Chateau Montrose
Chateau Montrose is a powerful Bordeaux wine. It’s big, dense and masculine. At times, in older vintages, the wine can display a barnyard, or horse smell. The 1990 Chateau Montrose, which scored 100 Pts from Robert Parker is known to have that animal quality. The wines are firm and tannic and often require decades, before maturing.
The 94 hectare Bordeaux vineyard of Chateau Montrose has a terroir of gravel, typical of the St. Estephe appellation with sand and some clay. The large vineyard is actually one single block of vines. The vineyard is planted to 60% Cabernet Sauvignon, 32% Merlot, 6% Cabernet Franc and 2% Petit Verdot with vines that are on average close to 40 years of age. However, Montrose has old vines, some of which were planted back in 1932. The vine density is 9,000 vines per hectare. In 2010, Chateau Montrose purchased 22 hectares of Bordeaux wine vineyards from Phelan Segur.
Interestingly, all 22 hectares those vines were part of the vineyards of Montrose. The purchased vines consisted of Merlot, Cabernet Sauvignon and Cabernet Franc. This purchase increased the vineyard of Chateau Montrose up to its current size of 94 hectares. Vines are replaced slowly at Chateau Montrose. On average, the vines reach between 40 and 60 years of age before they are replaced and replanted. The oldest vines date back to 1933! At 94 hectares in a single parcel, it’s relatively unique in Bordeaux.
To produce the wine of Chateau Montrose, vinification takes place in 59 temperature controlled, stainless steel tanks of various size. The vats range in size 200 hectoliters to 50 hectoliters. There are 40, 200 hectoliter tanks, 4, 130 hectoliter tanks, 9, 100 liter hectoliter tanks, 4, 80 hectoliter tanks and 2 smaller, 50 hectoliter tanks. These 59 tanks allow for more precision during the vinification of Chateau Montrose. Malolactic fermentation takes place in tank. Frequent pump overs are part of the wine making practices at the estate. The wine of Chateau Montrose is aged in an average of 60% new, French oak barrels for about 18 months. There is a second wine, Le Dame de Montrose. The estate also produces a third wine, which is sold mostly in restaurants, Le Saint Estephe de Montrose.

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With thanks to Jeff Leve from http://www.thewinecellarinsider.com, for the invaluable information