Château Mouton Rothschild Pauillac Premier Grand Cru Classe 2003
Château Mouton Rothschild Pauillac Premier Grand Cru Classe 2003
Baron Philippe de Rothschild SA
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Château Mouton Rothschild 2003
Premier Grand Cru Classé • Pauillac
Description
Château Mouton Rothschild 2003 was produced during one of the most memorable growing seasons in Bordeaux history. The exceptional summer heat and remarkably early harvest resulted in perfectly healthy, richly coloured, and intensely tannic grapes, producing a wine of remarkable concentration and harmony.
Classified as a Premier Grand Cru Classé in the historic 1855 Classification, Château Mouton Rothschild continues to express the unique terroir of Pauillac through precision winemaking and exceptional vineyard care.
Product Highlights
- Premier Grand Cru Classé (1855 Classification)
- Produced in Pauillac, Bordeaux
- Official blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
- Harvested from 15–26 September 2003
- One of the château's most successful modern vintages
- Exceptional aging potential
- Special 150th Anniversary commemorative label
Technical Information
- Producer: Château Mouton Rothschild
- Wine: Château Mouton Rothschild
- Vintage: 2003
- Classification: Premier Grand Cru Classé (1855 Classification)
- Appellation: Pauillac AOC
- Region: Bordeaux
- Country: France
- Wine Type: Red Wine
- Blend: 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, 2% Petit Verdot
- Harvest: 15–26 September 2003
- Bottle Size: 750ml
Official Tasting Notes
Beautifully intense garnet in colour, the bouquet is highly refined and typically Cabernet-driven, offering aromas of blackcurrant and cedarwood accompanied by caramel and stewed fruit. The palate is lush and rich with stylish, well-rounded tannins, layered with fruit, spice, Havana cigar and eucalyptus. The finish is remarkably expressive, long, powerful, harmonious and silky.
Food Pairing Suggestions
- Dry-aged ribeye steak
- Roast rack of lamb
- Beef Wellington
- Venison
- Game dishes
- Black truffle dishes
- Aged hard cheeses
Serving & Cellaring
- Serving Temperature: 16–18°C
- Decanting: 2–3 hours recommended
- Cellaring: Exceptional aging potential under proper cellar conditions.
Critical Acclaim
- 95 Points – Robert Parker Wine Advocate
- 99 Points – James Suckling
- 97 Points – Wine Spectator
- 97 Points – Vinous (Antonio Galloni)
- 97 Points – Decanter
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