A structured and classically styled Saint-Estèphe from a transitional vintage. Rich and dense, with a youthful profile, it reveals layers of cassis, game, truffle, and liquorice, framed by firm tannins and a fresh, stony finish. Still evolving, this vintage shows great potential for those who appreciate a more austere, old-school Bordeaux.

The Wine Advocate | RP 98
Published: Mar 01, 2022
Drink: 2025-2065

The 2005 Montrose continues to show brilliantly, unwinding in the glass with notes of blackcurrant, red fruits, loamy soil, black truffles and cigar ash. Full-bodied, deep and concentrated, it's still brooding and tannic, with lively acids and an imposing chassis of structuring—and artery-cleansing—extract. Still an adolescent, it's one of the last unrepentantly old-school vintages of Montrose, and Médoc purists couldn't own enough. While this remains a very youthful wine, it is now apparent that the 2005 will, at maturity, surpass the 1989 and 1990.

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: 12.5%
Closure: Natural Cork
Harvest: 2005
Oak: 16–18 months in French oak, approximately 60% new barrels
Varietals: 72% Cabernet Sauvignon, 28% Merlot
Vineyard Area: 95 ha
Soil: Deep Garonne gravel over sandy-clay subsoil
Harvest: Hand-picked with careful selection, 
Yield: 41 hl/ha
Vinification: Fermentation in stainless steel vats with approximately 20 days of maceration and regular pumping over, followed by malolactic fermentation and barrel ageing
Winemaker: Jean-Bernard Delmas
Region: Saint-Estèphe AOC, Saint-Estèphe, Bordeaux, France
Classification: 2nd Grand Cru Classé 1855

Serving Temperature: 16–18°C
Decanting: 1-2 hours
Food Pairing: Roast beef, lamb, venison, duck, braised meats, truffle, wild mushrooms and mature hard cheeses