The wine produced at Château Montrose is characteristically rich and concentrated, with jammy fruit, leather, liquorice, meat and sweet tannins. Parker, describing the 1990 vintage, writes that it is “a huge, corpulent, awesomely-endowed wine” and this is a wine that typically requires 15 or more years of cellaring and, in the best vintages, can excel for up to 50 years.
The estate also produces a second wine called La Dame de Montrose. Unlike the Grand Vin, it is dominant in Merlot and provides an earlier drinking style of wine, although still full of the characteristic power and richness, with real ageing potential, and described by Parker as“...one of the better second wines in all of Bordeaux”.
The estate also produces a third wine called Le Saint-Estèphe de Montrose, the product of younger vines, popular for how approachable it is in its youth.