2020 La Mondotte Saint-Emilion Grand Cru
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How does this wine taste?
How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
What we taste What you taste Click a taste for what it means
The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Like most red wines from Libournais; 13.5% alcohol.
Tannin: firm. Aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: medium. The temperate climate of .
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Log inLa Mondotte’s roots stretch back to the 19th century, but while much of the current vineyard was planted before World War I, the estate as it is known today was born of a much more recent history. Purchased by the Neipperg family in 1971, along with neighboring Canon-La-Gaffelière, Château La Mondotte remained in the shadows until the mid-1990s when Stephan von Neipperg embarked on a dramatic makeover: a new château, winemaking facilities and dedicated cellars. With the help of renowned oenologist Stephane Derenoncourt, yields were reduced, new oak was introduced, the fertile clay-limestone terroir was fully exploited and the 1996 vintage (released simply as La Mondotte, signaling a new beginning for the estate) was met with huge critical acclaim. A string of great vintages since then have helped La Mondotte rise from an unranked position straight to the Premier Grand Cru Classé (B) in the 2012 Saint Emilion classification, heralding the birth of a new iconic Bordeaux. La Mondotte’s vines average 50 years old, on the limestone slopes above Pavie Decesse, and produce fewer than 10,000 bottles per year.
The 4.5 hectare vineyard is located between Bellevue Mondotte and Troplong-Mondot, but the soil here is shallower than the deep clay that characterizes the latter estate. The estate is entirely planted with Merlot and certified organic and is farmed using all the methods typical of Von Niepperg's progressive approach to viticulture.
The 2020 La Mondotte is a fantastic wine with aromas of blackberries, blueberries and flowers like lavender and dark roses on the nose. Dried flowers too. Feels medium-bodied with seamless tannins that spread across the palate. Savory and supple with a weightless feel. Hints of white pepper and some saltiness on the long finish.
FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Character
The wine
Origin
Bottle
Wine features
Parker
The Wine Advocate
RP 96+
Reviewed by:
William Kelley
Release Price:
NA
Drink Date:
2025 - 2050
I typically have a weakness for Canon-la-Gaffelière, with its high percentage of Cabernet Franc, in the Von Neipperg portfolio. But this year, it's the 2020 La Mondotte that takes center stage, offering up aromas of dark berries, plums, licorice, incense and vine smoke, followed by a medium to full-bodied, layered and vibrant palate of striking harmony and concentration. It's the most seamless, complete wine I've ever tasted from this brilliant clay-limestone terroir.
Published: Apr 06, 2023
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James Suckling
La Mondotte St.-Emilion 2020
Sunday, November 19, 2023
CountryFrance
RegionBordeaux
Vintage2020
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Score
99
Blackberries, blueberries and flowers such as lavender and dark roses on the nose. Dried flowers as well. Feels medium-bodied with seamless tannins that spread across the palate. Savory and agile with a weightless feel. Hints of white pepper and salt. Makes you want to taste it. Better after 2026.
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Vinous
97
Drinking Window
2030 - 2045
From: Bordeaux 2020: Saving the Best for Last (Feb 2023)
The 2020 La Mondotte is fabulous. Rich, heady and exotic, the 2020 offers up copious blackberry, blueberry, mocha, licorice, lavender and spice, with more savory and mineral notes that appear over time. Like all of Stephan von Neipperg's 2020s, La Mondotte marries fruit intensity and structure in brilliant style. As always, La Mondotte is a pretty full throttle Saint-Émilion, but the excesses of the past have been tamed.
- By Antonio Galloni on December 2022
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- Premier Grand Cru Classé B de Saint-Émilion
La Mondotte's roots date back to the 19th century, but although much of the current vineyard was planted before the First World War, the estate as it is known today was born from a much more recent history. Château La Mondotte was bought by the Neipperg family in 1971, at the same time as neighboring Canon-La-Gaffelière, and remained in the shadows until the mid-1990s when Stephan von Neipperg embarked on an extreme makeover: a new château, winemaking facilities and special cellars.
With the help of renowned oenologist Stephane Derenoncourt, yields were reduced, new oak was introduced, the fertile clay-limestone terroir was fully exploited and the 1996 vintage (released simply as La Mondotte, heralding a new start for the estate) received with enormous critical acclaim. A string of great vintages since then have helped La Mondotte rise from an unranked position straight to the Premier Grand Cru Classé (B) in the 2012 Saint Emilion classification, heralding the birth of a new iconic Bordeaux. La Mondotte's vines are on average 50 years old, on the limestone slopes above Pavie Decesse, and produce fewer than 10,000 bottles per year.
Deze 2020 La Mondotte toont geconcentreerde smaken van bramen en bosbessen met lagen van pruim, zoethout, lavendel, donkere chocolade, en een rokerige, minerale ondertoon, omlijst door naadloze, rijpe tannines en een zuiver, hartig einde met witte peper en een vleugje zout. Die textuur en geurcomplexiteit passen uitstekend bij stevig vlees omdat de tannines en zuurgraad het vet verzachten en de kruidige, rokerige tonen de rijkdom van rundvlees, lamsvlees, wild en stoofschotels versterken. Denk aan gegrild côte de boeuf of een in rozemarijn geroosterde lamsrack, langzaam gestoofd hert met jeneverbessen of een klassieke Franse boeuf bourguignon; bereidingen met een kruidige saus, reductie of lange braadtijd brengen de mooiste harmonie naar boven.
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