Château MontroseSaint-Estèphe (Grand Cru Classé)
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 Saint-Estèphe (Grand Cru Classé) of the Château Montrose is in the top 5 of wines of Saint-Estèphe.
Taste structure of the Saint-Estèphe (Grand Cru Classé) from the Château Montrose
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Estèphe (Grand Cru Classé) 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 Saint-Estèphe (Grand Cru Classé) of Château Montrose in the region of Bordeaux often reveals types of flavors of iron, cream or cherry and sometimes also flavors of citrus, smoke or apples.
Food and wine pairings with Saint-Estèphe (Grand Cru Classé)
Pairings that work perfectly with Saint-Estèphe (Grand Cru Classé)
Original food and wine pairings with Saint-Estèphe (Grand Cru Classé)
The Saint-Estèphe (Grand Cru Classé) of Château Montrose matches generally quite well with dishes of beef, lamb or poultry such as recipes of quick and easy monkfish tail, lamb tagine with honey and dried fruits or chicken fajitas.
Details and technical informations about Château Montrose's Saint-Estèphe (Grand Cru Classé).
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 Saint-Estèphe (Grand Cru Classé) from Château Montrose are 1990, 1989, 2018, 2016 and 2010.
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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
