Cassis, vanilla, melted tannins... A glass full of good sensations preparing a happy final. Saint-Estèphe, the most northerly of the Médoc appellations, has numerous clearly delineated gravelly outcrops over a wide variety of subsoils ranging from limestone and marl to clay. Baron Philippe de Rothschild has selected parcels with generous, draining soils that yield robust yet gentle wines.
2019 VINTAGE
The winter of 2019 was very mild and dry until the end of March, followed by a damper-than-average spring except in May. Rain in June was followed by a particularly sunny July and a hot and very dry summer, enabling the vines to produce highly aromatic grapes, full of fruit.
The presence in the vineyard and the expertise of Baron Philippe de Rothschild’s winemakers helped to bring out the best of the 2019 vintage. For the red wines, the very high quality Merlots display lovely ripe fruit aromas and flavours, while the Cabernets are powerful and beautifully balanced.
VINIFICATION
Throughout the vine growth cycle, Baron Philippe de Rothschild’s winemakers keep a
close eye on the selected parcels and advise our partner-winegrowers on vineyard
practices in accordance with the quality requirements for Mouton Cadet. Advised by
our winemakers, our partner-winegrowers harvest each parcel of vines at optimum
maturity then vinify the grapes separately. Vinification is tailored to each vat in order to
preserve the personality of each terroir and each grape variety while maintaining the
rich and powerful tannic structure of Réserve Mouton Cadet Saint-Estèphe.
AGING
Duration: 18 months, including 12 months in oak
ASSEMBLY
Cabernet Sauvignon: 56% - Structure and power.
Merlot: 42% - Fruity and round
Petit Verdot: 2% - Freshness and spices
TASTING
COLOR : dark purple with light purple reflections
NOSE : Fascinating black fruit (currant, blueberry) and a touch of sweet spice (nutmeg, vanilla).
MOUTH : broad attack with assertive tannins with black fruits that reach the middle of the mouth (blackcurrant, blackberry). The finish is massive and velvety with finely chiselled tannins.
MENU SUGGESTIONS
Duck cottage pie, rack of lamb with herbs, creamy cep mushroom soup.
Serving temperature: 15 - 17°c
