Mouton’s vineyard was harvested between October 2-15, and the wine possesses an unexpectedly high pH of 3.85 (high for this vintage, but normal for a riper year). Made from low yields of 34 hectoliters per hectare, it achieved a natural alcohol content of 13.2%, one of the highest ever for this estate. Made from 54% of the production, the 2008 Mouton Rothchild’s final blend of 83% Cabernet Sauvignon and 17% Merlot has resulted in an atypically sweeter, more direct and opulent, fleshy Mouton. Keep in mind that this cuvee, because of the high Cabernet Sauvignon content as well as the terroir, is often backward, structured, and nearly foreboding in its youth. However, I do not think the 2008 will behave in that manner. There is plenty of tannin and exceptional density and ripeness, but the tannins are velvety, and I was amazed by how charmingly forward and fleshy this wine already is. A deep purple color, sweet aromas of creme de cassis, smoke, cedar, and an unmistakable floral component (another characteristic of the Cabernet Sauvignon in 2008) are found in this precocious, succulent Mouton that should firm up and put on more weight with aging. My score is somewhat conservative because it is hard to forget their prodigious 2006, but the 2008 will provide far more enjoyment and pleasure over the near-term than the 2006. Anticipated maturity: 2015-2035. 94-96 Robert Parker Jr.
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.