Baron Philippe Mouton Cadet Bordeaux Blanc 1990 / 12% / 0.375 L
- A white wine with a golden-straw hue and a delicate aroma of ripe tropical fruits, pears, and hints of wax and lychee. It retains its freshness on the palate despite its age: notes of lime and kumquat give way to the roundness of apricot and peach.
Product description
Baron Philippe de Rothschild is a French wine company whose core is the legendary Château Mouton Rothschild estate in Pauillac (Bordeaux).Philippe de Rothschild introduced important innovations — m.in.He was one of the first to begin bottling wines on the estate (mise en bouteille au château) in 1924, which gave him better control over quality and the brand.Under his leadership, the company also developed its Bordeaux brands (e.g., Mouton Cadet ) and expanded internationally (Chile, Languedoc, the Opus One venture in Napa).
The company owns several estates and projects: in addition to Mouton Rothschild, it also owns.in.Château d’Armailhac, Château Clerc Milon, and the Mouton Cadet brand as wines labeled under the Baron Philippe de Rothschild brand.
The wines in this group (especially Mouton Rothschild) are synonymous with Bordeaux's prestige—they are at once elegant and well-structured, yet possess tremendous aging potential.
Appearance: In the glass, the wine displays a deep purple or ruby color with violet highlights; it is clear and intense, indicating ripe fruit and good extracts.
Aroma: Aromas of black and dark fruits (black currant, blackberry, plum), intertwined with notes of tobacco, leather, smoke, cedar, chocolate, and hints of forest and truffle in older vintages.
Taste: On the palate, the wine is full-bodied, with firm tannins, good acidity, structure, and complexity.The fruit often balances with notes of wood, spices, leather, and a subtle earthiness.As it ages, different layers emerge (truffle, tobacco, leather).The finish was long-lasting, elegant, with depth and harmony.
Food Pairings: Wines in this category pair well with equally refined dishes: beef steaks (e.g., roast beef, côte de bœuf), lamb, game, roasted meats with herbs, grilled dishes, rich sauces (Bordelaise, red wine reduction), and aged cheeses (e.g., Comté, aged Cheddar, aged sheep’s milk cheeses).