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Chateau Montrose

1989 Chateau Montrose 2eme Cru Classe, Saint-Estephe

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Saint-Estephe 2eme Cru Classe 750ML

Wine Advocate

97

Vinous

93

CellarTracker

94
/
1989 Chateau Montrose 2eme Cru Classe, Saint-Estephe
Chateau Montrose

1989 Chateau Montrose 2eme Cru Classe, Saint-Estephe

France Cabernet Franc Cabernet Sauvignon Merlot Petit Verdot Bordeaux Saint-Estephe 2eme Cru Classe 750ML

Wine Advocate

97

Vinous

93

CellarTracker

94
/
0 In Stock
  • Stained Label, Nicked Capsule

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The Wine Advocate

Wine Advocate

97

The 1989 Montrose can be a magical wine, even if huge variation between bottles makes it something of a minefield for anyone with an aversion to the animal aromatic signatures of Brettanomyces yeasts. This particular example was one of the best I have had (and as one of the best Bordeaux from my birth year, it is a wine I have drunk several dozen times), offering up rich aromas of cassis, dark berries, black truffle, pencil lead, espresso toast and rich soil tones, followed by a full-bodied, ample and layered palate that's broad, sensual and enveloping, framed by sweet, powdery tannins. In fact, my handwritten notes include the words, "best bottle ever!"

Vinous

Vinous

93

The 1989 Montrose can flirt with perfection when it wants to. This bottle, poured blind, is not the best example I have tasted, partly because it displays just a soupcon of Brettanomyces on the nose. The aromatics have a lovely warmth, with blackberries, rosemary and pencil shavings. However, because of the Brett, I feel that other bottles display more delineation. The palate is well-balanced, with a succulent entry and moderate depth. It's a little more savory than expected, which is why I failed to identify it. I will put a question mark against my score because there are definitely better bottles out there. Tasted blind at Chez Bruce, London.

What the Critics are Saying

The Wine Advocate

Wine Advocate

97

The 1989 Montrose can be a magical wine, even if huge variation between bottles makes it something of a minefield for anyone with an aversion to the animal aromatic signatures of Brettanomyces yeasts. This particular example was one of the best I have had (and as one of the best Bordeaux from my birth year, it is a wine I have drunk several dozen times), offering up rich aromas of cassis, dark berries, black truffle, pencil lead, espresso toast and rich soil tones, followed by a full-bodied, ample and layered palate that's broad, sensual and enveloping, framed by sweet, powdery tannins. In fact, my handwritten notes include the words, "best bottle ever!"

Vinous

Vinous

93

The 1989 Montrose can flirt with perfection when it wants to. This bottle, poured blind, is not the best example I have tasted, partly because it displays just a soupcon of Brettanomyces on the nose. The aromatics have a lovely warmth, with blackberries, rosemary and pencil shavings. However, because of the Brett, I feel that other bottles display more delineation. The palate is well-balanced, with a succulent entry and moderate depth. It's a little more savory than expected, which is why I failed to identify it. I will put a question mark against my score because there are definitely better bottles out there. Tasted blind at Chez Bruce, London.