From soil to wine...

Montrose’s wine are festive, they are made for your pleasure. They are elegant and harmonious with beautiful crimsons robes for red, rose’s petal, gilded, pale yellow for rosé and white.

We have a wide range of bottles, from easy to drink ones to very sophisticate others. Pleasure wine!

The first wines of Montrose

Domaine Montrose, Chardonnay

Vins de Pays d'Oc Vintage: 2005 Alcohol : 12,5° Yield: 65hl/ha Grape variety: 100% Chardonnay Production: 80 000 cols SOIL : 3 differents plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. Exposition South, South-East. Age of the vines 7 to 15 years. VINIFICATION : Picking grapes by mechanical harvester and destemming. Skin contact follows by a direct press. Cold settling of the juice and fermentation under temperature control (15°to 18°). Blending of the wines after fermentation. Aging in tank. Bottled at the end of the winter and during spring time. TASTING : Yellow colour with hints of green. Fresh fruit nose, between citrus and white peach. Lively  and some buttery taste. TO SERVE WITH : Chilled with fish, seafood, white meats, cheeses.

Domaine Montrose , Viognier

		Vins de Pays d'Oc Vintage: 2005 Alcohol : 12° Yield: 65hl/ha Grape variety: 100% Viognier Production: 15 000 cols SOIL : 2 different plots : Cailloutis Villafranchiens and chalky clay. ExpositionSouth, South-East. Age of the vines 7 years. VINIFICATION : Piking grapes by mechanical harvester and destemming. Skin contact follows by a direct press. Cold settling of the juice and fermentation under temperature control (15°to 18°). Blending of the wines after fermentation. Aging in tank. Bottled at the end of the winter and during spring time. TASTING : Light yellow colour with hints of green. Lovely nose of exotic fruits and citrus. Flavoured and delicat wine, lively and round in mouth. TO SERVE WITH : Chilled with fish, seafood, ,cheeses ans as an aperitif.

Domaine Montrose, Rosé

Vins de Pays d'Oc Vintage: 2005 Alcohol : 12,5° Yield: 65hl/ha Grape variety :65% Grenache, 25% Cabernet Sauvignon, 10% Syrah Production: 175 000 cols Soil  : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. Exposition South, South-East. Age of the vines 25 years Vinification : Picking grapes by mechanical harvester and destemming. Skin contact follows by a direct press “rosé de saignée”. Cold settling of the juice and fermentation under temperature control (15°to 18°). Blending of the wines after fermentation. Aging in tank. Bottled at the end of the winter and during spring time. Tasting : Light rose colour. Fruity aromas of strawberry, blackberry. Well balanced, round and long on the palate. To serve with : Chilled with fish, seafood, white meats and as an aperitif.

Domaine Montrose, Red

Vins de Pays d'Oc Vintage: 2005 Alcohol : 13° Yield: 65hl/ha Grape variety :50% Merlot, 40% Syrah, 10% Carignan Production: 75 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 7 to 30 years. VINIFICATION : Picking grapes by mechanical harvester and destemming. Traditional wine making in vats. 2 different wine fermentation. Short maceration, 1 week, for the Syrah and the Carignan to get the fruity taste. And a 3 weeks maceration for the merlot with pumping over and punching the cap: pigeage. Blending of the wines after winter. Aging in tank. Bottled during spring time. TASTING : Garnet red colour with purple hint. Nose of red fruits, blurberries, chocolate. Very smooth, supple and fruity wine. TO SERVE WITH : A wine for spring and summer with grilled meats and cheeses.

Domaine Montrose, Cabernet Syrah

Vins de Pays d'Oc Vintage: 2003 Alcohol : 13° Yield: 60hl/ha Grape variety :50% Cabernet, 30% Syrah, 20% Merlot Production: 50 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 7 to 15 years. VINIFICATION : Picking grapes by mechanical harvester and destemming. Traditional wine making in vats. 2 different wine fermentation. Wines fermented separatly under temperature control (30°C max.). 3 weeks maceration with pumping over and punching the cap (pigeage). Blending of the wines after winter. Aging in tank. Bottled during spring time. TASTING : Garnet red colour with purple hint. Nose of ripen red fruits, blackberries, sweet spices flavour. Fine and pleasant tanins. TO SERVE WITH : At room temperature with red meats, duck, games and cheeses.

Cuvées Les Lézards

Les Lézards, Blanc

		Vins de Pays des Côtes de Thongue Vintage: 2005 Alcohol : 12,5° Yield: 55hl/ha Grape variety: 50% Viognier, 30% Grenache blanc, 20% Rolle Production: 20 000 cols SOIL : Several different plots (clayey gravels, chalky clay and siliceous) on a volcanic subsoil. ExpositionSouth, South-West. Age of the vines 15 years. VINIFICATION : Picking grapes by mechanical harvester. Skin contact follows by direct press. Settling of the juice and fermentation under temperature control (14 to 18°C). Aging in tank. Bottled in december and spring. TASTING : Pale yellow colour, with green hints. Intensity nose with white flowers and apricot nose. Well balanced in mouth, fresh hazelnut and ripe lemon flavors, full and long on the palate. TO SERVE WITH : with fish, white meat, mediterranean food.

Les Lézards, Rouge

Vins de Pays des Côtes de Thongue Vintage: 2005 Alcohol : 13,5° Yield: 45hl/ha Grape variety: 70% Syrah, 20% Cabernet Sauvignon, 10% Grenache Production: 20 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 20 to 35 years. VINIFICATION : Piking grapes by mechanical harvester and destemming. Traditional wine making in vats. 2 different wine fermentation. Vines fermented separatly under temperature control. Long maceration of 3 or 4 weeks with pumping over and punching the cap: pigeage. Blending of the wines after malolactic fermentation. Aging in tank during one year. Bottled during spring time. TASTING : Deep red colour with purple hint. Complex nose of blackcurrant and blackberry, withgarrigue smell. Fine and pleasant tanins on a rich red fruits and subtle spicy aromas. TO SERVE WITH : At roomtemperature with red meats, games and cheeses.

Cuvées Salamandre, maturing in oak barrel

Salamandre, White

		Vins de Pays des Côtes de Thongue Vintage: 2003 Alcohol : 13,5° Yield: 50hl/ha Grape variety:40% Grenache blanc, 20% Rolle, 30% Viognier Production: 10 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 15 to 25 years. VINIFICATION : Piking grapes by mechanical harvester. Skin contact and settling of the juice and fermentation under temperature control (18°C max.). malolactic fermentation in oak barrels on the lees with “Bâtonnage” during 8 months. Bottled during spring time. TASTING : Gold colour, intensity nose of white flowers and bread. Well balanced in mouth with a buttery taste, honey aromas and long on the palate. TO SERVE WITH : fish with a sauce, white meat and desserts.

Salamandre, Red

Vins de Pays des Côtes de Thongue Vintage: 2003 Alcohol : 13,5° Yield: 45hl/ha Grape variety:70% Syrah, 20% Cabernet Sauvignon, 10% Grenache Production: 20 000 cols SOIL : 3 different plots : Cailloutis « Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 15 to 35 years. VINIFICATION : Piking grapes by mechanical harvester and destemming. Vines are vinified separatly under control temperature, 30°C max. Long maceration of 4 to 5 weeks with pumping over and punching the cap: pigeage. Blending of the wines after winter. Aging in oak barrel during 18 months. Bottled during spring time. TASTING : Deep red colour with purple hint. Complex and fine nose, red fruits, blueberries, blackcurrant and spices. A very smooth attack, fine and elegant tanins with garrigue smell and spices. TO SERVE WITH : red meats, duck, strong cheeses.

Cuvées Prestige

La Ballade des Lézards , Rouge

Vins de Pays des Côtes de Thongue Yield: 2005 Alcohol : 14,5° Yield: 50hl/ha Grape variety: 85% Grenache, 15% Syrah Production: 10 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. Exposition South, South-West. Age of the vines 12 to 30 years. VINIFICATION : Picking grapes by mechanical harvester and destemming. Vines are vinified separately under control temperature. 5 days of post fermentation and long maceration of 40 days with pumping over and punching the cap: pigeage. Blending of the wines in spring. TASTING : Deep red colour with purple hint. Complex nose of cherries, orange bark. A fruity wine, supple and round. TO SERVE WITH : At room temperature with red meats and cheeses.

Vendanges Tardives

Vins de Pays des Côtes de Thongue Vintage: 2005 Alcohol : 15° Yield: 25hl/ha Grape variety: 70% muscat "petit grains", 30% Rolle Production: 2 000 cols SOIL : soil from chalky clay origins . Exposition Sud-East. Age of the wines 10 years. TASTING : Straw yellow robe, dry fruits nose, quince, ripe lemon flavours. TO SERVE WITH  : Chilled as an aperitif, desert or with foie gras.

MAGNUM Les Lézards , Rouge

Vins de Pays des Côtes de Thongue Vintage: 2005 Alcohol : 13,5° Yield: 45hl/ha Grape variety: 70% Syrah, 20% Cabernet Sauvignon, 10% Grenache Production: 20 000 cols SOIL : 3 different plots : Cailloutis Villafranchiens – volcanic subsoil chalky clay. ExpositionSouth, South-West. Age of the vines 20 to 35 years. VINIFICATION : Piking grapes by mechanical harvester and destemming. Traditional wine making in vats. 2 different wine fermentation. Vines fermented separatly under temperature control, 30°C max. Long maceration of 3 or 4 weeks with pumping over and punching the cap: pigeage. Blending of the wines after malolactic fermentation. Aging in tank during one year. Bottled during spring time. TASTING : Deep red colour with purple hint. Complex nose of blackcurrant and blackberry, withgarrigue smell. Fine and pleasant tanins on a rich red fruits and subtle spicy aromas. TO SERVE WITH : At room temperature with red meats, games and cheeses.

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