Pat Burton’s note today on the 1970 Mouton has prompted me to offer my thoughts on the 1975 Mouton from this past weekend.
Popped from 750. Cork came out relatively clean with some broken residue along the edges - the cork quality, however, was quite decent, depicting at least on its face, decent storage conditions (no signs of seepage, bad seal, etc.) A very musky nose that could turn off some, not me, but enough to warrant a decent decant to see if it blew off. Checked in at 30 minutes, then 60, the latter of which appeared to be right on.
I have never really had great experiences with the harsh tannins in the 1975 vintage. I can say this was a noble wine, true to place (Pauillac). The tannins have softened, but unfortunately, the fruit has dried considerably. Soft red berries within a sea of earth tones, tobacco leaf, graphite, cedar box and a hint of green bell pepper. Acidity a bit high, short crisp finish. Softened and became a bit creamier, much more pleasant about an hour after decanting. Paired quite well with grilled lamb chops, and in all candor, blew away the 2009 Peter Michael Les Pavot.
I would put this in the interesting and quite good column, but nowhere near great. Probably never great.
Drink up - it ain’t getting any better. Perhaps 10 years past it’s prime.