3/5

fruit

5/5

body

3/5

acidity

4/5

tannin

0/5

sweetness

Mouton Rothschild

2004 {(currentVariant.size?' | ':'')} {( currentVariant.size )}

Various vintages

Pauillac, Medoc, Bordeaux, France

Red

Cabernet Sauvignon, Merlot, Petit Verdot

Drink Now/Cellar

1st Growth

VN 93 WA 92

The wine has a strong, dark and deep colour, while the nose displays subtle complexity on fruity notes of black cherry, candied quince and liquorice with touches of cold smoke, revealing very well-integrated oak. The attack is rich and full, with precise, refined tannins that elegantly enfold mocha flavours and toasted notes, leading into a close-knit and flavourful finish with attractive, very fresh length. A distinctive and stylish wine.

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meat:
Beef, Lamb, Veal

cheese:
Blue cheese, Goat cheese, Hard cheese

Reviewer: Antonio Galloni

The 2004 Mouton Rothschild is supple, forward and inviting. Dark cherry, plum, tobacco and grilled herbs are all pushed forward. This is an especially succulent Mouton, partly because of the high percentage of Merlot that was common during this era. Gravel, pencil shavings, smoke and cured meats add myriad shades of nuance on the powerful, explosive finish. Philippe Dhalluin told me he waited as long as possible to harvest in 2004, the driest vintage Mouton had seen up until that point. The blend is 73% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc and 2% Petit Verdot harvested between September 29 and October 15.

3/5

fruit

5/5

body

3/5

acidity

4/5

tannin

0/5

sweetness

Pauillac, Medoc, Bordeaux, France

Red

Cabernet Sauvignon, Merlot, Petit Verdot

Drink Now/Cellar

1st Growth

Black fruit / Cinnamon / Coffee / Firm / Leathery / Tobacco

meat:
Beef, Lamb, Veal

cheese:
Blue cheese, Goat cheese, Hard cheese

Reviewer: Antonio Galloni

The 2004 Mouton Rothschild is supple, forward and inviting. Dark cherry, plum, tobacco and grilled herbs are all pushed forward. This is an especially succulent Mouton, partly because of the high percentage of Merlot that was common during this era. Gravel, pencil shavings, smoke and cured meats add myriad shades of nuance on the powerful, explosive finish. Philippe Dhalluin told me he waited as long as possible to harvest in 2004, the driest vintage Mouton had seen up until that point. The blend is 73% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc and 2% Petit Verdot harvested between September 29 and October 15.

Mouton Rothschild

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