Chateau Montrose 2011

18 WEINWISSER: "63 % Cabernet Sauvignon, 22 % Merlot, 12 % Cabernet Franc, 3 % Petit Verdot. 35 hl/ha. Extrem dunkles Purpur mit lila und violetten Reflexen. Kompaktes, tiefgründiges Bouquet, im Prinzip blau- bis schwarzbeerige Frucht, die florale Note trägt einen ganz feinen Hauch Geraniol in sich, doch von den Grundaromen kann man nur wenig erahnen, weil das Bouquet momentan wenig Kommunikation zulässt. Im zweiten Anflug: schwarze Oliven, dezent hölzern, Pumpernickel, Teer und Sommertrüffel, ein Hauch Minze. Fester Gaumen, gut im Saft, attraktive Tannin-Säure-Verbindung. Sicherlich ein grosser Bordeaux, aber zur richtigen Grösse fehlt ihm die innere Wärme. Denn die grossen Montrose-Jahre waren irgendwie immer die heissen Millésimes." 93 WINESPECTATOR: "Features some lovely plum, black currant and blackberry fruit, already melded into the core, while a pure, long and rather regal structure runs through the finish, letting extra charcoal and pebble notes play out. Offers precision, range and a beautiful mix of fruit and austerity. Best from 2017 through 2027. 13,750 cases made." 91 THE WINE CELLAR INSIDER: "Fresh herbs, cigar wrapper, cedar chest and blackberry aromas pair with light tannins, medium body and a spicy, fresh, cassis and black cherry finish." 90 THE WINEADVOCATE: "Tasted at the château, the 2011 Montrose is a blend of 63% Cabernet Sauvignon, 22% Merlot, 12% Cabernet Franc and 3% Petit Verdot picked between 2-27 September. The nose does not possess the exuberance of the 2008, a little conservative and lacking personality by comparison. It does repay aeration though and after some time, there are attractive cold stone/limestone notes that begin to emerge. The palate is medium-bodied with fine, grippy tannin. It is a solid Montrose, quite stout, perhaps not the greatest fun you will ever have with a Claret, yet with admirable depth on the lightly spiced, cedar-infused finish. Whilst I prefer the 2008 Montrose, the 2011 is a decent off-vintage that should offer 20 years of drinking pleasure. Tasted September 2016."