2020 Ch Troplong Mondot 1er Cru Grand Classe, St Emilion

This has superb depth and intensity with very fine tannins that draw you down. So much black fruit, together with black pepper and salt. Extremely well crafted. Vertical and deep. Chalky and salty with black chocolate.

98-99 points James Suckling jamessuckling.com

The 2020 Troplong Mondot was tasted from two samples, both directly from the estate, but with two prelèvements because Aymeric de Gironde was not content with the showing of the first. Indeed, the second, which was tasted the following day (yes, bottles arrived quickly) did show slightly better, even if there was not an enormous difference. It has a deep garnet hue, yet the nose is initially backward and demands about an hour to really open and say what it wants to say. The nuanced bouquet features a mixture of red and black fruit, touches of iris flower, sea spray and a touch of Earl Grey. This is typical of the more elegant, terroir-driven style introduced under Aymeric de Gironde. The palate is medium-bodied with crunchy red fruit, cranberry and raspberry mixed with truffle and a pinch of sea salt. The acidity is well judged and it conveys palpable energy on the finish. This is a delicious and characterful Saint-Émilion, fresh and vibrant, that will fill out and gain depth during its barrel maturation. Excellent.

94-96 points Neal Martin vinous.com

The 2020 Troplong Mondot is composed of 85% Merlot, 13% Cabernet Sauvignon and 2% Cabernet Franc, harvested from 4th September and lasting for about three weeks. The pH is 3.53, the IPT (tannin index) is 75 and the alcohol is 14.5%. Opaque purple-black colored, it opens with a vivacious burst of black fruits—stewed plums, baked blackberries and boysenberries—giving way to a fragrant undercurrent of licorice, ground cloves, cinnamon stick and lilacs, with a touch of bouquet garni. The full-bodied palate is chock-full of plump, juicy black fruits and savory sparks, framed by fantastically ripe, fine-grained tannins and bold freshness, finishing long and opulent.

95-97 points Lisa Perrotti-Brown robertparker.com

“Our limestone and clay soils really did their job of capturing the moisture in the winter,” said Aymeric de Gironde, winemaker at Troplong Mondot. “In the center, we have the clay soils with large stones and flint. This is what I call the freebie—the core of the vineyard around the water tower—where you get all that generosity for free, lots of power and structure. Then you have the outskirts, which has a limestone subsoil. The limestone and earlier harvest give a minerality, with the silkiness of the tannins. We are looking for a very round and deep wine, but also very dynamic. Harvest was very warm. So, we really had to adjust what we did. We only harvested in the early morning. In the winery, we have built a cool room to store the grapes about a day and a half before we ferment. We immediately bring them down to about five degrees. We managed this year to have quite a long cold maceration—averaging about 10 days, but some tanks were pushed to 15 days. Then the fermentation went very fast—one of the fastest and most efficient we’ve had. Also, as in 2019, we didn’t do any malolactic in barrels in 2020—only in tanks. This brings a bit more purity to the wines. Then you can blend the plots more easily, with greater clarity.”

The 2020 Troplong Mondot is another strong showing from the estate under the direction of Aymeric de Gironde. Exotic and voluptuous, the 2020 is endowed with terrific depth and plenty of layers that unfold over time. Raspberry jam, cloves, kirsch and lavender all flesh out beautifully in the glass. Troplong Mondot has been exceptionally fine since 2017, when the new team headed by de Gironde took over and began to focus on giving the Grand Vin more energy. In the 2020, though, I see less of the vibrancy and brilliance that has defined the new style at Troplong. Tasted two times..

93-95 points  Antonio Galloni vinous.com

Inky in colour, this is utterly gorgeous, so much purity and definition on the nose. Things start out intense, with crushing tannins, then it steps up and back, with a delicate but juicy slate and crushed rock minerality flooding in. Great physicality, with a push and pull that goes from power to lightness of touch. I assume it will gain a little more weight over ageing, but this is exceptionally well controlled. Crushed blackcurrant and blackberry fruits, with chalky tannins and savoury Cabernet florals. 60% new oak. 3.53pH. The new cellar will be used for vinification from the 2021 vintage, with this vintage aged in the new barrel cellars. No malolactic fermentation in barrel since the 2019 vintage. Just 2mm of rain in July and 30mm in August but the deep clay-limestones at Troplong kept their freshness, and there were no blockages in ripening. Thomas Duclos consultant. Drinking Window 2028 - 2044

97 points Jane Anson decanter.com