Top Vintages
Top Vintages
Product Name | Region | Qty | Score | Price | |||||
---|---|---|---|---|---|---|---|---|---|
|
Bordeaux | 1 | - |
Inc. TAX
€81,581.33 |
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|
Bordeaux | 1 | - |
Inc. TAX
€36,718.38 |
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|
Bordeaux | 1 | 100 (WA) |
Inc. TAX
€16,551.73 |
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Wine Advocate (100)1945 was the first of the artist’s label series (except for the one-off in 1924), commissioned by Baron Philippe de Rothschild and created by Philippe Jullian, featuring the distinctive “V” on the label to represent the World War II victory of the allies. This was a very small vintage, largely due to a devastating spring frost, which clearly did not affect quality, but meant yields were down by around 50% this year. This, combined with the fact that the vineyard was not quite the size it is today, meant that this would have been made almost exclusively from fruit from the plateau. It also meant only around 6,500 cases were made. Interestingly, Philippe Dhalluin shared with me that he recently learned this wine was made using a curious “sandwich” vinification method, whereby it was fermented using varying layers of stems and skins. Therefore, in this vintage there is an aromatic and textural component coming from the stems, which, of course, is absent in modern Mouton. However, this recently gleaned knowledge has inspired some vinification experiments with stems, Dhalluin told me with a gleam in his eyes. |
Product Name | Region | Qty | Score | Price | |||||
---|---|---|---|---|---|---|---|---|---|
|
Bordeaux | 1 | - |
In Bond
€67,940.00 |
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|
Bordeaux | 1 | - |
In Bond
€30,580.00 |
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|
Bordeaux | 1 | 100 (WA) |
In Bond
€13,790.00 |
|||||
Wine Advocate (100)1945 was the first of the artist’s label series (except for the one-off in 1924), commissioned by Baron Philippe de Rothschild and created by Philippe Jullian, featuring the distinctive “V” on the label to represent the World War II victory of the allies. This was a very small vintage, largely due to a devastating spring frost, which clearly did not affect quality, but meant yields were down by around 50% this year. This, combined with the fact that the vineyard was not quite the size it is today, meant that this would have been made almost exclusively from fruit from the plateau. It also meant only around 6,500 cases were made. Interestingly, Philippe Dhalluin shared with me that he recently learned this wine was made using a curious “sandwich” vinification method, whereby it was fermented using varying layers of stems and skins. Therefore, in this vintage there is an aromatic and textural component coming from the stems, which, of course, is absent in modern Mouton. However, this recently gleaned knowledge has inspired some vinification experiments with stems, Dhalluin told me with a gleam in his eyes. |