2002 Mouton-Rothschild
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2022 - 2042
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Following severe green harvesting-twice in some plots, according to estate manager Philippe Dhalluin-Mouton produced just 45 hectoliters per hectare in 2004. The chateau harvested more slowly and precisely than usual, separately harvesting the young vines interplanted in the oldest parcels and then adjusting the maceration temperatures and times for each vat to match the needs of the original plot. Although Mouton experimented with the use of osmose inverse for Armailhac and Clerc-Milon, only saignee was used to concentrate the must for the Mouton. The sample that was presented in early April represented a rather strict 57% selection, compared to 87% in 2003.
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Mouton produced just 28 hectoliters per hectare in 2003, and largely due to the low crop level a high 87% of the fruit will go into the grand vin, according to maitre de chai Gerard Linaires. The chateau is trying more than ever before to translate the natural balance of the fruit each vintage into the finished wine, said Linaires. Since 1999, a three-day pre-fermentation cold maceration has been carried out, and the vinification is now gentler, according to Linaires, who added that Mouton is now using slightly less toasty barrels. Interestingly, the 2003 Mouton has higher acidity (3.6 grams per liter) than the 2002, as well as a slightly lower indice des polyphenols totaux (72, vs. 74). A double triage is now done for both Mouton and Clerc-Milon, with sub-par fruit eliminated both before and after the destemming.
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New technical director Jean-Paul Polaert compares the 2002 Mouton to the '96 but feels the 2002 is silkier and suaver at an early stage. The Mouton cabernet came in with potential alcohol of 12.5%, and the merlot was as high as 14%.
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