2003 Mouton-Rothschild

FRANCE / BORDEAUX / PAUILLAC
abv 13.0%
  • 95 WA
  • 94 WS
  • 93 IWC
  • 88 JR
  • Variety
    Red Bordeaux Blend
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SKU: 55025-2003-1500-3A
  • International Wine Cellar | Rating: 93

    ($279-$370) Good medium ruby. This is downright exotic on the nose: mocha, coffee, graphite and coconut, lifted by sandalwood and cinnamon spice. Then dense, supple and fine-grained without coming across as heavy. Suggestion of aromatic tree bark. A seamless wine that spreads out horizontally on the back end and finishes with very fine tannins. A bit less extreme than the average 2003, but the 2005 Mouton has more class. I suspect this is on the verge of shutting down in bottle.
    Author: Stephen Tanzer
    Issue: May/June 2006
  • Wine Advocate | Rating: 95

    Backward, powerful, and extremely tannic, the dense purple-colored 2003 Mouton-Rothschild, a blend of 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, and 2% Petit Verdot, fashioned from yields of 28 hectoliters per hectare, with a finished alcohol of 12.9%, improves dramatically with aeration. With full-bodied, meaty, powerful, dry flavors as well as a huge finish, this high class wine should be at its finest between 2012-2040+. During its sojourn in barrel, it reminded me of a hypothetical blend of the 1982 and 1986 Moutons, but since bottling, it appears different, and even more tannic than those two vintages. I still believe the finest recent Mouton-Rothschild is the 2000.
    Author: Robert Parker
  • Wine Spectator | Rating: 94

    Blackberry, cherry and currant with just a hint of toasted oak. Full-bodied, with silky tannins and a lovely combination of ripe fruit and vanilla character. Goes on and on. Long and very stylish. Balanced and refined. 23,330 cases made.
    Author: James Suckling
  • Jancis Robinson | Rating: 17

    Dark crimson. Rich and haunting and lovely and complete with both lift and depth. Exciting. Reverberant. (Average group score: 18.4)
    Author: Jancis Robinson
  • Self | Rating: 95

    Author: dave1161
  • Self | Rating: 95

    Drink Dates: 2012-2040
    Author: JDF1960
  • Self | Rating: 89

    Author: taipanli
  • Self | Rating: 95

    Author: g4shay
  • Self | Rating:

    Bright and candied fruit. A real surprise for mouton. Very flashy. A little of that classic rusticity was hiding beneath the ripe fruit, but it will reveal itself beautifully with some aging. Very lively, with chocolate and licorice jumping out of the glass and melting in your mouth.
    Author: stujakub
  • Self | Rating: 90

    nice enough but hot vintage, but not reflected as tad thin. maybe dumb stage
    Author: Kiki
  • Self | Rating: 96

    Pure silk, with new leather in the nose. Decanted for two hours, not racy as I would expect from a 2003, but with green pepper and herbs in the palate.
    Author: fabioota
  • Self | Rating: 93

    Very well balanced, but not as much fruit as I would like. Not sure it will last as long as some people think.
    Drink Dates: 2012-2025
    Author: Alexander C229
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

  • 5273 bottles owned
  • 612 collectors
  • Average collector rating: 93
    (Out of 612 collectors)