1983 Château Montrose

Tasted at the château, the 1983 Montrose, picked between 27 September and 13 October, was quite deep at the core but showing some bricking on the rim. The nose feels fatigued and leathery, an ephemeral bouquet that could blow away in the lightest wind. The palate is light-bodied, angular and hollow, a large hole where the fruit ought to be and then it tapers to a severe, raw and slightly vegetal finish. Robert Parker lambasted the 1983, which given the reputation of the property and the fact that it was not a terrible growing season like the following year, should have been much much better. This is outshone by the 1984—enough said. Tasted September 2016.

Now fully mature to drink. Lovely dried cherries, light tobacco aromas and flavors, medium body and soft and round texture. Drink now.--The Bordeaux 50. James Suckling, Wine Spectator 1994

Another so-so St.-Estephe from the 1983 vintage, Montrose produced a wine that remains youthful and tannic, but there is little underlying fat, fruit, or charm. It may be built to last another 10-20 years, but it will undoubtedly drop what little fruit it has and become increasingly astringent. I would drink it up before it becomes more attenuated. Last tasted, 2/93. Wine Advocate.August, 1993