Chateau Mouton Rothschild Pauillac Premier Grand Cru Classe 2006
Baron Philippe de Rothschild SA
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Château Mouton Rothschild 2006
Premier Grand Cru Classé • Pauillac
Description
Château Mouton Rothschild 2006 is produced by one of Bordeaux's legendary First Growth estates. Classified as a Premier Grand Cru Classé in the historic 1855 Classification, it reflects the exceptional terroir of Pauillac and the château's unwavering commitment to excellence.
The 2006 vintage benefited from a warm, dry September that allowed the grapes to achieve outstanding ripeness and concentration. The resulting wine is powerful yet refined, combining remarkable freshness, structure, elegance, and the exceptional aging potential that defines Château Mouton Rothschild.
Product Highlights
- Premier Grand Cru Classé (1855 Classification)
- Produced in Pauillac, Bordeaux
- Official blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot
- Aged exclusively in new French oak barrels
- Classic Pauillac structure and elegance
- Outstanding long-term aging potential
- Features label artwork by Lucian Freud
Technical Information
- Producer: Château Mouton Rothschild
- Wine: Château Mouton Rothschild
- Vintage: 2006
- Classification: Premier Grand Cru Classé (1855 Classification)
- Appellation: Pauillac AOC
- Region: Bordeaux
- Country: France
- Wine Type: Red Wine
- Blend: 83% Cabernet Sauvignon, 13% Merlot, 3% Cabernet Franc, 1% Petit Verdot
- Alcohol: 13% ABV
- Bottle Size: 750ml
Official Tasting Notes
The bouquet is intense and refined, revealing aromas of ripe blackcurrant, blackberry, cedar, graphite, cigar box, sweet spices, cocoa, roasted coffee, and subtle floral nuances. Rich and concentrated on the palate, the wine displays silky tannins, remarkable freshness, outstanding balance, and a long, persistent finish that highlights the classic character of the 2006 vintage.
Food Pairing Suggestions
- Dry-aged ribeye steak
- Roast rack of lamb
- Beef Wellington
- Venison
- Duck with truffle sauce
- Wild mushroom dishes
- Aged Comté and hard cheeses
Serving & Cellaring
- Serving Temperature: 16–18°C
- Decanting: 2 hours recommended
- Cellaring: Exceptional aging potential for several decades under proper cellar conditions.
Critical Acclaim
- 98 Points – Robert Parker Wine Advocate
- 98 Points – James Suckling
- 97 Points – Vinous (Antonio Galloni)
- 97 Points – Wine Spectator
- 96 Points – Decanter
Ordering & Payment
Ordering & Payment
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Delivery
Delivery
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Returns & Product Concerns
Returns & Product Concerns
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