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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 283 notes) - hiding notes with no text | | | Tasted by Bryan F on 3/30/2024 & rated 92 points: Excellent aged Bordeaux from a well kept 375 mL bottle. Smooth and gentle with classic cigar box notes. Very enjoyable if you like em smooth with no bite. (268 views) | | | Tasted by tbrader on 3/25/2024 & rated 92 points: Soft nose of cigar box and aged oak. A slight but clear beam of blackberry and current fruit remains. On the finish, very subtle fennel and chalky notes. Wines -- including many fine Bordeaux, Burgundy, and Italian wines -- don't usually hold out this long and well in my cellar; very impressive at this price point. (249 views) | | | Tasted by Somm David T on 12/22/2023 & rated 95 points: I am pretty sure I paid $30-$35 a bottle in its first tranche release. Seems Millesima USA is selling it today for $149 a bottle. The reason to collect and age. It is drinking well beyond that price point twenty years from inception or how I always look at wine is eighteen years in bottle. For me, that’s how I decide when to open. How many years in the bottle is its real age.
It is dark cherry, cherry, blackberry, black raspberries, strawberries, raspberries with bright florals. Amazing smoothness, bright violets, excellent acidity and a well, evenly polished finish that pairs with fatty steaks for days. Stupidly perfect from a warm/ripe Bordeaux vintage. (658 views) | | | Tasted by MJMcCarthy on 10/15/2023 & rated 91 points: The bottle showed 0.5 cm ullage below the capsule, but the cork extracted cleanly with an ah-so tool and showed no streaking. It immediately revealed aromatic notes of black fruit, leather and cigar box, even before the first pour.
The wine was deep ruby in the glass, with some bricking at the top of the rim, but less than might be expected from a vintage two decades old. Not surprisingly, noticeable sediment adhered to the inside of the bottle's shoulders.
Aromas in the glass remained true to those initially out of the bottle, with hints of "funk" that are expected from wines of this region.
The first taste had prominent tertiary flavors akin to its aromas (from the aging), with fading hints of black fruit and notes of wood. Strong acidity and tannins that are firm yet yielding remained in balance, enveloping the palette in a gentle embrace. Fruit flavors such as cassis slowly emerged over a long finish that seemed to stretch for days.
This wine is an absolutely lovely, venerable Bordeaux approaching but not yet at its sunset. It is an old photograph found in a dusty attic, wherein the colors are faded and have blended into each other to create a blurry rather than sharp image, but in which the subject remains discernible, evoking memories from decades ago. (772 views) | | | Tasted by racerchris on 1/28/2023 & rated 91 points: From 375. Decanted.
Not much on the nose. Blackberries and earth on the palate, youthful with some grip.
A lot going on behind the scenes here. Enjoyable but seemingly not yet on full display. Worth holding. (1867 views) | | | Tasted by msauer on 1/9/2023 & rated 91 points: jetzt auf seinem Höhepunkt
warme volle Frucht . dicht, abgerundet/harmonisch . Etwas Zartbitter -Schoko zur Süsskirsche (1408 views) | | | Tasted by Whine-oh on 12/1/2022 & rated 90 points: Decanted at table, minimal fine sediment. Classic Bordeaux nose, even a little barnyard. Slight bricking. Medium bodied, red fruit with some secondary notes of mushroom and forest floor. Easy drinking, mellow tannins. Went well with mega meat entree and definitely stood it's ground tonight next to a New World Columbia Crest reserve. Fun to drink and share with small group. Good to go tonight! (1373 views) | | | Tasted by msauer on 9/19/2022 & rated 90 points: Rund. geschliffen . Keine Kanten (mehr).
nicht Cabernet -lästig. reif, warm, rund (1610 views) | | | Tasted by msauer on 9/8/2022 & rated 90 points: die Wärme des Sommers im Glas. Sehr reife satte Früchte. Kein Holz. Kann man auch in 5 Jahren noch mit Genuss trinken (1348 views) | | | Tasted by msauer on 8/11/2022 & rated 91 points: saftig, satte reife warme Früchte
kein Holz mehr, keine Ecken/Kanten (846 views) | | | Tasted by msauer on 7/10/2022 & rated 89 points: 1./12 aus OHK
Samtig warme Frucht , kein Holz, keine Ecken /Kanten. harmonisch rund. Nicht besonders lang (958 views) | | | Tasted by John Nezlek on 3/13/2022 & rated 89 points: Note: I use the recommended scale, so 85 is a very good wine.
Just shy of the magical 90. Perhaps if the fruit had been a bit more present.
Nevertheless, a very nice bottle. Did not need to decant, although I did let it breathe for 30-5 min before drinking in earnest.
Not certain that more time will help, although I see no need to rush. (1440 views) | | | Tasted by JDubyaMtl on 1/18/2022 & rated 91 points: starts with powerful nutmeg and tobacco notes, some damp cedar, interesting but not complex.....Luscious fruit but medium bodied with deceptively long tannins, heavy oak. More "power" than elegance, despite the age and 2+ hours in the decanter (1469 views) | | | Tasted by Bordhead2000 on 12/23/2021: This is not a youthful wine. The nose is familiar, I’ve been here before, but with greater bottle age. Mushrooms, wet earth. The palate is striking. No fruit really to speak of, but acidity is present. Long finish. Tannins still ever so slightly gripping. Menthol in the finish. (1319 views) | | | Tasted by PolarBear22 on 6/6/2021 & rated 92 points: Still as good as last bottle. (2135 views) | | | Tasted by Brian Glas on 5/4/2021 & rated 84 points: Tasted after 2 hours of air. There is some funk here. Medium garnet with bricking. Some barnyard notes. Odd for a Armailhac. Not blowing off with some time. Still some firm tannins. Plenty of leather. Some fruit. This isn't falling apart but not as good as I remembered. (2018 views) | | | Tasted by stamperb on 3/31/2021 & rated 94 points: Rusty rim color. Nose: smokey, violet, vanilla, hints of leather and autumn. Palate: very floral, tart red berries, smooth tannins, velvety mouthfeel, long finish. Really a great, balanced wine. (1964 views) | | | Tasted by PolarBear22 on 12/26/2020 & rated 92 points: Still enjoying this wine. It will last longer, but for a 17 yo wine, it is great. So why risk it? Great fruit and acidity. Smooth tannins with a nice silky finish. (2141 views) | | | Tasted by xyc on 12/25/2020 & rated 95 points: "Deo Gracias" Interlude 10 in Britten's Ceremony of Carols. Amen
Cork looks like it was inserted yesterday. The nose is warm, sweet, smoky, ever so seasonal. The color - I consulted color charts - dried blood saturated burgundy (the color not the wine) with strange sightings in the glass, slight rim browning which magically goes away. The taste, comforting, warm, almost "sweet" palate coating with fuzzy slipper kisses bestowed by old Bordeaux and Burgundy. If I drank this every day, that would mean I was sharing St. Peter's Cellar.
A few comments to share.
Few readers will have the opportunity to taste and enjoy well aged Bordeaux and Burgundy.
Why? vintage quality, storage conditions, cost, patience, palate education.
Not every taster will enjoy old wine; the sweet vibrant fruit of youth mellowed, grapes or raisins?
Perhaps, old wine is best reserved for old people. We can think about how a bottle has been treated by age and look in the mirror. (2052 views) | | | Tasted by Somm David T on 9/19/2020 & rated 93 points: Claret with Allen Brothers Rib-cover/Ribcap. Simply doesn’t get a ton better. 03 such a warm, ripe, beautiful, floral vintage.
The mouthfeel is all velvet. It’s; round, nicely resolved, fruit are ripe, everything from raspberries to blackberries, raspberry cola, tobacco, suede leather, dry stone, forest floor, dry limestone powder, dark spices, nutmeg, clove & vanillin, bright, candied florals that lean blue & purple. Acidity for days with an elegant, extremely well balanced & polished finish. (2232 views) | | | Tasted by khmark7 on 8/26/2020 & rated 92 points: Sexy & savory bottle. Wish i had more. Classic styled Bordeaux. (1802 views) | | | Tasted by msauer on 8/17/2020 & rated 91 points: sehr fein. Kein Holz mehr. Aus dem eurocave Start gekühlt caraffiert, bei 28 Grad Außentemperatur.
Reife dunkle (Brom-)Beeren, samtig, warm, reich (1656 views) | | | Tasted by SARED on 8/7/2020 & rated 91 points: 90-91 (1650 views) | | | Tasted by bubucap on 5/30/2020 & rated 92 points: Good aged bdx; little barnyard, dark fruits, plums; hints of tertiary notes on the nose; well balanced, plums, cassis on the palate; tannins are resolved; medium pressure; medium finish; seems to be at peak now; nice pleasure to drink (1719 views) | | | Tasted by PolarBear22 on 2/1/2020 & rated 92 points: Aged wonderfully. Great fruit on nose and palate. (2386 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, A Century of Bordeaux: The Threes (Aug 2023) (8/1/2023)
(d'Armailhac d'Armailhac Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (3/21/2013)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, March 2013 (3/1/2013)
(Château d’Armailhac Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2010)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | The World of Fine Wine, December 2007, Issue #18
(Château d'Armailhac) Login and sign up and see review text. | By Chris Kissack
Winedoctor, November 2006
(Chateau d'Armailhac Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/3/2005)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Chateau d'Armailhac Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/7/2005)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau d'Armailhac Pauillac) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Winedoctor and The World of Fine Wine. (manage subscription channels) |
| 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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