Chateau Mouton Rothschild 2015

Tasting Note Chateau Mouton Rothschild 2015

Aromas of crème de cassis and graphite are the first to emerge, followed by pencil shavings, floral notes, and subtle, warm spices. On the palate, the 2015 Château Mouton Rothschild is concentrated yet not heavy, while the Cabernet Sauvignon has a solid structure and tannins that are very firm and very ripe, yet polished. The finish reveals the true value of this wine. It lingers long after the fruit notes have faded. Allow it to breathe or age it for a few years.

Grape Varieties

Cabernet Sauvignon forms the backbone of the 2015 vintage's structure and its cassis-graphite aroma. Merlot gently envelops the mid-palate, while a small amount of Cabernet Franc adds aromatic vibrancy.

2015 Blend:

• 82% Cabernet Sauvignon
• 16% Merlot
• 2% Cabernet Franc, though present in only trace amounts, its presence is evident in the aroma

On Pauillac's gravelly soil, Cabernet Sauvignon ripens slowly. That very slowness is the key.

Cellaring Potential

Patience pays off. The tannins are smoothly refined yet rich, and the distinctive acidity of the 2015 vintage provides a solid foundation for the wine's balance. It is best enjoyed between 2025 and 2055. If serving young, let the Chateau Mouton Rothschild 2015 breathe in a decanter for at least one hour. Serve at 16-18°C.

About Chateau Mouton Rothschild

This is the only winery to have changed its classification in the 1855 Classification. After decades of effort, Baron Philippe de Rothschild pushed for decades until Château Mouton Rothschild was made a First Growth in 1973, an achievement that no one has since been able to replicate. Furthermore, since 1945, each label has featured the work of a different artist; the artists were paid in cases of that vintage's wine instead of cash. Examples include Picasso, Dalí, and Karel Appel.

Terroir & Climate

A layer of gravel several meters deep rests atop clay-limestone soil. The stones and gravel store heat during the day and release it at night, helping the Cabernet Sauvignon grapes ripen evenly, while their excellent drainage prevents the vines from becoming waterlogged. Mouton's vineyards generally stretch along low hills less than 40 meters high. The nearby Gironde estuary moderates temperature fluctuations and reduces the risk of spring frosts throughout the Pauillac region.

Winemaking

The harvest is carried out by hand: the grapes are sorted directly on the vine and transported to the cellar in small crates. On arrival, the grapes undergo a second sorting, and those that meet the selection criteria are tipped into mobile hoppers, from which they flow into the fermentation vats solely by gravity, without the use of pumps.

The fermentation room is built on two levels, combining wood and steel, and upholds Mouton’s long-standing tradition of fermentation in oak vats. There are 44 wooden vats here, each fitted with transparent doors allowing the team to observe the fermentation process from top to bottom, as well as 20 stainless-steel vats. The vats vary in size according to the individual vineyard plots, enabling the wine to be selected and blended separately for each plot.

Ageing takes place in new French oak barrels for approximately twenty months, following the time-honoured Médoc tradition: topping up the barrels as the wine evaporates and fining with egg white to remove any suspended particles. Halfway through the ageing process, the barrels are moved from the ‘Grand-Chai’ to the second-year cellar, where the wine completes its ageing in the cool confines of the château.

Food Pairing

The firm Cabernet tannins call for the flavors of fat and protein. Pair it with a charcoal-grilled Côte de boeuf sprinkled only with salt, and nothing else. Lamb chops prepared using the classic Pauillac recipe highlight this wine's notes of cedar and graphite. For the same reason, a slow-cooked beef stew also pairs well. If you prefer a meatless menu, roasted eggplant or porcini risotto will beautifully complement the wine's earthy notes.