Mouton Rothschild 2003

Ruby. Cassis, that for me at least, Mouton exotic spices is there, some liquorice, blackberries, detailed nose, intense and layered. Fresh acidity, ripe tannins, blackberries, detailed, intense, tobacco, spices, cassis, blackberries, layered, nuanced, goes on and on, deep, maybe not lively but definitely fine tuned and smooth, stunning length.

The rich purple-colored 2003 Mouton-Rothschild, a mix of 76 percent Cabernet Sauvignon, 14 percent Merlot, 8 percent Cabernet Franc, and 2 percent Petit Verdot, fashioned from yields of 28 hectoliters per hectare, improves substantially with aeration. This high-class wine should be at its best between 2012 and 2040+, with full-bodied, meaty, strong, dry flavors and a long aftertaste. It reminded me of a possible mix of the 1982 and 1986 Moutons when in barrel, but after bottling, it has become distinct and much more tannic than those two vintages.