Pauillac La Rose Pauillac 1986
Produced by La Rose Pauillac, this 1986 red wine holds the Appellation Pauillac Contrôlée. The wine was estate bottled at the property in France and features an alcohol content of 12.5%.
Pauillac is situated in the Haut Médoc and stands as one of the world's most prestigious red wine appellations. Located near the Gironde estuary, the area is characterized by its gravelly soils, which are ideal for Cabernet Sauvignon-dominated blends. The 1986 vintage in this renowned area achieved a score of 89 points and is described as tight and classic. As a benchmark for Left Bank Bordeaux, Pauillac is home to three of the five First Growth estates from the legendary 1855 classification.
The broader Bordeaux region, located along the Atlantic coast, has been exporting wine since the Middle Ages. The historic 1855 classification continues to rank the leading châteaux of the area. While the Right Bank is the domain of Merlot and Cabernet Franc, the Left Bank is defined by Cabernet Sauvignon grown on gravel, producing elegant blended wines.
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.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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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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