Château Monbousquet can trace its roots back 1540. It has a prestigious history — in 1865 it was considered to be one of the most important estates in Saint-Émilion — however by the end of the 19th century the Château had fallen on hard times. After the end of the World War II, the resurgence of the Château began, culminating with the purchase of the estate by Gérard Perse in 1993 and the promotion of Monbousquet to Saint Émilion Grand Cru Classé in 2006.

The vineyards of Château Monbousquet are planted on soils of deep gravel and sandy-clay to 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon. All grapes are hand-harvested and fermented in stainless steel vats, then aged for 18-24 months in new oak barrels with racking every 3 months. It is bottled unfined and unfiltered. The wine is clean and fruit-focused with great intensity and silky, mouth-coating tannins.