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Jancis Robinson
Author: Jancis Robinson
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Very similar hot, dry vintage conditions resulted in a much more classically styled wine with purer, more obvious fruit. Extremely polished and seductive and possibly the finest expression of modern Montrose for current drinking. Classic, mineral-endowed undertow.
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Bordeaux Book(1998)
Author: Robert Parker
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An outstanding Montrose, the 1989 is one of the vintage's stars. It possesses an opaque dark ruby/purple color, a sweet nose of minerals, black fruits, cedar, and wood, dense, medium to full-bodied, highly extracted flavors, low acidity, and moderate tannin in the long finish. While it appears to be closing down far more quickly than the legendary 1990, it has layers of sweet fruit as well as an elevated level of glycerin. Give it 5-7 years of cellaring, and drink it over the subsequent 2-3 decades. Last tasted 3/97
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Wine Spectator
Issue: Web
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This is phenomenal and I continue to believe that it is superior to the 1990. Fabulous aromas of roasted fruit, blackberry, tobacco, chocolate and toasted oak. Full and velvety and very, very fresh. Powerful and fabulously structured. This will age for years.--Non-blind Chateau Montrose vertical. Drink now. 22,000 cases made.
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