Tasted at the chateau, the 1997 Montrose is a blend of 65% Cabernet Sauvignon, 25% Merlot, 9% Cabernet Franc and 1% Petit Verdot picked between 10-24 September. It demonstrated more fruit on the nose when compared directly from vintages originating in the early 1990s. It is not the most complex bouquet, yet it remains fresh and lively, with secondary aromas of cured Italian meats, melted tar and a touch of cedar. The palate is medium-bodied with fine tannin and well-judged acidity. A little austere and certainly foursquare, the 1997 has adequate length, but the overall impression is of a conservative Montrose that will not improve further. Still, I appreciated the tart, soy-tinged red cherries on the aftertaste and it constitutes a Claret that you would snap up on a restaurant list if found at a good price. Tasted September 2016.

Very pretty red with berry, cherry character. Medium-bodied, with good fruit and a soft tannin structure. Well done and delicious. Drink now. -JS