| 9 Most famous Cheteaus of Bordaux |
|
| Information |
| Tradename：Chateau Mouton Rothschild 1990 |
| Item No.：FBPa069 |
| 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 |
|
Decanter：40 minutes |
| Scores： |
Robert Parker：87
Wine Spectator：97 |
|
|
|
| Tasting Note： |
Chateau Taste:
The wine has a lovely colour, dense and opaque, with a brickish tinge at the rim. The nose is rich and ample, mingling notes of humus, plum brandy, cherry pit and kirsch with the toasted, roasted aromas of still rather prominent oak. The oak persists on the palate, though the tannins are well-integrated and the structure elegant, enhanced by notes of small game, incense and toast. A refined and pleasant finish reveals the delicate charms of a vintage that is maturing well.
Wine Advocate # 109 (2/1/1997) Rating: 87 points Drink: 2006-2020
The 1990 is a hard, lean, austere, tannic style of Mouton that I predict will never shed enough tannin to attain complete harmony and balance. The wine exhibits a deep ruby color, less noticeable sweet oak than it possessed 2-3 years ago, hints of ripe blackcurrant fruit, and an attenuated, angular, tough style that is uncharacteristic of this chateau's winemaking, as well as the character of the 1990 vintage. This wine needs at least 10-15 years of cellaring, but don't expect a balanced Mouton when the tannin fades away - the wine is not that concentrated. In the context of a great vintage, Mouton's 1990 is a disappointment. - Robert Parker
Wine Spectator (6/30/2001) Score: 97
Black red. Coffee, cigar box and chocolate aromas. Full-bodied, yet harmonious, with a lovely, silky texture. A caressing and rich wine. Gorgeous. I have underrated this in the past.
|
| 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. |
  |
|
|
|
