Still tasting like a barrel sample, the 1986 Mouton Rothschild is a monumental Bordeaux that will undoubtedly outlive anybody alive today. Amazingly youthful, with a dense purple color, it is an extraordinary wine that should age for a century or more. Tasted blind, I would have guessed it to be a 2-3 year old first-growth Bordeaux.
|Score: 100||Robert Parker, Hedonists Gazette, February 2006|
|Score: 100||Robert Parker, Bordeaux Book (4), December 2003|
An enormously concentrated, massive Mouton Rothschild, comparable in quality, but not style, to the 1982, 1959, and 1945, this impeccably made wine is still in its infancy.....I suspect the 1986 Mouton Rothschild requires a minimum of 15-20 more years of cellaring; it has the potential to last for 50-100 years!...A compelling wine! Last tasted, 3/98.
|Score: 100||Robert Parker, Bordeaux Book (3), November 1998|
After stumbling over some wines I thought were high class Bordeaux, I nailed this wine in one of the blind tastings for this article. In most tastings where a great Bordeaux is inserted with California Cabernets, the Bordeaux comes across as drier, more austere, and not nearly as rich and concentrated (California wines are inevitably fruitier and more massive). To put it mildly, the 1986 Mouton-Rothschild held its own (and then some), in a flight that included the Caymus Special Selection, Stags Leap Wine Cellars Cask 23, Dunn Howell Mountain, and Joseph Phelps Eisele Vineyard. Clearly the youngest looking, most opaque and concentrated wine of the group, it tastes as if it has not budged in development since I first tasted it out of barrel in March, 1987. An enormously concentrated, massive Mouton-Rothschild, comparable in quality, but not style, to the 1982, 1959, and 1945, this impeccably made wine is still in its infancy. Interestingly, when I was in Bordeaux several years ago, I had this wine served to me blind from a magnum that had been opened and decanted 48 hours previously. Even then, it still tasted like a barrel sample! I suspect the 1986 Mouton-Rothschild requires a minimum of 15-20 more years of cellaring; it has the potential to last for 50-100 years! Given the outrageously high prices being fetched by so many of the great 1982s and 1990s (and lest I forget, the 1995 Bordeaux futures), it appears this wine might still be one of the "relative bargains" in the fine wine marketplace. I wonder how many readers will be in shape to drink it when it does finally reach full maturity? Drink 2011 - 2096
|Score: 100||Robert Parker, Wine Advocate (106), August 1996|
The 1986 Mouton-Rothschild is a blend of 80% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc and 2% Petit Verdot that was picked from 2 October until 16 October. Winemaker Philippe Dhalluin, who was not working at the property back then, told me that the pH was fairly low at 3.54 when it is usually around 3.75, due to the natural tartaric acid in the vines. It has a powerful and intense bouquet as always: exemplary graphite and cedar scents, a touch of black pepper and incense. It seems to unfurl in the glass, like a motor revving its engine. The palate is beautifully balanced with its trademark firm tannic structure, a Mouton-Rothschild with backbone and masculinity. Layers of black fruit intermingling with mint and graphite, a hint of licorice emanating from the Merlot, gently fanning out and my God, it is incredibly long. It is not like the 1985 Mouton-Rothschild that is so fleshy and generous. This is serious, aristocratic Mouton, a true vin de garde and yes, I do think drinkers will have to wait until it reaches its true peak. Sometimes that's just the way it is. Tasted September 2016.
|Score: 100||Neal Martin, Wine Advocate (228), December 2016|
Quite exceptional depth and youthfulness of colour - it looks younger than either the 1989 or 1990, and possibly even than the 1995! Still quite amazingly closed on the nose. There is obviously quite a bt of alcohol in this wine, perhaps a note of licorice again. Thick, deep, brooding, this wine hardly seems to have changed over the last 15 years. Very, very dry with lots of tannin on the finish which I am forced to wonder whether they will ever be resolved? This is like very dry blackcurrant essence with a note of menthol. Overall at the moment this is still a bit of a brute and I do wonder whether it will ever soften?Drink 2009-2025. Date tasted 19th Nov 04.
|Score: 18.5||Jancis Robinson MW, JancisRobinson.com, October 2005|