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Monbousquet 2004 75cl

Grand Cru Classé | St. Emilion | Bordeaux | France
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Critics scores
17 Rene Gabriel
Sattes, dichtes Purpur mit lila Schimmer am Rand. Noch verhaltenes Bouquet mit parfümierter Frucht, Amarenatouch und frische Weichseln sowie Maulbeeren, röstige Kaffeenoten darunter. Im Gaumen zart rauchig, Lakritze und wieder viel Maulbeeren, feine Textur und eine tolles Rückaroma zeigend. Wird mit dem weiteren Ausbau noch mehr Aromen zulegen können und zur Fruchtbombe eskalieren. trinken (2009 - 2017)
90 Robert Parker
Monbousquet (Gerard Perse?s home estate) has fashioned an elegant, medium-bodied 2004 exhibiting abundant amounts of sweet black cherry fruit intermixed with black currant, licorice, and spice box characteristics. Round, generous, and silky textured, it is the most developed and forward Monbousquet produced in recent vintages. There are just over 6,000 cases of this blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. Drink it over the next 12-14 years.
89 Wine Spectator
Attractive aromas of coffee, light toasted oak and blackberry. Medium- to full-bodied, with fine tannins, blackberry, coffee and light herb character. Needs a little bottle time to come together. Best after 2011. 7,500 cases made. ?JS
Producer
Château Monbousquet
Flying under the radar for several decades, Château Monbousquet has seen a great renaissance starting in 1993, when current owners Chantal and Gérard Perse acquired the estate. Situated in the southeastern portion of Saint-Émilion, upon mostly gravelly soils, the Perses completely restructured the vineyard and cellars, adding top-of-the-line equipment, as well as a new aging cellar in favor of producing great wines. Gérard, a visionary and self-made vintner, was the first to plant white vines in the appellation, and in 2006, his developments in quality led to the château’s promoted ranking to Grand Cru Classé status. Today, the property produces some of the most liked and gratifying wines - a modern, ripe and bold style of Saint-Émilion. The skilled consulting oenologist, Michel Rolland uses late-harvested fruit and malolactic fermentation in barrel that shows in each of their three wines. Two red wines are produced, the exotic Grand Vin Monbousquet Grand Cru Classé, and the second wine Angélique de Monbousquet, as well as a white wine Monbousquet Blanc.