2018 (Premiers Crus)

Baron Philippe de Rothschild pioneered château-bottling in 1924 — a practice now universal across Bordeaux — and in 1973 achieved the impossible: a ministerial reclassification from Second to First Growth, the sole amendment ever made to the 1855 system. Both decisions were acts of deliberate transgression, and they define how Mouton is made today.

The Plateau de Mouton rises to 27 m above sea level in northern Pauillac, its soils composed of deep Günzian gravel descending over 5 m over iron-rich clay-limestone marl — drainage that stresses the vine into concentration, while heat retention in the gravel accelerates phenolic ripeness.

The oceanic microclimate, moderated by both the Gironde Estuary and the Atlantic, tempers extremes and preserves aromatic precision. Vinification proceeds in 44 individual oak vats (plus 20 stainless-steel tanks) via gravity-feed, enabling parcel-by-parcel fermentation — Mouton is among the last Médoc châteaux to retain oak as a primary fermentation vessel.

Aging runs 19–22 months in 100% new French oak, first in the 100-metre Grand Chai built in 1926, then transferred for the second year; barrels are egg-white fined before bottling. Only the finest parcels — at most 50% of estate production — qualify for the Grand Vin.

The 2018 vintage delivered a warm, generous growing season: lush black fruit, velvety tannins, and a structural equilibrium between power and finesse. Drinking window: 2025–2055.