List of products by brand CHATEAU MONBOUSQUET

Situated at Saint-Sulpice-de-Faleyrens on the south-western plain of Saint-Émilion, Château Monbousquet extends across 32 hectares of gravel, sand and clay soils. Founded in 1540, the château entered a new era in 1993 when Gérard and Chantal Perse took ownership: yields were brought down to 28 hl/ha, élevage was tightened, and the ambition paid off with Grand Cru Classé status in 2006. The château also holds a rare distinction as a pioneer of white wine within the appellation, blending Sauvignon Blanc, Sauvignon Gris and Sémillon. At Halles Quercamps, we have selected this château for the rigour of its vineyard management, the consistency of its style — balancing power with finesse — and its uncommon red-and-white identity within Saint-Émilion. A Bordeaux reference we are proud to list.

Château Monbousquet represents one of the most compelling stories in Saint-Émilion: a property with roots stretching back to 1540, fundamentally transformed from 1993 onwards, and today firmly established as a Grand Cru Classé across 32 hectares of the Gironde plain.

A terroir of plains with quiet complexity

Located at Saint-Sulpice-de-Faleyrens in the Gironde, Château Monbousquet occupies an atypical position within Saint-Émilion. While the appellation's most celebrated estates sit on the limestone plateau and its slopes, this château works the south-western plain — a mosaic of gravelly soils to the south and clay-sand to the north. This diversity of soil types, combined with careful plot-by-plot management, allows the team to draw genuinely different characters from each parcel and assemble wines of real textural interest.

From 1540 to Grand Cru Classé: a history of reinvention

Founded in 1540, Château Monbousquet is one of the older properties in Saint-Émilion, though its modern identity is inseparable from the arrival of Gérard and Chantal Perse in 1993. Where previous ownership had allowed standards to drift, the Perse family invested heavily: the vineyard was replanted and restructured, yields were reduced to around 28 hl/ha (as recorded in 2009), and the winemaking was overhauled with a focus on precision and consistency. The results were swift and decisive. By 2006, the château had earned Grand Cru Classé status — a classification that reflects both the quality of the terroir and the seriousness of the approach taken since the takeover.

Winemaking philosophy: restraint and precision

The vineyard is planted predominantly to Merlot (60%), complemented by Cabernet Franc (30%) and a small proportion of Cabernet Sauvignon (10%) for the red wines. The white is assembled from Sauvignon Blanc, Sauvignon Gris and Sémillon — a blend that places Château Monbousquet in a category of its own within Saint-Émilion, as the first estate in the appellation to produce a white wine of this ambition. Across both colours, the guiding principle is the same: low yields, careful selection, and an élevage calibrated to express the specificity of each vintage rather than to impose a house style.

The wines of Château Monbousquet

Saint-Émilion Grand Cru Classé Rouge — Merlot-led with Cabernet Franc and Cabernet Sauvignon; structured, generous, with the depth that comes from disciplined yields and attentive élevage.
Saint-Émilion Blanc — A pioneering white from Sauvignon Blanc, Sauvignon Gris and Sémillon; aromatic, textured, and genuinely rare within the appellation.

Why we have selected Château Monbousquet

We first listed Château Monbousquet because it offers something that is increasingly difficult to find in Bordeaux: a classified growth with a clear, traceable story of improvement — not inherited prestige, but earned standing. The Perse family's decision to cap yields at 28 hl/ha and invest in plot-level precision gives these wines a density and focus that stands apart from many neighbours on the plain. The white wine adds a further dimension, making this château one of the most versatile in our Saint-Émilion selection.

We recommend these wines to enthusiasts building a serious Bordeaux cellar, and equally to those who enjoy exploring the lesser-known facets of a great appellation. At table, the red pairs beautifully with roast lamb or aged hard cheeses; the white is a natural companion to grilled fish or a fine terrine.