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Chateau Monbousquet 2007

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP90
0% ABV
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Winemaker Notes

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
A sexy blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon, the robust 2007 Monbousquet displays lots of toasty oak intermixed with sweet kirsch, blacker fruits, and spice box. Plush, medium to full-bodied, and supple textured, it is ideal for drinking over the next 7-8 years.
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Chateau Monbousquet

Chateau Monbousquet

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Chateau Monbousquet, St. Emilion, Bordeaux, France
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Chateau Monbousquet's origin goes back to 1540. The chateau has changed hands many times throughout the year, but there were two very significant periods in its history. From 1682 to 1826, Monbousquet was owned by the De Carles family. The chateau itself was built in 1779, and its fame grew in the 19th Century, under the short ownership of Count de Vassal-Monviel. The Count owned the estate from 1858 until 1877, enlarging the vineyard to its current size and significantly increasing production.

In 1993, Gerard Perse took ownership of Monbousquet, leading to many great accomplishments and a complete renovation, including a new drainage system, a barrel ageing cellar and state-of-the-art equipment introduced. Located 500 meters south of Saint-Emilion, the wines had ranked, for many years before Perse's time, somewhere in the middle ranges for Saint-Emilion wines. After over a decade of ownership, Monbousquet has become one of the region's leading wines.

St. Emilion

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Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.

St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.

Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.

The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Figeac, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vienyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.

Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

BNP9763070101_2007 Item# 103595