The wine has an attractive, bright and brilliant colour with a ruby tint and a full, open nose on lovely fresh red fruit and cherry aromas mingled with more complex notes of spice and clove.
Very expressive on the palate, it quickly opens out on round, fine tannins sustained by wild berry flavours (blackberry) with a slightly mineral touch.
The finish, attractively expressing the character of the appellation, strikes a just the right balance between the wine's rounded structure and array of flavours.
Wine Advocate 91 points - Deep garnet colour. Aromas of warm cassis, dried plum, cloves and pencil shavings. Medium+ acidity and medium to firm, fine tannins. Long finish. Tasted August 2009. (Jan 2010)
Wine Spectator 93 points - Beautiful aromas of crushed berries and chocolate, with hints of Indian spices. Full-bodied, with silky, velvety tannins and a long, caressing finish. A lovely wine for the vintage. This is the first wine from the new winemaking team at Mouton and is showing really well. Best after 2011. 23,000 cases made. ĖJS (Mar 31 2007)
Wine Enthusiast 93 points - 92-94 A wine that is powerful, highly extracted and intense. The chocolate flavors and serious, dry tannins go with big, fat blackberry fruits and finishing acidity.
I canít say much for the painting by Prince Charles on the label, but whatís in the bottle is a powerful, classic, dense ruby/purple-hued Mouton with a full-bodied style, brutal tannin, impressive concentration, and a primordial backwardness that will require 10-15 years of cellaring. Built along the lines of a modern day 1966 or 1988, the 2004 reveals plenty of power and concentration, but the biting tannins will preclude any enjoyable consumption over the next decade. Anticipated maturity: 2020-2035
The dense ruby/purple-hued, fresh, vivacious 2004 Mouton-Rothschild offers hints of new saddle leather, truffles, cassis, and pain grille, zesty acidity, a touch of austerity, and a medium-bodied, streamlined, restrained personality. This rich, pure claret will require patience as it needs a decade of cellaring to shed its lofty tannins. Anticipated maturity: 2015-2045. (Jun 2005)