The 2013 Montrose has an understated, lilting bouquet with blackberry and briary scents and dried rose petals, gaining more intensity as it opens over 2-3 minutes in the glass. The palate is medium-bodied with supple tannin. It shows good weight in the mouth, quite linear and masculine (typical for Montrose) but there is respectable detail and mineralité coming through on the satisfying finish. Not a top tier Montrose, but then again, why would it be in this difficult vintage. It will still give pleasure over the next 12-15 years.
|Score: 90||Neal Martin, RobertParker.com (227), October 2016|
No Cabernet Franc was included in the final blend of the 2013 Montrose, which is composed of 91% Cabernet Sauvignon and 9% Merlot. It is a dark ruby-hued, pleasant, charming, fruit-forward, but superficial effort. There is an absence of tannic strength, and the acidity seems adequate and unobtrusive. This is a pleasant, straightforward, fluid Montrose to drink in its first 7-10 years of life.
The 2013 harvest at Montrose was very early because of the pressure from high humidity and the fear of rot.
|Score: 87/89||Robert Parker, Wine Advocate (214), August 2013|
The Grand Vin represents 60% of production and is a blend of 68% Cabernet Sauvignon, 29% Merlot and 3% Petit Verdot. It has a fragrant nose, quite ripe and somehow akin to a Saint Julien than a Saint Estephe as there is little trace of that telltale earthiness at the moment (and it is not geosmin). There is a hint of green bell pepper in the background and that become exaggerated by aeration but it is an attractive component. I wonder how this will play out during élevage? The palate is full-bodied with a firm grip. There are quite furry tannins here, a solid Montrose, a little charmless in its youth as is often the case, but exhibiting fine persistency on the bullish finish. You actually warm to it the longer it lingers, gathering momentum so to speak, so I'm keeping the faith. Tasted March 2014.
|Score: 91/93||Neal Martin, RobertParker.com, April 2014|
A firm Montrose with very silky tannins and a pretty acid, fruit balance. Full body. Integrated and seamless for the vintage. Spicy undertones. A blend of 68% cabernet sauvignon, 29% merlot and 3% petit verdot.
|Score: 91/92||James Suckling, JamesSuckling.com, April 2014|
Graphite, camphor, incense, tobacco, smoke and game burst from the glass in the 2013 Montrose. A dark, brooding wine, the 2013 boasts notable depth and tannin considering its mid-weight structure. The 2013 will require at least a few years to come together. Graphite, scorched earth, sage and rosemary are some of the notes that inform the intense finish. This has real density for the year. Based on two tastings so far, the 2013 Montrose is making a very strong case for itself as one of the wines of the vintage. The blend is 68% Cabernet Sauvignon, 29% Merlot and 3% Petit Verdot, with quite a bit more Cabernet than the more typical 55%. Tasted twice.
|Score: 91/94||Antonio Galloni, vinous.com, April 2014|
This great second growth vineyard is majestically situated overlooking the Gironde in the Southern section of St Estephe. Recently purchased and re-invigorated by the Bouygues family, Montrose is on top form. Hervé Berland, formerly of Mouton Rothschild, is now in charge and eye-watering amounts of money have been spent on stunning new facilities. A new team has been recruited with a maitre de chai coming in from JP Moueix. There was no botrytis here thanks to the wind coming in from the estuary and the Cabernets were picked up to October 16th. The Cabernet Francs didn't make the final blend which is 68% Cabernet Sauvignon, 29% Merlot and 3% Petit Verdot to be aged in a magnificent new barrel cellar (see photo gallery). A deep purple colour, one of the deepest of the vintage. Sweet black cherry on the nose with some attractive vanilla and creamy chocolate. A firm structure with lots of cedary tannins coating the core of blueberry and black cherry. A good intensity, with a long finish. This is one of the few wines in 2013 that will need a few years bottle age in order to soften its tannin and be approachable to drink.
|Score: 16||Farr Vintners, April 2014|
|Score: 92||Tim Atkin MW, timatkin.com, April 2014|