Monsieur Touton Selection, Ltd.
212-255-0674

Chateau du Retout2022

RED WINE

PUBLIC
March 2026
Prices and availability subject to confirmation
Chateau du Retout label
  • Producer Chateau du Retout
  • Blend 67% Cabernet Sauvignon
    23% Merlot
    10% Petite Verdot
  • Country France
  • Region Bordeaux
  • Appellation Haut-Medoc
  • UPC 3760108631212

Reviews

James Suckling 91

Olives, paprika and spiced currants throughout with firm but dissolved tannins that turn caressing and polished in a linear, medium-length finish. Fine-grained and not chewy. Drink from 2025.

by ZS, James Suckling , 2024

Vinous Media 91

The 2022 Chateau du Retout has a well-defined nose, with blackberry and bilberry scents and pleasant estuarine aromas emerging with time. The palate is medium-bodied and quite concentrated, with firm tannins, but it retains freshness, with bold black fruit laced with blueberry and tobacco on the finish.

by NM, Vinous Media , 2025

Wine Advocate 91

A blend of 67% Cabernet Sauvignon, 23% Merlot and 10% Petit Verdot, the 2022 du Retout reveals an elegantly reduced, vibrant bouquet of dark berries, cassis, spices and bay leaf. Medium to full-bodied, enrobing and charming, it's supple and round for a Medoc with delicate, velvety tannins and a long, fruity finish. It should age gracefully over the next decade.

by YC, Wine Advocate , 2025

Wine Spectator 92

Shows the ripeness of the vintage, with dark currant and blackberry notes framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot.
#45 Top 100 Wines of 2024

by JM, Wine Spectator , 2024

Wine Enthusiast 91

A violet aroma and ripe black currant fruit come from the wine that is dominated by Cabernet Sauvignon. It is ripe with full tannins and youthful acidity. Drink this fine wine from 2027.

by RV, Wine Enthusiast ,

Technical Details

Ageing

Final blending takes place early, at the end of November, then the wine is put in barrels (33% new) in midDecember to age for a further 12 months.

Harvest

After picking, the separated berries are sorted twice at the cellar, first mechanically and then by hand. The grapes are vatted with no addition of sulphur and yeast inoculation is carried out when the vats are first filled, based on the principle of the bioprotection.

Vinification

Cold pre-fermentation maceration at 4 C for 6 to 10 days under blanket gas. Slow fermentation at temperatures below 26 C with 2 to 3 rack and return operations by gravity per day. Maceration under skins for 10 to 21 days at 28 C. The average period in vats is 21 to 32 days.