Product Review
Robert Parker's Wine Advocate: "This remains the least well-known and, to the consuming public, the most obscure property of the late Baron Philippe de Rothschild's trio of Pauillac estates. The baron acquired Mouton-Baronne-Philippe in 1933 when it was known as Mouton d'Armailhac. In 1956 the name was changed to Mouton-Baron-Philippe and in 1975 to Mouton-Baronne-Philippe in tribute to the baron's wife, who died the following year (The name, beginning with the 1989 vintage, is once again d'Armailhac). The cellars are adjacent to Mouton-Rothschild." (Bordeaux Book, 3rd Edition).
Located in South West France, Bordeaux is one of the World’s most important wine producing regions. The Gironde estuary and its two tributaries, the Garonne and Dordogne, splits the region into the ‘left bank’ and ‘right bank’. The left bank, on the west side of the Gironde, consists of the Médoc and Graves, while Pomerol and St. Emilion are located on the right bank. In between the Garonne and Dordogne is the Entre-Deaux-Mers region, French for 'between two seas'. From north to south the Médoc includes the famous classed growth chateaux in the communes of St. Estephe, Paulliac, St.Julien, and Margaux. The Graves and it’s enclave Pessac-Léognan make both red and white wine. While those of Pessac- Léognan’s are dry, Sauternes and Barsac make world-famous sweet whites. Although Bordeaux makes some of the world’s most expsenive wines, less expensive but good value alternatives come from Moulis and Listrac on the left and Bourg and Blaye on the right offer less expensive wines for earlier consumption.
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Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
