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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by Big Bad Voodoo Daddy on 1/19/2023 & rated 92 points: Popped and poured at a restaurant, and drank immediately. Fully mature old Bordeaux and ready to drink immediately, although some thought it was past its prime. (1222 views) | | | Tasted by msauer on 7/8/2022 & rated 92 points: Großartig
Fein gereift, noch nicht „alt“. Geschliffen , kaum noch Ecken .
Hat es nicht nötig zu protzen. Zarte Frucht, nichts Fettes (1331 views) | | | Tasted by Burgnick on 11/24/2021 & rated 90 points: Barnyard, autumn leave, charcoal and dark fruit on the nose and palate. The fruit is on the edge of fading. The palate is soft with moderate acidity lingering on the finish. Drink up. (2053 views) | | | Tasted by ATL on 6/3/2021: Soft, lovely, and well balanced with just slight barnyard notes. Ready now, but will likely improve for a decade or more. (2348 views) | | | Tasted by Vizionista on 4/18/2020: its a good idea to not lose a good bottle in your cellar.
The colour is a nice ruby but much bricking on the edges. The fragrance is almost gone as well as most of the fruit.
Such a shame (3082 views) | | | Tasted by likegoodwine on 4/4/2020 & rated 89 points: Pop and pour, immediately reserved in a half size bottle filled to the top and placed in the refrigerator for the next day..The first day tasting: beautiful bouquet of fruit, leather,and secondary fermentation, the taste was initially bitter, imbalance, lacking fruit and acidity, mid palate nice aged wine not balance and lack of fruit, short after taste. The next day: the bouquet diminished a lot, still a little bitterness at the beginning of the taste, but acidity improved with fruit and second fermentation, reasonably tasty midpalate with a little off balance, and short aftertaste. Nice color throughout. (2316 views) | | | Tasted by G_H on 11/1/2018 & rated 88 points: Pure bordeaux, espresso, mocha, some barnyard notes, (3360 views) | | | Tasted by Mackmoo on 9/21/2018 & rated 88 points: Secondary aromas way too strong. Toned downed a bit a couple of hours after opening but still quite overwhelming. Fruit a bit faded and thin on the palate. Not sure if further aging will soften the secondaries or make it even stronger. (2745 views) | | | Tasted by Doc90 on 7/11/2018 & rated 92 points: Dark themed, stone and burning embers. Stern, but just the right amount. Deep and complex. (2785 views) | | | Tasted by rossi.wine on 6/9/2016 flawed bottle: From jeroboam. On the nose leather, spices, dark fruit and tobacco but also musty notes, slightly barnyardy as well. On the palate flat and rather unbalanced. While drinkable, this bottle was defective in my view. (4709 views) | | | Tasted by dpolivy on 5/2/2016 & rated 92 points: DRC Tasting Group: Bordeaux Night (Seattle, WA): Tasted blind. Barnyard. Definitely a bit funky and savory to start, with a little saline and coffee as it opened. Lovely body, medium-plus weight with brighter fruit (red cherry), dried leather, tobacco. (4673 views) | | | Tasted by colin107 on 10/31/2015: Had it for my birthday dinner. Would buy it again. (4230 views) | | | Tasted by fcxj on 9/25/2015 & rated 92 points: Ficofi. Nice nose. Smooth. (4267 views) | | | Tasted by rexy on 8/2/2014 & rated 92 points: Still got it. Opened at a friends in France. Sweet taste, tannin resolved completely. Still good length on the finish. This was perfect with barbecued lamb chops and some sausage. Just about the best time to see this off. Very happy indeed with this, a real treat. (5692 views) | | | Tasted by comfycat on 5/27/2012: Dinner with boss' friends (6152 views) | | | Tasted by Vino Me on 10/6/2011 & rated 92 points: Opened by Otis. Received 2 votes for WOTN at his party. A well balanced wine which has aged gracefully. Notes of plum and mushroom with some smokiness on the finish. Solid fruit for being 21 years old. 92 points. (6123 views) | | | Tasted by AllRed on 8/27/2011 & rated 92 points: Soft garnet color, bricking at the edge. Terrific red currant, tobacco, earth and barnyard aromas. Wonderful balance; fully integrated tannins married with red currant, plum and berry tones, with herb and earth tones on the palate. Nice length on the finish. A terrific bottle of wine tonight. 92-93 pts. (5734 views) | | | Tasted by alfagirl on 8/15/2011 & rated 88 points: Cork was soaked through to top. Crimson red and a garnet rim. Smoke and leather on the nose. Very smooth and silky on the palate, tannins are well integrated, lost some of its fruit. Medium long finish. (5441 views) | | | Tasted by Palmiet on 3/2/2010: Had the last bottle in November 2008 and recommended to drink this wine up.
However, I kept 7 bottles and today it was just by coincidence that I picked one from the cellar.
It seems this wine is keeping its peak longer than expected. I could repeat my notes from 2008 here but this would be redundant.
An enjoyable wine, looking forward for the next bottle in 6 month from now. (5726 views) | | | Tasted by wap4u on 12/18/2008 & rated 90 points: Pretty much consistent with previous note. Nice fleshy Pauillac. (4356 views) | | | Tasted by Palmiet on 11/3/2008: Cork was soaked thoroughly. Crimson red, a bit fading and a garnet rim. Smoky nose and a bit of a cigar box and currant. Very smooth and silky on the palate, mature berries, tannins are well integrated. A slight bitter tone on the aftertaste. Medium long finish. A fully mature Pauillac, drink up now. (3975 views) | | | Tasted by Grinner on 8/12/2007 & rated 91 points: Cork was soaked. Little color left in the bubbles, garnet rim. Soft nose w/ a little "lead", sweet tobacco, and curants. This bottle was fully mature on the palate, very smooth, integrated tannins, and a true pleasure. It actualy held up to a "blackened" Tomba tuna dish that wasn't very spicy. Not quite the depth to rate higher, like many of its year-mates. (4218 views) | | | Tasted by Henman on 4/6/2003: N: big nose with barnyard,cedar,cassis and a little cigar.
P: smooth,aromatic,savoury,balanced. (3111 views) | | | Tasted by chevalblanc1959 on 2/20/1998 & rated 89 points: Rich ruby colour, full bodied wine, lots of fruit, harmonious. (3804 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château d'Armailhac Producer website - Read more about Chateau d’Armailhac
Vineyard map on weinlagen-infoRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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