Telluric force, majestic structure, and refined elegance

Château Montrose is a Second Grand Cru Classé of 1855, located on the heights of the Saint-Estèphe appellation. With its 95 hectares of contiguous vineyards, it belongs to the Merlaut family (Taillan group) and is excellently managed by Clément Ducoulombier as general manager, supported by a rigorous technical team. The estate expresses a powerful, structured style imbued with a revisited refinement.

An exceptional terroir

The vineyard rests on a terroir of deep gravel mixed with a layer of "blue clay" and compact clay, offering mineral freshness and slow maturation, ideal for Cabernet Sauvignon (about 60%) and Merlot (about 40%). Planted at high density (about 7,500 vines/ha), it benefits from optimized exposure and exceptional natural drainage.

Precision viticulture

Montrose adopts respectful viticulture, with controlled leaf thinning, precise plot management, and manual harvesting followed by double sorting. Advanced environmental practices are implemented to preserve biodiversity and the coherence of the terroir across the entire 95 ha.

Vinification & aging

Fermentations are carried out in thermo-regulated stainless steel vats by plot after long macerations (3 to 4 weeks). Aging lasts 18 to 24 months in French oak barrels, with a gradual contribution of up to 80% new wood, to bring structure, complexity, and tannic finesse, without masking the typicity of the fruit.

Style & emblematic cuvées

Château Montrose: deep, dense wine with complex aromas of blackcurrant, graphite, cigar, sweet spices, and mineral notes. Powerful palate, aristocratic tannins, long, structured finish, and an exceptional aging potential of 20 to 40 years.
La Dame de Montrose: second wine with softer tannins, aromatic and seductive, offering earlier access to the powerfully elegant signature of the estate.

Production: 230,000 bottles;

Area: 68 ha;

Average age of the vines: 41 years;

Planting density: 9,000 vines / ha;

Second wine: La Dame de Montrose (120,000 bottles);

Maturity: within 15 to 25 years following the vintage;

Grape varieties: 65% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc, 2% Petit Verdot;

Best vintages: 2010, 2009, 2003, 1990, 1989.