Monbousquet’s terroir is truly exceptional, with mostly warm, deep gravel to the south and sandy-clay soils to the north. As at Cheval Blanc and Figeac its soils are largely gravel, and thus warm, so relatively late-ripening Cabernets can ripen perfectly. This natural feature accounts for the particularly large proportion of these grapes in the vineyard’s composition.
The property was drained in 1998, at a depth of 2.4 meters below the surface.
The entire vineyard is situated on quatenary alluvial formations which are difficult to date precisely. Nonetheless, the gravel deposits are estimated to be between 10,000 and 700,000 years old.
Clay and a vein of iron-pan round out the terroir.
Characteristics of the grape varieties :
• 60% of Merlot : this majority grape in Saint-Emilion brings fruit, richness, and roundness ;
• 30% of cabernet franc : a relatively late-ripening variety, but one which matures perfectly in Monbousquet’s largely gravel soils, contributes great finesse ;
• 10% of cabernet sauvignon : this grape brings structure and tannic character.
Harvest and vinification :
at Monbousquet the harvest is entirely hand-picked.
We have a cellar-master/oenologist, Jean Philippe Lavautour (who previously worked over six years with Michel Rolland), and a consulting œnologist, Michel Rolland.