top of page

Monbousquet 2018




Chateau Monbousquet, a high-performing winery, produces a full-bodied, modern St Emilion wine that is a delightful blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. The wine is aged 18-24 months in new French Oak, contributing to its outstanding balance between weight and stability.


The nose is refined and elegant- exceptional from Monbousquet- with blackberry, violet, pepper, and coffee notes. The palate is fresh, mineral, and fat, with flavours of blackberry, blueberry, red fruit, and well-integrated oaky notes. The wine has ample, delicate, and well-built tannins, providing good length.


The terroir at Chateau Monbousquet is unique and blends warm, deep gravel to the south and sandy-clay soils to the north, providing a friendly environment for the vines, similar to renowned estates like Cheval Blanc and Figeac. The estate was elevated to Grand Cru Classe in 2006, a testament to its dedication to excellence and a significant increase in product performance. It benefits from Michel Rolland's expertise, whose consultation provides invaluable insights into wine production. The wine is recommended for cellaring for 10-20 years for optimal enjoyment. 


The scores are at the 95-point level. The 2018 vintage of Chateau Monbousquet has received glowing reviews from wine experts, including Jeb Dunnuck, James Suckling, and Wine Spectator. All expressed similar views that this wine boasts a dense, purple, and opaque colour, which hints at the richness and liveliness of its aroma. The bouquet is a delightful blend of cassis, chocolate-covered currants, new leather, and graphite, sure to arouse your senses and set the mood for a luxurious wine experience.


This wine's fruitiness is unparalleled, and its full-bodied richness and ample mid-palate depth are a testament to the purity of the fruit and the quality of the tannins. It is no wonder that this cuvée has been elevated to new heights, and Dunnuck himself suggests a cellaring period of 15-20 years for optimal enjoyment.


Suckling is equally impressed with this vintage, noting its attractive aromas of crushed berries and black cherries, with some violets and stones. The wine's layers of ripe fruit and tannins give it density and intensity, further complemented by its classy and polished tannins. Suckling recommends trying it after 2026 for the best taste.


Wine Spectator also praised this vintage, noting the espresso crema and melted black liquorice aromas, which give way to a lush range of cassis, plum reduction, and blackberry confiture flavours that roll through with authority. The buried graphite note carries a long finish with a hint of smouldering earth. This energetic style wine is perfect if you like muscle and panache, and Wine Spectator recommends enjoying it from 2022 through 2038.

Comments


bottom of page