1986 Château Mouton Rothschild
Community Tasting Note
oldwines Likes this wine:
Thursday, July 21, 2022 - Sea, Feather and Land (New Jersey): In my cellar since original release, decanted at 4:15pm and served at 9pm with Shane’s 4th course, Piemontese tomahawk ribeye dish. This was tasted beside a very youthful 2019 Napa Cab from PV365 that was almost identical in color on a small pour, but with more in the glass the younger wine was clearly more dense and dark. There is considerable controversy it would appear about this wine with frequent bottle variation and widely divergent scores, both among the “pro’s” and CT’ers. This bottle was pristine just like my previous 2 consumed in 2017. Medium dark garnet color. Classic Pauillac nose with fragrant black earth, pencil lead, black cherry and cassis. There is little to no sign of age, shockingly youthful! Integrated tannins and enough acidity still active to give a bright undertone to the wine. Still structured to continue aging for a good while yet. Palate has earthy black currant, dark cherry, pencil lead, hints of chocolate and continues with the earthy minerals into a very long savory finish. So elegant and amazingly balanced, long and complex with a youthfulness that would suggest a wine 20 years younger. My WOTN but some of the others preferred the 2002 Penfold”s Grange that went with the previous course.
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Comment posted by tmiller:
7/26/2022 3:38:00 PM - Great lineup of wines! But the food Looks amazing as well. Out of curiosity, was there a professional chef in your tasting group, ist sure looks like it.
Comment posted by oldwines:
7/26/2022 7:39:00 PM - No we are all amateur chef's but Shane is a master creator and has plating down cold. He and I talk about the dishes after he comes up with them, then we try them out and I add my thoughts. We talk about the wine pairings and I organize those, mostly from my cellar but everyone may make a contribution as we plan it out. Shane, one other guy and myself do all the cooking. I do a lot of cooking too separately, but I'm not from Louisiana ("Cajun" with a lot of French influence) like Shane so I follow my Italian tradition and usually make dishes a little simpler with fewer ingredients. Look at some of the previous tasting stories for more examples... Cheers!
"oldwines" aka Dave
www.dtpwineadvisors.com