Chateau Montrose (3 Liter Bottle) 2010  Front Label
Chateau Montrose (3 Liter Bottle) 2010  Front LabelChateau Montrose (3 Liter Bottle) 2010  Front Bottle Shot

Chateau Montrose (3 Liter Bottle) 2010

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3000ML / 0% ABV

Winemaker Notes

The robe: black with ruby hues. Dense and deep The nose: complex with notes of mocha, zan, blackcurrant, raspberry, and violet The palate: blackcurrant, morello, redcurrant, and cocoa give to the palate a rich touch of mellowness Long, ample and homogeneous wine. The after taste is neat, and the mid-palate complex and balanced. The soft tannins are neat and straight on a lingering finish. Splendid wine. Classic of Bordeaux, elegant and noble.

Critical Acclaim

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RP 100
Robert Parker's Wine Advocate
This is considered to be among the greatest vintages ever made in Montrose, right up with the 1929, 1945, 1947, 1959, 1961, 1989, 1990 and 2009. Harvest was October 15 to 17. The wine has really come on since I last tasted it, and it needs at least another 10 years of cellaring. The blend was 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc and 1% Petit Verdot. The wine is opaque black/blue, with an incredible nose of blueberry and blackberry liqueur, with hints of incense, licorice, and acacia flowers. Tannins are incredibly sweet and very present. The wine is full-bodied, even massive, with great purity, depth and a finish that goes on close to a minute. This is a 50- to 75-year-old wine that will repay handsomely those with good aging genes. (Note: The Chateau Montrose website gives an aging potential of 2020-2100.)
D 98
Decanter
And on to the tighter, more intellectual vintage of the two sparring partners of 2009 and 2010. You can feel the quality, the intensity, the more cerebral aspect of 2010 where the tannins are matched step for step by acidity and fruit. A wonderful wine, it will run and run and even now it floats somewhere on your palate, keeping itself hidden from view. If you want to understand why acidity can be a good thing, get to know Montrose 2010. There is an abundance of autumnal black fruit, certainly, even touches of bitter dark chocolate and dark pepper spicing, but this is going to unfurl at its own pace.
WS 97
Wine Spectator
Rock solid, displaying a dense core of plum, steeped currant and braised fig fruit, with racy charcoal and ganache notes. Intensely chalky, offering flesh and refinement to match the bracing minerality, this shows hints of grilled savory, iron, warm paving stone and bitter orange on the riveting finish. Should age very slowly. Best from 2019 through 2038.
JS 97
James Suckling
A perfumed and pure Montrose, with lots of currants, berries and spices that evolve to chocolate and light coffee. Full body, with super racy tannins and bright and clean finish. Very fine and structured. A balance and freshness to it all as well as beautiful form and tension.
WE 97
Wine Enthusiast
This is such an elegant wine that has all the structure of the vintage. Surrounding the tannins, the wine is sweet and ripe, with smokiness from the wood. It's powerful, elegant and sophisticated with a strong sense of poise. The tannins promise long-term aging. Cellar Selection.
WW 96
Wilfred Wong of Wine.com
One of greatest kept secrets amongst the classifieds, the 2010 Ch Montrose is a wine destined to be one of all time greats; very concentrated and long, yet pure and un-compromised by the winemaking team. Plenty of power and thickness, yet refined in its red fruit and minerality. Look for this wine to rest well in the cellar and grow into an incredible wine for the dinner table. (Best Served: 2024-2040)
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Chateau Montrose

Chateau Montrose

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Chateau Montrose, France
Chateau Montrose  Winery Video
Established as a Second Growth in the 1855 classification, Chateau 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 Chateau 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, Chateau Montrose.

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

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St. Estephe Wine

Bordeaux, France

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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. Traitionally 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.

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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 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.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

Perfect Food Pairings for Bordeaux Blends

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 Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

AND534555_2010 Item# 534555

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