2023

Château Troplong-Mondot

Saint-Emilion AOP, 1er Grand Cru Classé B

Das Weingut liegt auf den Hügeln oberhalb der Stadt in direkter Nachbarschaft zu Pavie-Macquin und La Mondotte. Mit seinen 37 Hektar zusammenhängender Rebfläche ist es eines der größten der Region. Der Rotwein von Château Troplong-Mondot ist in seiner Jugend noch vom Barrique geprägt und benötigt vier bis fünf Jahre Flaschenreife, um die Charakteristik eines großen Saint-Émilion zu entwickeln.

PRESSE

97-98 Punkte James Suckling
"A tight and very focused young Troplong with freshness and finesse that adds plenty. Medium to full body, ultra-fine tannins and a vivid finish. Lots of blackberry and blueberry character. It really opens and envelops your palate, caressing every square inch. Cashmere-like texture. The limestone comes through beautifully."

95-97 Punkte Robert Parker's Wine Advocate (William Kelley)
"A blend of 84% Merlot, 13% Cabernet Sauvignon and 3% Cabernet Franc, the 2023 Troplong Mondot unwinds in the glass with aroma of black raspberries, mulberries and cherries mingled with notions of iris, licorice, black tea and spices. Medium to full-bodied, deep and layered, it's textural and mouthfilling, with the mid-palate density so typical of this terroir, its concentrated core of fruit framed by beautifully polished tannins and succulent acids."

96 Punkte Falstaff (Peter Moser)
"Dunkles Rubingranat, opaker Kern, violette Reflexe, zarte Randaufhellung. Frische Nuancen von Ribiseln, zarte Kräuterwürze, schwarze Herzkirschen, Noten von Lakritze, etwas Nugat und kandierte Orangenzesten, floraler Touch. Kraftvoll, komplex, saftig, rote Waldbeeren, gute Frische, straffe, aber seidige Tannine, mineralisch-salzig im Abgang, balanciert, feine Würze im Abgang, bereits gut zugänglich, gute Länge, sicheres Entwicklungspotenzial, ein Speisenbegleiter mit Finesse."

95-97 Punkte Vinous (Neal Martin)
"The 2023 Troplong Mondot was harvested from September 5 to October 9, with 60-70% picked within nine or ten days; other parcels were "stragglers" that required more time. There is actually 4-5% whole clusters in the blend,and according to Aymeric de Gironde, it works like the vin de presse, glueing components of the wine together. Sulfur is only added when the wine is put into barrel. The 2023 has a very well-defined and focused bouquet with pure blackberry, raspberry, ground chalk and light sea cave scents. The palate is medium-bodied with a very crisp and mineral-driven entry. It's chalky in texture and quite tensile in the mouth, with a dash of black pepper on the finish. This is an individualistic Saint-Émilion that will fill out during its élevage. Very long."