Château Montlabert Grâce Dieu 2022
Saint-Emilion AOC
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Looking for a silky claret with red fruit charm that’s already drinking well, open a bottle Château Montlabert. It’s a charming Saint-Emilion Grand Cru from a lovely ripe vintage. Silky ripe plum and cassis fruit, with a hint of violet and freshness.
£18.99 per bottle
Qty bottles:
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Wine Details
- Red - Medium Bodied
France- Deep Crimson
- Merlot-based blend
- 10.5 Units
- 14% ABV
- 750 ml
- Vegetarian
- 31 December 2034
Flavour Profile
Tasting notes
Silky, with ripe plum fruit, a touch of cassis, fresh finish
Allergy information
Contains Sulphites
The Story Behind the Bottle
Surrounded by extensive parkland blessed with century-old trees, Château Montlabert is a grand, imposing, 18th-century estate. It lies within the lieu-dit Grace Dieu that lends the property its name. Its vineyards comprise 13 hectares, all in one block, planted on deep sandy, gravelly soils with deep-lying clay to help retain moisture in the drier years. Their wine is a charming, silky claret made mostly, as you’d expect, from Merlot, with a little of both Cabernets to lend cassis notes to the deep plum flavour. 14 months in French oak barrels, half of those new, lend layers of complexity and subtle oak nuances. Let the wine breathe for an hour or two before serving with boeuf bourguignon, confit de canard or a wild mushroom risotto.
Surrounded by extensive parkland blessed with century-old trees, Château Montlabert is a grand, imposing, 18th-century estate. It lies within the lieu-dit Grace Dieu that lends the property its name. Its vineyards comprise 13 hectares, all in one block, planted on deep sandy, gravelly soils with deep-lying clay to help retain moisture in the drier years. Their wine is a charming, silky claret made mostly, as you’d expect, from Merlot, with a little of both Cabernets to lend cassis notes to the deep plum flavour. 14 months in French oak barrels, half of those new, lend layers of complexity and subtle oak nuances. Let the wine breathe for an hour or two before serving with boeuf bourguignon, confit de canard or a wild mushroom risotto.
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