Tasted at the chateau, the 1993 Montrose is a blend of 71% Cabernet Sauvignon and 29% Merlot picked between 20 September and 5 October. It has an interesting and quite complex bouquet that is clearly a step up from the previous vintage. It has plenty of bell pepper aromas that lend it an almost Loire-like personality. It feels fresh and well defined, perhaps a little metallic at first, although appears to ebb away. The palate is medium-bodied with firm, slightly rustic tannin. This is a masculine and ferrous Montrose, still "grumpy" as I once described it. However, this bottle showed more freshness than I was expecting and I quite enjoyed its grainy texture. Drink without too high hopes and you might like this. Tasted September 2016.

Montrose has been one of Bordeaux's most consistently successful chateaux since 1989. This is a dark ruby/purple-colored wine with a grilled meat, peppery, spicy, black fruit-scented nose, medium body, surprisingly sweet fruit and softness, moderate tannin, and a well-balanced, firm, concentrated personality. It will benefit from 2-4 years of cellaring, and will last for 15 years (one of the longer-lived wines of the vintage).

Fabulous for a '93. Montrose continues to make excellent wines regardless of the vintage. Rich and elegant tobacco, cherry, smoke, toasted oak character, medium to full body, fine tannins and long, flavorful finish. Better in 1998. 21,250 cases made. -