Introduction to Mouton
Château Mouton Rothschild, also known as Mouton Estate, is located in Pauillac, Bordeaux, where three of the five First Growth châteaux of Bordeaux are situated. In 1973, it was promoted from Second Growth to First Growth, becoming one of the five First Growths. Château Mouton Rothschild is renowned worldwide, hence its numerous Chinese names. In the 1855 Classification, it shares the honor of being a First Growth with Château Lafite Rothschild, Château Latour, Château Margaux, and Château Haut-Brion.
Château Mouton Rothschild is located on a small hill in Pauillac, Bordeaux, France. Château Mouton Rothschild and Château Lafite Rothschild are just a stone's throw away from each other.
Château Mouton Rothschild's global fame is inseparable from the pioneering spirit and unwavering determination of its former owner, Baron Philippe de Rothschild. His 20 years of persistent effort eventually led to the upgrading of Château Mouton Rothschild to a First Growth vineyard. Furthermore, he developed brand wines, acquired French châteaux, and established joint venture wineries in the United States, transforming his wine business from a single estate into an enterprise with a series of brands. Baron Philippe himself led a colorful life, excelling in literature, drama, and art. He was a poet, a director, and also engaged in yachting and car racing, making him a legend in Bordeaux. His daughter, Baroness Philippine de Rothschild, inherited her father's legacy, expanding the BPR company (Baron Philippe de Rothschild SA, abbreviated as BPhR), named after the Baron, into a world-class wine enterprise, and she too became a legend in Bordeaux.
Château Mouton Rothschild (Grand Vin): This wine is fermented in oak barrels for 15-25 days (Mouton is one of the few Médoc châteaux that use oak for fermentation) and then aged in new oak for 19-22 months (almost entirely new oak barrels are used, with the proportion of new oak determined by different vintages).
Le Petit Mouton de Mouton Rothschild (Second Wine): This wine is renowned for its traditional fermentation in wooden vats and aging in oak barrels.
Aile d'Argent (Château Mouton's dry white wine): Depending on the vintage and grape variety, grapes are either directly pressed (60%) or undergo skin contact (40%) before pressing and fermentation. The must is cooled to 8℃ to 10℃ before undergoing slow fermentation in temperature-controlled stainless steel tanks below 18℃. When fermentation is halfway through, the Sémillon and Sauvignon Blanc musts are transferred to small oak barrels (50% new, 50% one-year-old). Fermentation continues, sometimes lasting for several weeks. This is followed by the aging process. The wine is then nurtured on its lees, giving it richness, length, and complexity. After blending different quality components, the wine is bottled in the autumn of the second year after harvest.
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