FEATURES
🏰 The 2007 Le Petit Mouton is the 【second wine of First Growth Château Mouton Rothschild, offering a taste of its noble lineage and Pauillac's renowned terroir】. The 2007 vintage was challenging in Bordeaux, but skilled winemaking crafted wines with poise and elegance, characterized by an unseasonably warm April followed by summer rains, then a hot, dry September. This wine typically presents a rather austere bouquet with earthy, leathery black fruit, evolving into expressive notes of currant, cherry, tobacco leaf, and fresh herbs. On the palate, it's medium-bodied with chewy tannins, plenty of red berry fruit, orange rind, and clove, building towards a weighty finish. It has proven to be longer-lasting than many expected, offering a supple and drinkable profile with smoky oak, dark berry, and herbal flavors, finishing slightly tart with fine tannins.
🍴 This fine Pauillac red pairs wonderfully with classic dishes such as roasted lamb, beef, and various game meats. It also complements a selection of hard, aged cheeses. Its structure and evolving complexity make it a versatile partner for rich, savory meals.
🥂 Ideal for a fine dinner, a special gathering, or as an introduction to the Mouton Rothschild style without the Grand Vin price tag. It's a wine that offers both immediate enjoyment and the potential for further development over the next few years.
BACKGROUND
Château Mouton Rothschild is located in the commune of Pauillac, in the Medoc, 30 miles (50km) northwest of the city of Bordeaux. The estate comprises 90 hectares (222 acres) of vineyards, mainly on gravel-based soils, and is situated in the northern part of the commune just south of Château Lafite Rothschild. Most of the vineyard is planted to Cabernet Sauvignon, with 15 percent planted to Merlot and a small amount of Cabernet Franc and Petit Verdot. The vineyard, typically for top Medoc estates, is densely planted and the average vine age is more than 40 years old. Harvest is done by hand, and the juice is fermented in oak vats in a gravity-fed vat room opened in 2012. After fermentation, the wine sees 22 months in new oak before bottling.
