Pauillac
Château Mouton Rothschild 1952 Pauillac
Fully mature and richly textured, with blackberry, liquorice and leather carried by a broad, refined and complex bouquet. The palate is round and warming, balancing sweet fruit with drying tannins and a substantial, gently rounded finish. Bottle condition is essential at this age; stand upright, decant carefully for about ninety minutes and serve with lamb or slow-cooked beef.
Château Lafite Rothschild 2004 Pauillac
Mint, cedar, tobacco and herbs lead a bright, savoury profile, with red berry, cassis and black fruit underneath. Medium-bodied and refined, the palate shows silky polish, lead-pencil detail and a salty mineral edge, finishing firm and slightly dry in a traditional style. Decant for one to two hours and serve slightly cool with roast chicken, lamb or lentils.
Château Lafite Rothschild 2001 Pauillac
Cassis, blackberry and red fruit sit at the centre of an increasingly mature bouquet, framed by cedar chest, tobacco, stone and forest floor. Supple and medium-bodied, the palate is polished and fresh, with refined tannins and a silky, composed texture. Decant for about two hours to encourage the secondary notes, then serve with roast veal, duck or mushroom dishes.
Chateau Lafite Rothschild 2004 Pauillac
Refined and aromatic, with blackberry, graphite and cedar unfolding over dark currant fruit. The palate is medium-bodied and precise, shaped by silky tannins and fresh, well-judged acidity. Tobacco and subtle earth emerge with air, while the fruit remains clear and composed rather than heavy. The finish is long, polished and quietly persistent, carrying cassis, cedar and mineral detail. An elegant mature Pauillac with depth held firmly in reserve.
Château Latour 2000 Pauillac
Blackberry, currant and raspberry drive an intense bouquet, with cedar, cigar box, mint, vanilla, smoke and spice unfolding behind. The palate is full-bodied, dense and deeply concentrated, yet balanced by freshness and fine, abundant tannins. The finish is exceptionally long and layered. Allow three to four hours in a decanter and serve with truffled dishes, roast beef or game.
Château Latour 1998 Pauillac
Black currant and morello cherry sit beneath tobacco, black tea, earth, smoke and a gamey savoury note. Medium-bodied and tightly structured, the palate combines fresh acidity with substantial tannins, finishing elegant, long and spicy. Give it about two hours in a decanter to soften the frame, then serve with roasted meat, duck or lentils with mushrooms.
Château Mouton Rothschild 2007 Pauillac Magnum
Smooth and classically shaped, with blackcurrant, black cherry and ripe dark fruit joined by coffee, cedar, tobacco, cigar box, herbs, mineral and a faint floral lift. Medium-bodied, the palate combines fresh forest notes with ripe tannins, polished structure and excellent balance. It is generous up front, then finishes long, savoury and composed; serve with roast lamb or beef.
Chateau Latour 1989 Pauillac
Evolved dark ruby with amber at the rim, offering ripe black cherry, currant, caramel, coffee, cedar and spice. The palate is medium-bodied, cohesive and smooth, with black fruit, gravel, graphite and pencil-box detail. Gentle grip and satisfying depth carry the savoury fruit into a composed, quietly persistent finish.
Château Latour 1995 Pauillac
Black currant, blackberry and black olive lead a mature, generous bouquet, with liquorice, pepper, smoke and cigar box adding depth. Full-bodied yet refined, the palate is concentrated and savoury, balancing fresh acidity with supple tannins and a long mineral finish. A three-hour decant suits its sturdy structure. Serve with saddle of lamb, roast beef or braised short ribs.
Château Lafite Rothschild 1983 Pauillac
Supple, fresh and ready to enjoy, with cedar, tobacco and stone giving way to cassis, cranberry and ripe red fruit. The palate is medium-bodied, elegant and silky, balancing sweet fruit with savoury herbs, lead-pencil detail and a gently smoky edge. Little aeration is needed; pour carefully from a settled bottle and pair with roast chicken, veal or grilled mushrooms.
Mouton Rothschild 2003 Pauillac
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.
Château Mouton Rothschild 2009 Pauillac
Opulent and seductive, with black currant, black cherry and plum surrounded by violet, cigar box, tobacco, liquorice, smoke and bitter chocolate. The palate is rich and satiny, its dark fruit controlled by fine-grained tannins, savoury mineral freshness and a long, pure finish. Still youthful, it benefits from three to four hours in a decanter before serving with veal or lamb.
Château Mouton Rothschild 2004 Pauillac
Black fruit and cassis sit beneath baked spice, smoke, earth and a distinctive saline note. Medium-bodied and cohesive, the palate has measured grip, a slightly chewy texture and a correct, savoury finish rather than overt richness. Bottle variation is significant, so provenance matters; stand upright and decant carefully for about two hours before serving with beef or lentils.
Chateau Lafite Rothschild 2013 Pauillac
Fine-boned and restrained, with tobacco, cassis and crushed gravel leading into fresh red cherry. The palate is medium-bodied and polished, favouring clarity and precision over weight. Firm but refined tannins frame the fruit, while subtle cedar and mineral notes give the wine a classical, savoury shape. The finish is clean and measured, tapering through cherry, tobacco and cool stone with an understated, composed persistence.
Chateau Lafite Rothschild 2017 Pauillac
Graceful and steadily unfolding, with sweet red fruit moving toward plum and dark cherry as the wine opens. The palate is refined and silky, building intensity without heaviness and showing remarkable purity through the middle. Fine tannins and fresh acidity hold the fruit in precise balance, while graphite and cedar add discreet savoury depth. The finish is long, calm and persistent, leaving polished fruit and mineral detail.
Chateau Mouton Rothschild 2003 Pauillac
Rich and opulent, opening with intense blackcurrant, ripe dark plum and cassis before cedar, tobacco leaf, vanilla and warm spice emerge. Full-bodied and concentrated, the palate carries generous fruit on polished tannins with enough freshness to keep the texture poised. A subtle floral lift brightens the long, savoury finish. Decant and serve with roast lamb or beef.
Château Mouton Rothschild 2014 Pauillac
Concentrated yet finely controlled, with cassis, dark berries, violet and lead pencil layered over restrained creamy oak and savoury herbs. The full-bodied palate has freshness, polished texture and sweet, ripe tannins, while mineral detail and spice carry the long finish. Still youthful, it benefits from three to four hours in a decanter before serving with grilled beef or lamb.
Château Mouton Rothschild 1998 Pauillac
Powerful and still youthful, with crème de cassis and dark fruit layered with pencil lead, roasted espresso, tobacco, smoke, saddle leather and Indian spice. Full-bodied and concentrated, the palate combines depth with fresh structure, fine tannins and a long savoury drive. Decant for about ninety minutes and serve with roast beef, lamb or venison.
Chateau Mouton Rothschild 2001 Pauillac
Deeply coloured and composed, with bilberry and blackcurrant layered over cigar box, smoke, autumn leaves and supple leather. The palate is concentrated and richly textured, yet held in balance by fresh acidity and finely structured tannins. Graphite and smoked tobacco carry through the long, savoury finish. Decant gently and serve with roast beef or lamb.
Mouton Rothschild 2001 Pauillac
Deeply coloured and composed, with bilberry and blackcurrant layered over cigar box, smoke, autumn leaves and supple leather. The palate is concentrated and richly textured, yet held in balance by fresh acidity and finely structured tannins. Graphite and smoked tobacco carry through the long, savoury finish. Decant gently and serve with roast beef or lamb.