A very classy Saint-Estephe with brilliant aromas
Produced in a vintage with extreme weather, Chateau Montrose 2016 is a Saint-Estephe showered in accolades. The hot summer, dry until September helped the grapes reach maturity. The grape varieties planted are Cabernet Sauvignon, Cabernet Franc and Merlot. Harvest took place under a radiant sun from September 23rd to October 14th. This year a more precise selection made it possible to highlight certain plots.
Chateau Montrose 2016 is a blend of 68% Cabernet Sauvignon, 25% Merlot and 7% Cabernet Franc. The color is dark and dense, almost ink-like. The nose is rich and complex with aromas of cedar, blackcurrant, crushed blackberries and a light note of licorice. An extremely fresh aromatic profile. The mouth is ample and rich with incredibly smooth tannins. This Montrose is very refined and elegant. It has a remarkable length and finish. This majestic Montrose is fresh with a beautiful potential for aging.
Wine Advocate-Parker :
The 2016 Montrose is a blend of 68% Cabernet Sauvignon, 25% Merlot and 7% Cabernet Franc (no Petit Verdot this year) picked between 23 September to 14 October and matured in 60% new oak. It has a very sophisticated bouquet with blackberry, briary, a touch of blue fruit and violets. Sometimes this Saint Estèphe can be a little broody at en primeur, but this certainly is more expressive, maintaining very fine delineation and precision, unfolding with each swirl of the glass and revealing a hidden graphite/marine influence. The palate is very fresh on the entry. The first facet of this wine that strikes you is the freshness that lasts from start to finish. This is an animated, vivacious Montrose that starts in almost understated fashion yet builds in the mouth towards what is almost a sensual finish, not a descriptor often applied to Montrose. It is a disarmingly and hauntingly beautiful 2016, extremely long and the aftertaste lasting two or three minutes. NB This is one example where I felt my second visit, over a fortnight after the first, revealed a wine with much greater potential, and I therefore raised my banded score accordingly.