Château Monbousquet Saint-Émilion Grand Cru Classé, Bordeaux, France 2018
Regular price
$120.00
Shipping calculated at checkout.
Château Monbousquet is a Saint-Émilion estate known for ripe, modern-styled wines. The property was long underrated, but since Gérard Perse bought it in 1993 the wines have improved significantly. The estate was promoted to Grand Cru Classé in 2006.
- Variety: 60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon
- Terroir: Saint-Émilion Grand Cru, Bordeaux, France. 32 hectares, with two distinct soil types: gravel and sandy-clay. Located about 500 meters from the south slopes of Saint-Émilion.
- Vinification: Hand-harvested. Fermented in stainless-steel vats. Aged in French oak, 100% new barrels.
- Aging: 18 to 24 months in French oak.
- Alcohol: 14.5%
- Tasting Notes: Full-bodied and generous, with ripe berry fruit and an integrated tannic structure. Smoke and spice add complexity, and the finish is velvety.
- Scores: 95 points, James Suckling (2018). 95 points, Wine Spectator (2018). 95 points, Jeb Dunnuck (2018). 93+ points, Wine Advocate (2018).
- Food Pairings: Roast lamb or braised short rib, where the structure matches the protein. Duck breast with cherries. Aged hard cheeses.
Château Monbousquet Saint-Émilion Grand Cru Classé, Bordeaux, France 2018
Regular price
$120.00
Shipping calculated at checkout.
Château Monbousquet is a Saint-Émilion estate known for ripe, modern-styled wines. The property was long underrated, but since Gérard Perse bought it in 1993 the wines have improved significantly. The estate was promoted to Grand Cru Classé in 2006.
- Variety: 60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon
- Terroir: Saint-Émilion Grand Cru, Bordeaux, France. 32 hectares, with two distinct soil types: gravel and sandy-clay. Located about 500 meters from the south slopes of Saint-Émilion.
- Vinification: Hand-harvested. Fermented in stainless-steel vats. Aged in French oak, 100% new barrels.
- Aging: 18 to 24 months in French oak.
- Alcohol: 14.5%
- Tasting Notes: Full-bodied and generous, with ripe berry fruit and an integrated tannic structure. Smoke and spice add complexity, and the finish is velvety.
- Scores: 95 points, James Suckling (2018). 95 points, Wine Spectator (2018). 95 points, Jeb Dunnuck (2018). 93+ points, Wine Advocate (2018).
- Food Pairings: Roast lamb or braised short rib, where the structure matches the protein. Duck breast with cherries. Aged hard cheeses.