Mouton-Cadet Bordeaux Baron Philippe de Rothschild 1989
Mouton-Cadet Bordeaux Baron Philippe de Rothschild fra 1989 er en fransk vin fra Bordeaux, der bærer klassifikationen Appellation Bordeaux Contrôlée. Netop årgang 1989 i dette område beskrives som fyldig og koncentreret, og årgangen har opnået en score på 96 point. Vinen er tappet af Baron Philippe de Rothschild S.A., der har base som négociant i Pauillac.
Selskabet Baron Philippe de Rothschild blev grundlagt i 1933, da Philippe de Rothschild påbegyndte den modernisering, der i 1973 resulterede i, at Château Mouton Rothschild blev ophøjet til Premier Grand Cru Classé. Dette er den eneste ændring af den historiske 1855-klassifikation, der nogensinde er gennemført. Selskabets primære ejendomme ligger alle i Pauillac og tæller foruden Mouton Rothschild også Château d'Armailhac og Château Clerc Milon. Tilsammen udgør disse tre ejendomme et af de mest sammenhængende familieimperier på Bordeauxs venstre bred.
Rothschild-familien har desuden været toneangivende i at bringe fransk vinekspertise ud i verden. Dette kom blandt andet til udtryk i 1979 gennem partnerskabet med Robert Mondavi om Opus One i Napa Valley, samt i 1997 med etableringen af Almaviva i Chile sammen med Concha y Toro. Begge projekter fungerer fortsat som internationale referencepunkter for fransk-amerikanske og fransk-chilenske samarbejder.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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