Monbousquet 2003

St Emilion, Grand Cru Classé

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Tasting Notes
Full red-ruby. Expressive, vinous aromas of redcurrant, tobacco, leather and smoke. Sweet, supple and fat with fruit; dark and red berries are complemented but not overshadowed by hints of leather and smoked meat. This plump and satisfying wine has just enough acidity to maintain its shape. Finishes with sweet, surprisingly supple tannins and noteworthy persistence. Very easy to drink already but has the stuffing to give pleasure for another decade or so. Score: 90 Stephen Tanzer, International Wine Cellar 01 May 2006
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%. Score: 93 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2006-2016 30 April 2006
An elegant effort, with impressive delicacy and delineation, I do not believe it will ultimately possess the stuffing of the 2000, 1999, or 1998. Despite the vintage’s heat and drought, it comes closer stylistically to the 2001. The deep ruby/purple-tinged 2003 displays aromas of sweet toasty oak, grilled meats, dried herbs, and sweet currant and plum-like fruit. Rich, concentrated, soft, and supple, it should be consumed over the next 12+ years. Score: 91 - 94 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2005-2017 30 April 2005
Tipping the scales at 13.5% alcohol, this 6,600-case cuvee, made from 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, was cropped at a low 20-30 hectoliters per hectare. For whatever reason, the 2003 is less flamboyant and exuberant than other recent vintages. Possessing loads of tannin and structure, it comes across as a more masculine, less exotic effort than its 2001, 2000, 1999, and 1998 counterparts. Nevertheless, it is concentrated and plays it close to the vest ... at present, offering a surprising minerality along with plenty of blackberry and sweet kirsch liqueur notes intermixed with hints of smoke and espresso roast. Impeccably pure, it should age nicely for 12-15 years. Score: 90 - 93 Robert Parker, Wine Advocate, RobertParker.com Maturity: 2004-2019 30 April 2004
Essence of blackberry here on the nose with a hint of cream. Full-bodied yet silky and refined, with lovely texture and length. Delicious and long. Gorgeous. Best after 2010. 7,000 cases made. Score: 90 James Suckling, Wine Spectator Maturity: 2010+ 31 March 2006

Tasting Notes

Full red-ruby. Expressive, vinous aromas of redcurrant, tobacco, leather and smoke. Sweet, supple and fat with fruit; dark and red berries are complemented but not overshadowed by hints of leather and smoked meat. This plump and satisfying wine has just enough acidity to maintain its shape. Finishes with sweet, surprisingly supple tannins and noteworthy persistence. Very easy to drink already but has the stuffing to give pleasure for another decade or so.

Score: 90

Stephen Tanzer, International Wine Cellar 01 May 2006

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%.

Score: 93

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2006-2016 30 April 2006

An elegant effort, with impressive delicacy and delineation, I do not believe it will ultimately possess the stuffing of the 2000, 1999, or 1998. Despite the vintage’s heat and drought, it comes closer stylistically to the 2001. The deep ruby/purple-tinged 2003 displays aromas of sweet toasty oak, grilled meats, dried herbs, and sweet currant and plum-like fruit. Rich, concentrated, soft, and supple, it should be consumed over the next 12+ years.

Score: 91 - 94

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2005-2017 30 April 2005

Tipping the scales at 13.5% alcohol, this 6,600-case cuvee, made from 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, was cropped at a low 20-30 hectoliters per hectare. For whatever reason, the 2003 is less flamboyant and exuberant than other recent vintages. Possessing loads of tannin and structure, it comes across as a more masculine, less exotic effort than its 2001, 2000, 1999, and 1998 counterparts. Nevertheless, it is concentrated and plays it close to the vest ... at present, offering a surprising minerality along with plenty of blackberry and sweet kirsch liqueur notes intermixed with hints of smoke and espresso roast. Impeccably pure, it should age nicely for 12-15 years.

Score: 90 - 93

Robert Parker, Wine Advocate, RobertParker.com Maturity: 2004-2019 30 April 2004

Essence of blackberry here on the nose with a hint of cream. Full-bodied yet silky and refined, with lovely texture and length. Delicious and long. Gorgeous. Best after 2010. 7,000 cases made.

Score: 90

James Suckling, Wine Spectator Maturity: 2010+ 31 March 2006

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