• WA: 88

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    88

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  • WS: 90

    Wine Spectator Score

    90

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Chateau Montelena Chardonnay Napa Valley 1996

Winemaker's Notes:

In the glass the wine is a very richly colored, dark garnet. The aromas are super complex and very Montelena in nature, displaying intense cabernet varietal character of leather, briar, cassis, earth, and oak. In the mouth there is an initial sweetness in the entry as the fruit opens fully, lots of jam, ripe cassis, and classic Montelena cabernet flavors, with plenty of soft, nice tannin and tons of extract. This vintage is more smoky and layered than some other mid '90's Montelena cabernets. What I like about this one is we captured the extract and essence of a hot low crop year without roughness or the fruit being at all dried out. It has the concentration without any raisin character. It will definitely be long-lived but after this much bottle ageing it will taste nice out of the gate too. I would think a bit of air would be useful for the first couple years after release. At Chateau Montelena we have a long-established track record for our Estate Cabernet that is built on the concentrated style we get from our low yielding, dry farmed Cabernet vines. The great Montelena blocks average 2.25 to 2.5 tons per acre. However, in 1996 you need to cut that in half. It was sad, a 10-acre block that usually gives 25 tons gave 11 instead… ouch! But, and this is the good part for all of us, when we finally bring out the wine four years later the pain is gone and the wine remains. O-boy, its' payback time! One advantage we have here is remembering what we did with previous similar vintages! Not only do I remember what we did with the previous droughty vintages of 1987 & 1988, but I also worked on the 1976 & 1977. Those experiences, coupled with watching how these wines have aged, allows us to better craft the wine from a low crop, concentrated vintage. The 1996 will not start off as showy as the 1987, but I think we have crafted a more refined, yet still powerful wine. June, July, and August all had periods of very hot weather with each month having at least 10 days of temperatures over 100°. The weather during Harvest became quite cool, allowing the very small crop to ripen slowly. This resulted in concentration but didn't dry the fruit out - ergo, we have fantastic balance. The grape flavor and terroir compounds become concentrated by patience and time, not by heat baking out the juice. The skin to juice ratio was very high so extraction was very good.

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Chateau Montelena Winery:
Chateau Montelena's rich history began on a chilly fall morning when Alfred L. Tubbs spaded over and inspected the soil where he thought of planting estate vineyards. He'd heard the Napa Valley was the best place to grow grapes in California. A deal was struck and in January of 1882 the San Francisco entrepreneur owned 254 acres of rugged land just two miles north of Calistoga at the base of Mo... Read more
Chateau Montelena's rich history began on a chilly fall morning when Alfred L. Tubbs spaded over and inspected the soil where he thought of planting estate vineyards. He'd heard the Napa Valley was the best place to grow grapes in California. A deal was struck and in January of 1882 the San Francisco entrepreneur owned 254 acres of rugged land just two miles north of Calistoga at the base of Mount Saint Helena. The soils are well drained, stony and loose – perfect for the vine cuttings he would plant. It took less than a decade to turn his dream into reality. First Tubbs planted his vineyards, then he built his Chateau, and in 1886 he imported a French-born winemaker. By 1896 his winery, christened Chateau Montelena (a contracted form of Mount Saint Helena), was the seventh largest in the Napa Valley. The next chapter began with the renaissance of Chateau Montelena Winery and the Estate vineyard. Under the leadership of Jim Barrett, the vineyard was cleared and replanted, and the Chateau outfitted with modern winemaking equipment. He assembled a team to oversee the vineyard and winemaking, then grew and contracted for the highest-quality grapes in the Napa Valley. In 1972 wines were made for the first time. Decades later, this celebrated family-owned winery continues to thrive with Jim Barrett at the helm. The Montelena Estate Cabernet Sauvignon and Montelena Estate Zinfandel are grown in one of the world's most unique winegrowing properties. The Estate vineyard is comprised of varied terrain, from flat to steep hillsides. The vineyard gently slopes downward towards its base, where a small patch of sedimentary soil was deposited by the settling of an ancient ocean or lake. Read less

Member Reviews for Chateau Montelena Chardonnay Napa Valley

Add your review
Snooth User: monty1
32797136
3.50 5
10/18/2007

Drank this wine in 2007. 11 years after vintage it is becoming accessible. However, this wine seemed very alcoholic, and excessively "hot". Also had a note of "throw up". I don't think the wine was corked - but Brett may be part of this wine's makeup.


Snooth User: mhl
2815361
4.00 5
06/09/2007

Four glasses


External Reviews for Chateau Montelena Chardonnay Napa Valley

External Review
Source: Epic Cellars
02/01/2011

A behemoth Cabernet Sauvignon is the stern, tannic, concentrated 1996 Cabernet Sauvignon Estate (13.5% alcohol). Full-bodied, but closed, with gorgeously pure black fruits, powerful, loamy, earthy scents along with fruit and extract, this wine also needs 5-6 years of cellaring, and should easily last through the first 2-3 decades of the next century.


External Review
Source: JJ Buckley Fine Wines
07/10/2010

Openly fruity and seductive, with layers of cherry, currant and berry; extraordinary flavors and balance... Wine Spectator. A Cabernet Sauvignon wine from California in USA. 1996 Chateau Montelena Cabernet Sauvignon Estate 1500ml



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In the glass the wine is a very richly colored, dark garnet. The aromas are super complex and very Montelena in nature, displaying intense cabernet varietal character of leather, briar, cassis, earth, and oak. In the mouth there is an initial sweetness in the entry as the fruit opens fully, lots of jam, ripe cassis, and classic Montelena cabernet flavors, with plenty of soft, nice tannin and tons of extract. This vintage is more smoky and layered than some other mid '90's Montelena cabernets. What I like about this one is we captured the extract and essence of a hot low crop year without roughness or the fruit being at all dried out. It has the concentration without any raisin character. It will definitely be long-lived but after this much bottle ageing it will taste nice out of the gate too. I would think a bit of air would be useful for the first couple years after release. At Chateau Montelena we have a long-established track record for our Estate Cabernet that is built on the concentrated style we get from our low yielding, dry farmed Cabernet vines. The great Montelena blocks average 2.25 to 2.5 tons per acre. However, in 1996 you need to cut that in half. It was sad, a 10-acre block that usually gives 25 tons gave 11 instead… ouch! But, and this is the good part for all of us, when we finally bring out the wine four years later the pain is gone and the wine remains. O-boy, its' payback time! One advantage we have here is remembering what we did with previous similar vintages! Not only do I remember what we did with the previous droughty vintages of 1987 & 1988, but I also worked on the 1976 & 1977. Those experiences, coupled with watching how these wines have aged, allows us to better craft the wine from a low crop, concentrated vintage. The 1996 will not start off as showy as the 1987, but I think we have crafted a more refined, yet still powerful wine. June, July, and August all had periods of very hot weather with each month having at least 10 days of temperatures over 100°. The weather during Harvest became quite cool, allowing the very small crop to ripen slowly. This resulted in concentration but didn't dry the fruit out - ergo, we have fantastic balance. The grape flavor and terroir compounds become concentrated by patience and time, not by heat baking out the juice. The skin to juice ratio was very high so extraction was very good.

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