March 15, 2024 - Füllstand schon länger deutlich in der Schulter, trotzdem präsente Tannine und wenig oxidativ, etwas speckig, rauchig. Flasche No 089.505
July 5, 2023 - A real treat; cork was in bad shape with mold and some seepage but the wine was in great shape, dare I say drinking at least 40 years younger than its 71 year age. Lovely Mouton that I preferred to the 1970 we had some months back, the concentration is lovely with only mild bricking at the very edge and a deep fruit core. Incredible to get to try wines this old that still have a lot of energy
February 21, 2020 - Wine in the Sunshine State; 2/20/2020-2/23/2020 (Florida): Opened and decanted and we served it first thinking that it was going to fade with time but in fact it got better and better over the course of the dinner. Certainly more secondary, but still very fresh and all of the lovely more savory side of Bordeaux. Drinking super well. A real treat.
September 20, 2019 - It was served by a birthday host and poured and drank. Comparing to Petrus 1975, this wine shown the weakness of age. There was no more energy and structure left.
May 3, 2019 - LABLE IN TERRIBLE CONDITION.
November 4, 2018 - Q4 - 2018 Tasting - Aged Bordeaux (Pre-1997) (New York, NY): 16 of 19 wines tasted double blind. The color on this is very brown - soy sauce color. The wine tastes quite old - fruit is mostly faded and the tertiary notes are left, old crackly leather, dried crumbly leaves a hint of mushroom and a bit of umami soy. The tannins are faded but the acidity is still lively. Very interesting and what a special treat to get to try such and old first growth. Probably more intellectually appealing than delicious at this point but I was a fan. Group vote - 5 pennies
November 4, 2018 - Q4 Wine Club - Aged Bordeaux (Our apt): Wine #16: What a treat to get to try this. It's a bit more soy sauce and darker and also kindof asleep and takes time to wake up. My first pour of this was more shut down and I noted a bit less expressive. Second time around it was starting to show more. Funny that a wine can seem kindof young after 67 years. (5 pennies)
May 17, 2017 - My third 1952 tasting (1st – 1992, 2nd - 2016, 3rd May 2017, including Latour, Mouton and Pétrus). Absolutely (all the tasters confirmed it) the winner of the tasting. Broad shouldered from the bouquet to the very long and tasty finish (level close to high shoulder). Dark colour, dark fruit, vanilla, luxury wood, even a dark taste, but not aggressive or hefty , even not severe, no, the word is classic. This bottle was simply 'Pauillac'. The most memorable was the lengthy, concentrated and very balanced (firm but ripe tannins) aftertaste.; alas, my last bottle.
May 10, 2017 - Mouton dinner with Philippe Dhalluin and Bernard Burtschy (Taberna del Alabardero, Washington D.C.): The fill is mid to low shoulder but the color is exceptional. I use Durand and the cork is quite tight and hard to pull. Expressive nose displaying intense cassis, dry blueberry, black cherry, mint, eucalyptus, leather, cedar, caramel, sous bois, dark spices and earth. The nose is incredibly detailed and the notes are quite clear, i.e. cassis, mint, eucalyptus and etc. are very distinctive. Yet, it remains perfectly harmonious. Initially, slightly disjointed hallow palate but with air, it quickly fills up, becoming generous and rich. Still showing excellent concentration, bright acidity, still a hint of tannins and the finish deeply resonates. It actually gains weight with air and doesn’t fall apart. Philippe has never had the 52 before. It is surprisingly concentrated, make me to look for more ‘52 Bordeauxs. It is WOTN for a lot of folks. This is an incredibly fresh example, so..... no great wines, just great bottles apply here.
April 25, 2015 - Not to speak ill of the wine, but the most beautiful part of this may well be Leonor Fini's label. This is my second favorite Mouton label behind the Chagall label (and maybe the Delveaux, too). The fill on this was immediately below the neck; the cork was flush with about 6-7mm left to go! A remarkable cork. And the wine... I think if you really want to know a chateau, you've got to taste the wines at all points in their evolution. And this satisfied that - this is the oldest Mouton I've drunk and it is on its last legs (from 375). We drank this over about an hour and a half but it was best within the first 30 or so minutes. I like old wines and the trails they go down. Though this has held up better than some of the 66s, it's mostly patina now; a whiff of dried raspberry, furniture polish (the final destination for oak), sous-bois on the attack, eventually picking up orange peel. An important experience but clearly the wine has seen better days. So if you can find a REALLY large format - I'm talking double mag or bigger - this might have some substantial life left. I got to share this with my father, who was in kindergarten in 1952, and his best friend - the two guys who got me into wine in the first place. A gift.