Château Mouton Rothschild has crafted a stunning second wine in the ripe and generous 2015 vintage. This has the characteristic spice and savouriness of the grand vin in a slightly more approachable package. A blend of 78% Cabernet Sauvignon, 17% Merlot, and 5% Cabernet Franc, the wine has been softened by French oak maturation and is drinking exceptionally well this year, displaying aromas of crème de cassis, tobacco leaf, and crushed graphite, with a vibrant palate.
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Château Mouton Rothschild needs little introduction, a First Growth since 1973 and long revered for its artistry both in and beyond the bottle. But Le Petit Mouton, introduced in 1993, has matured into something more than a mere junior sibling. Sourced from the younger vines of the estate’s best parcels in Pauillac and made by the same winemaking team, it reflects the same level of detail and ambition, with greater accessibility in youth.
The 2015 vintage was characterised by a warm, dry summer and an ideal harvest window, enabling Cabernet Sauvignon to ripen thoroughly without compromising freshness. The blend consists of approximately 82% Cabernet Sauvignon, 16% Merlot, and 2% Cabernet Franc (exact proportions may vary slightly), aged in new French oak for approximately 18 months. While more forward than the Grand Vin, Le Petit Mouton benefits from the same rigorous sorting and winemaking protocol, resulting in a wine of real depth and longevity.
Deep ruby in colour, the 2015 Le Petit Mouton opens with an expressive nose of blackcurrant, graphite, violets and cigar leaf, underscored by hints of espresso and fine cedar from the new oak. On the palate, it’s medium-bodied yet beautifully concentrated, with finely polished tannins and a core of ripe, dark berries, plum, and cassis. A mineral line gives structure and lift, while the finish is long and savoury, with a touch of dark chocolate and warm spice.
This is a Left Bank claret with the generosity of the vintage yet unmistakable Pauillac precision. Drinkable now with decanting, it is capable of evolving gracefully for another 10–15 years. Pair with classic fare: roast rack of lamb with rosemary, beef Wellington, or wild mushroom pithivier. It’s also an excellent companion to hard cheeses like aged Comté or Montgomery cheddar.
