1994 Montrose

Interestingly, Jean-Louis Charmolüe did a shorter cuvaison in '95 than in '94 to preserve the freshness of the wine and to avoid getting astringent tannins. There was plenty of early extraction at warm temperatures. Charmolüe describes '94 as "classic, with firm tannins," while '95 saw riper fruit and more finesse. The cabernet franc in '95 ripened enough to contribute body, rather than merely elegance, to the wine. In comparison, the superripe '90 was "hors norme." I continue to like the '94 Montrose, but the '95 offers more texture and length. Chaptalization was about one degree in '95, vs. a degree and a half in '94. Incidentally, Montrose's second wine, La Dame de Montrose, is extremely appealing in both vintages, and is likely to offer good value.