Château Monbousquet
Monbousquet
Saint-Émilion
2015
Vintage
Varietal
Merlot
Where it is, October 2026
At Peak: inside the peak window (2021-2032), within the full drinking arc.
This bottle is in its peak window through 2032, with a drinking horizon to 2039.
The ‘15 Monbousquet.
Château Monbousquet 2015 is a Merlot from Saint-Émilion, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Merlot from Saint-Émilion in 2015 should suggest damson, blackcurrant and wilted violet, with a touch of dried leaf. The palate is expected to be plush at first, then gain definition from fine tannins and a bright line of acidity. Peak years are forecast from 2021 to 2032, while the drinking range extends to 2039. The finish should feel warm and savory, with plum skin and gentle spice lingering.
The 2015 vintage
Château Monbousquet's 2015 wine is a Merlot from Saint-Émilion, France.
About Château Monbousquet
Château Monbousquet's wine is a Merlot from Saint-Émilion, France.
Pairing suggestions
Cellared suggestions based on the wine and dish descriptions.
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's balanced acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's firm tannins.
More from Saint-Émilion
Frequently Asked
What is Château Monbousquet 2015?
Château Monbousquet 2015 is a Merlot from Saint-Émilion, France.
When should Château Monbousquet 2015 be opened?
The canonical CAI full drinking arc is 2019-2039. Within that arc, the peak window is 2021-2032. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Château Monbousquet 2015?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.