Winemaker Notes
Blend: 70% Merlot, 15% Cabernet Franc, 15% Cabernet Sauvignon
Professional Ratings
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Wine Spectator
This shows good energy from the start, with a chalky edge inlaid nicely into a core of black cherry and boysenberry compote notes. Singed apple wood and violet accents emerge through the finish, with the minerality lingering at the very end. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2025 through 2037.
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James Suckling
Blueberry and lavender aromas with hints of chocolate follow through to a medium body, with round tannins that are lightly firm and deliver lovely flavors. Shows balance and harmony. Drink or hold.
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Jeb Dunnuck
Coming from a miniscule 18 hectoliters per hectare, the 2021 Château Monbousquet is a stunning effort from this team that has real depth and richness while still playing in the fresher, elegant style of the vintage. Cassis, black raspberries, spice, wood, and tobacco notes all give way to a medium-bodied, ripe, vibrant Monbousquet that has fine tannins, perfectly integrated oak, and a great finish. A blend of 70% Merlot and 15% each of Cabernet Franc and Cabernet Sauvignon, raised in 50% new oak, it’s going to drink nicely for 10-15 years. This hit 13.67% alcohol and pH of 3.67.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards 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.