Tasted at the chateau, the 1916 Montrose is a rara avis, a wartime veteran that I am unlikely to taste again. It is clean in color with wide bricking on the rim, as you would expect. The nose is lovely: mulberry, candied orange peel, an antique vase of overripe satsumas. It is absolutely exquisite. The palate is medium-bodied with dry tannin, quite leathery in texture, sagging in the middle where the fruit once was. To be brutally honest, the palate does not match the bouquet and finally shows its century age. Yet it deserves a medal for just surviving and for delivering those wonderful aromas. Tasted September 2016.
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