Luxury Drinks | Château Montrose
22154
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Château Montrose

«Mid earth», such is the etymology of the word «Medoc». This peninsula is located between the Atlantic Ocean and the Gironde Estuary. Along this estuary, the Medoc vineyard streches out 80 kms long and 5 kms large. The region is crossed by the 45° parallel and is situated between two water masses that provide a microclimate which is a great advantage to the vine culture. Hence Saint-Estèphe benefits from a quite hot and wet climate, with intense sun exposure and rather mild winters. The medoc vineyard expands on soils shaping small gravel hills. These gravel layers favors an excellent water cycle due to steep slopes : superficial running, infiltration and drain in low areas. The viticulture blossoms perfectly in this microclimate. There are six appellations in the Haut-Medoc area and among them the Saint-Estèphe. Saint-Estèphe is distinguishable from the other appellations of the district by the homogenity of its soils and the proximity to the Gironde. The geological substration takes on the exact shape of the superficial slopes in view of an ideal draining system. Being close to the river, allows Château Montrose to benefit from a natural « air conditioner ».The vineyard is orientated in the direction of dominant winds that dry the leaves and hence ,lessen the impact of diseases (mildiou, oidium, botrytis…).

Château Montrose

Snow, drought, heat waves, hail… the weather did not spare the Médoc vineyards for 2011!
This year more than ever, the vintners got closer to their environment which forced them to adapt their techniques specifically to the weather conditions.
In the vineyard, the work was difficult and intense; repeated efforts and full attention were required for the grapes to ripe.
In the cellar, the vinification of each vat was carefully monitored and controlled to extract accurate and silky tannins.

La Dame de Montrose

Snow, drought, heat waves, hail… the Médoc vineyards were spared no extremes of weather during 2011!
This year more than ever, the vignerons were forced to truly understand and work with their environment and to adapt their techniques to the very specific climatic conditions which they experienced.
In the vineyard, the work was hard and intense; incessant attention and unrelenting efforts were required to ensure that the grapes reached full maturity.
In the cellar, the vinification of each vat was carefully monitored and controlled in order to extract ripe, precise, and very silky tannins.