Wines Saint-Estèphe Château Montrose - 1971

Viniou Reviews

Château Montrose 1971 is a remarkable Bordeaux red from the revered Saint-Estèphe appellation in the Médoc, known for producing wines of immense structure and longevity. The blend is predominantly Cabernet Sauvignon, accompanied by Merlot and small percentages of Cabernet Franc and Petit Verdot, all sourced from the château’s deep gravel soils atop a clay subsoil, which imbue the wine with power and complexity. The 1971 vintage benefited from a warm summer and a cool, dry harvest period, resulting in balanced wines with ample structure and aromatic development. The vinification at Montrose adheres to strict traditional methods, including manual harvesting and aged in oak barrels, many of them new, which impart subtle spice and finesse to the final blend. After over half a century of evolution, this vintage expresses tertiary aromas of dried tobacco, cedar, truffle, leather, and mature black fruits, with silky tannins and a lingering, nuanced finish.

Saint-Estèphe is the northernmost communal appellation of the Médoc, benefiting from a maritime climate tempered by the proximity to the Gironde estuary, which helps moderate temperature extremes and reduce the risk of frost. The soils are a patchwork of gravel, clay, and limestone, contributing both power and freshness to the wines. Historically, Saint-Estèphe has been renowned for producing robust, age-worthy reds, often requiring and rewarding long cellaring. Château Montrose is a Second Growth (Deuxième Cru) under the 1855 Classification, a testament to its enduring prestige and the noble heritage of the region.

Pair this mature Saint-Estèphe with classic French cuisine that highlights its evolved character and refined palate. Dishes such as roasted lamb with rosemary, duck confit, or a wild mushroom fricassée will complement its earthy undertones. Traditional Bordelais fare like entrecôte à la Bordelaise, prepared with shallots and red wine sauce, is particularly suited, as are aged hard cheeses such as Comté or matured English cheddar.

To fully appreciate the subtlety and aromatic complexity of the Château Montrose 1971, serve at a cool cellar temperature of 17-18°C. Decant gently for about 30 minutes to separate any sediment and to allow the bouquet to open, but avoid prolonged aeration as older wines can be fragile. Enjoy the history and poise this venerable claret has to offer.