Region | |
---|---|
Subregion | France > Bordeaux > Right Bank > St Emilion |
Colour | Red |
Type | Still |
View all vintages of this wine | View all wines by Château Monbousquet
This was an amazing performance for Monbousquet. The 2003 exhibits plenty of fat and succulence along with a full-bodied, sexy mouthfeel, and lots of black cherry and black currant fruit intermixed with licorice, baking spices and roasted herbs. Fully mature yet in no danger of falling apart or in decline, the color remains a healthy plum/garnet to the rim. This full throttle 2003 was one of the great buys of the vintage when it was first released, and continues to prove that great winemaking and viticultural management from less heralded terroirs can result in wines well-above their pedigree. Drink this beauty over the next 2-3 years. Drink 2014-2017
From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5%. Anticipated maturity: now-2016.
An elegant effort, with impressive delicacy and delineation, I do not believe it will ultimately possess the stuffing of the 2000, 1999, or 1998. Despite the vintage’s heat and drought, it comes closer stylistically to the 2001. The deep ruby/purple-tinged 2003 displays aromas of sweet toasty oak, grilled meats, dried herbs, and sweet currant and plum-like fruit. Rich, concentrated, soft, and supple, it should be consumed over the next 12+ years.
This is the home estate of Chantal and Gerard Perse, who have become the poster children for owners taking a less hallowed terroir and producing sumptuous, high quality wine. Readers should realize that Monbousquet is not meant to be cellared for 20-30 years. It is a beautifully made wine that has performed well in every blind tasting I have conducted, often out-scoring far more hallowed as well as expensive wines.
Tipping the scales at 13.5% alcohol, this 6,600-case cuvee, made from 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, was cropped at a low 20-30 hectoliters per hectare. For whatever reason, the 2003 is less flamboyant and exuberant than other recent vintages. Possessing loads of tannin and structure, it comes across as a more masculine, less exotic effort than its 2001, 2000, 1999, and 1998 counterparts. Nevertheless, it is concentrated and plays it close to the vest ... at present, offering a surprising minerality along with plenty of blackberry and sweet kirsch liqueur notes intermixed with hints of smoke and espresso roast. Impeccably pure, it should age nicely for 12-15 years.