Château Monbousquet
Château Monbousquet is another St. Emilion estate with a long history in the appellation that trace its history back to 1540. At the time, Monbousquet belonged to François de Lescours before it was the property of the well-established De Carles family. In fact, Monbousquet remained in the hands of the de Carles family for almost 150 years. At the close of World War 2, the Querre family began managing Monbousquet. With their efforts, Chateau Monbousquet began making better much wines. However, the fortunes and wine of Chateau Monbousquet really took a major jump in quality in 1993 when it was purchased by Gerard and Chantal Perse. Monbousquet was the first winery purchase by Gerard Perse.
Shortly after Gerard Perse obtained Monbousquet, he began renovating the estate. The entire 32 hectare Bordeaux vineyard of Monbousquet was analyzed and drained. This limited a rise in the water table during prolonged wet spells. Next, they completely rebuilt the wine making facilities at Chateau Monbousquet. Perse began building an entirely new aging cellar for his Right Bank estate.

The 32 hectare St. Emilion Monbousquet vineyard is planted to 70% Merlot, 20% Cabernet Franc and 10% Cabernet Sauvignon. The vines are planted to a density of 5,500 vines per hectare. The average age of the vines is 40 years. The terroir of sand, clay and gravel soils is not the best in St. Emilion. However, Perse gets the most out of it, starting with low yields. For example, in 2009, the yields were 28 hectoliters per hectare. 
To produce the wine of Chateau Monbousquet, vinification takes place in a combination of small, temperature controlled stainless steel vats and French oak tanks. Malolactic fermentation takes place in barrel. The 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.

Chateau Monbousquet also produces a white Bordeaux wine from one hectare of vines planted in sand, clay and gravel terroir. The section of the vineyard devoted to white wine grapes is planted to 66% Sauvignon Blanc and 34% Sauvignon Gris. Chateau Monbousquet is fermented in stainless steel tanks, before aging in 50% new, French oak barrels. About 350 cases of Monbousquet Blanc are produced each year.

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With thanks to Jeff Leve from, for the invaluable information