Montrose had been owned by the Charmoule family since 1896 until it was sold in 2006 to the Bouygues brothers. The new owners instigated an intensive renovation project that was completed in time for the 2013 harvest. One of the key components was sustainability, to ensure that Montrose was as green and environmentally conscious as possible.
During the early 1800’s what we know of today as Montrose was actually part of the large Calon Segur estate. It was Etienne Dumoulin who created Chateau Montrose, due to its unique, hillside, gravel terroir.
What Etienne Dumoulin noticed in those days is thought of as one of the best terroirs in all of Bordeaux today. It is at that point in time, that the true birth Chateau Montrose takes place. The Dumoulin family eventually sold Chateau Calon Segur and retained Chateau Montrose.
Next, under the direction of the son of Etienne Dumoulin, Theodore Dumoulin, the vineyards for Chateau Montrose were fully planted. The Dumoulin family built the chateau that is in use today. They also added modern wine making facilities and cellars.
By 1815, Chateau Montrose was on its way to being one of the top vineyards Saint Estephe. Because they were not producing wine before 1815, that makes Chateau Montrose the youngest of all the 1855 Classified Growths.
The 94-hectare vineyard has a terroir of gravel, typical of the Saint-Estèphe appellation, with sand and some clay. The vineyard is planted in 60% Cabernet Sauvignon, 32% Merlot, 6% Cabernet Franc and 2% Petit Verdot, with an average vine age of 40 years.
On average, the vines reach between 40 and 60 years of age before they are replaced, and some of the oldest date back to 1933. Château Montrose is a powerful Bordeaux, massive dense and masculine, and can age and evolve for decades.
Most Common Varietal Blend of Chateau Montrose
- 60% Cabernet Sauvignon
- 32% Merlot
- 6% Cabernet Franc
- 2% Petit Verdot
Food Pairings And Serving
Chateau Montrose is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. This wine is best paired with gourmet dishes, mushrooms and pasta as well as cheese.
Chateau Montrose at its best is powerful, refined, masculine, elegant and complex. The fruit has a richness that fills your mouth and coats your palate. But the wines are also firm and tannic.
The wine of Chateau Montrose can age and evolve for decades. In fact, purchasers should know, that in the best vintages, the wine requires decades to develop. Chateau Montrose is seldom a wine that is fun to taste in its youth. It’s a very long, lived wine.
The 1921 Montrose tasted recently was still in top form! If you’ve ever wondered why Chateau Montrose is prized by Bordeaux lovers all over the world, 1989 Chateau Montrose is the wine to buy.
Beautiful ripe aromatics: sweet, broad, focused cherry and blackberry fruit. Pure and bright. The palate is fresh, open, mineral and quite elegant, showing lovely ripe fruit, backed up by firm but fine structure. A beautifully elegant Montrose.
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