1996 | La Mondotte | Saint-Emilion

An amazing wine, the 1996 La Mondotte has purple color suggests a wine of extraordinary extract and richness. This super-concentrated wine offers a spectacular nose of roasted coffee, licorice, blueberries, and black currants intermixed with smoky new oak. It possesse full body, multidimensional, layered personality with extraordinary depth of fruit, a seamless texture, amazing viscosity, and a long finish.

Reviews:

• Wine Advocate: An amazing wine, the 1996 La Mondotte has purple color suggests a wine of extraordinary extract and richness. This super-concentrated wine offers a spectacular nose of roasted coffee, licorice, blueberries, and black currants intermixed with smoky new oak. It possesse full body, multidimensional, layered personality with extraordinary depth of fruit, a seamless texture, amazing viscosity, and a long finish.

• Wine Cellar: Black ruby. Slightly high-toned aromas of raspberry, minerals and toffee. Extroverted, sweet and powerful in the mouth, with superb density for the vintage. Finishes with huge but well-distributed tannins.

Producer Information

La Mondotte is a small Bordeaux producer in the famous appellation of Saint-Émilion. It makes a single red from Merlot and Cabernet Franc. Limited production volumes and critical acclaim have propelled it to being one of the most popular and most expensive wines in the region. La Mondotte has a small 4.5-hectare (11-acre) vineyard, planted roughly 75 percent to Merlot and 25 percent to Cabernet Franc. The vines average over 50 years of age, with the oldest planted in 1939. Located a short distance to the east of the limestone plateau, the vineyard is on clay and silt with heavy deposits of limestone and rocky subsoil. This provides good drainage and encourages deep-rooted vines. The deep limestone here (as demonstrated by underground caves) is said to influence the mineral style of the wine. Planted on a slope, its exposure to the sun promotes early ripening even by Merlot standards in the region. Yields are among the lowest in the region, and in the winery, fruit is carefully sorted before and after de-stemming. Whole berry fermentation is carried out in temperature-controlled open French oak vats for around 29 days. Extraction is managed by punching down the cap of grape skins.

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