1997 Château La Mondotte
Wine Advocate | Rating: 94A stupendous effort, and unquestionably one of the wines of the vintage, La Mondotte's 1997 boasts a saturated purple color as well as an explosive nose of blackberries, violets, minerals, and sweet toasty oak. Huge and massive, yet gorgeously proportioned, it possesses an unctuous texture with no hard edges. Seductive and easy to drink, it should be consumed between now and 2015.Author: Robert Parker
International Wine Cellar | Rating: 92Dark ruby. Exotic, port-like aromas of blackberry eau de vie, chocolate and shoe polish. Massive, extremely ripe and mouthfilling; shows extraordinary texture and length for the vintage. Like a liqueur. Finishes with major but thoroughly ripe tannins and a mineral firmness that gives the huge fruit shape and grip. An extraordinary achievement for 1997, but then von Neipperg didn't begin harvesting these vines until the very end of September, while some of his neighbors, he notes, began as early as September 5.Author: Stephen TanzerIssue: May/June 1999
Wine Spectator | Rating: 90Well-constructed wine and more harmonious than the 1996. Good dark color, with impressive aromas of spices, tobacco, coffee and toasted oak. Full-bodied and chewy, with lots of new wood on the palate. Give it time.Author: James Suckling
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 236 bottles owned
- 37 collectors