Very smoky, with berry, coffee and tobacco aromas. Full-bodied, with polished, velvety tannins, plenty of fruit and a cedary aftertaste. Tight and compacted. This is better than the 2000 Mouton. It's a baby 1986 Mouton. Solid and very, very fine. Persists for a long time on the palate. 94 points, Wine Spectator (3/2004).
...complex on the nose with black cherry, blackcurrant and graphite aromas... very fleshy on the palate with chewy tannins and lots of fruit. This is still a reserved and structured Bordeaux, but with power lurking beneath. Still a baby. 94 points, jamessuckling.com (11/2015).
Very, very deep crimson. Very, very rich and full, and then very, very silky texture -- a winning combination. Definite spice. Very full and ripe. Round, satin-textured. Could do with very slightly more acid?! Quite a sudden end, but lots of work on texture rather than flavour. Very, very rich black fruits. Tannins are quite rigorous. Deeper, tougher and more dramatic than most. 18.5/20 points, jancisrobinson.com (4/2002).
...outstanding bouquet with notes of blackberry, wild hedgerow, graphite and a touch of orange peel. Great delineation and vigour, a little more generous than Lafite that overtakes after an hour in bottle. The palate is medium-bodied with fine tannins, superb acidity (and) great depth... Great mineralite on the tobacco and autumn-leaf finish. 94 points, Wine Journal (3/2011).
A blend of 86% Cabernet Sauvignon, 12% Merlot, and 2% Cabernet Franc, the opaque purple-coloured, chunky 2001 Mouton-Rothschild does not possess the finesse and stature often achieved by this first-growth. It offers a tell-tale cassis-scented nose, and a monolithic, medium to full-bodied style with relatively high, austere tannin in the finish (a characteristic I also noticed in cask). A dry, angular, backward effort for the vintage, it should be forgotten for at least a decade. Let’s hope the fruit continues to expand and sweeten, but that’s no sure thing. Wine Advocate (6/2004).
Pauillac is Bordeaux’s most acclaimed appellation, the only one with three Premier Cru properties: Château Lafite-Rothschild, Château Mouton-Rothschild and Château Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavours of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the Médoc region on Bordeaux’s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes from ripening too quickly. Such grapes make powerful wines that may age and improve for decades. However, in Pauillac, as in other old-world wine regions, some winemakers are working to develop softer red wines that maintain the local wines’ traditional substance and flavours, but are more approachable immediately upon release.