Main image Click to view image in fullscreen Château La Mondotte 2014 Rouge

Château La Mondotte 2014 Rouge

Appellation : St-Emilion

Stock available in stores

- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
6 in stock
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

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under controlled temperature

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The product
In details

Ranking notes: Jancis Robinson 16.5/20, La RVF 17/20, Jean-Marc Quarin 94/100

Flavouring
black fruits, blackcurrant, spicy, pepper, fine tannins
Grape Varieties
Merlot 80%, Cabernet Franc 20%
Tasting temperature
17 °C
Optimal consumption
best from 2020 to 2025
Food & wine pairings
Duck breast

The producer

La Mondotte

Château La Mondotte, owned by the Comtes Von Neipperg and a Premier Grand Cru Classé B of Saint-Émilion, is a micro-cru of 4.5 hectares managed by Stephan von Neipperg. Its production is exceptionally limited, reaching only about 11,000 bottles per year. The quality of La Mondotte lies in its terroir, located on the clay-limestone plateau to the east of the medieval city. The soil is shallow, consisting of silty clays over a rocky substrate. The old vines, with an average age of 60 years, are deeply rooted in this poor terroir and produce naturally low yields of 20 to 35 hl/ha. Merlot is the dominant grape variety (75% of the blend). It is complemented by Cabernet Franc (25%), which contributes aromatic freshness and tannic structure to the wine. La Mondotte distinguishes itself through its commitment to organic farming (certification obtained in 2014), a practice relatively rare among Premiers Grands Crus Classés of the Bordeaux Right Bank. This cultivation method aims to enrich the biodiversity and microbial life of the soils. It strengthens the vineyard's resilience in the face of climatic challenges. The harvest is done manually to ensure the integrity of the raw material. The oenological protocol focuses on precision and the pursuit of silky tannins. Fermentation takes place in wooden vats, where extraction is carried out by pneumatic punch-down (pigeage), a gentle technique that promotes the integration of phenolic compounds. Maceration (cuvaison) is intentionally long, lasting 33 to 35 days, to refine the tannic structure. Aging then takes place on fine lees. The wine is matured in barrels for about 16 months. The use of new wood is adjusted according to the characteristics of each vintage (e.g., 60% new barrels in 2020; 40% in 2023) to support the wine's power without masking its intense minerality. These techniques result in a powerful and generous wine, endowed with elegance and a cellaring potential of 20 years or more.

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