Introduction to Mouton
Château Mouton Rothschild, also known as Château Mouton Rothschild, is located in Pauillac, Bordeaux, where three of the five first-growth Bordeaux châteaux are situated. In 1973, it was upgraded from a second-growth to a first-growth, becoming one of the five first-growth châteaux. Château Mouton Rothschild is world-renowned, hence its many Chinese names. In the 1855 classification, it shared the first-growth status with Château Lafite Rothschild, Château Latour, Château Margaux, and Château Haut-Brion.
Chateau Mouton Rothschild is located on a small hill in Pauillac, Bordeaux, France. It is just a stone's throw away from Chateau Lafite Rothschild.
Château Mouton Rothschild's world-renowned status is inseparable from the unwavering determination and relentless pursuit of excellence by its former owner, Baron Philippe de Rothschild. His 20 years of persistent effort ultimately elevated Château Mouton Rothschild to the status of a top-tier vineyard. Furthermore, he developed branded wines, acquired French wineries, and established joint ventures in the United States, transforming his wine business from a single winery into a multi-brand enterprise. Baron Philippe himself led a vibrant life, excelling in literature, theater, and art; he was a poet, a director, and an avid boat and race car driver—a true Bordeaux legend. His daughter, Baroness Philippine de Rothschild, followed in her father's footsteps, building the company, named BPR (Baron Philippe de Rothschild SA, or BPhR for short), into a world-class wine enterprise, another Bordeaux legend.
Chateau Mouton Rothschild (Grand Vin): This wine is fermented in oak barrels for 15-25 days (Mouton is one of the few estates in the Médoc region that uses oak for fermentation), and then aged in new oak barrels for 19-22 months (almost entirely in new oak barrels, the proportion of which depends on the vintage).
Le Petit Mouton de Mouton Rothschild (second label): The wine is known for its traditional method of fermentation in wooden barrels and aging in oak barrels.
Aile d'Argent (Château Mouton Rothschild): Depending on the vintage and grape variety, the grapes are either pressed directly (60%) or macerated (40%) before pressing and fermentation. The pulp is cooled to 8-10°C and then slowly ferments in a large stainless steel tank maintained at a constant temperature below 18°C. Halfway through fermentation, the Sémillon and Sauvignon Blanc pulp is transferred to small oak barrels (50% new barrels, 50% one-year-old barrels). Fermentation continues, sometimes for several weeks. Then, aging is carried out. The wine is nurtured using preserved lees, giving it body, finish, and complexity. After blending different varieties, the wine is bottled in the second autumn after harvest.
