REVIEW – 2009 BARON PHILIPPE de
ROTHSCHILD “MOUTON CADET”
SKU: 407551
In the Glass – clear medium/deep, some sediment,
purple tinge but mostly ruby
On the Nose – clean, med to pronounced, red fruit,
cherry/berry, and a tinge of pungent, vanilla spicy and herbaceous.
On the Palate – This wine is dry, medium acidity, full
of under ripe tannin, greenstone quality, seedy fruit, acidic red fruit and pomegranate.
It has a short to medium finish. Not overly balanced tannins as in it goes
strait down the pallet with nothing to complex. It’s acceptable, but tastes
mass-produced.
Baron Philippe
created Mouton Cadet in 1930, taking the name “cadet” from his place as the
youngest in his family. In the 80+
years since its creation it has become the entry Bordeaux wine for most of us.
Also note worthy - it gained a Bordeaux AOC classification
in 1947 after WW2, and it had actually shut down production completely during
war times. Philippe de Rothschild passed away in 1988, leaving his business to
his Daughter
This little Bordeaux is a blend
of 65% Merlot, 20% Cabernet Sauvignon and 15% Cabernet
Franc. And spends between 6-10 months in stainless steel vats and sees
no real oak in its life. I think thats because that would make it to expensive for what
the business owner, Philippine de
Rothschild, is intending this wine to be. It is a good beginners
Bordeaux blend and has its place in our wine markets. I think you would be hard
pressed to find a retailer that didn’t have at least one of Rothschild wines on
its shelf. And at under 15$ it wouldn't break the bank like most other Bordeaux
wines
I would drink with this wine any red meat
dishes, but watch for sauces. Something like a peppercorn gravy may over power
this one and leave you feeling that it’s a bit watered down.
Cheers!
Dang it, I was enjoying my wine until I read this review. You pointed out something I hadn't noticed..."6 to 10 months in a stainless steel vat". You have enemies in low places, now back to my starter-Bordeaux.
ReplyDeleteGood enough for poor little me in Virginia. I've enjoyed it with various pork dishes and felt quite good about my cash outlay. I know better ones but save them for really good stuff. (Is there a French word for stuff?)
ReplyDelete