In the glass
Aroma: crème de cassis, blackcurrant, dark truffle, licorice, crushed stone, cedar
Palate: black fruit, charcoal, tobacco, dark chocolate, lead pencil, graphite
The most opulent of the Pauillac first-growths; Mouton Rothschild emphasises blackcurrant concentration, dark chocolate, and an extrovert aromatic generosity that sets it apart from the pencil-mineral restraint of Lafite and Latour.
What it pairs with
-
Grilled Wagyu ribeye
Mouton's powerful dark fruit and ripe tannins match the extraordinary fat content of Wagyu; chocolate tones find an echo in beef's natural glutamates. -
Roasted rack of lamb with black truffle
Truffle and dark fruit in the wine mirror the aromatic complexity of truffle-studded lamb. -
Roasted venison with blackcurrant jus
The wine's cassis-and-licorice register mirrors the fruit in the sauce; firm tannins cut game's gaminess. -
Aged mimolette with walnut
Crystalline aged cheese amplifies Mouton's fruit and tobacco while walnuts echo bitter chocolate notes.
How to serve Chateau Mouton Rothschild
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- Pair with. Grilled Wagyu ribeye, Roasted rack of lamb with black truffle, Roasted venison with blackcurrant jus. Match the wine's structure to the dish's fat and salt.
History
Acquired by Baron Nathaniel de Rothschild in 1853. For over a century classified as a Second Growth, Baron Philippe de Rothschild campaigned for reclassification. In 1973, Mouton Rothschild became the only wine ever to be upgraded in the 1855 classification, from Second to First Growth. Since 1945, each vintage has featured a different label artwork by a renowned artist, a tradition initiated by Philippe de Rothschild.
- 1853 — Acquired by Baron Nathaniel de Rothschild at auction
- 1945 — First artist label commissioned: 'V pour Victoire' by Philippe Julian to mark the Allied victory
- 1973 — Elevated to Premier Cru Classe in the only official amendment to the 1855 classification
- 2020 — Jean-Emmanuel Danjoy appointed technical director; modernisation of winemaking approach
Facts
- Producer
- Chateau Mouton Rothschild
- Grapes
- Cabernet Sauvignon (81%), Merlot (16%), Cabernet Franc, Petit Verdot
- Classification
- Pauillac AOC, Premier Cru Classe (elevated from Deuxieme in 1973)
- Oak
- 18 to 22 months in 100% new French oak barriques
- ABV
- 13.5%
- Price
- $600-1100 at retail
- Drinking window
- 10-50 from vintage
- First vintage
- 1853
Scores
- Wine Advocate 100 (1982 vintage, reviewed 1985)
- Wine Advocate 98 (2016 vintage, reviewed 2019)
- James Suckling 100 (2016 vintage, reviewed 2019)
Frequently asked about Chateau Mouton Rothschild
What does Chateau Mouton Rothschild taste like?
On the nose, crème de cassis, blackcurrant, dark truffle, licorice, crushed stone. On the palate, black fruit, charcoal, tobacco, dark chocolate, lead pencil. Structurally full-bodied, firm tannins, high acidity with a very long with charcoal and dark berry finish. The most opulent of the Pauillac first-growths; Mouton Rothschild emphasises blackcurrant concentration, dark chocolate, and an extrovert aromatic generosity that sets it apart from the pencil-mineral restraint of Lafite and Latour.
When should I drink Chateau Mouton Rothschild?
Drink 10-50 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Mouton Rothschild?
Grilled Wagyu ribeye is the canonical pairing. Other strong matches include Roasted rack of lamb with black truffle and Roasted venison with blackcurrant jus. Mouton's powerful dark fruit and ripe tannins match the extraordinary fat content of Wagyu; chocolate tones find an echo in beef's natural glutamates.
What grapes are in Chateau Mouton Rothschild?
The blend is Cabernet Sauvignon (81%), Merlot (16%), Cabernet Franc, Petit Verdot. The wine is classified as Pauillac AOC, Premier Cru Classe (elevated from Deuxieme in 1973).