60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon. Warm, deep gravel to the south and sandy-clay soils to the north.
Vinification takes place in a combination of small, temperature controlled stainless steel vats and French oak. Malolactic fermentation takes place in barrel. The red wine of Chateau Monbousquet is aged in 60% new, French oak barrels for an average of 20 months. Nearly 6,000 cases of Monbousquet are produced each vintage.
According to research, Chateau Monbousquet's origins date back to 1540. Over the following centuries a long succession of owners left their mark on the property. Under the guidance of the illustrious de Carles family, between 1682 and 1826, the domain enjoyed a long period of improvements and prosperity, its vineyard was small but its production was renowned.
In 1993, Chantal and Gerard Perse came to Monbousquet to begin a new chapter in the chateau's story, ushering in a veritable leap in quality. In just a few years under the direction of its new owner, Monbousquet was promoted to Saint Emilion Grand Cru Classe and became one the star of the appellation, leading Robert Parker to declare: "Chateau Monbousquet under Gerard Perse's guidance is exceptional. Right now this growth is probably the most exotic and most sensual wine in Saint Emilion, if not in all of Bordeaux."