Mouton Rothschild
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 1988 Pauillac
Classic and mature, with cassis, plum and red berry framed by cedar, walnut, pencil shavings, tobacco and earthy mineral notes. The palate is round and balanced, showing fresh acidity, ripe tannins, vanilla and a gently drying woody edge on the long finish. Bottle condition matters; stand upright, decant carefully for about two hours and serve with veal or roast lamb.
Château Mouton Rothschild 2005 Pauillac Magnum
Intense and beautifully composed, with blackcurrant, dusty cassis and dark fruit joined by coffee, cocoa, grated chocolate, spice, smoke and a faint savoury herbal note. Full-bodied and powerful yet elegant, the palate is rich, balanced and tightly woven, with firm tannins, fresh acidity and a long, silky finish. Give it about two hours in a decanter before serving with beef or lamb.
Chateau Mouton Rothschild 2003 Pauillac Magnum
Dense and authoritative, with cassis, blackberry and black cherry framed by graphite, cocoa, smoke and a measured touch of cedar. The palate is powerful but controlled, combining deep fruit with firm, fine-grained tannins and a fresh line of acidity. Leather and dark spice build across a persistent finish. Give it generous air before serving with venison or braised beef.
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 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.
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 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.
Château Mouton Rothschild 1982 Pauillac
Flamboyant and richly aromatic, with black currant, blackberry and cherry liqueur layered with cigar box, tobacco, mint, flowers, smoked meat and spice. The palate is full and concentrated, yet finely balanced, combining fresh acidity with silky tannins and an exceptionally long, harmonious finish. Decant for two to three hours and serve with roast turkey, beef or mushroom dishes.
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.
Château Mouton Rothschild 1999 Pauillac
An elegant, increasingly mature expression with black currant and blackberry layered with smoke, truffle, cocoa, mocha, coffee and warm spice. The medium-bodied palate is smooth and velvety, balancing firm ripe fruit with silky tannins and a long, structured finish touched by a slight dryness. Decant for about three hours and serve with lamb stew, duck or 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 1995 Pauillac
Deep and brooding, with cassis, blackberry and black cherry joined by violet, cedar, coffee, dark chocolate, black pepper and incense. The palate is rich and layered, balancing a vibrant core of ripe fruit with velvety tannins and polished oak. Full-bodied yet composed, it builds through a persistent, savoury finish; allow generous air and serve with roast beef or lamb.
Château Mouton Rothschild 2000 Pauillac
Crème de cassis, blackberry and raspberry lead a layered bouquet, with cedar, tobacco, truffle, coffee, vanilla, earth and exotic spice adding complexity. Concentrated and full-bodied, the palate is fresh and focused, with polished tannins, excellent balance and a long, lingering finish. Allow three to four hours in a decanter and serve with beef Wellington, roast lamb or game.
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.
Château Mouton Rothschild 2006 Pauillac Magnum
Focused and powerful, with blackberry, blackcurrant and dark fruit framed by graphite, cold stone, leather and spice. The palate is fleshy yet finely detailed, with fresh, carefully judged acidity, fine-grained ripe tannins and a layered, harmonious structure. Still firm and youthful, it carries its concentration into a long, precise finish; allow generous air and serve with roast beef or lamb.
Château Mouton Rothschild 1996 Pauillac 3 L
Complex and still poised, with blackberry, cassis and red berry layered with anise, cedar, cigar box, coffee, dark chocolate, leather and subtle exotic spice. Medium- to full-bodied, the palate balances fresh acidity with ripe silky tannins, impressive concentration and a long, structured finish. Decant for about two hours and serve with roast beef or lamb.
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.
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 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.