2011 Montrose, St-Estèphe (Pre-Arrival)
*Cellar Selection* As so often with Montrose, this is a powerful, concentrated and very structured wine. Dense tannins are paired with rich black fruits, although at this stage the wine also has a sense of austerity. Power, severity and complexity all make for a wine for long aging. Wait until 2019.
Stephen Tanzer's International Wine Cellar
Deep ruby-purple. Mineral notes complicate scents of fresh blackcurrant and cedar. Dense and pure on entry, then almost austere in the middle, showing very refined flavors of crystallized blackcurrant and juicy blackberry. Finishes with rising, noble tannins and a minty edge. Only 44% of total production (rather than normal 65%) went into the grand vin because the Cabernets didn't produce as much. Note that since 2007 more of the estate's Cabernet Franc and Petit Verdot are going into the flagship wine; in fact, Glumineau plans to remove some Merlot and add more Cabernet franc.
Features some lovely plum, black currant and blackberry fruit, already melded into the core, while a pure, long and rather regal structure runs through the finish, letting extra charcoal and pebble notes play out. Offers precision, range and a beautiful mix of fruit and austerity. Best from 2017 through 2027.
This is a tannic, chewy Montrose with lots of spice, berry and earth character. Full body, chewy and fruity. Intense tannins. Try in 2018 when the tannins soften.
The first year when the new vineyards were included but only a small part apparently. Dark crimson. Very rich and glamorous on the nose. Hugely flattering and really fills the gaps on the palate. Racy but ripe. Hervé Berland says the wine looks much better now than in April. Appetising. Racy and lifted. Good stuff. Clean and fresh. 17.5/20 points.
Robert Parker's Wine Advocate
The dark ruby/purple-colored, slightly austere and angular 2011 Montrose possesses a more masculine style with firm tannin, medium body, and cassis, black currant and earth notes. The wine tails off slightly on the palate leaving an acidic, tangy character. It will benefit from several more years of cellaring, and should last for 15+ years thereafter.
63% Cabernet Sauvignon, 22% Merlot, 12% Cabernet Franc and 3% Petit Verdot.