- Château Mouton Rothschild
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Robert Parker, April 2008,
Perhaps the finest white wine yet produced by Mouton Rothschild, this 2005 offers lovely notes of honeysuckle, tropical fruits, crushed rocks, and subtle wood. It is a delicious generic Bordeaux to consume over the next 4-5 years. Drink: 2008 - 2013
Robert Parker, April 2007,
2005 is an excellent vintage possessing high acidity as well as impressive levels of weight, richness, and texture.
Robert Parker, April 2006,
Another excellent vintage for Bordeaux's dry whites, which tend to be vastly underrated and exceptionally long-lived (30-40 years in some cases). The 2005s possess crisp acidity as well as serious weight, richness, and texture. Space constraints did not allow full tasting notes, but this is one of the top 2005 dry white Bordeaux wines.
Jancis Robinson, April 2006,
The Mouton Rothschild team have stopped using new oak for their house white, and just half the harvest is used. Very rich but with Sauvignon dominant at the moment even though it constitutes only half the blend. Rich and figgy and almost more Californian than Bordeaux quite fat and lots of fun. Drink 2007 - 2011
Château Mouton Rothschild
Mouton Rothschild is the only wine to have been elevated to First Growth status since the original classification of the Medoc in 1855. The exceptional success and status of Chateau Mouton Rothschild can largely be attributed to one man: Baron Philippe de Rothschild. He recognised the extraordinary potential of the estate and devoted his life to ensuring that potential was realised. His work is now carried on by his charismatic daughter Baroness Philippine, ably assisted by Herve Berland. This most flamboyant and glamorous estate is famous for its artistic connections, embodied in the grand vins's label, redesigned each year by such legends as Picasso, Miro and Warhol. It is also renowned for its impeccably maintained visitor-friendly estate, but its impressive and well-deserved reputation is based above all on the opulence and excellence of its wines.
When the Romans first planted a few vines on the limestone outcrops of St Emilion in the early years of the first century, and tasted what was, by all accounts, rather thin, bitter wine, they can hardly have imagined that the region's greatest red wines would become the most sought afterfine wines in the world. From the days in the seventeenth century when the then owners of Ch Haut Brion, the de Pontac family, became the first to export to the UK, selling their wine in their own tavern, the Pontac's Head, red Bordeaux or claret has been the Englishman's favourite. The wines of the 1855 Classification are merely the tip of the iceberg. Bordeaux AC accounts for about half of all wine produced in the area, from vineyards outside the regional or communal appelations and often blended by the negociant houses. Simpler beasts these although still clearly related to their more illustrious cousins - relatively light and fresh, full of fruit, with soft tannins making for delicious, and good value, early drinking.