1999 Montrose
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2019 - 2033
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The crop level at this estate was a very low 32 hectoliters per hectare in 2001 (compared to 42 in 2000), as the merlot yields were reduced drastically by problems during the flowering. The vintage was easy to vinify, according to regisseur Philippe de Laguarigue; extraction was generally similar to that practiced in 2000, but the total cuvaison time was three or four days shorter. Still, he says, the 2001 is very closed, with austere tannins, and is marked by its cabernet sauvignon component.
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The 2000 harvest was a rare bird in that it brought a similar high level of quality for both merlot and cabernet, noted regisseur Philippe de Laguarigue. "It makes us think of 1970," he added. "There less surmaturite in 2000 than in 1990, and the 2000 merlot is more complex than that of 1996." The pH is in the high 3.8-3.9 range, but acidity levels are actually higher than those of either '99 or '98, notes Laguarigue. The yield in 2000 was a moderate 41 hectoliters per hectare, down from 48 the previous year. Montrose's second wine, La Dame de Montrose, is frequently very good value.
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Regisseur Philippe de Laguarigue describes the '99 Montrose as fatter than the '98, with higher tannins levels, higher alcohol and higher pH. Following substantial eclaircissage (crop thinning) in the merlot vines, the estate got fairly even ripeness, harvesting on September 16 before the worst of the rain. In contrast to the majority of chateaux I visited, Montrose did more extraction than average with the '99 crop: while the tannins in the fat, expressive Dames de Montrose are a bit rustic, those in the grand vin do not seem to be overdone.
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