- La Mondotte
- St Emilion
- Merlot / Cabernet Franc
- 2016 - 2029
- Case size
- Available Now
Neal Martin, March 2011,
A blend of 80% Merlot and 20% Cabernet Franc, cropped around 16th October and 22nd October respectively. This was punched down only three days, a slow fermentation, big problems with the malolactic (one plot unfinished and included in the blend.) The La Mondotte '10 has a very pure,very attractive bouquet with macerated black cherries, griottes and a touch of honey that verges on marmalade. Fantastic definition. The palate is full-bodied with seamless tannins, very pure and sensual but with real backbone. Good weight in the mouth, imbued with a beguiling symmetry that reminds me of the 2005. Mellifluous on the finish. Very fine. Drink 2015-2025.
Robert Parker, February 2013,
The 2010, a blend of 80% Merlot and 20% Cabernet Franc cropped at 20 hectoliters per hectare, is showing incredibly well, combining elegance, extraordinary creme de cassis and kirsch-like fruit, and notes of licorice, incense and vanillin in a fragrant, full-bodied, massively endowed style that is neither heavy nor overbearing. The freshness and overall precision of this wine reminds me stylistically of the brilliant 1998 as well as the 2000. This wine normally drinks well reasonably young, but I suspect the 2010 is going to require 5-7 years of cellaring and keep for 25-30+ years. This 12-acre vineyard was recently promoted in the 2012 St.-Emilion classifications from a grand cru to a premier grand cru classe, which was entirely justified by its performance since 1996. The estate is owned by the ever-reliable Stephan von Neipperg.Drink: 2018-2048
James Suckling, April 2011,
This takes my breath away with dark fruits, blackberries, chocolate and spice. Full bodied, with super silky tannins and loads of beautiful dark fruits. Super silky and long. Made from 80 percent Merlot and 20 Cabernet Franc.
Decanter, April 2011,
Full-bodied and powerful but beautifully textured. A touch of the 'iron fist in a velvet glove'. Dense, ripe fruit on the nose with minerally lift. Suave texture and bags of tannin. Long finish. Drink 2020-2035.
Jancis Robinson, April 2011,
Dark crimson. tarry, dry and intense and angst ridden with less obvious fruit than its stablemate Canon La Gaffelière, but very ambitious, very tarry and introvert. Drink 2018-2038
Wine Spectator, April 2011,
Shows the density of the vintage, with the charcoal, cocoa and melted black licorice notes holding sway over a core of plum, fig and blackberry fruit. Dark and brooding now, but the core of fruit remains succulent and visible through the end, with serious minerality lurking in the background. Power combined with great cut. -J.M.
South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate - the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion's popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into "A" (Ausone and Cheval Blanc) and "B" (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.