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1er Grand Cru Classe en 1973.
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The Château Mouton Rothschild is known to all wine lovers, not only for its exceptional wines but also for its labels signed by artists since the 1945 vintage. Its history began in 1853 when Baron Nathaniel de Rothschild bought the Château Brane-Mouton from Pauillac, which he renamed Mouton-Rothschild and for which he undertook numerous restructuring works. In 1922, his great-grandson Philippe de Rothschild took over the reins for the next 65 years, and it was he who raised Mouton Rothschild to the top of its gLoire thanks to his determination and perseverance. A quest for excellence that will be pursued by his daughter, Baroness Philippine.
By an official decree issued in 1973 by Jacques Chirac, Minister of Agriculture at the time, the Château Mouton Rothschild will be declared as the fifth I Grand Cru Classé, alongside Château Lafite-Rothschild, Château Haut-Brion, Château Latour and Château Margaux.
Today it is Baroness Philippine's three children who manage Domaine, always remaining faithful to the work of their grandfather and mother. The Domaine remains a space of art and beauty thanks to its spectacular vat room and its famous Wine in Art museum, which brings together the unique exhibition "Art and the Label" with the works of famous contemporary artists (Francis Bacon, Dali, Braque...) who have illustrated the labels of the great wine since 1945.
The Château Mouton Rothschild benefits from exceptional natural conditions, both for the quality of the soils composed of gravel and for the exposure and sunshine. The vineyard is composed of 84 hectares of vines planted in red with 80% Cabernet Sauvignon, 16% Merlot, 3% Cabernet Franc and 1% Petit Verdot, intended for the production of the grand vin as well as the Second wine, the Petit Mouton of Mouton Rothschild. The vineyard also has a few hectares of white vines, planted with 53% Sauvignon Blanc, 35% Semillon, 11% Sauvignon Gris and 1% Muscadelle, destined for the production of the white wine Sec, Aile d'Argent.
Everything is meticulously cared for at Château Mouton Rothschild, from the work in the vineyard to the aging process, offering delicate, complex wines with incredible aromatic depth. Aile d'Argent is a very great white wine Sec, particularly aromatic with great length and balance.
The 2003 vintage in Bordeaux was a great vintage, very sunny, marked by scorching heat during the first half of August. However, the rainfall was distributed throughout the season, allowing the vines not to suffer too much from the drought and the heat. The more temperate month of September allowed the grapes to complete their ripening and obtain an excellent aromatic potential. The harvest at Mouton Rothschild went smoothly.
Blend of the 2003 vintage: 76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, 2% Petit Verdot.
The color is a deep dark red, with garnet reflections and subtle tints.
The nose opens with a sumptuous bouquet of very ripe black fruits, menthol and pepper, with expressive notes of roasted cocoa and graphite.
A powerful aromatic register that continues in the mouth, with a frank attack that gives way to a fleshy and unctuous texture. The tannic framework is coated, making it rise crescendo in density. It lasts a long time, releasing exquisite tertiary flavors of tobacco and ripe fruit, before ending on a long, persistent, racy finish.
Food and wine pairing:
Chateau Mouton Rothschild 2003 will pair perfectly with black garlic beef Wellington, Pauillac suckling lamb, chartreuse of pheasant hen, truffled venison steak, or marcassin confit.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, the pairing will be exquisite with Pierre Hermé's Carrément chocolat, a Basque hazelnut cake or a Périgord walnut cake.
Ageing potential and tasting:
Château Mouton Rothschild 2003 can still benefit from its exceptional ageing potential and wait another 5 to 10 years to reach its peak between 2028 and 2033.
However, it can be enjoyed beautifully now. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. If not, open it and decant it ideally 6 to 7 hours before tasting.
The bottles should be kept in the cellar, protected from the light, lying down, at an optimal hygrometric degree of 70%.
