Château Montrose is one of the great names of Saint-Estèphe, a Second Growth in the 1855 classification and a benchmark for powerful, long-lived Left Bank claret. The wines are built to age, dense and firmly structured, and have long been talked about in the same breath as the first growths. This is serious Bordeaux for the cellar.
History and terroir on the Saint-Estèphe gravel
Théodore Dumoulin founded the estate in 1815, which makes Montrose the youngest of the 1855 classified growths. It sits on a gravel plateau close to the Gironde estuary, where deep coarse gravels over clay drain freely and the pebbles hold the day's warmth into the evening. The nearby water tempers frost and summer heat, so the grapes ripen slowly and keep their acidity. The name comes from the pink heather that once covered the slope. These are the conditions that shape the great reds of the Bordeaux Left Bank.
Style, the wines and La Dame de Montrose
The grand vin is led by Cabernet Sauvignon, filled out with Merlot and a little Cabernet Franc and Petit Verdot. Expect a deep, tightly wound red with blackcurrant, graphite and firm tannins, austere in youth and rewarding after a decade or more in bottle. The second wine, La Dame de Montrose, was created in 1983 and leans more on Merlot, offering the estate's character in a rounder, earlier-drinking form. Since 2006 the property has belonged to the Bouygues family, who backed a major cellar renovation. Both wines sit comfortably among the finest Bordeaux reds we stock.
Château Montrose FAQ
Why is Montrose called the Latour of Saint-Estèphe?
Its density, structure and remarkable ageing potential invite comparison with the first growth Latour further south. Montrose is one of the most powerful and long-lived wines of the appellation.
How long should I cellar Château Montrose?
The grand vin is built for the long haul. In a strong vintage it can improve for twenty years or more, so it pays to give it time. La Dame de Montrose drinks well much sooner.
What food suits it?
Reach for rich, savoury dishes: roast lamb, beef, venison and hard cheeses. The tannin and freshness cut through fat and stand up to a rare steak.