| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Mouton Rothschild 1989 |
| Item No.：FBPa029 |
| Grape Varieties：Cabernet Sauvignon,Merlot,Petit Verdot,Cabernet Franc |
| Classification：1st Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：90
Wine Spectator：98
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| Tasting Note： |
Wine Advocate # 109 (2/28/1997) Rating: 90 points Drink: -2017
The 1989 displays a dark ruby color that is already beginning to reveal significant lightening at the edge. The bouquet is surprisingly evolved, offering up scents of cedar, sweet black fruits, lead pencil, and toasty oak. This elegant, medium-bodied restrained wine is beautifully made, stylish, and not dissimilar to the 1985. It is an excellent to outstanding Mouton that should be close to full maturity in 4-5 years; it will drink well for 15-20. - Robert Parker
Wine Spectator (6/30/2001) Score: 98
Black color. Toasted oak, mint and very ripe berry and cherry. Full-bodied, with soft tannins and lovely, ripe fruit. Cassis finish. Always a classic.
Chateau Taste:
The wine has a deep colour with an attractive hue that shifts between ruby and garnet red and a pleasantly smoky and toasty nose, set off by touches of liquorice, spice and cedarwoord. Round on the palate, it displays fresh fruit and a solid structure, striking a fine balance between satin tannins and a wealth of flavours, including caramel, wild berry fruit, vanilla, coffee and white pepper. The long and harmonious finish is beautifully poised between structure and creamy softness.
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| Food Match： |
Western food: Tasty abalone, grilled red meat, and tasty mushrooms. Grilled meat, chicken or ducked roasted and meat with red wine sauces. (Chateau recommendation); Beef, poultry, cheese, pasta with cream sauce, hearty stew, pizza, pork, veal, game. Best matched with roasted lamb or beef as well as Prime Steaks without sauce.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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