Chateau Mouton Rothschild 2006
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Country:France
Region:Bordeaux
Color:Red
Sweetness:Dry
Vintage:2006
Volume:0.75
Alcohol:13
Grapes:Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
Food pairing:Cheese, Meat, Poultry
Palate:Cassis, Cocoa, Full-bodied, Plum, Ripe tannins, Spice
Aroma:blackberry, blackcurrant, Cedar, Cocoa, Coffee, tobacco
View all Characteristics
5 000,00 zł
The lowest product price in the 30 days before the discount was introduced was 5 000,00 zł
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All Characteristics
Reviews
Key DetailsColor
Ruby
Clarity
Clear
Sweetness
Dry
Brand
Chateau Mouton Rothschild
Country
France
Alcohol
13%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Tannins
low
med
high
Body
low
med
full
Finish
short
medium
long
Tasting CharacteristicsChâteau Mouton Rothschild 2006 is a serious, architectural Pauillac, shaped by a vintage that favored structure over opulence. Cabernet Sauvignon leads unmistakably, delivering firm tannins, mineral precision and deep black fruit concentration. The élevage in 100% new oak adds the signature Mouton richness — exotic spice, cedar, roasted coffee — while maintaining balance and tension. Now entering early maturity, the wine reveals both youthful power and emerging complexity, promising a long evolution ahead.
Aromas and flavours:
Primary
Aroma/Nose: Blackcurrant, blackberry, cigar box, cedar, roasted coffee, pencil lead, violets, smoke, dried tobacco and a subtle earthy note.
Secondary
Palate/Taste: Full-bodied, dense and structured. Layers of cassis, black plum and dark berries unfold alongside cedar spice, cocoa, graphite, espresso bitterness and savory herbs. The tannins are firm, fine-grained and still youthful, giving the wine a vertical, commanding presence.
Tertiary
Finish: Long, powerful and persistent — cedar, graphite, cassis skin and smoky mineral tones linger with impressive dryness and precision.
GastronomyServe at 18 C, ideally after 2 hours of decanting to soften the structure and reveal the aromatic layers. Mouton Rothschild 2006 excels with robust, refined dishes: roast lamb with rosemary, beef Wellington, dry-aged rib-eye steak, venison loin, duck with blackberry jus, mushroom dishes, or truffle-based cuisine. For cheeses, choose aged hard varieties — Comté, aged Gouda, matured cheddar — or earthy soft cheeses with complexity.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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