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Label 11113-22

Chateau du Retout - 2022

Blend
67% Cabernet Sauvignon
23% Merlot
10% Petite Verdot
Country
France
Region
Bordeaux
Appellation
Haut-Medoc
UPC
3760108631212
Red Wine
Verified Stock
11113-22
Product Ratings
Wine Advocate 89-91pt

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 Wine Advocate, 2023
Wine Spectator 92pt

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.<br> #45 Top 100 Wines of 2024

by Wine Spectator, 2024
James Suckling 91pt

Olives, paprika and spiced currants throughout with firm but dissolved tannins that turn caressing and polished in a linear, medium-length finish. Fine-grained and not chewy. Drink from 2025.

by James Suckling, 2024
Vinous Media 91pt

The 2022 Chateau du Retout has a well-defined nose, with blackberry and bilberry scents and pleasant estuarine aromas emerging with time. The palate is medium-bodied and quite concentrated, with firm tannins, but it retains freshness, with bold black fruit laced with blueberry and tobacco on the finish.

by Vinous Media, 2025
Wine Advocate 91pt

A blend of 67% Cabernet Sauvignon, 23% Merlot and 10% Petit Verdot, the 2022 du Retout reveals an elegantly reduced, vibrant bouquet of dark berries, cassis, spices and bay leaf. Medium to full-bodied, enrobing and charming, it's supple and round for a Medoc with delicate, velvety tannins and a long, fruity finish. It should age gracefully over the next decade.

by Wine Advocate, 2025
Wine Enthusiast 91pt

A violet aroma and ripe black currant fruit come from the wine that is dominated by Cabernet Sauvignon. It is ripe with full tannins and youthful acidity. Drink this fine wine from 2027.

by Wine Enthusiast,

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.