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1986 Mouton-Rothschild Bordeaux Blend - France - Bordeaux - Pauillac - Red - First Growth

France - Bordeaux - Pauillac

Red Bordeaux Blend - First Growth
Producer Notes

Chateau Mouton-Rothschild is a First Growth Bordeaux estate located in the village of Paulliac. The chateau was originally known as Chateau Brane-Mouton while in the possession of the Barons de Brane, but was given its current name by Nathaniel de Rothschild in 1853. The current owner is Philippine de Rothschild, Nathaniel's great-great granddaughter. Mouton-Rothschild is known for being the... More »

Score
97
JR 18.5
IWC 95(+?)
WS 99
WA 100
Drink Dates
IWC: 2012-2040 WS: 2001+
Buy from Vinfolio
1.5L $2,495.00
Bid
6 for sale
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IWC 95(+?)
Source International Wine Cellar
Issue Issue 103
Drink Dates 2012-2040

($310-$575) Good medium ruby. Currant, currant leaf, cedar and dusty oak on the nose. Tightly wound and classic, with fabulous acids contributing to its powerful spine. Wonderfully pure and intense, with great verve and grip. But still quite locked up, and hiding its density. Finishes firmly tannic and extremely long. I remember mistaking the '86 Mouton for such international stars as Sassicaia in the early '90s, when it showed greater sweetness, but this wine has been quite shut down for the past several years. The '86 and the '82 appear clearly to be the two greatest vintages for Mouton since the 1959.

Professional content appears courtesy of Vinfolio
JR 18.5
Source Jancis Robinson
Drink Dates 2009-2025

Quite exceptional depth and youthfulness of colour ? it looks younger than either the 1989 or 1990, and possibly even than the 1995! Still quite amazingly closed on the nose. There is obviously quite a bt of alcohol in this wine, perhaps a note of licorice again. Thick, deep, brooding, this wine hardly seems to have changed over the last 15 years. Very, very dry with lots of tannin on the finish which I am forced to wonder whether they will ever be resolved? This is like very dry blackcurrant essence with a note of menthol. Overall at the moment this is still a bit of a brute and I do wonder whether it will ever soften?

Professional content appears courtesy of Vinfolio
WA 100
Source Wine Advocate
Issue 106

After stumbling over some wines I thought were high class Bordeaux, I nailed this wine in one of the blind tastings for this article. In most tastings where a great Bordeaux is inserted with California Cabernets, the Bordeaux comes across as drier, more austere, and not nearly as rich and concentrated (California wines are inevitably fruitier and more massive). To put it mildly, the 1986 Mouton-Rothschild held its own (and then some), in a flight that included the Caymus Special Selection, Stag's Leap Wine Cellars Cask 23, Dunn Howell Mountain, and Joseph Phelps Eisele Vineyard. Clearly the youngest looking, most opaque and concentrated wine of the group, it tastes as if it has not budged in development since I first tasted it out of barrel in March, 1987. An enormously concentrated, massive Mouton-Rothschild, comparable in quality, but not style, to the 1982, 1959, and 1945, this impeccably made wine is still in its infancy. Interestingly, when I was in Bordeaux several years ago, I had this wine served to me blind from a magnum that had been opened and decanted 48 hours previously. Even then, it still tasted like a barrel sample! I suspect the 1986 Mouton-Rothschild requires a minimum of 15-20 more years of cellaring; it has the potential to last for 50-100 years! Given the outrageously high prices being fetched by so many of the great 1982s and 1990s (and lest I forget, the 1995 Bordeaux futures), it appears this wine might still be one of the "relative bargains" in the fine wine marketplace. I wonder how many readers will be in shape to drink it when it does finally reach full maturity?

Professional content appears courtesy of Vinfolio
WS 99
Source Wine Spectator
Drink Dates 2001+

Ageless, yet balanced. Black color. Mint, mineral, berry and cherry. Full-bodied, chewy and tight. Long, long finish. A great, great wine.--Bordeaux retrospective. Drink now.

Professional content appears courtesy of Vinfolio
Author Tj R
Site / Blog   Trust Rating 94.28%
Tasted On 12/07/2014
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Author Matt
Site / Blog   Trust Rating
Tasted On 06/27/2014
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Author Danl
Site / Blog   Trust Rating 95.307%
Tasted On 01/10/2014
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Author rsfj
Site / Blog   Trust Rating 91.867%
Tasted On 11/29/2013
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Author BORDEAUXLICIOUS
Site / Blog   Trust Rating 92.336%
Tasted On 03/23/2013

Top shoulder fill, cork had a 100% bleed but no signs of seepage under the cap, this was a concern at first. Out of the bottle the fruit was muted and the wine smelled a bit musty. Decanted 4 hours, This wine is dark in color, opaque and browning ever so slightly, the nose has cleaned up a bit from what it was and shows bright, ripe currants, pit of plum, sweet red berry fruit accented by dried herbs, mild Indian spice, dried roses, very exotic in a sense. The palate shows great balance, sweet red berry fruit, medium intensity, soft caressing but persistent tannin. I wish this was a perfect bottle but the cork just did not hold up on this one.

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Author taipanli
Site / Blog   Trust Rating 96.996%
Tasted On 01/25/2010

Purchased from Marketplace - no decant. Medium/deep garnet - still vibrant and youthful in appearance. Nose didn't give away very much but typically Mouton fruit and floral notes. In mouth, what struck me was how youthful and fresh this tasted yet showing the balance of a well aged claret. Medium bodied, balanced, refreshing and well defined. This obviously kept evolving in glass and although it didn't disappoint in the least bit, I wasn't blown away. Compared with the 95 which I know well, this is very similar but a step up in balance, structure and expression. The Mouton for Mouton lovers? 50+9+8+20+10=97

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Author dave1161
Site / Blog   Trust Rating 13.399%
Tasted On 12/24/2008
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.