1986 Mouton Rothschild
Only 3 left!
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, Stags 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? Robert Parker 100
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. –JS Wine Spectator 99
(80% cabernet sauvignon, 10% merlot, 8% cabernet franc and 2% petit verdot; pH 3.54; IPT 66; 12.5% alcohol; 90% new oak; an 80% selection): Very deep, saturated ruby with only a hint of garnet at the rim. Ripe red and black fruits, mint, vanilla, minerals and delicate black pepper on the captivating nose. Very rich, big and deep, with a luscious texture and ripe flavors similar to the aromas. Finishes smoothly tannic and very long, with building sweetness. This gorgeous Mouton, though massively built, also reflects the long hang time of the berries, which led to a perfect polymerization of its tannins and a fleshy structure. Still very much an infant: I wouldn't touch a bottle for at least another ten years. I also like the fact that, although it's very sweet and creamy, strong acidity (note the lower-than-usual pH) is keeping it vibrant. This vintage is the first in which Mouton vinified its young vines separately and only used those vats judged to be of grand cru quality. Following a slowdown in physiological ripening during August, the late harvest (October 2-16) permitted a longer growing curve. Tourbier noted that "petit verdot needs its head in the sun and its feet in the water, and as it had been initially planted on one of the highest, coolest sites at Mouton, a mistake on our part, it rarely ripened enough to be included in the grand vin, and this explains why we hardly used it in the older vintages." -- Ian D'Agata Vinous 98+