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Chateau Mouton Rothschild, 1984 Red Wine

Pauillac 1er Grand Cru Classe

Bottle size: 75cl

ABV: 12%

Price:

$627.77 USD

Out of stock

Description

The 1984 Château Mouton Rothschild comes from a challenging vintage in Bordeaux. The weather in 1984 was generally cool and wet, which resulted in under-ripe fruit and a difficult growing season for most producers. As a First Growth estate, Château Mouton Rothschild is known for its ability to produce high-quality wines even in less favorable years and the 1984 is considered to be one of the vbest wines from the vintage. One unique aspect of each vintage of Mouton Rothschild is the label, which features artwork by a famous artist. In 1984, the label was designed by Italian artist Massimo Campigli, known for his figurative style that combines elements of ancient civilizations with modern abstraction.

Tasting notes for 1984 Château Mouton Rothschild: The wine is dominated by Cabernet Sauvignon, with smaller amounts of Merlot, Cabernet Franc, and a touch of Petit Verdot.
Aroma: The 1984 Mouton Rothschild will have developed significant tertiary characteristics of dried fruit (prune, fig), leather, cigar box, tobacco, and earthy tones like forest floor and mushrooms. The fruit has become muted and there are herbaceous notes due to the vintage’s cooler conditions, along with a subtle hint of graphite or cedar. On the palate, the wine has light to medium-bodied with soft, resolved tannins. The fruit flavors will be faint, with more emphasis on earthy, savory tones like leather, tobacco, and dried herbs. The acidity may be higher due to the cooler vintage, giving the wine a fresher feel, though it is not likely to have the richness or depth typical of better vintages. The finish will likely be moderate in length, with lingering earthy and leathery notes, but not much in the way of ripe fruit or sweetness.


Aging Potential: The 1984 Mouton Rothschild. The wine will have evolved to a very mature stage. The strength of the estate’s winemaking may have allowed it to hold up longer than other wines from this vintage, but it’s unlikely to improve further with additional aging. Decanting is not recommended for a long period—just enough to remove sediment.

Food Pairing: Pairing an aged wine like this works best with subtle, delicate dishes. Roasted poultry, mushroom risotto, or lean cuts of beef would pair well with the wine’s earthy and savory characteristics. Avoid heavily spiced or rich dishes that could overwhelm the wine. Aged cheeses, such as a mild Gruyère or Comté, could also complement the wine nicely.

Condition

Level top shoulder
Very slight bin soiling

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