Lot 355
Château Monbousquet--Vintage 2003
Closed8 May 2008
Price Realised
GBP 624
More Information
Château Monbousquet--Vintage 2003
Saint-Emilion, grand cru
Tasting Note: From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60 Merlot, 30 Cabernet Franc, and 10 Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5 Anticipated maturity: now-2016. Robert Parker. Wine Advocate 164, April 2006.
36 bottles per lot
Saint-Emilion, grand cru
Tasting Note: From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60 Merlot, 30 Cabernet Franc, and 10 Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5 Anticipated maturity: now-2016. Robert Parker. Wine Advocate 164, April 2006.
36 bottles per lot
Château Monbousquet--Vintage 2003
Saint-Emilion, grand cru
Tasting Note: From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60 Merlot, 30 Cabernet Franc, and 10 Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5 Anticipated maturity: now-2016. Robert Parker. Wine Advocate 164, April 2006.
36 bottles per lot
Saint-Emilion, grand cru
Tasting Note: From a mixture of sand, gravel, and clay soils, this unheralded terroir produces wines well-above its pedigree thanks to the extraordinary efforts of proprietors Chantal and Gerard Perse. The wines are given a 4- to 5-week maceration in both stainless steel and oak, and are aged sur-lie in new oak. The dark ruby/purple-colored 2003 offers up notes of smoky meats, melted licorice, jammy black cherries, spice box, earth, and cedar. This plump, fleshy, sexy, unfined, unfiltered wine represents a classic blend of 60 Merlot, 30 Cabernet Franc, and 10 Cabernet Sauvignon. Yields were 32 hectoliters per hectare, and the alcohol is 13.5 Anticipated maturity: now-2016. Robert Parker. Wine Advocate 164, April 2006.
36 bottles per lot
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