The 2010, a blend of 80% Merlot and 20% Cabernet Franc cropped at 20 hectoliters per hectare, is showing incredibly well, combining elegance, extraordinary creme de cassis and kirsch-like fruit, and notes of licorice, incense and vanillin in a fragrant, full-bodied, massively endowed style that is neither heavy nor overbearing. The freshness and overall precision of this wine reminds me stylistically of the brilliant 1998 as well as the 2000. This wine normally drinks well reasonably young, but I suspect the 2010 is going to require 5-7 years of cellaring and keep for 25-30+ years.

This 12-acre vineyard was recently promoted in the 2012 St.-Emilion classifications from a grand cru to a premier grand cru classe, which was entirely justified by its performance since 1996. The estate is owned by the ever-reliable Stephan von Neipperg.
-Robert Parker, Wine Advocate #205 Feb

Inky, dark purple and opaque in color, the wine explodes with no decanting. It’s scary to think air and time will make this sublime wine even better. Aromas of boysenberry, creamy black raspberry, espresso, vanilla, truffle, flowers and stone open to a powerful, concentrated, full bodied, rich, intense wine with silky tannins, freshness and flavors that expand in the long, mouth coating finish. The owner Stephan Niepperg prefers 2010 to the 2009. I am not sure I agree, as I like the sensuality of the 2009, over the structure of the 2010. Regardless, either vintage offers an extraordinary expression of the estates limestone rich terroir. Based on a sublime 1964 tasted recently, this will age and develop for decades! Tasted May 2013

Very lush, with roasted fig, dark boysenberry preserves and Black Forest cake flavors woven seamlessly together, stitched with bold spice notes and backed by a very racy graphite finish. Plenty big, but matches that easily with lovely purity and refinement through the finish. JM

Gorgeous nose with a great concentration of aromas such as chocolate, blackberries and licorice. Opens up with wild strawberries and lots of orange blossom. Full and concentrated on palate with super silky tannins and beautiful dark fruit. Lots of new wood in the finish that needs to integrate. This shows the essence of Mondotte. Drink from 2017.
-www.jamessuckling.com, 'Tasting Report: 2010 Bordeaux "More Great Vintage"', 3 Feb 2012

(96-97 pts)
This takes my breath away with dark fruits, blackberries, chocolate and spice. Full bodied, with super silky tannins and loads of beautiful dark fruits. Super silky and long. Made from 80 percent Merlot and 20 Cabernet Franc.

(20hl/ha, 100% new) [80M/20CF] Very sweet, concentrated, focussed nose and a lovely fragrance too; great concentration of fruit, very firm tannins, vigorous acidity; intensely sweet flavour, complex, vital, aromatic, strong, with a chewy, but not coarse, tannic frame, very mineral behind the mass of fruit and with superb length. Great long term Mondotte. More vital, vivid, concentrated, and tannic than the 2009 which is softer, fleshier, a bit less intense. Fine wine, but you have to like this rather extreme style. 2025-40 [M.Schuster, Bordeaux Mar/Apr 2011]

(80% merlot and 20% cabernet franc; 3.45 pH; 100% new oak; 20 hectoliters per hectare; 14.7% alcohol) Good, deep ruby-red. Vibrant aromas of raspberry, strawberry, menthol and sage. The palate delivers great sweetness and richness, but with a compelling, penetrating quality to its precise, pristine red fruit and floral flavors. The seamless finish features great length and a lovely floral topnote. Ian D'Agata

Tasted blind at the Southwold Bordeaux 2010 tasting. The nose on the La Mondotte 2010 is very intense with multi-layered ripe black cherry and boysenberry fruit - yet it is tightly coiled and needs time to really open up. The palate is medium-bodied with saturated, solid tannins on the entry that are nicely integrated with the fruit. Blackberry and truffle notes on the entry segue into a complex, tannic finish that bodes well for the long-term. There is palpable "solidity" here with a long finish and it will surely merit a higher evaluation once it reaches its plateau of maturity. Tasted January 2014.