Monbousquet Blanc d'Exception St. Emilion, 2017, 750ML

Feature

Tasting Note

Wine Advocate 92, Lisa Perrotti-Brown MW

There was just a little frost here this year. Blended of 60% Sauvignon Blanc, 30% Sauvignon Gris, 5% Sémillon and 5% Muscadelle, the 2017 Blanc comes bounding out of the glass with exuberant scents of ripe apricots, lemon curd and tangerine peel plus nuances of lime leaves, honeysuckle, cedar and chalk dust. Medium-bodied, the palate is very fresh and vibrant with loads of citrusy layers and a minerally backbone, finishing with great length and loads of zip. 2020 - 2029

James Suckling 93

This is a dense, waxy white with sliced apples, lemon rind and mangoes. Full body. Phenolic tension and form. Lovely length and creaminess. Crunchy. Better to try this after 2021.

Wine Enthusiast 91, Roger Voss

The high proportion of Sauvignon Gris in this wine gives it fruitiness as well as fragrance. It tames the Sauvignon Blanc and makes a beautiful wine that has balance and crispness. Drink the wine from 2021.

Winemaking

Terroirs

Château Monbousquet's terroir is remarkable, featuring predominantly warm, deep gravel to the south and sandy-clay soils to the north, similar to Cheval Blanc and Figeac. This gravel-rich soil allows for the perfect ripening of late-ripening Cabernet grapes, making them a significant part of the vineyard's composition. The property was drained in 1998 to a depth of 2.4 meters, and the vineyard rests on quaternary alluvial formations, with gravel deposits estimated to be between 10,000 and 700,000 years old, complemented by clay and an iron-pan vein.

Characteristics of the grape varieties

• 60% of Merlot : this majority grape in Saint-Emilion brings fruit, richness, and roundness ;
• 30% of cabernet franc : a relatively late-ripening variety, but one which matures perfectly in Monbousquet’s largely gravel soils, contributes great finesse ;
• 10% of cabernet sauvignon : this grape brings structure and tannic character.

Harvest and vinification

At Château Monbousquet, the harvest is conducted entirely by hand. The winemaking process is overseen by cellar-master and oenologist Jean Philippe Lavautour, who has over six years of experience working with Michel Rolland, along with consulting oenologist Michel Rolland himself.

Winery

Château Monbousquet's origins trace back to 1540, initially owned by François de Lescours. It passed through several owners, notably Henri de Gères, who built a residence in 1684.

The estate flourished under the de Carles family from 1682 to 1826, with General de Carles enhancing its reputation. After changing hands multiple times, including a notable period under Comte de Vassal-Montviel from 1858 to 1877, Monbousquet gained acclaim as a "Cru Bourgeois."

However, its fame waned until the Querre family revitalized it post-WWII. In 1993, Chantal and Gérard Perse modernized the estate, leading to its elevation to Grand Cru Classé status in 2006. Under Perse's guidance, Monbousquet is now celebrated as one of the standout wines of Saint-Emilion.

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