Chateau Monbousquet 1999

Winery Background and History

Château Monbousquet, located in the Saint-Émilion appellation of Bordeaux, France, has a rich history dating back to the 16th century. In 1993, Gérard Perse acquired the estate and implemented significant renovations, including replanting vineyards and modernizing the winemaking facilities. These efforts elevated the quality and reputation of Château Monbousquet, leading to its classification as a Grand Cru Classé in 2006. The estate spans approximately 32 hectares, with diverse terroirs contributing to the complexity of its wines.

Producer and Winemaker

Under the ownership of Gérard Perse, Château Monbousquet has focused on producing wines that reflect the unique characteristics of its terroir. The winemaking team employs meticulous vineyard management and modern vinification techniques to craft wines of depth and elegance.

Vineyards and Micro Climate

The 32-hectare vineyard of Château Monbousquet is planted on diverse soils, including sandy, sandy-clay with iron pan, and sandy-gravel compositions. This variety of terroirs allows for the cultivation of different grape varieties, each expressing unique attributes. The region benefits from a temperate maritime climate, with the nearby Dordogne and Garonne rivers moderating temperatures and reducing the risk of frost. These conditions favor the cultivation of Merlot, which thrives in cooler, clay-rich soils, as well as other Bordeaux varietals.

Grape Varietals

The 1999 vintage of Château Monbousquet is a blend of:

• 60% Merlot

• 30% Cabernet Franc

• 10% Cabernet Sauvignon

Vinification & Aging Methods

The vinification process at Château Monbousquet involves fermentation in temperature-controlled stainless steel vats, allowing for precise control over the fermentation process. Following alcoholic fermentation, malolactic fermentation takes place in barrels, contributing to the wine’s smoothness and complexity. The wine is then aged for approximately 18-24 months in 100% new French oak barrels, with racking every three months. This aging process imparts subtle oak characteristics and enhances the wine’s structure and aging potential. The final blending is done just before bottling, and the wine is neither fined nor filtered.

ABV (Alcohol by Volume)

The 1999 Château Monbousquet has an alcohol by volume (ABV) of approximately 14%.

Tasting Notes

The 1999 Château Monbousquet exhibits a dense ruby/purple color. The nose offers a port-like bouquet of super-ripe black cherry and black currant fruit intermixed with scents of coffee, tobacco, and vanilla. On the palate, it possesses an amazing texture, a mid-palate that is rich and full-bodied, and a sensational 40-45 second finish. The wine is fully mature, with soft, round textures and a medium-length, dark fruit-filled finish with a touch of oak. There is no reason to hold this wine any longer; it is fully mature.

Food & Wine Pairing

This wine pairs well with grilled or roasted meats, such as lamb or beef, and hearty dishes like cassoulet or beef stew. It also complements aged cheeses, particularly hard varieties like Comté or cheddar. The wine’s structure and depth enhance the flavors of rich, savory dishes, making it a versatile choice for various cuisines.

Service Methods and Temperatures

It is recommended to decant the 1999 Château Monbousquet for about an hour before serving to allow the wine to open up and reveal its full aromatic profile. Serve at a temperature of 16-18°C (60-64°F) to fully appreciate its complexity and balance.

Storage and Aging Potential

The 1999 vintage of Château Monbousquet is fully mature and should be consumed now to enjoy its optimal flavors. Proper cellaring conditions, with a consistent temperature of around 12-15°C (54-59°F) and humidity levels of 70-75%, will maintain the wine’s quality in the short term.

Scores

• Robert Parker’s Wine Advocate: 94/100

• Wine Spectator: 89/100

• Stephen Tanzer’s International Wine Cellar: 91/100