Wine of the Week: Mouton Cadet 2023 Rouge X Pierre | Bordeaux, France

Merlot Mouton Cadet Rouge X Pierre 2023 — Photo © Mouton Cadet

By The Beverly Hills Wine Merchant

Merlot | October 6, 2024

The inception of the Mouton Cadet Fresh Collection

Pierre Ögren is the son of Camille Sereys de Rothschild and great-grandson of Baron Philippe de Rothschild. With his cousins Mathilde and Nathan Sereys de Rothschild, Ögren has been involved in the Creative Lab since 2020. Together, they play an active part in developing new collections for Mouton Cadet. Working closely with the technical staff, the three cousins taste wines and provide decisive input for both the blends and the choice of labels.

After working together for several years, Mouton Cadet Rosé x Mathilde was launched in 2022, Mouton Cadet White x Nathan in 2024, and Mouton Cadet Red x Pierre in the same year. This wine embodies the French art of living, drawing inspiration from the city of Bordeaux, the international capital of wine. With its radiant fruit, bright color, light tannins and freshness it is a perfect match for laid-back moments, paired with party food or a simple meal.

Buy it now at The Beverly Hills Wine Merchant

The Beverly Hills Wine Merchant
210 N. Beverly Drive, Beverly Hills CA 90210

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About the wine

Origin: Pauillac, France
Appellation: Bordeaux
Varietal: 100% Merlot
Price: $20
ABV: 12.5%

Mouton Cadet 2023 Rouge X Pierre is an expressive organic and vegan red wine that beautifully captures the essence of Bordeaux. This light and succulent, organic and vegan red wine is made with Merlot, the king of Bordeaux grape varietals. It will suit all occasions, whether as an aperitif or as a match for simple food. This wine offers a modern, sustainable approach while maintaining the elegance and charm of the Bordeaux terroir.

This wine is made using a hybrid vinification process between rosé and red wines, the aim being to retain the freshness of the fruit, and therefore the very fresh aromas. Mouton Cadet Rouge x Pierre is produced according to vegan specifications.

In the glass, it gleams ruby red with subtle garnet highlights. The nose opens with fragrant aromas of sage and wild strawberry, gradually evolving to reveal an enticing bouquet of redcurrant, raspberry, and rosemary. On the palate, the wine starts fresh and delicate, with forward redcurrant notes leading into a finely structured mid-palate bursting with strawberry and raspberry flavors. A hint of mint adds a refreshing touch, enhancing the vibrant red fruit flavors that linger through a crisp, aromatic finish.

2023 Vintage
After a winter of contrasting weather, the spring of 2023 was balanced in terms of both rainfall and temperatures. Flowering took place evenly in rather hot early summer weather, while regular rainfall ensured that the grapes developed rapidly from berry-set to veraison. They then ripened quickly in a particularly hot and dry late summer which concentrated their aromas, flavors and phenolic compounds. 2023 is undeniably a solar vintage, yielding highly aromatic and dense red wines.

> For more information, visit Mouton Cadet official website.

Vegan & Organic

A wine can be certified vegan if a fining agent of non-animal origin (e.g. clay) is used during vinification to clarify the wine from all impurities and bacteria.

Organic certification requires compliance with European rules that apply to all processes from vine growing to vinification.

Pair the wine with this Puff Pizza Margherita

Enjoy Mouton Cadet 2023 Rouge X Pierre with this recipe from Mouton Cadet.

INGREDIENTS:
– 300 gr. / 10 ½ oz. T45 pastry flour
– 25 cl. warm water
– 5 gr. / 0.20 oz. dry yeast
– 5 gr. / 0.20 oz. table salt
– 1 mozzarella di bufala
– 50 gr. / 2 oz. concentrated tomato paste

METHOD:
• To make the pizza dough, mix the flour, water, yeast, olive oil and salt. Knead until smooth. Leave the dough to double in volume.
• Cut the mozzarella into small pieces.
• Heat cooking oil to 170 C/340 F. Make little balls of pizza dough and deep fry so that they expand to double their original size.
• Remove from the deep fryer, place on kitchen roll and season with a pinch of table salt.
• Place a piece of mozzarella and a small spoonful of tomato paste on each one, decorate with a basil leaf and serve hot.