Tasted at the Montrose vertical, the 1933 Montrose comes from a vintage that I have rarely encountered, although one or two sages have commented that it was actually better than presupposed. Maybe that was because a bit of 1934 was added to some blends? We can only speculate. For what it is worth, this 1933 disproved the theory that all wines from this vintage were terrible. The nose is understandably fully mature with scents of chlorine, mushroom and decayed autumn leaves. Yet the palate is balanced with good acidity, angular and not nearly as pure as the 1934 Montrose. It must be a remnant of what it once was, but what it is... is perfectly drinkable. And that is much more than I would have guessed. Tasted May 2016.
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