The Château Montrose, ranked second clasified growth in the 1855 classification of Bordeaux wines. The vineyard has 68 hectares located in Saint-Estèphe.
The Château Montrose is made up of Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%). The grapes undergo a long fermentation of 25 to 30 days. The wine matures for 19 to 22 months in oak barrels, new to 50%. The wines of Château Montrose are intense, massive, complex. They develop aromas of ripe fruit, spices and tobacco. The wines of Château Montrose are both powerful and dense, characteristic of the great wines of Saint-Estèphe. The second wine is called La Dame de Montrose.
The great vintages of Château Montrose are 1953, 1955, 1959, 1961, 1989, 1990, 2009.
Information on the 1983 vintage in red Bordeaux : I usually link in my mind the 1983 and 1981 vintages. They certainly have quite a bit in common, in style and weight for example. Both are, or at least were, considered more characteristic of Bordeaux than the widely different and somehow 'un-English' 1982 claret, by which I mean the sort of claret which we liked to drink.
(07-2003) Dark red. Good to medium intensity. Evolved on the border. Iodized! Reconditioned bottle. Oyster shell. Smooth on the attack, we are face to face with viticulture of a different time and its high yields. That said, this wine is not dry. Yet tannin stiffens after the second glass. The note of Iodine is equivalent to a note of rot. Serve at the tablea to bring out its good qualities but the nose is difficult. The table used to develop it but it's hard nose. No second wine, everything is there. Terroir twenty years later.
(10-1994) Now fully mature to drink. Lovely dried cherries, light tobacco aromas and flavors, medium body and soft and round texture.