2013 Mouton Rothschild "Aile d'Argent" Bordeaux Blanc

SKU #1254152 90-93 points Stephen Tanzer's International Wine Cellar

 Dark gold-tinged straw-yellow. Smoky herbs, grapefruit pith and honeydew melon aromas are complicated by white peach and spicy pear. Dense and brisk on entry, then a bit diffuse in the middle, but with vibrant flavors of passion fruit, grapefruit and herbs. Firm and bright but quite ripe too, showing nothing green or hard on the long, bracing finish. Seems less focused than recent vintages of Aile d'Argent, but perhaps another year in the bottle will help it gain precision. (ID)  (5/2014)

91 points Wine Enthusiast

 This wine shows so much rich fruit. It has a herbal edge, but the yellow and white fruits really define it. Wood-aging has left hints of spice, and the wine also has a tangy, mineral edge. It is ready to drink. (RV)  (3/2016)

90 points Decanter

 Yellow-green, green apple fruit from Sauvignon with light fleshiness from Semillon, good clarity and depth, best Aile d’Argent I have ever tasted. (GH)  (4/2014)

90 points Wine Spectator

 Quite bold, with a singed brioche frame adding some heft to the core of lemon curd, tangerine and lemon chiffon notes. Features a long salted butter finish. An extroverted style, but has enough zip to stay honest. (JM)  (4/2015)

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Price: $74.99
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Staff Image By: Jacques Moreira | K&L Staff Member | Review Date: 9/26/2016 | Send Email
The white wine from Mouton possess a depth of complexity, and quality that surely expose its awesome provenance. The color is a bright tinge of light gold, with aromatics that made me think of a much complicated Sancerre. Flint (pierre à fusill, as we say in French), delicate notes of honey, white flowers along with a touch of musk. Its citrusy, peach, and lanolin texture on the palate marry perfectly with the wood spices from the oak aging. I have to mention its tremendously long finish as well. Very impressive, reminiscent of the grandest crus of Bourgogne.

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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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