Château Mouton Rothschild 2012
Château Mouton Rothschild
Description
The 2012 vintage was particularly contrasted for the Bordeaux vineyards. But it was a special year at Château Mouton Rothschild as it marked the inauguration of the new vinification vat ready to receive its new harvest. The summer was hot and very dry, allowing the concentration of sugar and tannins in the grapes. The harvest, carried out in a serene manner, is very selective so that only the most qualitative berries are kept. Blend of the 2012 vintage: 90% Cabernet Sauvignon, 8% Merlot, 2% Cabernet Franc. The robe is a deep purple color, very elegant and adorned with subtle tiled highlights. The nose is powerful and complex, offering notes of creme de cassis, stewed black fruits and peppery spices, followed by leather, cardamom and toasted smoke. The attack is precise, fleshy and elegant, giving way to a voluminous body wrapped in elegantly built tannins. Evolving on tertiary notes of vanilla and licorice, it stretches out for a long time until a persistent and beautifully fresh finish. Food and wine pairing: Chateau Mouton Rothschild 2012 would be a perfect match with cider-roasted shoulder of wild boar, rack of lamb confit, veal chops with garlic clove, beef tenderloin in a Madeira crust, or marcassin filet with beet butter and chanterelles. For a match with cheese, choose pressed and uncooked cheeses : cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers. It will go well with several chocolate desserts such as a crunchy entremet, Pierre Hermé's Carrément chocolat or a mi-cuit au chocolat grand cru. Cellaring potential and tasting: Château Mouton Rothschild 2012 is a great wine for cellaring, which can wait in the cellar for another ten years to reach its peak between 2030 and 2035. However, it can be enjoyed now if properly prepared. To do so, take care to open the bottle the night before in the serving room at room temperature. Otherwise, make sure to open and decant the bottle 6 to 7 hours before the tasting so that the wine can reveal its full potential. The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.
