2016 Chateau Monbousquet

Year: 2016
Appellation: Saint-Emilion
Country: France
Wine Spectator: 94
Wine Advocate: 90-92
Vinous Media: 88-90
James Suckling: 94-95
Wine Enthusiast: 93-95--Jeff Leve: 91
Red Wine


Price :

"Lush, warm and exotic, with a gush of blackberry, fig and boysenberry reduction notes coursing through, inlaid nicely with graphite and tobacco threads that provide structure. A Lapsang souchong tea swirls through the finish. Best from 2022 through 2035. -J.M." (WS)

"The 2016 Monbousquet is a blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon cropped at 38 hectoliters per hectare at 14.46% alcohol. It was picked between 6-11 October and matured in 70% new oak, the remainder one-year-old barrels. It offers an opulent but well defined bouquet of black cherries, violets and fresh fig, a little tight initially but soon unfolding in the glass. The palate is quite rich and generous on the opening with layers of blackberry and raspberry laced with graphite and a pinch of cracked black pepper. It tapers in a little towards the finish, completing a bold and assertive Monbousquet that is likely to require four or five years in bottle in order to soften those tannins. Interestingly, the sample tasted at Pavie was a little more flamboyant than the more classically styled one that I tasted elsewhere and preferred." (WA)

"Black cherry, plum, bittersweet chocolate, espresso and spice infuse the 2016 Monbousquet. Many of the wines in the Perse stable are made in a less extracted style than in the past. Monbousquet appears to be the exception. This is an especially pushed, voluptuous style." (VM)

"This is very layered and firm with beautiful tannins and richness. Full-bodied, tight and spicy with lovely depth. Refined and pretty." (JS)

"93–95. Barrel Sample. The home of Pavie owner Gerard Perse is on the Saint-Emilion plain, classified as a Grand Cru Classé in a recent re-classification of Saint-Emilion estates. This wine is richly concentrated, powered by both fruit and tannins in equal quantities. It should age well over the long term." (WE)

"Deep in color, smoke, licorice and black cherry scents create the perfume. On the palate, the wine is lush, soft and polished and the plummy fruits are accented by licorice and espresso. Give this a few years for the oak to integrate. 3273 Views Tasted Apr 29, 2017" (JL)