up now, it's quick and easy.
We use PayPal, the world's largest payment system, it accepts all credit cards.
Once you've chosen your membership level, you'll go directly to PayPal, where you can sign up for a free 7-day trial period. You can cancel your membership at any time. We wish you a rewarding journey to the world of Fine Wines.

Free 7 days Member trial

 

Member

 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

  Register