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Chateau Monbousquet 2009

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • JS95
  • WS94
  • RP93
  • WS96
  • JS95
  • WE95
  • WS96
  • JS95
  • WE94
  • WS93
  • JS93
  • RP91
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3.1 12 Ratings
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3.1 12 Ratings

Winemaker Notes

Blend: 60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon

Critical Acclaim

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JS 95
James Suckling

Aromas of blackberries and meat with hints of spices. Full body, with round and juicy tannins. Lots of wood right now but loads of focused fruit too. This is structured and powerful. Needs at least five to six years to come around. Best Monbousquet ever?

WS 94
Wine Spectator

This very structured, but polished, style shows a solid coat of coffee for the large core of crushed fig, plum sauce and steeped black currant fruit. Stays dense, but has a strong graphite and iron edge buried deeply on the finish, which should let this assimilate in the cellar. Lovely mineral, sanguine edge. Beautifully built. Best from 2014 through 2030. 7,500 cases made.

RP 93
The Wine Advocate

This exuberant, flamboyant, modern-styled St.-Emilion from Gerard and Chantal Perse is plump, succulent and irresistible in 2009. Yields were a low 28 hectoliters per hectare, and the blend was a classic combination of 70% Merlot and the rest primarily Cabernet Franc and a tiny dollop of Cabernet Sauvignon. The alcohol of 14.2% is typical for a Monbousquet. Copious notes of toasty oak, vanillin, jammy black and red fruits intermixed with notions of wood fire barbecue, roasted espresso and chocolate jump from the glass of this fleshy, exotic, impressively endowed, full-bodied, silky smooth, opulent 2009. It should drink well for 15+ years.

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Chateau Monbousquet

Chateau Monbousquet

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Chateau Monbousquet, , France - Bordeaux
Chateau Monbousquet
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.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

JOBmonbousqu_2009 Item# 116546

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