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Flat front label of wine
Flat front label of wine

Chateau Montrose (3 Liter Bottle) 2000

Bordeaux Red Blends from St. Estephe, Bordeaux, France
  • WS96
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  • RP94
12.8% ABV
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12.8% ABV

Winemaker Notes

Considered one of the top Saint Estephe, Montrose is prized for its classic Claret style, big fruit and full, well-structured taste.

Dense and nearly dark in color. The nose is complex. Still shut, it offers aromas of tobacco, black fruits, and morello cherries. Long and full on the palate with aromas of morello cherries, blackcurrant, liquorice Gorgeous wine, full, and potent. Melted tannins with a beautiful velvety texture. A powerful and lingering finish.

Blend: 63% Cabernet-Sauvignon, 31% Merlot, 4% Cabernet Franc, 2% Petit Verdot

Critical Acclaim

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WS 96
Wine Spectator
Aromas of mint, berry and licorice follow through to a full-bodied palate that is thick and rich yet refined and reserved. This is dense and well-structured, with loads of vanilla, berry and lightly roasted fruit. Powerful but still holding back. Compacted and dense.
JS 96
James Suckling
The 2000 Montrose is just starting now to open and shows beautiful spices and dark fruits on the nose and palate. It’s full-bodied with ultra-fine, integrated tannins and an extremely complex, refined finish of subtle dark fruits and spices. Drink or hold.
RP 94
Robert Parker's Wine Advocate
Tasted at the vertical in London, the question was whether the 2000 Montrose would be paradigmatic of a vintage whereby the wines have remained sullen and broody in their youth. On this occasion, to my surprise I found it more open than the 2005 (which admittedly is not saying that it's open for business!). It is a blend of 63% Cabernet Sauvignon, 31% Merlot, 4% Cabernet Franc and 2% Petit Verdot picked from 22 September to 7 October. I afforded it a couple of hours in the glass and it responded with plenty of pure ripe blackberry and raspberry fruit, hints of cold slate and even charcoal emerging with time. The palate is not as complex as the aforementioned 2005, yet there is wonderful backbone and focus; towards the finish there is a sense of suppleness and refinement that might make this absolutely delicious in 5-7 years' time. Perhaps the 2000 has been usurped by subsequent releases in 2005, 2009 and 2010, but do not be surprised if it evolves into a regal Montrose. Tasted June 2016. Rating: 94(+) Points.
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Chateau Montrose

Chateau Montrose

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Chateau Montrose, St. Estephe, Bordeaux, France
Video of winery
Established as a Second Growth in the 1855 classification, Château Montrose enjoys an exceptional geographical situation in Saint-Estèphe, facing the Gironde estuary. Its 95-hectare (235-acre) vineyard thus benefits from the moderating influence of the vast water mass nearby during very hot summers and harsh winters. The vineyard is in a single sweep, a rare and priceless advantage in the region. The soil, consisting of deep gravel over clay, favours natural drainage and ensures that the vines benefit from a slow and regular water supply from the water reserves in the subsoil.

An extensive renovation program with very strict environmental objectives has been carried out at the estate since it was acquired by Martin and Olivier Bouygues in 2006, reflecting the new owners’ determination to perpetuate the quality of the wine and make Château Montrose a model of skilled winemaking and sustainable development.

Under the direction of Hervé Berland since 2012, the estate has 68 employees in the vineyard and winery, all of whom share the same philosophy: respect for the terroir and a constant quest for excellence. That philosophy is manifested in meticulous vineyard practices, very precise parcel selection and use of only the best grapes to make the premium wine, Château Montrose.

The other qualities are used to make the second wine, La Dame de Montrose, and the third wine, Le Saint-Estèphe de Montrose.

St. Estephe

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Deeply colored, concentrated, and distinctive, St. Estephe is the go-to for great, age-worthy and reliable Bordeaux reds. Separated from Pauillac merely by a stream, St. Estephe is the farthest northwest of the highest classed villages of the Haut Medoc and is therefore subject to the most intense maritime influence of the Atlantic.

St. Estephe soils are rich in gravel like all of the best sites of the Haut Medoc but here the formation of gravel over clay creates a cooler atmosphere for its vines compared to those in the villages farther downstream. This results in delayed ripening and wines with higher acidity compared to the other villages.

While they can seem a bit austere when young, St. Estephe reds prove to live very long in the cellar. While dominated by Cabernet Sauvignon, many producers now add a significant proportion of Merlot to the blend, which will soften any sharp edges of the more tannic, Cabernet.

The St. Estephe village contains two second growths, Chateau Montrose and Cos d’Estournel.

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.

PDG138408_2000 Item# 138408