We were offered a rare opportunity to host a Château Mouton-Rothschild & Rothschild Family Estates wine dinner featuring the 2017 vintage. We said Yes, of course.

Wine producers in Bordeaux call the 2017 ‘the forgotten vintage’ but it doesn’t deserve the name. Despite destructive frosts in April and some rain in September, many winemakers managed to produce outstanding wines from their vineyards, showcasing great technique and precision in their viticulture and enology.

A Bordeaux First Growth, Château Mouton-Rothschild comprises 84 hectares (207 acres) of vines at Pauillac in the Médoc, planted as 80% Cabernet Sauvignon, 16% Merlot, 3% Cabernet Franc and 1% Petit Verdot. It now belongs to the three children of the late Baroness Philippine de Rothschild who are dedicated to their mother’s and grandfather’s work.

The Bordeaux Wine Official Classification of 1855 was based entirely on recent market prices for a vineyard’s wines, with one exception: Château Mouton-Rothschild. Despite the market prices for their vineyard’s wines equaling that of Château Lafite-Rothschild, Château Mouton-Rothschild was excluded from First Great Growth status, an act that Baron Philippe de Rothschild referred to as “the monstrous injustice”. It is believed that the exception was made because the vineyard had recently been purchased by an Englishman and was no longer in French ownership.

In 1973, Mouton was elevated to “first growth” status after decades of intense lobbying by its powerful and influential owner, the only change in the original 1855 classification (excepting the 1856 addition of Château Cantemerle). This prompted a change of motto: previously, the motto of the wine was Premier ne puis, second ne daigne, Mouton suis. (“First, I cannot be. Second, I do not deign to be. Mouton I am.”), and it was changed to Premier je suis, Second je fus, Mouton ne change. “First, I am. Second, I used to be. Mouton does not change.”

The Paintings for the Labels

After a first initiative, ahead of its time, with the poster artist Jean Carlu in 1924, Baron Philippe waited until 1945 to finally establish a tradition that would henceforth become the visual hallmark of Mouton Rothschild.

From one label to another, Mouton Rothschild has thus brought together some of the most celebrated artists of their day, including Miró, Chagall, Braque, Picasso, Tàpies, Francis Bacon, Dali, Balthus, Jeff Koons and even Prince Charles, the Prince of Wales.

The artists have complete freedom of creation, though certain themes, such as the vine, the pleasure of drinking and the ram, the Mouton Rothschild emblem, have proved a particularly rich source of inspiration.

The 2017 Artist Label

Born in Northern France, the visual and graphic artist Annette Messager has held exhibitions in leading museums from Paris to London, Tokyo and New York… the recipient of prestigious awards from Venice to Japan. Unafraid of different forms or sensitive issues, her work includes drawings, 3-D assemblies and monumental tableaux.

For her Mouton-Rothschild creation, she starts from the most literal form of drawing: writing. The word “Hallelujah” is repeated in successive waves, joining them to a celebration of two essential substances of a rich life: milk and wine…which the Bible often associates with each-other, hymming the virtues of both.

The Menu

Passed Canapes

Cremant de Limoux ”Cuvèe Eugienie”, Antech, Limoux, France, NV

Maine Diver Sea Scallop En Croûte, Black Truffle Butter

A Maine diver sea scallop served in its natural shell, filled with sliced truffles and truffle butter, wrapped in puff pastry.           

Aile D’Argent Bordeaux Blanc, Château Mouton-Rothschild, Bordeaux, France, 2017         

Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte

Wild mushroom and truffle consommé, with Foie Gras, duck confit and Black “Burgundy” Truffles topped with puff pastry.

Château d’Armailhac, Pauilac·Bordeaux, France, 2017

Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter

Char-grilled quail filled with a quail and truffle forcemeat, serve with a chestnut mousseline, finished with Black “Burgundy” truffle butter sauce.

Château Clerc Millon, Pauilac·Bordeaux, France, 2017
Le Petit Mouton de Pauilac·Bordeaux, France, 2017

Roast Tenderloin of Veal, Sauce Périgueux

Tenderloin of Wisconsin Veal, served over a Delicata squash filled with white and black truffle  risotto and finished with chanterelle mushrooms and a truffle reduction sauce.

Château Mouton-Rothschild, Pauilac·Bordeaux, France, 2017
Château Mouton-Rothschild, Pauilac·Bordeaux, France, 2003

White Truffle Ice Cream, Truffle Honey & Seasonal Berries

French vanilla bean ice cream with Alba White Truffles, Truffle honey, almond tuile and seasonal berries.

Château Coutet Sauternes, Barsac·Sauternes, France, 2017

$285/Per Guest Tax & Gratuity not included