Monsieur Touton Selection, Ltd.
212-255-0674

Chateau du Retout2022

RED WINE

PUBLIC
April 2025
Prices and availability subject to confirmation
Chateau du Retout label
  • Producer Chateau du Retout
  • Blend 67% Cabernet Sauvignon
    23% Merlot
    10% Petite Verdot
  • Country France
  • Region Bordeaux
  • Appellation Haut-Medoc
  • UPC 3760108631212

Reviews

James Suckling 90-91

A fresh and fruity red with plum and dark berry character. Medium to light body. Juicy finish.

by JS, James Suckling , 2023

Vinous Media 90-92

The 2022 Chateau du Retout has a bright nose with redcurrant, raspberry and blood orange aromas. Underlying graphite notes emerge with time and impart more classicism. The palate is medium-bodied with fine tannins that lend this Haut-Medoc a sensual satin-like texture. Very composed, this sashays along with style. This classy offering should ultimately land at the top of my banded score.

by NM, Vinous Media , 2023

Wine Advocate 89-91

The 2022 du Retout exhibits aromas of minty cassis, licorice and bay leaf, followed by a medium to full-bodied, rich and fleshy palate framed by sweet, powdery tannins. It's another strong effort from this dependable Cabernet Sauvignon-based Haut-Medoc. This year, it's a blend of 67% Cabernet Sauvignon, 23% Merlot and 10% Petit Verdot.

by WK, Wine Advocate , 2023

Wine Spectator 92

Shows the ripeness of the vintage, with dark currant and blackberry notes framed by singed cedar and vanilla. Ends with a tug of warm earth, a light twang of iron and a steady grip. Cabernet Sauvignon, Merlot and Petit Verdot.
#45 Top 100 Wines of 2024

by JM, Wine Spectator , 2024

Technical Details

Ageing

Final blending takes place early, at the end of November, then the wine is put in barrels (33% new) in midDecember to age for a further 12 months.

Harvest

After picking, the separated berries are sorted twice at the cellar, first mechanically and then by hand. The grapes are vatted with no addition of sulphur and yeast inoculation is carried out when the vats are first filled, based on the principle of the bioprotection.

Vinification

Cold pre-fermentation maceration at 4 C for 6 to 10 days under blanket gas. Slow fermentation at temperatures below 26 C with 2 to 3 rack and return operations by gravity per day. Maceration under skins for 10 to 21 days at 28 C. The average period in vats is 21 to 32 days.