Château Mouton Rothschild is one of Bordeaux's most storied estates, a First Growth in Pauillac on the Left Bank of the Gironde. The wines are built on Cabernet Sauvignon and made to age for decades, and every vintage since 1945 wears a label designed by a different artist.
From Second Growth to First Growth in 1973
Mouton is the only estate ever promoted within the 1855 Classification. Baron Philippe de Rothschild took the reins in the 1920s and spent close to twenty years campaigning for recognition, and in 1973 the château was finally raised from Second to First Growth. He marked it by rewriting the estate motto: "Premier je suis, Second je fus, Mouton ne change", first I am, second I was, Mouton does not change. The 1973 label went to Pablo Picasso, who died that year. This remains the summit of Bordeaux.
The Cabernet-led style and the artist labels
In the glass, Mouton is opulent and powerful yet finely structured, led by Cabernet Sauvignon with Merlot, Cabernet Franc and a little Petit Verdot. Expect blackcurrant and cassis, cedar, graphite and tobacco, with cocoa and pencil shavings as it matures. These are among the most ageworthy red wines in the world, and admirers of the grape can follow it into our wider Cabernet Sauvignon range. The estate also makes a respected second wine, Le Petit Mouton, and a rare dry white, Aile d'Argent. The artist labels, begun with the 1945 victory vintage, have since featured Chagall, Dalí, Miró and Francis Bacon.
Château Mouton Rothschild FAQ
What does Château Mouton Rothschild taste like?
Rich and structured, with blackcurrant, cassis, cedar and graphite when young, softening into tobacco, cocoa and truffle with age. It is one of the fuller, more flamboyant styles among the First Growths.
Should I drink it now or cellar it?
Give it time. A strong vintage can improve for twenty to forty years, so it rewards patience more than almost any other wine in Bordeaux. Le Petit Mouton drinks well sooner.
What food pairs with Mouton Rothschild?
Roast lamb, beef, game, duck and mushrooms all suit its depth, as do aged hard cheeses and truffled dishes.