1995 Monbousquet

Although similar to the 1996, the 1995's fruit is more accessible, and while the tannin is elevated, it is buffered by lower acidity, as well as more glycerin and fat. The 1995 offers an opaque purple color, and a glorious nose of new oak, spice, and abundant black fruits. This full-bodied, super-extracted, multi-layered wine must be tasted to be believed - especially for readers who remember Monbousquet as the soft, innocuous, commercially-styled St.-Emilion it was for many decades. The 1995 has more accessibility than its blockbuster younger sibling, but it still requires 4-5 years of cellaring. Anticipated maturity: 2003-2022. Monbousquet is one of the up and coming stars of St.-Emilion, as evidenced by the commitment of the relatively young new proprietor, Gerard Perse, to producing high quality wines.

Immediate gratification in a bottle. Dark in color, with loads of coffee, tobacco, grilled meat and fruit aromas. Full-bodied and very velvety, with a long, smoky berry aftertaste. Gorgeous now. Best after 2000. James Suckling, Wine Spectator 1998.

Although similar to the 1996, the 1995's fruit is more accessible, and while the tannin is elevated, it is buffered by lower acidity, as well as more glycerin and fat. The 1995 offers an opaque purple color, and a glorious nose of new oak, spice, and abundant black fruits. This full-bodied, super-extracted, multi-layered wine must be tasted to be believed - especially for readers who remember Monbousquet as the soft, innocuous, commercially-styled St.-Emilion it was for many decades. The 1995 has more accessibility than its blockbuster younger sibling, but it still requires 4-5 years of cellaring. Anticipated maturity: 2003-2022.||Monbousquet is one of the up and coming stars of St.-Emilion, as evidenced by the commitment of the relatively young new proprietor, Gerard Perse, to producing high quality wines. Wine Advocate.February, 1998