# Château Montus Rouge (2019)

- **Producer:** Alain Brumont
- **Colour:** red
- **Type:** still
- **Grapes:** Tannat, Cabernet Franc, Cabernet Sauvignon
- **Region:** South West France, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €30
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, cherry, plum, blackcurrant, black pepper, cedar, chocolate, coffee, smoke, leather, tobacco, forest floor

## About this wine

When Alain Brumont purchased the neglected Château Montus in 1979, the local Tannat grape was widely dismissed as rustic and excessively astringent. However, through dedication and vision, Brumont completely transformed the reputation of the Madiran appellation. In 1985, his first major release outclassed first-growth Bordeaux in blind tastings, earning Château Montus the nickname 'The Petrus of the Southwest' from international wine critics. Today, the estate is recognized as an icon of South-West France, showcasing the incredible potential of Tannat when grown on exceptional terroirs.

## Interesting facts

- In 1985, Château Montus outclassed first-growth Bordeaux in blind tastings, earning the nickname 'The Petrus of the Southwest'.
- The estate features a state-of-the-art cellar widely dubbed 'The Cathedral of Tannat,' built specifically to handle this thick-skinned grape.
- The vineyards feature steep slopes covered with large rounded pebbles (galets roulés) that retain and radiate heat to the vines.

## Food pairing

This structural powerhouse requires equally intense, savory, and high-fat dishes. The robust, high tannins of the Tannat grape are softened by the rich proteins and fats in dishes like duck confit and slow-cooked cassoulet, while the wine's vibrant acidity cuts through the richness, creating a harmonious balance.

## Wine making process

The grapes are hand-harvested from steep, south-facing slopes characterized by large rounded pebbles (galets roulés) and clay soils. Following complete de-stemming, the grapes undergo a maceration period of 3 to 6 weeks. Fermentation is conducted at 28°C with traditional punching down (pigeage) of the cap, followed by malolactic fermentation in wooden vats. Only free-run juice is utilized to ensure the finest tannin quality. The wine is aged for up to 36 months, spending its first year in oak barriques (50% to 80% new) before being transferred to large 80-hectoliter foudres for an additional 24 months of softening.