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The tasting |
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Deep intense red with carmine highlights. |
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Expressive and delicately perfumed, the nose reveals a beautiful maturity, notes of black fruits, scents of irresistible black truffle, all on a sober breeding perfectly integrated. |
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We appreciate its harmonious and suave structure, delicate and silky tannins on a rich and powerful finish. |
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The sommelier's advice |
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Serve at 16 to 18°C. |
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Duckling stuffed with foie gras, rack of lamb from Sisteron à la provençale. |
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From now until 2024 and beyond for enthusiasts. |
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The estate and the wine |
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Superbly situated on the limestone and clay of Saint-Emilion, Château Monlot is challenging the established hierarchy. The estate has been revived by its new owner, who has enlisted the help of oenologist Jean-Claude Berrouet, and is experiencing a resounding revival that has not escaped our attention! |
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A Selection Committee Favorite rated 93/100; the 2016 Red Saint-Emilion N°1 is a deep wine with irresistible flavors of black truffle. The beautiful maturity of the harvest, the abundance of black fruits, and the very sober, well-integrated maturation compose a harmonious wine, combining smoothness and noble, delicate, and melted tannins. We can start drinking it today with a fillet of beef or a duck, for example. A total success at this price! |
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Hand harvested. Traditional vinification in thermo-regulated stainless steel vats. Aged for 12 months, 70% in vats and 30% in French oak barrels, 10% of which are new. |
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AWARDS |
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Wine rated 93/100, a Selection Committee Favorite ! |
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