A classic, traditionally styled Montrose showing the firm, structured character of Saint-Estèphe. Aromas of blackberries, dark cherries, cocoa and subtle spice lead into a medium- to full-bodied palate with refined tannins, fresh acidity and a long, slightly austere finish. Elegant rather than opulent, with notes of graphite, cedar and gentle toast, this vintage rewards patience and offers a mature, Bordeaux-classic drinking experience. Ideal for lovers of structured, age-worthy claret.

Wine Spectator | WS 92
Published: Mar 31, 2006

Very pretty aromas of blackberries, spices and milk chocolate. Medium- to full-bodied, with a solid core of fruit and a silky mouthfeel. Still tight but refined and long. Just as I remember.--Non-blind Château Montrose vertical. Best after 2008. 12,500 cases made.

The Wine Advocate | RP 89
Published: Mar 31, 2017
Drink: 2017-2027

The 2002 Montrose was a little fire-cracker in its youth and I had such high expectations. However, recent showings indicate that its either going through an awkward stage or just running out of steam. It is a blend of 62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 2% Petit Verdot picked from 30 September until 12 October. Here, it has a healthy deep color. So far, so good. The nose is quite closed at first and perhaps even curmudgeonly, reluctantly offering blackberry, charcoal and sandalwood aromas. The palate is masculine, aloof, structured but lacking this Saint Estèphe's customary charm, with a slight dustiness on the finish. It is impressive in a surly way. The question is: Do I wish to drink such a stubborn and surly wine? Tasted January 2016.

Jancis Robinson | JR 16.5
Published: Mar 15, 2012
Drink: 2013-2025

Firm crimson. Very little nose. Fresh fruit and acidity on the palate with decent balance and some stony quality. Certainly expressive of its appellation... but hard work! 

Vivino | Vivino 4.3

It has a fine and elegant robe with a beautifully intense and dark garnet. The nose, powerful and harmonious, is pleasantly woody. Aerated, it reveals lightly toasted aromas, followed with hints of ripe fruits and liquorice. The palate is full and soft with tight tannins and a light sweetness. The finish is long and harmonious.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Harvest: 2002
Oak: French oak barriques, approximately 30% new
Varietals: 62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, 2% Petit Verdot
Vineyard Area: Approximately 95 hectares
Soil: Deep gravel over clay
Harvest: Hand-picked, 30 September–12 October
Vinification: Traditional Bordeaux vinification with temperature-controlled fermentation, maceration and malolactic fermentation, followed by barrel ageing
Region: Saint-Estèphe AOC, Saint-Estèphe, Bordeaux, France
Classification: 2nd Grand Cru Classé 1855

Serving Temperature: 16–18°C
Decanting: 30–60 minutes, with careful handling due to age
Food Pairing: Roast beef, lamb, venison, duck, braised beef, mushrooms, truffle dishes and mature hard cheeses