Velvety and expressive, the 2016 Montviel channels Pomerol richness through a contemporary lens. Ripe dark berries, toasted hazelnuts, spice, and hints of damson compote mark the aromatic profile, while the palate offers full-bodied plushness with a long, warming finish. The texture is smooth and modern, though some find it lacks the concentration of top-tier Pomerol. Still, it delivers charm and approachability with a sweet-fruited core and gentle grip.

James Suckling | JS 94
Published: Jan 15, 2019

Another velvety-textured 2016 Pomerol that shows richness and beauty. Full body with plenty of hazelnut, dark-berry and spice character. Long, long finish. Drink in 2022.

Wine Spectator | WS 93
Published: May 11, 2017

Textbook, with fleshy plum sauce and raspberry coulis flavors gliding through, picking up licorice, anise and graphite notes along the way. Stays fresh on the finish. 

Decanter | D 90
Published: Oct 12, 2018
Drink: 2024-2036

They always produce a contemporary style at Montviel, and this capitalises extremely well on the sweetness of rich, nuanced layers of ripe, summery fruit and damson compote with some jammy edges. It's clearly good quality, and exuberant in style.

The Wine Advocate | RP 89
Published: Nov 30, 2018
Drink: 2019-2029

One of the greatest wines in this vertical tasting, the 2016 Montrose unwinds in the glass with a deep bouquet of cassis, wild berries, pencil shavings, violets and burning embers. Full-bodied, deep and complete, it's velvety and seamless, with a layered core of vibrant fruit, sweet tannins and a long, resonant finish. At 13.3% alcohol, this unerringly precise, incipiently complex Montrose is the purist's choice.

Jancis Robinson | JR 16
Published: Jan 27, 2020
Drink: 2024-2032

Tasted blind. A bit diffuse on the nose. Sweet and fresh but not mind-blowing in its concentration. Sandpaper tannins. 

Technical Specs

Alcohol: 14.5%
Closure: Natural Cork
Harvest: 2016
Oak: 24 months in 100% new French oak barrels
Varietals: 80% Merlot, 20% Cabernet Franc
Vineyard Area: 12.6 ha estate, with the best 5 ha dedicated to Château Montviel
Soil: Clay and fine gravel
Harvest: Hand-picked in 12kg crates with double sorting
Vinification: Micro-vinification by parcel; 7–10 days pre-fermentation cold maceration at 5°C followed by extended post-fermentation maceration; malolactic fermentation in new barrels
Consulting Oenologist: Michel Rolland
Region: Pomerol, Bordeaux, France

Serving Temperature: 16–18°C
Decanting: 1–2 hours
Food Pairing: Roast beef, grilled steak, lamb, duck, braised beef, game, truffle dishes and mature hard cheeses