1998 Monbousquet, St-Émilion
Robert Parker's Wine Advocate
Yields of 28-30 hectoliters per hectare are among the lowest in St.-Emilion, which no doubt accounts for the wine's explosive richness. The final blend, 60% Merlot, 30% Cabernet Sauvignon, and 10% Cabernet Franc, was bottled unfined and unfiltered after 18 months in 100% new oak, with aging on the lees. It boasts a saturated plum/purple color in addition to an exotic bouquet of Asian spices, plum liqueur, prunes, and blackberries. Extremely full-bodied, unctuously-textured, structured, and well-defined, this spectacular achievement will drink well young, yet last for two decades. Anticipated maturity: 2003-2020. (RP)
Stephen Tanzer's International Wine Cellar
Bright ruby. Lively aromas of cassis, blackberry, violet and spice. Rich and creamy in the mouth, with spicy dark berry flavors. Finishes with substantial but ripe tannins and excellent length. Plenty of extraction here but gracefully done. (ST)
A full-throttle, jammy red, with lots of coffee, raisin and spice character on both nose and palate. Full-bodied, with big, velvety tannins and a long, rich finish. Not much in elegance here, but opulent and impressive. Still needs time. (JS, Web—2009)
Lots of oak and concentration. Not obviously Saint-Emilion. Chocolatey, rich, New World style.
60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet Franc.