2002 is a vintage whose wines have matured magnificently with time. This vintage owes its success to the radical change in climatic conditions which proved favorable as the harvest approached. The month of September was indeed superb with beautiful sunny conditions, which allowed the ripening process to be in full swing and to offer berries of great quality.
Blend of the 2002 vintage : 77% Cabernet Sauvignon, 12% Merlot, 10% Cabernet Franc, 1% Petit Verdot
The color is an intense and deep tile red with brilliant reflections.
On the nose, it opens with notes of very ripe black fruits, almost cooked, followed by toasted smoke, peppery spices and black olive.
The palate is frank, then surprises with its purity, width and caressing touch, offering from the start a balance between acidity, cooked fruits and wood. It stretches out for a long time thanks to the chiseled tannins that make it powerful. On the finish, it appears long and persistent.
Food and wine pairing:
Château Mouton Rothschild 2002 in magnum will be delicious with roast beef in a herb crust or beef Wellington with black garlic, duck tournedos Rossini or game such as roast wild boar leg or venison gigue grand veneur.
For an agreement with cheeses, privilege those with pressed and uncooked paste: cantal, old mimolette, morbier, saint-nectaire and tomme of Savoy. It can also be enjoyed with Brie de Meaux, Gouda or Salers.
It will go well with several desserts such as an Opera cake, a chocolate ganache or a chocolate charlotte.
Ageing potential and tasting:
Château Mouton Rothschild 2002 in magnum is a great wine for ageing, able to wait in the cellar for another ten years or so. Indeed, the large capacity of the bottle gives the wine a much greater ageing potential. Its peak will be reached between 2035 and 2040.
However, it can be enjoyed now if it is properly prepared. To do so, take care to open the bottle the night before in the serving room at room temperature. Otherwise, make sure to open it 6 to 7 hours before the tasting so that the wine can reveal its full potential.
The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
