Chateau Mouton Rothschild 2014
- Producer Chateau Mouton Rothschild
- Country France
- Region Bordeaux
- Appellation Pauillac
- UPC 0 15643 46944 2
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Item# 1672-14
James Suckling
99pt
Robert Parker
95pt
Wine Spectator
96pt
Rupert and Rothschild Classique
Rupert & Rothschild Vignerons stems from the partnership between the Rupert family of South Africa and Baron Benjamin de Rothschild. The South African wine-growing region is among the northernmost in the southern hemisphere. The estate is located at the foot of Simonsberg Mountain, in the heart of the Western Cape’s historic wine region. This fabulous terroir benefits from the cool temperatures due to Antartica’s Benguela current and from strong sun exposure that helps the grapes to ripen. A unique tasting center was opened to offer an exclusive food and wine experience in 2015.
Winery Technical Data
Appellation: Wine of Origin Western Cape – South Africa.
Vineyard area: 24 ha.
Grape varieties: Merlot, Cabernet Sauvignon and Cabernet Franc.
Soil type: Decomposed granite and red clay.
Vine density: 3,000 vines/ha.
Average age of the vines: 10 to 20 years.
Soil management: Natural grass cover.
Pruning: Cordon.
Harvest: Hand-picking.
Winemaking: Fermentation in stainless steel tanks with extended skin contact. Malolactic fermentation in French oak barrels.
Ageing: In French oak barrels for 17 months.
Blend: 50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc.
Food and wine: Recommended with beef or a wild mushroom risotto.
Food and wine pairing by Chef Julien Gatillon (2-Michelin stars): Grilled venison tenderloin – shredded red cabbage, Pommes soufflees and pepper sauce.
Vineyard area: 24 ha.
Grape varieties: Merlot, Cabernet Sauvignon and Cabernet Franc.
Soil type: Decomposed granite and red clay.
Vine density: 3,000 vines/ha.
Average age of the vines: 10 to 20 years.
Soil management: Natural grass cover.
Pruning: Cordon.
Harvest: Hand-picking.
Winemaking: Fermentation in stainless steel tanks with extended skin contact. Malolactic fermentation in French oak barrels.
Ageing: In French oak barrels for 17 months.
Blend: 50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc.
Food and wine: Recommended with beef or a wild mushroom risotto.
Food and wine pairing by Chef Julien Gatillon (2-Michelin stars): Grilled venison tenderloin – shredded red cabbage, Pommes soufflees and pepper sauce.
