| 9 Most famous Cheteaus of Bordaux |
|
| Information |
| Tradename：Chateau Lafite Rothschild 2000 |
| Item No.：FBPa004 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1st Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2.5 hours |
|
Decanter：1.5 hours |
| Scores： |
Robert Parker：100
Wine Spectator： 100
Decanter： |
|
|
|
| Tasting Note： |
Wine Advocate# 146 (4/1/2003) Rating: 100 points Drink: 2011-2050
The 2000 Lafite Rothschild, a blend of 93.3% Cabernet Sauvignon and 6.7% Merlot (only 36% of the crop made the grade) has an opaque ruby/purple color, followed by an extraordinary aromatic expression of liquid minerals/stones interwoven with the tell-tale graphite notes, mulberry, black currants, caramel, and tobacco. In the mouth, it is remarkably light on its feet, but somehow seems to pack intense flavors into layer upon layer of fruit and richness that cascade over the palate. A compelling wine, with extraordinary precision, great intensity, and a seamlessness in spite of what are obviously elevated levels of tannin, this wine was provocatively open and beautiful when tasted in January and February, but I am sure it will soon close down. The finish lasted a whopping 72 seconds! This is utterly fascinating stuff. –Robert Parker
Wine Spectator (1/16/2003) Score: 100
A triumph. Subtle aromas of currants, leather, tobacco and cedar-a classic cigar box nose, with plenty of fruit. It's full-bodied, with silky, ripe tannins. This is a wine that completely coats your palate, but caresses it at the same time.
Decanter Rating：
Huge colour, deep and intense, yet vibrant and clear, superb fragrance on the nose, the typical Lafite touch of violets, very ripe and very firm, the perfect balance of fleshiness and finesse, a very great, classic wine. Ready 2010-2050. (Tasted en primeu) |
| Food Match： |
Western food: Beef, poultry, cheese, pasta with cream sauce, hearty stew, pizza, pork, veal, game, duck, lamb and all red meats. Pare with tender and tasty lamb you are as close to culinary perfection as possible. Rack of Lamb (the lamb is marinated in butter and herbs for six hours) or enjoy the Grilled Colorado Lamb Chops (seared at 1800℃).
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
|
  |
|
|
|
