Baron Philippe de Rothschild selects each terroir for the specific characteristics it brings to Mouton Cadet. The limestone and gravelly clay soils of the Côtes de Bordeaux impart density and structure, while the clay-limestonesoils of the Bordeaux appellation give the wine its fruit and roundness.

A rather dry and very warm winter caused an early start to the vine growth cycle, though it was brought back to normal later by a cool and rainy spring. This was followed by hot and dry weather which lasted until the beginning of August. The 2020 vintage reveals subtle fruit aromas and flavors, complemented by good balance betweenheft and refinement.
The most distinctive feature of our red wines is the highly expressive fruit contributed by our Merlots. A wide difference between day- and nighttime temperatures in late September gave balance and refinement to the Cabernet Francs, while the Cabernet Sauvignons reveal fresh spice notes and a smooth, creamy tannic structure.

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.
As harvest time approaches, the winemakers taste the grapes parcel by parcel in order to determine the optimum date for picking.
A vinification protocol is specifically defined to preserve the personality of each terroir and each grape variety and obtain a rich and varied range of wines for the final blend. This tailored process aims to optimize extraction of the tannins and expression of ripe fruit and toasted notes. 

16 months with oaking for 8 to 10 months 

ASPECT: Black-cherry red with a slight ruby hue.
NOSE: After opening on a mixture of red and black fruit aromas such as redcurrant, cherry
and blackberry, notes of nutmeg, toast and wild strawberry emerge with airing.
PALATE: From a full and sweet attack, the succulent mid-palate expresses the black
and red fruit found on the nose, while the beautifully rounded finish reveals a touch of vanilla.
ABV. 14,00% vol.

Prime rib, lamb shoulder, duck magret with green pepper sauce.
Serving temperature: 15 – 17°c

Technical Sheet

Downloadable – Shelf Talker