Château Mouton Rothschild Pauillac 2010
SKU: 10689

Château Mouton Rothschild Pauillac 2010

  • we98
  • ws98
  • wa97+

Save $230.01 (20%)

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Category Red Wine
Region France, Bordeaux, Pauillac
Brand Château Mouton Rothschild
Alcohol/vol 13.9%
At First Growth, it benefits from exceptionally favorable natural conditions, both in the quality of the soil and in the situation of its vines and their exposure to the sun. It receives meticulous attention, combining a respect for tradition with the latest techniques. Vine-growers and oenologists are specially employed to supervise every stage of cultivation. Harvested entirely by hand, the grapes are collected in small open baskets. The wine is fermented in oak vats (Mouton is one of the last chateau in the Medoc to use them) and then matured in new oak casks.
Wine Enthusiast
  • we98

A dense, smooth and opulent wine bursting with ripe Cabernet Sauvignon flavors. It's regal and well structured, balancing the natural exuberance of Mouton with a more severe side. This is a wine with power, yet not without its charms from the fruitiness and final acidity. This great wine will age many, many years.

Roger Voss, May 1, 2013
Wine Spectator
  • ws98

This strides in with distinction, starting off with a showy but integrated layer of espresso-infused toast, followed by plush tiers of crushed currant, plum and blackberry fruit interspersed with cocoa and well-roasted cedar notes. The long, tobacco- and loam-filled finish shows lots of heft, but stays polished. An impressive display of unadulterated, muscular Cabernet Sauvignon. Best from 2020 through 2045.

James Molesworth, March 31, 2013
Wine Advocate
  • wa97+

The enormously endowed, backward, ferociously tannic, massively extracted 2010 Mouton-Rothschild exhibits an opaque blue/purple color as well as a tight but promising nose of incense, licorice, lead pencil shavings, vanilla, blackberries and cassis. Full-bodied in the mouth, extremely young, and tasting like a barrel sample, this remarkable effort requires 10-15 years of cellaring. It should age well for half a century or more.

Robert Parker, December 2014