Château Montrose, La Dame De Montrose, 2016
Château Montrose, La Dame De Montrose, 2016
- Red Still
- 75.0cl
- 13.5%
- Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
La Dame de Montrose is the second wine of the great Saint-Estèphe estate Château Montrose, and in 2016 it punches well above its station. The vintage was one of the finest in the Médoc in a generation — warm, dry, and perfectly timed — and even at this level you can feel the estate's characteristic weight and structure: that gravelly, iron-fisted grip softened by ripe, generous fruit. It is Cabernet Sauvignon-led, as you'd expect, with Merlot rounding out the mid-palate and giving it a suppleness that makes the 2016 more immediately inviting than many past iterations of this wine.
We think this is a genuinely exciting buy: a wine that carries real Saint-Estèphe identity without the grand cru price tag, and one that is drinking beautifully now while still having the architecture to age gracefully. Decant it, give it an hour, and it will reward you generously. Serve alongside a slow-braised shoulder of lamb and feel no guilt whatsoever.
- ❖ ABV: 13.5%
Grapes
Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Vintage report
The 2016 growing season in Bordeaux handed growers a masterclass in patience and precision. A sodden spring delayed flowering, then summer heat arrived just when the vines needed it most, followed by crucial September sunshine that allowed unhurried ripening. The Merlot on the Right Bank reached beautiful concentration, while the Cabernet Sauvignon across the Gironde had time to develop the structure that makes this vintage so compelling.
What emerged was a vintage of remarkable poise—wines with serious backbone but without the austerity that can make young Bordeaux forbidding. The tannins have grip without being harsh, the fruit has depth without being jammy, and there's an energy running through these wines that keeps them lively rather than ponderous. Most 2016s are drinking superbly now, showing their character whilst retaining plenty in reserve, and the better examples will reward cellaring until 2035 or beyond.
Tasting Notes
AppearanceDeep ruby-garnet, dense and opaque at the core with a clean, bright rim.
NoseBlackcurrant and dark plum up front, underpinned by graphite, cedar, and a faint iron-like mineral quality that is very much Saint-Estèphe. With air, dried herbs and a whisper of warm leather begin to emerge.
PalateMedium to full-bodied with the 2016 vintage's characteristic generosity — the fruit is ripe and assured, framed by firm but well-integrated tannins and bright acidity that keeps everything feeling fresh. The mid-palate has real density without heaviness, and there is a pleasing savoury shift towards the back.
FinishLong and cedary with a mineral, graphite-tinged persistence and just a trace of dried tobacco leaf.
Overall impressionA second wine that tastes like a very serious wine — structured, authentic, and ageing with quiet confidence.
Food Pairings
In the Médoc, this style of wine is made to sit beside the kitchen table rather than be admired from a distance. A slow-roasted leg of lamb with garlic and thyme is the classic match — the wine's graphite edge and firm tannins cut through the fat with ease. Grilled entrecôte with a shallot and red wine reduction is another natural pairing, as is a thick-cut duck breast with green peppercorn sauce. Locals might also serve it with a platter of aged Comté or Ossau-Iraty, where the nuttiness of the cheese draws out the wine's secondary savoury notes. Nothing too delicate — this wine wants something that can hold its own.
We think this wine would go well with
Serve at 17 to 18°C — any warmer and the alcohol begins to dominate; any cooler and the tannins can feel a little austere. Decanting is strongly recommended: give it at least 45 minutes to an hour, which is enough to open up the mid-palate and allow those cedar and herb notes to come forward. A large-bowled Bordeaux glass is ideal, giving the wine room to breathe and concentrating the aromatics without amplifying any residual oak.
Montrose sits on a low, rounded hill of deep Günzian gravel — unusually thick for the Médoc — over a subsoil of clay and alios, which retains moisture without waterlogging and gives the wine its distinctive mineral spine. The estate is close enough to the Gironde estuary to benefit from temperature moderation, reducing the risk of spring frost and extending the growing season. That combination of well-drained gravel and estuarine influence is what gives Montrose wines their particular tension: ripe and concentrated on the surface, but always with something cooler and more austere underneath.
Saint-Estèphe is the northernmost and most clay-rich of the Médoc's famous communes, which makes its wines naturally fuller and firmer than Pauillac to the south, with a characteristic earthiness and occasionally rustic tannin structure that can take longer to resolve. The appellation is dominated by Cabernet Sauvignon, though the higher clay content means Merlot plays a more significant supporting role here than elsewhere in the Médoc. Only two châteaux hold Second Growth status in Saint-Estèphe — Montrose and Cos d'Estournel — which means the appellation punches below its weight in terms of classified prestige relative to the quality on offer.
The 2016 growing season in Bordeaux handed growers a masterclass in patience and precision. A sodden spring delayed flowering, then summer heat arrived just when the vines needed it most, followed by crucial September sunshine that allowed unhurried ripening. The Merlot on the Right Bank reached beautiful concentration, while the Cabernet Sauvignon across the Gironde had time to develop the structure that makes this vintage so compelling.
What emerged was a vintage of remarkable poise—wines with serious backbone but without the austerity that can make young Bordeaux forbidding. The tannins have grip without being harsh, the fruit has depth without being jammy, and there's an energy running through these wines that keeps them lively rather than ponderous. Most 2016s are drinking superbly now, showing their character whilst retaining plenty in reserve, and the better examples will reward cellaring until 2035 or beyond.
FAQs
What does La Dame de Montrose taste like?
Dark plum, blackcurrant, and graphite with cedar, dried herbs, and firm but well-integrated tannins. It has the savoury, mineral character that defines Saint-Estèphe, but the 2016 vintage gives it more generosity and approachability than many previous editions of this wine.
When is the best time to drink this wine?
It is drinking well now and will continue to do so until around 2038. The tannins have softened enough that you do not need to wait, but if you can give it another two to four years in the cellar, the complexity will reward your patience. Decant for at least an hour if opening now.
Is La Dame de Montrose worth cellaring?
Yes, if you have the space and the will. The 2016 vintage has excellent structure and acidity, and this wine has the constitution to age gracefully. That said, it is not a wine that demands years of patience — it is already giving a lot, and there is real pleasure to be had from a bottle opened tonight with the right food.
What food should I pair with this wine?
Slow-roasted lamb or braised beef are the natural companions — the wine's tannins and savoury mineral character are built for red meat. Duck breast, aged hard cheeses, and dishes with earthy flavours like mushroom or truffle also work well. Avoid anything too delicate or lightly seasoned; this wine needs a partner that can stand up to it.
How does La Dame de Montrose compare to Château Montrose grand vin?
It is made from younger vines and plots that do not quite make the cut for the grand vin, but in a vintage as generous as 2016 the gap narrows considerably. It shares the same house style — structured, mineral, firmly Cabernet-led — but is softer and more accessible earlier. Think of it as Montrose with the volume turned down slightly, and the price reflecting that accordingly.
How should I serve this wine?
Serve at 17 to 18°C in a large Bordeaux glass, and decant for at least 45 minutes to an hour before pouring. This opens up the mid-palate and allows the cedar and herb notes to emerge. It is worth the small effort — the wine genuinely transforms with air.
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