Something about Chateau Monbousquet
Monbousquet’s terroir is truly exceptional, with mostly warm, deep gravel to the south and sandy-clay soils to the north. As at Cheval Blanc and Figeac its soils are largely gravel, and thus warm, so relatively late-ripening Cabernets can ripen perfectly. This natural feature accounts for the particularly large proportion of these grapes in the vineyard’s composition.
The property was drained in 1998, at a depth of 2.4 meters below the surface.
The entire vineyard is situated on quatenary alluvial formations which are difficult to date precisely. Nonetheless, the gravel deposits are estimated to be between 10,000 and 700,000 years old.
Clay and a vein of iron-pan round out the terroir.
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Flat D2, 6/F., Block D, Victorious Factory Building,
35 Tseuk Luk Street, San Po Kong, Kowloon, H.K.
九龍新蒲崗爵祿街35號百勝工業大廈D座6字樓D2室
From the least hallowed terroir of the Perse family, the 2012 Monbousquet (a blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon) displays spicy vanillin and new oak, Christmas fruitcake aromas along with incense, black cherry and blackcurrant fruit. It is medium-bodied, with light tannin in a very approachable style. It is certainly not the most concentrated Monbousquet ever made under the Perse regime, but it is very well-balanced and capable of hitting its prime in about 3-4 years and lasting 12-15. Drink: 2015 - 2033