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Chateau La Mondotte (Futures Pre-Sale) 2009

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP98
  • WS96
  • WE95
14.5% ABV
Pre-sale: Ships at a later date
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Currently Unavailable $389.00
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14.5% ABV

Winemaker Notes

Critical Acclaim

All Vintages
RP 98
Robert Parker's Wine Advocate
This nearly 12-acre parcel on the clay and limestone plateau above Pavie Decesse has produced a killer succession of wines ever since the debut vintage of 1996. The 2000, tasted in preparation for a big article on that vintage, is just out of this world, as is the 1998, and remarkably, a very underrated wine, the 1997. The 2009 looks like another phenomenal effort. Is it better than 2005, 2000, or 1998? It’s too early to tell. A blend of 80% Merlot and 20% Cabernet Franc, this wine tips the scales at an all-time high of 14.5% alcohol. Consultant Stephane Derenoncourt, who makes this wine for Stephan von Neipperg, said the crop yields were 18 hectoliters per hectare. The wine is painfully rich, but at the same time retains an extraordinary elegance and freshness. A full-bodied wine with plenty of raspberries, red and black currants, and a cool minerality, the wine is full-bodied, powerful, yet at the same time possesses sweet tannins, a very layered mouthfeel, and dazzling purity and length. It will need 5-7 years of cellaring and will drink well for three decades. (Tasted four times.)
Barrel Sample: 95-98 Points
WS 96
Wine Spectator
This is grace and power, delivering stunning Lapsang souchong tea and pain d’épices aromatics, followed by incredibly lush, yet refined blackberry, steeped black currant and dark plum sauce flavors. The long, velvety finish hangs perfectly, with buried minerality giving just the crease for definition. Best from 2015 through 2030.
WE 95
Wine Enthusiast
Generous, rich and ripe, this boasts black fruits and sweet tannins. With layers of new wood, this is a wine that shows attractive fruitiness now and has considerable aging ability. Cellar Selection.
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Chateau La Mondotte

Chateau La Mondotte

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Chateau La Mondotte, , France - Bordeaux
Chateau La Mondotte
La Mondotte is located on the eastern part of the Saint-Emilion plateau next to Troplong-Mondot. This 4.5 hectare vineyard is an absolute gem. Its outstanding terroir (clay limestone soil with very silty clay and a rocky subsoil) has all the natural qualities to produce very great wine. Excellent hydric regulation encourages the vines to sink their roots deep into the soil. The superb sun exposure and fine natural drainage due to the steep slope make this a very early-maturing terroir.

The vines are an average of 50 years old and the vineyard contains only premium grape varieties (75% Merlot and 25% Cabernet Franc). Ripening, especially of Merlot, is almost invariably early and complete. The terroir, age of the vines, and infinite attention paid to viticulture and oenology, combine to produce truly great wine at La Mondotte. The terroir also confers unparalleled finesse. This rare wine (maximum annual production of just 11,000 bottles) is always in very great demand.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

VCXCAPM_2062_09_2009 Item# 105210

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