Chateau Montlabert, located outside the village of St. Emilion, takes its name from the founder of the estate, Michel Descazes Montlabert. One of the more picturesque chateaux and grounds in Saint Emilion, the property began life as a hunting lodge in the 1700’s.
The 12.5 hectare Right Bank vineyard of Chateau Montlabert is planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 25 years of age. The terroir of Chateau Montlabert is sand with clay, gravel and limestone soils and the vineyard is farmed using sustainable farming techniques. To produce the wine of Chateau Montlabert, the wine is vinified in small, temperature controlled, stainless steel tanks.
Chateau Montlabert needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Montlabert is usually better with at least 3-4 years of bottle age. Of course, that can vary slightly depending on the vintage character. Chateau Montlabert should reach peak maturity between 4-15 years after the vintage.
Chateau Montlabert is best served at 15.5°C. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Montlabert is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Also great matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Tasting Note: Espresso, black plum and cocoa scents, open to a round, forward, licorice and dark red, fruity wine.