Chateau Montrose.jpg
Montrose NV.png
Chateau Montrose.jpg
Montrose NV.png

2010 Chateau Montrose, Saint-Estephe, France, 750mL, [100 points]

$359.00

The 2010 Château Montrose is a monumental wine—one of the finest expressions of Saint-Estèphe in the modern era. With 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc, and 1% Petit Verdot, it showcases the estate’s precision, power, and elegance. Initially more restrained than the opulent 2009, the 2010 edges ahead with its structural refinement, vibrant energy, and Left Bank classicism. Notes of bilberry, cassis, olive, mint leaf, graphite, and crushed rock rise from the glass, carried by firm, grainy tannins and soaring minerality. Deep, layered, and long-lived, it unfolds slowly with aeration—an eternal wine built to last decades.

The 2010 Château Montrose is a monumental wine—one of the finest expressions of Saint-Estèphe in the modern era. With 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc, and 1% Petit Verdot, it showcases the estate’s precision, power, and elegance. Initially more restrained than the opulent 2009, the 2010 edges ahead with its structural refinement, vibrant energy, and Left Bank classicism. Notes of bilberry, cassis, olive, mint leaf, graphite, and crushed rock rise from the glass, carried by firm, grainy tannins and soaring minerality. Deep, layered, and long-lived, it unfolds slowly with aeration—an eternal wine built to last decades.

12 in stock

Appellation - Saint-Esephe

ABV - 14.0%

Classification - 2eme Grand Cru Classé

Drinking Window - 2015-2100

Blend - 53% Cabernet Sauvignon, 37% Merlot, 9% Cabernet Franc and 1% Petit Verdot

Ratings - JA 100 | TWI 100 | VN 100 | JD 98 | DC 97 | JS 97

The 2010 Montrose’s bold structure, deep minerality, and savory complexity demand equally commanding cuisine. Ideal pairings include:

  • Red Meats: Côte de Boeuf, venison loin with blackberry reduction, or herb-crusted rack of lamb.

  • Game Dishes: Duck confit, wild boar ragu, or squab with black olive tapenade.

  • Earthy Dishes: Mushroom Wellington, lentil and truffle stew, or porcini risotto.

  • Cheese: Aged Comté, Ossau-Iraty, or Pecorino Toscano with a touch of honey.