WTN: Bouscassé vs. Montus 1997

Tonight I was comparing two "prestige" Madirans with the remains of yesterday's Chantrelle risotto. Bouscassé Vieilles Vignes 1997 was really, really lovable! Bloody meat, violets and vegetation; nice juicy tannins and very refreshing and a bit wild in character.

Montus Cuvée Prestige 1997 was rather tame compared to the Bouscassé. Some might say it is more elegant - I say it is more international. I miss the untamed character of the Bouscassé, but this is still a very nice drink with its dark and brooding yet refreshingly tannic character. This has more oak also. The aftertastes of both are so herbal, savoury and refreshing that it's impossible not to like them - they are mouthcleansing.

The more I taste these two Brumont properties, the more I prefer Bouscassé. Montus too often seems a bit like it is crafted than just made into what it would naturally be.

-O-(Madiran rocks!)

Hi Otto,
I'm drooling.
When I tasted the 2002's I same to the same conclusion. The Bouscasse was the more rustic, the more traditional, the more - dare I say - French. The super ripe Montus I would initially not have picked as French. I could even have mistaken it for a lush Aussie. But yum, nevertheless.
Link to post from Jul 2007

Cheers,
Sue

Tonight I was comparing two "prestige" Madirans with the remains of yesterday's Chantrelle risotto. Bouscassé Vieilles Vignes 1997 was really, really lovable! Bloody meat, violets and vegetation; nice juicy tannins and very refreshing and a bit wild in character.

Montus Cuvée Prestige 1997 was rather tame compared to the Bouscassé. Some might say it is more elegant - I say it is more international. I miss the untamed character of the Bouscassé, but this is still a very nice drink with its dark and brooding yet refreshingly tannic character. This has more oak also. The aftertastes of both are so herbal, savoury and refreshing that it's impossible not to like them - they are mouthcleansing.

The more I taste these two Brumont properties, the more I prefer Bouscassé. Montus too often seems a bit like it is crafted than just made into what it would naturally be.

-O-(Madiran rocks!)

Madiran does indeed rock, Otto. Alas, it's much easier to find Montus hereabouts than Bouscassé -- but I'll keep a lookout for it. There's no better wine (IMO) for a good, mid-Winter cassoulet.

Mark Lipton

Otto, one store is quite strong on Madiran including the ones you mention so I have been stocking up of late.
The August Decanter has a big Madiran tasting, also Cahors.

Don't know about you guys but I find these wines need a LOT of time.

The 94s aren't yet ready, much less the 97s....

Don't know about you guys but I find these wines need a LOT of time.

The 94s aren't yet ready, much less the 97s....

I agree, Bill. I've still got both in the cellar. FWIW, we tried a bottle of the '94 Montus when in France in '01 -- our hotel in the Gorge du Tarn had it on the wine list and I thought WTF? They gave it a 45 minute decant and it was drinking quite well, if primary, by the end of the meal (great cheese cart to help out).

Mark Lipton

Don't know about you guys but I find these wines need a LOT of time.

The 94s aren't yet ready, much less the 97s....

The '91 wasn't ready either when I tasted it c.2 years ago. But as I like the brawny nature of young Madirans I don't mind opening these on occasion.

-O-