91/100 - Wine Spectator, Aug 2009
17/20  Revue des vins de France 2009
4/5 Guide Hubert 2009

Montus is meticulously made, dense, savoury and a highly distinctive wine.

Montus 2006 is a big, finely sculpted, supple red loaded with concentrated and immense dark fruit flavors of dark plum, red cherry and full of spice. Deeply powerful and balanced structure full of silky tannins that fill the long, mocha-accented finish.  An earthy minerality is clearly discernable but this wine really is built to age. Enjoy now and until 2018.

Tannat and Cabernet Sauvignon.  It's a big wine in the usual manner of Montus and retains all the qualities of this exceptional label. The refined winemaking at Brumont recognises the importance of not too much oak for a quality balanced wine that retains the fruitful characters of the grapes. Enjoy with any hearty meat dishes. We suggest beef tenderloin and sauteed mushrooms.

Château Montus is the flagship domaine of the region's leading winemaker. This wine is 75% Tannat from low-yielding 28 year old vines and 25% Cabernet Sauvignon.

_{A previous vintage was voted by guests at a prestigious Auckland Hotel as the best wine match at a wine & chocolate matching in late 2007.}

The pedigree of Montus goes back to 1996 when Alain Brumont took the French wine world by storm when Ch Montus beat most of the leading Bordeaux First Growths in a blind tasting with a score of 94 out of 100.

Healthy heart rating ♥♥♥♥♥ - vintage 2001
Read about Vignobles Alain Brumont.

TERROIR : The vineyard has steep slopes facing south with large pebbles. Warm and well-drained terroirs which encourage the ripening of the grape.
CULTIVATION : Yield : 30hl/ha. Density : 7,500 plants/ha. Sustained farming, buds and bunch selection, thinning out of leaves and grape bunches, natural compost. Manual harvest in small boxes containing only one layer of bunches to maintain the quality.
VINIFICATION : Maceration period is between 3 and 6 weeks. The malolactic fermentation is in oak barrels
AGEING PROCESS : On the lees, 60% new barrels and 40% one year old barrels are used to age the wine between 12 and 14 months. The wine is bottled without filtration, to maintain its complexities.