Chateau Mouton Rothschild 1996

The Wine Advocate: "The last time I tasted the 1996 Mouton Rothschild (maybe a couple of years ago?), I recall it was a bit broody and closed. This showing was anything but! Deep garnet in color, it sashays out of the glass with lavishly dressed, gregarious crème de cassis, baked blackberries and plum pudding scents plus touches of menthol, fenugreek, star anise and sandalwood with fleeting glimpses at dried rose petals and oolong tea. The full-bodied palate is richly fruited, opulent and oh-so seductive, with bags of youthful black fruit and lovely finely grained tannins, finishing with fantastic freshness and length. This was tasted from jeroboam in September 2019."

Weinwisser: "Dunkles Bordeauxrot, leuchtend mit violetten und rubinen Reflexen. Konzentriertes, röstiges Cassisbouquet, Brotkruste, Sojanoten, exotische Edelhölzer, berauschende Nase, auch wenn der Wein noch sehr verschlossen scheint. Im Gaumen saftig, Amarenasüsse, weiches, samtenes Extrakt, völlig harmonisch gegliedert, deutlich konzentrierter als der 90er, wesentlich einfacher verständlich als der schwer anzugehende 95er. Wie der Jahrgang 1994: ein echter Mouton, wie man ihn gerne mag."

Decanter: "A Mouton of absolutely outstanding perfume, in which the 10% Cabernet Franc really shines cocoa, white pepper, strawberry, simply one of the most aromatically interesting Mouton's ever. The 13% Merlot and only 77% Cabernet Sauvignon in this blend have made for a suppler, more open knit Mouton than usual. Knockout wine. Tasted at the Decanter Fine Wine Encounter Shanghai, November 2015"

Wine Spectator: "Incredible nose of ultraripe fruit, it´s yet subtle and complex. Full-bodied, with very ripe, almost sweet fruit and a long, long caressing finish. Superb. This is edging out the 1995.--´95/´96 Bordeaux retrospective. Best after 2010."

The Wine Cellar Insider: "Seemingly close to fully-developed, the wine is medium/full-bodied with a catchy display of tobacco leaf, cedar, cigar box, spice, forest leaf, herbs and red currants. Most of the tannins feel melted away. Soft, chewy, spicy and fresh with an herb, spice and cedar tint to the red fruits, this is quite nice for drinking today."

James Suckling: "The bottle I opened was fabulous on the nose with aromas of currants, cedar, sweet tobacco, incense, and flowers. It was full-bodied, with very fine silky tannins and similar flavors as the aromas. However, a slightly green undertone came thorough on the palate. It didn’t bother me, but the Italians seemed annoyed with it – even disappointed. Regardless, I scored the wine."

Falstaff: "2003: Tiefdunkles Rubingranat, opaker Kern, violette Reflexe. In der Nase feine karamellige Süße, nach Kokos, rauchige Toastaromen, die mit mehr Luft etwas nachlassen. Stoffig am Gaumen, massive Tannine, Bitterschoko, darunter rotbeerige Fruchtanklänge, zeigt eine frische Säurestruktur, süß, vital, feiner Schmelz, im Moment ein zart säurelastiger Wein, Bitterschoko im Nachhall. 2006: Stoffig, schokoladig, feinwürzig unterlegte Toastaromen. Am Gaumen dicht und kraftvoll, sehr elegante Materie, ein rassig strukturierter Mouton mit guter Länge und Frische, entsprechend massive, präsente Tannine, angenehmes Bitterschokofinish."

Jancis Robinson: "Deep, still-youthful crimson. Firm and fresh on the nose with admirable intensity and still (just) perceptible tannin. The mineral signature of this bit of Pauillac. This wine seems to get younger and younger."