I drank this 2004 Chateau Mouton-Rothschild the other night at home with some wine producers. I decanted it only right before serving - a mistake made while concentrating on the cooking food. On the nose there were coffee and chocolate aromas with hints of vanilla. It was super fruity, and its medium body was coupled with beautifully soft tannins. This is just coming around now and it's very New World in style. Overall, a much overlooked vintage from Mouton.
Supple and grand, Mouton has a heavenly richness in 2004. The flavors are saturated with blackberry and black-cherry fruit, bright on the aroma, quieter and softer in the end. The wine has a laconic beauty, closed off behind its oak and stony tannin. With several days of air, the succulence of the fruit grows more prominent as it will with 15 to 20 years of age.
The 2004 Mouton Rothschild is supple, forward and inviting. Dark cherry, plum, tobacco and grilled herbs are all pushed forward. This is an especially succulent Mouton, partly because of the high percentage of Merlot that was common during this era. Gravel, pencil shavings, smoke and cured meats add myriad shades of nuance on the powerful, explosive finish. Philippe Dhalluin told me he waited as long as possible to harvest in 2004, the driest vintage Mouton had seen up until that point. The blend is 73% Cabernet Sauvignon, 14% Merlot, 11% Cabernet Franc and 2% Petit Verdot harvested between September 29 and October 15. (AG)
Beautiful aromas of crushed berries and chocolate, with hints of Indian spices. Full-bodied, with silky, velvety tannins and a long, caressing finish. This is the first wine from the new winemaking team at Mouton and is showing really well. (JS)
Good full ruby-red. Expressive aromas of currant, coffee, dark chocolate, tobacco, mocha and smoked meat. Juicy, spicy and classically dry; rather tight and backward for 2004 and not a particularly fleshy style, even if it's nicely sweetened by nutty oak. But this boasts excellent precision and verve and the aromatic finishing flavors build slowly and steadily. Firm acids and tannins give this plenty of backbone for development in bottle. With extended aeration, the texture became silkier. (ST)
Dhalluin’s first 100% harvest. Picked the young vines separately and sacrificed them. A transition vintage. 73% Cabernet Sauvignon, 11% Cabernet Franc, 14% Merlot, 2% Petit Verdot. Wanted to avoid a revolution. Very strict selection. Just 50% of the total crop. ‘My predecessor was allowed to make far more Mouton. Very good, very Mouton nose. Mouton has an advantage in cooler years because of our sunny terroir. But in very hot vintages, we have to work very hard and be very careful to avoid overripeness. We always have two to three days in advance.’ Dark crimson. Fresh and gorgeous. Ready. Just very very slightly stringy on the end. 18/20 points (JR)
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