1982 Mouton-Rothschild

FRANCE / BORDEAUX / PAUILLAC
  • 100 WA
  • 98 WS
  • 97 IWC
  • 90 JR
  • Variety
    Red Bordeaux Blend
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SKU: 55025-1982-750-3A
  • International Wine Cellar | Rating: 97

    ($625-$795) Saturated dark red. Pure, subtle, highly aromatic nose of currant, cedar, eucalyptus and exotic oak. Wonderfully silky and opulent, with utterly compelling inner-mouth perfume and chewy depth. Showing spectacularly today and hiding its rock-solid underlying structure. The great finish shows extraordinary aromatic complexity and subtlety, along with big, dusty, fine tannins. This wine is a no-brainer: a clear knockout now and capable of going on for another two or three decades.
    Author: Stephen Tanzer
    Issue: July/August 2002
  • Jancis Robinson | Rating: 18

    60th-anniversary vintage. John Huston label. Bright, shaded ruby. More introvert and slightly more brutal than the Cos 1982. Very meaty and solid. Some spice. Sweet start and pretty explosively rich - some definite heat on this. And still a little bit of fine tannin on the finish. Very slightly dusty. Edge of gunpowder. Dramatic rather than fine and ethereal.
    Author: Jancis Robinson
  • Wine Spectator | Rating: 98

    Glorious aromas. Dark ruby red. Wonderful perfumes of flowers, berry and lilac. Full-bodied, with silky tannins and a long and pretty finish. Balanced. Class in a glass. Just as I remember.--Bordeaux retrospective. Drink now.
    Author: James Suckling
  • Wine Advocate | Rating: 100

    Opaque purple-colored showing absolutely no signs of lightening, Mouton's 1982 is a backward wine. Still tasting like a 4-5 year old Bordeaux, it will evolve for another half century. At the Philadelphia tasting, it was impossibly impenetrable and closed, although phenomenally dense and muscular. However, on two other recent occasions, I decanted the wine in the morning and consumed it that evening and again the following evening. It is immune to oxidation! Moreover, it has a level of concentration that represents the essence of the Mouton terroir as well as the high percentage of Cabernet Sauvignon it contains. Cassis, cedar, spice box, minerals, and vanillin are all present, but this opaque black/purple Pauillac has yet to reveal secondary nuances given its youthfulness. It exhibits huge tannin, unreal levels of glycerin and concentration, and spectacular sweetness and opulence. Nevertheless, it demands another decade of cellaring, and should age effortlessly for another seven or eight decades. I have always felt the 1982 Mouton was perfect, yet this immortal effort might be capable of lasting for 100 years! Readers who want to drink it are advised to decant it for at least 12-24 hours prior to consumption. I suggest double decanting, i.e., pouring it into a clean decanter, washing out the bottle, and then repouring it back into the bottle, inserting the cork, leaving the air space to serve as breathing space until the wine is consumed 12-24 hours later. The improvement is striking. The fact that it resists oxidation is a testament to just how youthful it remains, and how long it will last.
    Author: Robert Parker
  • Self | Rating: 100

    Author: dave1161
  • Self | Rating: 96

    Author: Tj R
  • Self | Rating: 97

    Absolute classic that is drinking at its peak right now. Fruity, lively, deep soft tannins and a smooth lasting finish. Beautiful. Take 1980s Mouton over the Lafite just about any day.
    Author: VinoDeparture
  • Self | Rating: 100

    Beyond words.
    Author: Brian S482
  • Anonymous | Rating:

    Mid Shoulder
    Author: 1SK
  • Self | Rating: 97

    Needs minimum 2 hours of air after decanting before it begins to show its complexity. A refined wine with silk and perfume in the mouth. Beautiful currant nose. Aftertaste is monumental. Tannins are refined and the wine seems soft at first but but turns to wow with air.
    Drink Dates: 2009-2020
    Author: Walter Z
  • Self | Rating: 99

    One of the finest wines I have ever enjoyed. The Parker score is for real.
    Author: Stephen G41
  • Self | Rating:

    Only One owner, purchased on release a whole case. Serial numbers in near perfect order Have HD Hi-rez pictures to share on request.
    Author: La Maison Du Vin
  • Self | Rating:

    Wow. Very elegant wine. Hints of cloves and berries. Medium body that coated my entire mouth. Like the '83 in it's liveliness, yet extremely focus and refined with sharp fruit. Beautiful purity on the finish with a funky bit of sweetness. This wants wants to be your best friend. And I happily accepted.
    Author: stujakub
Chateau Mouton-Rothschild is a First Growth Bordeaux estate located in the village of Paulliac. The chateau was originally known as Chateau Brane-Mouton while in the possession of the Barons de Brane, but was given its current name by Nathaniel de Rothschild in 1853. The current owner is Philippine de Rothschild, Nathaniel's great-great granddaughter. Mouton-Rothschild is known for being the first estate to initiate complete chateau-bottling in 1924 and for being the only estate from the 1855 classification to be reclassified (upgraded to First Growth in 1973). Mouton's bottles are unique in that each label is designed by a famous artist of the day. This feature makes Mouton-Rothschild especially attractive to collectors. Not to be confused with the grand vin, Mouton also makes a generic Bordeaux called Mouton Cadet, which is dramatically lower in price and highly distributed. The estate also produces a dry Bordeaux Blanc called Ailes d'Argent.

Chateau Mouton-Rothschild is made from a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot, with annual production varying between 20-25,000 cases. The vineyards are comprised of gravel on a subsoil of marl and clay. Mouton is one of the last Medoc estates to ferment its wine in oak vats. Maturation is done in new oak casks. Mouton is a complex wine with an exotic character and powerful tannins. The bouquet features black currants, cedar, pencil lead, licorice, and spice. Younger vintages appear opaque or deep purple, while older vintages tend to show more garnet. Some of the best vintages of Mouton-Rothschild include 1945, 1953, 1982, 1986, 1995, 1989 and 2002.

Click here to listen to GrapeRadio's podcast about Ch. Mouton Rothschild (Show #186, 52:42 min 36 MB)


See other similar producers:Chateau Margaux,
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 5411 bottles owned
  • 795 collectors
  • Average collector rating: 98
    (Out of 795 collectors)