Chateau Montus Madiran (94WE)
20% Cabernet Sauvignon
Very steep slopes with large round pebbles, brown clay subsoil with orange stratums, most of the plots facing south. (50 ha)
Yield: 40-45 hl/ha. Density 6 500 vines/ha.
Double Guyot vine training, short pruning.
Sustainable, natural compost (mutton and cow manure).
Bud and bunch selection with thinning-out (4 to 5 bunches per vine), thinning-out of the leaves, harvested by hand in crates holding one layer of grapes to preserve the quality of the fruit.
Maceration for 3 to 6 weeks (depending of vintages).
Fermentation in wood barrels.
Aging on lees in barrels for 12 to 24 month. (30% new barrels, 70% in one year old barrels).
About 200,000 produced, bottled in one time, unfiltered.
Dense, dark wine with appealing dark berry, tobacco, licorice, eucalypt, mixed spice/anise and wild herb flavors. Powerful, linear wine with a great texture. Aerate and don’t serve too cold to bring out the best in this characterful wine.
In 1980, Alain Brumont acquired Château Montus. On this terroir made up of large round pebbles, situated in the finest Madiran Crus, he replanted the Tannat, which was ven-erated in the 18th Century, when no one really believed any longer in this grape variety considered too rustic because of its too great a yield, and which, once diluted, only pro-duced astringency and bitterness.
In 1985, a great terroir was detected where the Tannat was very different from the oth-ers and was given the name Cuvée Prestige. This cuvée allowed Château Montus to elevate itself amongst the great wines. Montus Prestige, the first Madiran made from 100% Tannat, is entirely aged in new oak barrels. A revolution at the time, that all the famous wine tasters throughout the world nicknamed Petrus de Madiran.
Since 2000, the goal is to bring Montus to a higher level:
Fermentation is made in wooden tank, aging in aok barrels.
Harvest is made manually.