France

Cabernet Sauvignon

Merlot

Cabernet Franc

Petit Verdot

Ch. Montrose

Chateau Montrose 2eme Cru Classe Saint-Estephe

Bordeaux

Saint-Estephe

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Hotel Kronenschlösschen

Stor vin - rødfrukt - normal vin mot 1870 - saltaktig - murstein - lakris - perfekt balanse - støvete tanniner - meget lang 

Expert

Deep garnet-purple colored. Prances out with energetic notes of black raspberries, black currant jelly, and kirsch, leading to hints of wet slate, mossy tree bark, dried mint, and forest floor, with a touch of rose oil. The light to medium-bodied palate is like a tightly coiled string, revealing great tension and firm, fine-grained tannins to support, finishing very long and minerally. Nicely done!

by Lisa Perrotti-Brown MW

Gorgeously dark and vibrant fruit, with gunsmoke and campfire, concentrated cassis and blackberry pastille, grilled almond, saffron and pomegrante, luscious but measured, showing the inky character that seems to be at the heart of the best Cabernets of this vintage, with their ripe but not overly exuberant classicism. Organic conversion, to be certified 2025. The first vintage this 1st wine of Montrose is coming only from the section of the vineyard located on Terrace 4 of the Médoc gravel banks that line the Garonne river along the peninsula. Following soil studies from Pierre Becheler, this comprises 35% of the overall production in 2023, or 45ha of vines, and is the historic heart of the property. Pierre Grafeuille director, Vincent Decup technical director.

Inside Bordeaux

The intensity and the depth of expression is clear from the start, with ripe damson and fig fruits, incense and espresso given balance and tension by pomegrante, slate, lemongrass and mandarin rind. Unrolls to show the depth and class of Montrose, has density without shouting, keeping the estate signature and character. The first full vintage for Pierre Grafeuille as estate director, working alongside long time technical director Vincent Decup. 12% press wine, pretty much exactly the same as ever, this really is a vineyard that delivers consistency.

Extremely impressive, this lives up to En Primeur expectations. Cloves, sandalwood, liqourice, fennel, cracked black pepper, and a ton of juicy cassis and blueberry fruit. Delicious, with well-defined tannic architecture and plenty of potential to deliver for 15 to 20 years. 55% new oak. Pierre Grafeuille director, working alongside his predecessor Herbé Berland for most of this vintage.

This is up there with the best wines that I have tasted in the vintage. Beautifully balanced, classically refined but profound, delivering nuanced waves of cassis, blackberry puree, peony, pomegrante, mandarin peel, graphite, smoked sandalwood, incense. There is exceptional softness yet density to the tannins, such a confident structure overall and the build up on the tannins through the palate is so slow and careful that it is only at the end of play that you become aware of just how big a vintage it is. Clear ageing potential, easy to love, very easy to recommend. 12% press wine. Vincent Decup technical director. 40% of production in the 1st wine.

4-6t på karaffel: 

Bjørnebær, mørke plommer, sigarboks, hint av vanilje, våt jord, jordbær, mørk sjokolade, kaffe, mocca, forskjellige type krydder. 

Dype, mørke bjørnebær, modne jordbær, bringebær, vanilje, tobakk, sigarboks. Ekstrem fylde i vinen, med en tilstedeværende syre. Konsentrasjonen er hinsides. Tanninene er tykke, men myke. Lagringspotensialet er enormt. Dessverre plukker jeg opp en god del alk.


Silky, young, clear spice notes, more so than in any other vintage in the lineup except for the 2003. Plenty of stuffing through the palate, with blueberry, cassis, hawthorn, tumeric, saffron but also caramel and black chocolate flavours. It's beautiful, well balanced, with intent and poise, and very clearly a wine that will go the distance. Having said that, it's the only wine in the lineup when I even think about the alcohol, suggesting there is a trace of heat, and certainly you feel the sunshine of the year in a way that you rarely do in Montrose - this takes it down for me from my initial En Primeur score. Harvest September 17 to October 5.

The 2017 Montrose is composed of 76% Cabernet Sauvignon, 20% Merlot, 3% Cabernet Franc, and 1% Petit Verdot. Deep garnet in color, it skips out of the glass with bright, vibrant, and wonderfully pure notes of kirsch, redcurrant jelly, fresh blackcurrants, and black raspberries, leading to a fragrant undercurrent of lilacs, licorice, underbrush, and allspice. The medium-bodied palate is so bright and elegant, with jaw-dropping intensity and firm, fine-grained tannins, finishing with impressive length and energy.

One of the greatest Montrose of the new millennium, this is a stunning wine that will give pleasure for decades to come. The richness of the texture is clear from the first pour, as is the depth of concentration in its plum colour. Powerful, balanced, cocoa bean, liqourice, espresso, slate, cassis, bilberry, damson. Slow progress thorugh the palate, feels supple yet restrained, and only just beginning its progress - one that you can without a shadow of a doubt wait another decade or more before opening. Harvest September 22 to October 17. Hervé Berland director, owned by the Bouygues family.

With a blend of 67% Cabernet Sauvignon, 29% Merlot, and 4% Cabernet Franc, the 2015 Montrose has a deep garnet color. It comes bounding out of the glass with ready-to-play notes of crushed blackberries, Morello cherries, and blackcurrant cordial, plus wafts of lilacs, Chinese five spice, and tobacco leaf. Medium-bodied, the palate delivers a lively backbone and grainy tannins to successfully support the gregarious black and red berry flavors, finishing long with a spicy kick.

Pene solbær, sorte plommer, mørke kirsebær, lakris, eik, anis. Veldig pene integrerte mineralske toner. Nesten litt herbalsk.

Smak av sorte plommer og sorte kirsebær. Veldig pene sjokolade toner som kommer frem, samt mocca. Utrolig kompleks, tunge, rustikke tanniner, med høy konsentrasjon. 

Smakt hos Chateau Montrose.

This was a cool, rainy, and very challenging vintage! The 2013 Montrose is a blend of 68% Cabernet Sauvignon, 29% Merlot, and 3% Petit Verdot, with pH 3.49. Medium garnet in color, it leaps from the glass with notes of cherry cordial, licorice, cast-iron pan, and raspberry coulis, leading to wafts of rose oil and espresso. The medium-bodied palate is bright and refreshing, with grainy, well-managed tannins and plenty of perfume to give a lingering finish. This a very impressive wine from such a difficult vintage.

Mørke plommer, solbær, sorte jordbær, sorte  lakris- toner og integrert eukalyptus.

Smak av mørke jordbær, syrlige solbær, lakris, sorte jordbær. Tette tanniner med høy syre. Mangler noe balanse, og noe konsentrasjon. Ok+ lengde. 

Solbær, blåbær, pepper, nellik, aske, jernbanesviller, kanel og vanilje. Kompleks, dyp  og passe utviklet. Blomstret godt etter 2-3 timer. Drikker godt nå. Ettersmaken sitter veldig lenge.
93-94p

This is up there with the best of the tastings, just nods past the 2009. Less generous perhaps but here you see the beauty and precision of the construction, and the ability to just knock the fruit and tannins out of the park - I love both, but this has the edge in terms of juice, and the Left Bank classicism of bilberry, cassis, olive, mint leaf, graphite, scraping texture and vertical lift on the finish. Jean-Bernard Delmas director.

Cuts right to the heart of great St Estèphe, dark fleshy fruits, ambitious, just a touch of exuberance, but held back by bitter black chocolate, espresso, olive tapenade, eucalyptus, mint leaf, blackberry and damson fruits. Right up there showcasing what 2009 can offer Jean Bernard Delmas was director at the time, and he is bringing some First Growth magic. Can be opened now with a long carafe, but is built to last.

There was rain in September this year, and then a lot more rain in October. Veraison was late and uneven, resulting in a late harvest from 29 September to 15 October. "We had to wait until October for the Cabernet Sauvignon to reach good phenolic maturity." The 2008 Montrose is a blend of 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc, and 1% Petit Verdot, and is deep garnet in color with a touch of brick at the rim. After a swirl or two, a classic nose of creme de cassis and cigar box emerges, fanning out to offer notes of dried roses, incense, star anise, and pencil shavings. The medium-bodied palate has a sturdy structure of chewy tannins and plenty of freshness to support the maturing black fruit and mineral layers, finishing on a ferrous note.

This vintage was very rainy in August and cooler than 2006. The 2007 Montrose is composed of 64% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, and 1% Petit Verdot. Deep garnet-brick in color, it waltzes out of the glass with a very compelling perfume of candied violets, dried mulberries, cinnamon stick, and clove oil, leading to a core of redcurrant jelly and stewed plums. The medium-bodied palate delivers impressively ripe, fine-grained tannins with seamless freshness to frame the elegantly layered red and black fruits, finishing on a lingering fragrant earth note.

This is the first vintage with the new owners. Jean-Bernard Delmas started with this vintage and drastically reduced the amount of wine going into the Grand Vin. The 2006 Montrose, 72% Cabernet Sauvignon and 28% Merlot, is deep garnet-brick in color. It rolls out of the glass with mature, ready-to-go scents of blackcurrant jelly, dried cherries, and mulberries, leading to wafts of incense, iron ore, wild thyme, and potpourri. The medium-bodied palate offers a good amount of black fruit and savory layers with a chewy texture and alluring tension, finishing long and minerally. This should age gracefully for another 15 years+.

This was the last vintage for the Charmolue family - Jean-Bernard Delmas oversaw the elevage of this wine. Deep garnet in color with a touch of brick at the rim, the 2005 Montrose is composed of 65% Cabernet Sauvignon, 31% Merlot, 3% Cabernet Franc, and 1% Petit Verdot. After a little shaking, the nose erupts with a fantastic perfume of blackcurrant pastilles, kirsch, raisin cake, and forest floor, leading to hints of aniseed, cracked black pepper, and unsmoked cigars. The medium-bodied palate has a rock-solid backbone of firm, grainy tannins and bold freshness supporting the muscular black fruits, finishing very long and minerally.

Ruby red with a garnet rim. Delicate nose with exotic spice, blackcurrant, blueberries, leather, cedar wood, mint and minerals. Fresh acidity. Vibrant and playful with cherry stones, blueberries, raspberries, leather and spice. Nice balance and structure with early integrated tannins. Long.

Had this with filet mignon on the BBQ. Up to 54C before resting. A superb match with a good Bordeaux. I purchased this bottle in 2010 and it has rested in the cellar since then. At the time it was about 50 €. Looking back, I should have purchased more than the 24 bottles I purchased 🙈🙈.

Anyway. This is the best bottle so far and it is now in its early stage of maturity.

Drink from now (with a good decant) or over the next 25 years.

This was an extreme vintage, with very little water and very hot. The 2003 Montrose is a blend of 62% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc, and 1% Petit Verdot. Deep garnet-brick in color, it is a little closed to start off, soon unfurling to deliver evocative creme de cassis, blackberry preserves, and fruitcake scents, giving way to hints of tobacco leaf, new leather, dusty soil, and fennel seed. The medium-bodied palate is completely coated with black fruit and savory layers, supported by firm, chewy tannins and seamless freshness, finishing earthy.

A blend of 62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, and 2% Petit Verdot, the 2002 Montrose is medium to deep garnet in color, with a touch of brick. It needs a little coaxing to bring out mature scents of tobacco leaf, new leather, damp soil, and dried herbs, leading to a core of prunes and dried cherries, plus a hint of dusty soil. The light to medium-bodied palate is elegant and refreshing, with herbal sparks lifting the savory and dried berry flavors to a long, chewy finish.

Ruby red. Spice, leather, tobacco, blackcurrant and minerals. Fresh acidity. Playful. Dark berries, leather and cedar wood. Balanced. Nice integrated tannins. Very long.

Drink from 2021-2050

Chateau Montrose Saint-Estephe It contains 63% Cabernet Sauvignon, 31% Merlot, 4% Cabernet Franc and 2% Petit Verdot. The nose is intensely fruity with blackcurrant and a little raspberry, and there is cedar, charcoal and oil shale. It is very complex and appealing. 

The palate is intensely fruity and acidic in a fine balance. The tannins are noticeable but elegant and well integrated. The finish is very long and complex. 

It is beautiful now, but will develop further over the next 20 years. This was bottle number 2 since the first was corked.

This was a rainy vintage but not so cold. The rains came late in the season, so earlier-ripening terroirs did well. Harvest at Montrose was from 16 September to 1 October. The 1999 Montrose is made from 62% Cabernet Sauvignon, 33% Merlot, 4% Cabernet Franc, and 1% Petit Verdot. Deep garnet-brick in color, it needs a little swirling to bring out notes of damp soil, wet slate, anise, and dried sage, giving way to a core of plum pudding, fruitcake, and sweaty leather with a waft of tobacco. The medium-bodied palate delivers a good mouthful of expressive black fruits with firm, chewy tannins and plenty of freshness, finishing long and earthy.

Fin nese på den jordlige siden, masse stall, og litt volatil. I munnen overraskende ren, åpen givende frukt mot sol- og blåbær. Ikke en svært intens vin, men rund og svært sjarmerende. Fine og markante tanniner som holder vinen sammen. Bedre i munnen enn på nesen. Etter 10 timer i åpen flaske er nesen fortsatt på samme spor, men nå med mer brett. I munnen flott konsentrert frukt. Bra lengde.

Sommelier

The 1996 Montrose is composed of 73% Cabernet Sauvignon, 24% Merlot, and 3% Cabernet Franc. This was not a particularly cool vintage, but it was late. There was rain at the beginning of September, so the Chateaux that decided to wait and harvest late made very good wines. The harvest dates at Montrose were 23 September to 6 October. Medium to deep garnet-brick in color, it erupts from the glass with a powerful perfume of redcurrant jelly, blackcurrant pastilles, and kirsch, followed by hints of cast-iron pan, dried sage, and pencil lead. The medium-bodied palate is taut with muscular fruit and a firm backbone of ripe, grainy tannins and bold freshness, finishing with epic length and lots of mineral sparks.

The nose is fruity with black currants. There is also cedar, tobacco and graphite. It is clean and incredibly elegant. The palate is intensely fruity and structured with fine-grained, ripe and elegant tannins. It is complex and beautifully balanced. The finish is very long and complex. This one is perfectly mature now. I have had 5 bottles of this over the last 10 years and this is by far the best. It paired also nicely with Cote de Boeuf from Jæren. 95 points.

Ganske lukket rett fra flasken, minner om 96 og 95 men med et lite mer grønt preg. I munnen fin frukt som er tettere og mørkere enn de to forrige, en mer balansert vin enn 96, 95 med fin syrlighet mot den mørke og sødmefulle frukten. Mangler litt kompleksitet. Masse blyantkvess, hylle- og skogsbær, hvit pepper, i munnen syrlige hyllebær.

Svært stum på nesen, tørr papp og Cognac konfekt. I munnen ganske vandig og mangler frukten.

Nesen er floral mot det grønne, samt jordlig. Ingen mørk frukt eller dybde i denne nesen. I munnen røde syrlige bær, oppleves lett og litt vandig. Grei syre.

Nesen gir melkesjokolade og bjørnebær. Med luft litt aske og Sigar. I munnen litt volatil syre, fin fruktmodning som de øvrige 90. Bedre konsentrasjon en 92. Bra syre. Merker fortsatt at det ikke er topp fruktkvalitet eller konsentrasjon fra en god årgang.

Så utrolig elegant nese, lagvis og vanskelig å ta noe konkret da nesen utvikler seg løpende. Men klar ren solbærsfrukt, litt søt tobakk, aske og brett er å finne i aromabilde. Svært ren og ungdommelig nese, selv om det er en del brett på nesen. I munnen en ekstremt fyldig vin som har en perfekt balanse, strålende syrlighet som møter moden søt solbærsfrukt. Rå lengde. En stor vin på alle måter, men en flott sømløshet gjør dette til en fantastisk vin. Stor men ikke tung. Intens.

The 1989 Montrose, from a very warm, dry year, is made from 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc. Deep garnet-brick in color (holding its color amazingly!) it sky-rockets from the glass with flamboyant notes of black cherry compote, blueberry pie, and blackcurrant jelly, followed by notes of star anise, peonies, crushed rocks, and tar, plus exotic hints of cardamom and cumin seed. The medium to full-bodied palate is rich, opulent, and well structured, delivering firm, grainy tannins and just enough freshness to support the generous, wonderfully pure fruit, finishing long and earthy. This is textbook Montrose.

Svært ungdommelig nese, med masse dyp mørk primærfrukt og nybrent kaffe. Nesten en burgundsk eleganse over nesen. I munnen svært dyp, konsentrert og mørk frukt. Flott syre og fine tanniner som er markante men ikke tørrende. Kompleks. Strukturert og intens.

Bright ruby with a garnet rim. Leather, tobacco, cigar, figs and dates. Fresh acidity. Playful with tobacco, cigar case, some cassis, figs and minerals. Balanced with a nice structure. Very long

Drink from 2021-2035(+)

Nesen starter litt volatilt. Det er også mye nydelig svart te, trebenk og hyllebær. Med luft søt tobakk. I munnen bedre balanse enn forventet ift nesen. Flott syrlig grep gjennom hele smakskurven, blå og solbær på smak, med en fin mineralsk finish. Jordlig og rustikk vin. Litt jern i finish.

Mye friskere frukt enn flaske 1 og hvor frukten går mot solbær. Noe brett, stall og høy. I munnen følger den rene frukten opp. Solbær. Topp syre og flotte tanniner, mineralsk, balansert.

Dag to, etter en natt i åpen flaske med ca 1 dl igjen i flasken, var denne vinen fortsatt svært flott, brett aromaene har roet seg ned, men det er fortsatt noe stall og lær på nesen. Syrlig kaffe og syrligere frukt mot nype. Balansert. Deilige tanniner som legger seg som et slør i munnen. Forsvarer poengsummen fra dagen før.

Perfekt flaske - sublim balanse - mørk, lær, solid grep kombinert med luftig eleganse, diskré stall, driv, sursøte mørke kirsebær, åttito sødme, kunne vært gift med Chez Colins bernaise (95)

ungdommelig nese, skogsbær, sutikk og jordlig, i munnen et strålende munngrep, ekstremt flott og intens syre som er helt gripende, fortsatt en flott og overraskende primær mørk frukt som holder balansen, medium + tanniner som er svært delikate selv om gripende. Strålende vin. Rustikk og kraftig.

På nesen kjeller og melkesjokolade. Litt uren nese hvor det også er noe støvete. Askebeger og gamle skinnsko, På smak mangler vinen frukt og fremstår litt inntørket, fin syre, men ubalansert.

The 1970 Montrose is pale to medium tawny in color. Fragrant notes of Jasmine tea, dried cherries, and cranberries spill from the glass, leading to touches of rose oil, tobacco, and leather. Light to medium-bodied, the palate is lively and layered, featuring a whole firework display of mineral sparks with a powdery texture and perfumed finish.

På nesen gir vinen fløtekaramell og støvete kjeller. I munnen mangler det meste unntatt syre. Masse tanniner.

En nese som gir jern, skogbunn, tobakk o noe jordlig. Flott vin i munnen, luftig med strålende frukt. Dag to og vinen gir ingen strålende nese, litt volatil og har tapt seg. Imponerende hvordan frukten fortsatt holder stan i munnen. På alle måter en bedre vin den første dagen, men imponerende hvordan denne holder seg neste dag. Bekrefter at “strålende frukt” betegnelsen den første dagen nok ikke var helt off. 93p første dag.

Elegant nese, mørk frukt, kaffe, slipte tanniner, strålende lengde

servert blindt. Støvete og litt off på nesen. Aske, hengt kjøtt, kaffe og mocca. I munnen syrlige røde bær, fin syre, mangler lengde og fruktkvalitet.

The 1956 vintage was significantly cooler than average, and nearly 150 mm of rain fell in St Estephe in July. Pale to medium brick in color, the 1956 Montrose opens with a pronounced perfume of incense, cigar box, and iron ore, giving way to a core of dried cranberries, kirsch, and raisin cake with touches of rose oil, dried lavender, and Provence herbs. The light-bodied palate is wonderfully pure and bright, with a refreshing backbone and powdery tannins supporting the delicate red berry and perfumed layers, finishing long and minerally. The purity of fruit and floral notes here is truly remarkable!

servert blindt. Aske og hengt kjøtt, i munnen en fin middels konsentrasjon hvor frukten går mot gule frukter og hyllebær. Fin syre, men vinen er totalt sett ganske sliten.

veldig fin nese med Earl Gray te og nyper. Litt volatilitet i aromabilde, men ikke for mye. I munnen masse jern, fortsatt tilstedeværende frukt, blitt litt gammel, men frukten var virkelig bra. Ga den umiddelbart 91p, men er nok mer en 85er.

This was a hot, dry, early vintage - harvest in Burgundy was reputed to start on 3 August! The summer in Bordeaux was particularly hot, with more than 1 month over 30 degrees Celsius, and the harvest began in in mid-August. The 1893 Montrose is pale brick in color with an amber rim. The nose hits the ground running, delivering powerful scents of iron ore, dried strawberries, red licorice, and cranberries, with wafts of dried roses, cigar box, new leather, camphor, and Sichuan pepper. The medium-bodied palate possesses an impressive amount of fruit with surprising viscosity contributed by the plush tannins, which have melted remarkably into the rich fruit. A refreshing backbone superbly defines the pure red berry, earth, and exotic spice notes in the mouth and carries them to a very long finish. I've had a lot of 19th-century bottles that were well-preserved and “interesting” to taste but none as delicious to drink as this - incredible! Wow. Just, wow.

En bemerkelsesverdig vin - viser ikke «normal» frukt - mer som en konsentrert te med snev av kirsebær, ørlite gammelt skap, balansert, null oksidasjon, usedvanlig lang med noe edeltre på finish - sært og utfordrende

Category	Red wine
Vinmonopolet no.
Producer	Ch. Montrose
Vintages	1945
Country	France, Bordeaux, Saint-Estephe
Bottle	75 cl

Alcohol	%
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Sugar	g/l

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