Chateau Troplong Mondot1er Grand Cru Classé 2017Product code: 9124
All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.
The nose has a gentle spice, notes of fragrant plums and cherry. On the palate the fruit is generous, there is plenty of volume and lavish fruit interspersed with fine minerals. A tannic spine gives purpose and direction. This is a vast improvement and we're sure there will be more to come.
About the Winery
Chateau Troplong Mondot is a winery situated in the wine region of Bordeaux in the Saint-Émilion commune and appellation in France. Its history dates back to the 17th century. At that time, it remained as property and estate of Abbe Raymond de Seze. Abbe was the person who established the outstanding chateau that we see today.
The construction of Chateau Troplong Mondot began in 1745 with no particular name. At that time, the de Seze family were already a notable name in the wine community of Bordeaux. They owned several properties and lands across the commune. In 1850, the winery’s owner changed, and Raymond Troplong took over. He followed the tradition and custom of the time and combined his and the property’s name. It gave rise to Chateau Troplong Mondot. Under Raymond’s leadership, the size of the estate and its vineyards increased exponentially.
Later on, Chateau Troplong Mondot landed in the hands of Georges Thienpont. He was a famous negociant from Belgium. Three years after acquiring the winery, Georges purchased another plot of land named Vieux Chateau Certan. However, it launched Georges into a state of a financial crisis. It led him to sell Chateau Troplong Mondot in 1936. The winery passed on and ended up with Alexander Valette in the same year. He was also a renowned negociant in Bordeaux. After that, Chateau Troplong Mondot continued as a family-owned estate until 2017.
In 1980, Christine Valette started to handle the winery and its property. She revised the existing systems and operations, changing them for better techniques and methods. Under her supervision, the winery ceased machine harvesting and instead began to pick the matured grapes by hand. Gradually, the workers shifted to late gathering and reduced yields. They did so to increase the quality and concentration of the produced wines.