I started the evening with a Tanqueray Martini (I think I make the best ones, but so does every Martini drinker I suppose?) alongside my Sir Roger Moore Bond re-watch spree (I love Craig and Connery as much as the next guy but Moore is criminally underrated as 007) and was debating opening this. Bond would definitely have some Bordeaux after his vodka martini and I’m easily persuaded.
Per the back of the bottle, the estate was founded by the Armailhacq family in the 18th century, later acquired by Baron Philippe de Rothschild in 1933 and currently owned by his descendants. Chateau d’Armailhac is one of the Fifth Growths per the 1855 Bordeaux classification.
Per the producer website, the cepage is 62% Cabernet Sauvignon, 28% Merlot, 8% Cabernet Franc, and 2% Petit Verdot.
I decanted for sediment (there was very little) but poured immediately after doing so.
In my living room lighting, there’s a dark ruby core edging out to a ruby rim with just the slightest hint of garnet.
The nose is a combination of tart and fresh (but mostly tart) black fruit alongside some riper red fruit. The fruit is austere but still powerful, fleshy, and rich, stylistically typical for quality Pauillac. There’s some toasted baking spice – nutmeg, cinnamon – present but discreet currently and I suspect will be even more well-integrated with age. There’s a bit of pyrazines but it’s decidedly Bordelaise-varietally expressive rather than phenolically underripe, which unfortunately mitigated the drinking experience of a classified Margaux estate from the same vintage I had recently.
Some sweet tobacco rounds out the aromatic and flavor characteristics. There isn’t a ton of earthy stuff going on at this point in the wine’s development. There also isn’t anything indicating any significant presence of brettanomyces, which I personally don’t mind in Bordeaux (and certain other wines) and even welcome in modest doses.
Structurally, tannins are beginning to mellow after 10 years, consistent quantitatively with what I’d expect from and want in red Bordeaux but not abrasive. Acid is elevated and about par for the course from a Pauillac. Alcohol feels just right (listed as 13.5% on the bottle). The wine has body but is also restrained and, with the alcohol being what it is (fairly modest by modern standards), is what I’d call medium+ if I was filling out a CMS/WSET/etc. grid.
I’m really happy with this wine! I love it honestly and am thrilled with the purchase. I also want to add that it’s drinking remarkably fresh and vibrant, which I attribute to high quality winemaking in a 10 year old wine.
For anyone interested, I paid $69.99 at Bottle King in Morris Plains, NJ.
Cheers!
GrilledCheeseTn
I had this bottle, purchased from Total Wine. Your notes are bang on. Tart, ripe and austere is accurate.
2 Comments
Hiya howdy everyone,
I started the evening with a Tanqueray Martini (I think I make the best ones, but so does every Martini drinker I suppose?) alongside my Sir Roger Moore Bond re-watch spree (I love Craig and Connery as much as the next guy but Moore is criminally underrated as 007) and was debating opening this. Bond would definitely have some Bordeaux after his vodka martini and I’m easily persuaded.
Per the back of the bottle, the estate was founded by the Armailhacq family in the 18th century, later acquired by Baron Philippe de Rothschild in 1933 and currently owned by his descendants. Chateau d’Armailhac is one of the Fifth Growths per the 1855 Bordeaux classification.
Per the producer website, the cepage is 62% Cabernet Sauvignon, 28% Merlot, 8% Cabernet Franc, and 2% Petit Verdot.
I decanted for sediment (there was very little) but poured immediately after doing so.
In my living room lighting, there’s a dark ruby core edging out to a ruby rim with just the slightest hint of garnet.
The nose is a combination of tart and fresh (but mostly tart) black fruit alongside some riper red fruit. The fruit is austere but still powerful, fleshy, and rich, stylistically typical for quality Pauillac. There’s some toasted baking spice – nutmeg, cinnamon – present but discreet currently and I suspect will be even more well-integrated with age. There’s a bit of pyrazines but it’s decidedly Bordelaise-varietally expressive rather than phenolically underripe, which unfortunately mitigated the drinking experience of a classified Margaux estate from the same vintage I had recently.
Some sweet tobacco rounds out the aromatic and flavor characteristics. There isn’t a ton of earthy stuff going on at this point in the wine’s development. There also isn’t anything indicating any significant presence of brettanomyces, which I personally don’t mind in Bordeaux (and certain other wines) and even welcome in modest doses.
Structurally, tannins are beginning to mellow after 10 years, consistent quantitatively with what I’d expect from and want in red Bordeaux but not abrasive. Acid is elevated and about par for the course from a Pauillac. Alcohol feels just right (listed as 13.5% on the bottle). The wine has body but is also restrained and, with the alcohol being what it is (fairly modest by modern standards), is what I’d call medium+ if I was filling out a CMS/WSET/etc. grid.
I’m really happy with this wine! I love it honestly and am thrilled with the purchase. I also want to add that it’s drinking remarkably fresh and vibrant, which I attribute to high quality winemaking in a 10 year old wine.
For anyone interested, I paid $69.99 at Bottle King in Morris Plains, NJ.
Cheers!
I had this bottle, purchased from Total Wine. Your notes are bang on. Tart, ripe and austere is accurate.