Château MontroseLa Dame de Montrose Saint-Estèphe
Red wine
This wine is a blend of 4 varietals which are the Cabernet franc, the Cabernet-Sauvignon, the Petit Verdot and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The La Dame de Montrose Saint-Estèphe of the Château Montrose is in the top 20 of wines of Saint-Estèphe.
Taste structure of the La Dame de Montrose Saint-Estèphe from the Château Montrose
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Dame de Montrose Saint-Estèphe of Château Montrose in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Dame de Montrose Saint-Estèphe of Château Montrose in the region of Bordeaux often reveals types of flavors of iron, cream or cherry and sometimes also flavors of smoke, butter or earthy.
Food and wine pairings with La Dame de Montrose Saint-Estèphe
Pairings that work perfectly with La Dame de Montrose Saint-Estèphe
Original food and wine pairings with La Dame de Montrose Saint-Estèphe
The La Dame de Montrose Saint-Estèphe of Château Montrose matches generally quite well with dishes of beef, lamb or poultry such as recipes of sloth pork loin, lamb meatballs with mint or endive frichti.
Details and technical informations about Château Montrose's La Dame de Montrose Saint-Estèphe.
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of La Dame de Montrose Saint-Estèphe from Château Montrose are 1990, 1989, 2015, 1985 and 2022.
Informations about the Château Montrose
The Château Montrose is one of of the world's greatest estates. It offers 5 wines for sale in the of Saint-Estèphe to come and discover on site or to buy online.
The wine region of Saint-Estèphe
The wine region of Saint-Estèphe is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Domaine Cos d'Estournel or the Château Montrose produce mainly wines red, pink and white. The most planted grape varieties in the region of Saint-Estèphe are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Saint-Estèphe often reveals types of flavors of iron, sandalwood or banana and sometimes also flavors of tree fruit, dried herbs or star anise.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
The word of the wine: Stirring
In the traditional method, the operation aims to bring the deposits against the cork by the movement of the bottles placed on desks. The stirring can be manual or mechanical (using gyropalettes).
