Winemaker Notes
Blend: 82% Merlot, 18% Cabernet Franc
Professional Ratings
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James Suckling
Very attractive dark-spiced plums and blueberries with impressive earthy nuances. Smells suave and possesses plenty of charm. The palate has a smoky thread framed in attractive, chiseled tannins that carry plush, fresh fruit. Great wine. Try from 2022.
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Wine Enthusiast
Touches of spice from new wood mark this wine. They fill out the black plum fruits and almost sweet tannins. The wine is juicy, concentrated and packed with bright acidity. Barrel Sample: 92-94 Points
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Robert Parker's Wine Advocate
The 2015 Château Montlabert has a well-defined redcurrant, cranberry and red cherry-scented bouquet with rose petal scents developing in the glass. The palate is medium-bodied with kirsch and licorice on the entry, grippy in the mouth with a pleasant, peppery finish that lingers. Enjoy this Saint Émilion over the next 12-15 years. Barrel Sample: 89-91 Points
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.