Baron Nathaniel Pauillac AC a red Bordeaux wine made by Baron Philippe de Rothschild. “Les cuvées Barons et Baronnes” range is named in homage to various eminent members of the Rothschild family. As well as Baron Nathaniel Pauillac there is the Baron Henri Medoc, Baron Carl St Emilion, Baronne Charlotte Graves and Baronne Pauline Sauternes. The Pauillac grapes are largely sourced from the family’s three grands crus classés, though from lots not used for their final Chateau Grand Vins. The other grapes come from carefully selected wines from trusted growers throughout the Pauillac appellation.
Baron Philippe de Rothschild is arguably the most famous wine family in the world, famous not only for Chateau Mouton Rothschild, Chateau d’Armailhac and Chateau Clerc Milon all located in Pauillac, but also with projects around the world including Opus One in California and Almaviva in Chile amongst many others. The current Chairman and CEO is Philippe Sereys de Rothschild. Rothschild have always combined traditional know-how with experienced personnel and the most modern technology to produce excellent wines at all levels. You can be sure the Rothschild name does not appear on sub-standard wines!
Pauillac, in the heart of the Médoc North-East of Bordeaux, is one of the best-known appellations of the Bordeaux region, situated between Saint-Estèphe to the North and Saint-Julien to the south. The vineyard, which lies either side of the town of Pauillac itself, is mostly concentrated along the banks of the river Gironde. Pauillac Baron Nathaniel is made from classic Bordeaux grape varieties – Cabernet Sauvignon (80%) finds its most perfect expression on this soil and in this climate, developing incomparable aromas and tannins that give the wine character and ageing potential; Cabernet Franc, Malbec and Petit Verdot (10%) give the wine its elegance, Merlot (10%) its supple fruit. The Baron range is made at Rothschild’s state of the art, 16 hectare Mouton Cadet winery located in Saint-Laurent-Médoc, where the wines are blended, aged and bottled. The wine undergoes an alcoholic fermentation at 25°C to 30°C followed by malolactic fermentation and is then partly aged in oak barrels for around 8 months.