When Gérard Perse arrived at Monbousquet in the early 1990s, winemaking was very different. A harvest’s quality and quantity depended entirely on the weather and its caprices.
Seeking to bring out the maximum quality in Château Monbousquet’s wines, Gérard Perse proceeded to reduce and drastically select yields. Fruit from young vines would no longer be used in making the great wine.
Begun by several great properties at the end of the 19th century, Bordeaux’s châteaux, classed growths in particular, often produced second wines—and, occasionally, a third wine. Since the 1980s the practice had become widespread: produced on the same terroir as the great wine, the second wine also benefited from the same care during its vinification. Monbousquet followed this practice, but the name Monbousquet did not appear on this second label.
Gérard Perse re-established the connection, giving birth to “Angélique de Monbousquet”, the second wine of the property.
60% of Merlot : this majority grape in Saint-Emilion brings fruit, richness, and roundness.
25% of cabernet franc : a relatively late-ripening variety, but one which matures perfectly in Monbousquet’s largely gravel soils, contributes great finesse.
15% of cabernet sauvignon : this grape brings structure and tannic character.
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