Tasted at the chateau, the 1983 Montrose, picked between 27 September and 13 October, was quite deep at the core but showing some bricking on the rim. The nose feels fatigued and leathery, an ephemeral bouquet that could blow away in the lightest wind. The palate is light-bodied, angular and hollow, a large hole where the fruit ought to be and then it tapers to a severe, raw and slightly vegetal finish. Robert Parker lambasted the 1983, which given the reputation of the property and the fact that it was not a terrible growing season like the following year, should have been much much better. This is outshone by the 1984—enough said. Tasted September 2016.
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