| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1984 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Classification | Grand Cru |
| Estate | Château Mouton Rothschild |
| Current phase |
Decline
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £462.00 |
|---|
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|
Youth
1984 - 1990
|
Maturity
1991 - 2001
|
Peak
2002 - 2013
|
Decline
2014 - 2033+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 90 % |
| Merlot | 9 % |
| Petit Verdot | 1 % |
Château Mouton Rothschild 1984 comes from one of Bordeaux’s most prestigious estates, located in the Pauillac appellation of the Médoc. This Grand Cru Classé red is composed primarily of Cabernet Sauvignon, blended with Merlot, Cabernet Franc, and often a touch of Petit Verdot. The 1984 vintage was marked by a cool, wet growing season, which challenged vignerons across the region, resulting in wines that express finesse rather than sheer power. Mouton Rothschild’s approach to vinification, focused on meticulous grape selection, traditional fermentation in oak vats, and extended ageing in new French oak, allows even lesser vintages to evolve with a distinct aromatic complexity and elegant structure over time.
The Pauillac region, nestled along the left bank of the Gironde estuary, is celebrated for its gravelly soils that drain well and radiate heat, providing optimal ripening conditions for Cabernet Sauvignon. The maritime climate, influenced by proximity to the Atlantic, balances warmth with cooling breezes, leading to gradual maturation and finely structured tannins. Pauillac’s illustrious history, with its trio of First Growths and profound commitment to quality, ensures that even challenging years yield wines with a recognisable depth and distinctive terroir signature.
With bottle age, the 1984 Mouton Rothschild has developed tertiary notes: cedar, tobacco, leather, dried fruit, and a mellowing of its tannins. For food pairings, opt for dishes that respect its subtlety and mature character. Traditional lamb from Pauillac, perhaps roasted with herbs, is a classic choice, as are earthy mushroom dishes or game birds such as pheasant or duck. Mature cheeses like aged Comté or Gruyère will complement its nuanced flavours without overshadowing them.
Serve this wine at around 17-18°C, ideally after decanting gently for 30 to 60 minutes to allow any sediment to settle and the bouquet to open. Enjoy with calm reflection and dishes of gentle complexity that will honour this historic vintage’s delicate evolution.
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