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1986 Chateau Mouton Rothschild Pauillac (in magnum)
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Expert Ratings
  ST
   98(+?)
WS
 93
 RP
  100
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98(+?) Points | Stephen Tanzer's IWC - August 2011

(80% cabernet sauvignon, 10% merlot, 8% cabernet franc and 2% petit verdot; pH 3.54; IPT 66; 12.5% alcohol; 90% new oak; an 80% selection):  Very deep, saturated ruby with only a hint of garnet at the rim.  Ripe red and black fruits, mint, vanilla, minerals and delicate black pepper on the captivating nose.  Very rich, big and deep, with a luscious texture and ripe flavors similar to the aromas.  Finishes smoothly tannic and very long, with building sweetness.  This gorgeous Mouton, though massively built, also reflects the long hang time of the berries, which led to a perfect polymerization of its tannins and a fleshy structure.  Still very much an infant:  I wouldn't touch a bottle for at least another ten years.   I also like the fact that, although it's very sweet and creamy, strong acidity (note the lower-than-usual pH) is keeping it vibrant.  This vintage is the first in which Mouton vinified its young vines separately and only used those vats judged to be of grand cru quality.  Following a slowdown in physiological ripening during August, the late harvest (October 2-16) permitted a longer growing curve.  Tourbier noted that "petit verdot needs its head in the sun and its feet in the water, and as it had been initially planted on one of the highest, coolest sites at Mouton, a mistake on our part, it rarely ripened enough to be included in the grand vin, and this explains why we hardly used it in the older vintages." 

93 Points | Wine Spectator
100 Points | Robert Parker's The Wine Advocate

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