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| Drinking Windows and Values |
| Drinking window: Drink between 2029 and 2041 (based on 1091 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by Jeff Leve on 3/9/2024 & rated 92 points: Black currants, espresso, flowers, chocolate, and cigar wrapper nuances pop in the nose. The palate carries on with the theme in the nose with its layers of soft, elegant, black and red currants, mint and cocoa. There is a touch of chalky dust that lingers in the fresh, finish. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot. Drink from 2025-2045. (620 views) | | | Tasted by Xavier Auerbach on 3/4/2024 & rated 92 points: Amsterdam UGCB Tasting (Zuiderkerk): Beautiful crisp Cabernet fruit, firmer tannins and less ethereal elegance than Clerc Milon, true to type, clean and pure, very good length. (776 views) | | | Tasted by Zweder on 3/4/2024 & rated 93 points: UGCB Amsterdam, walkaround tasting so just short notes.: Beautiful bouquet with dark berries, some smoke and beautiful oak. Good acidity and length. Beautiful wine. 92 – 93 (552 views) | | | Tasted by vvWine.ch on 3/1/2024 & rated 92 points: Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Hat sich sehr gut entwickelt. 2027-2044 (Verkostet im November 2023 in Zürich bei UGCB) (398 views) | | | Tasted by Swintonblade on 2/12/2024 & rated 90 points: nice fruit and oak balanced. (418 views) | | | Tasted by englishman's claret on 1/26/2024 & rated 91 points: Fresh cassis and pencil, classic, light-footed but pleasingly Pauillac. 91-92. (992 views) | | | Tasted by MRichman on 1/25/2024: UGC Bordeaux 2021, SF: Dark with mint. Fruit a bit flat, but the wine has balance. Ok, not one of the better wines of the day. (340 views) | | | Tasted by oldwines on 1/22/2024 & rated 92 points: Union Des Grands Crus Bordeaux (New York City, NY, USA): Decent wine with a fleshy mouthfeel, rounded but still structured. Black raspberry fruit dominates. Finish is short, which was the key demerit to my taste of this. Lacked the "umpf" to get to the next level but attractive for near to mid term drinking. (575 views) | | | Tasted by Dr.Cork on 1/20/2024 & rated 92 points: UGCB Millésime 2021 (Montréal, QC, Canada): Cassis, fruits noirs, graphite, épices. Élégant, précis, minéral, presque salin, équilibré. Très long. (419 views) | | | Tasted by vvWine.ch on 6/20/2022 & rated 91 points: (90-92 vvPunkte) Kräftiges Rubin. Die Nase ist offen, erinnert an reife Himbeeren, Rhabarber, zeigt auch schwarze Johannisbeere, eine feine Würze und krautige Noten, Früchtetee. Im Gaumen weich im Auftakt, die Tannine stützen die knackige Frucht, überlagern diese jedoch nicht, wie oft mit einem frischen, und floralen Retrofinale sowie einem Hauch Blutorangen. Gefällt mir besser als im Vorjahr. 2027-2044 (Verkostet "En Primeur" im April 2022. UGCB/Mouton Rothschild) vvWine.ch (2826 views) | | | Tasted by Jeff Leve on 5/20/2022 & rated 91 points: Dark ruby in color, the wine is floral in nature, with black raspberries, cherries and spice on the nose. On the palate, the wine is medium-bodied, soft, approachable and focused on its freshness, sweetness and easy going charm. The wine blends 63% Cabernet Sauvignon, 22% Merlot, 13% Cabernet Franc and 2% Petit Verdot, 13% ABV. The wine represents 50% of the harvest. Drink from 2024-2044. 90-92 (1634 views) | | | Tasted by chatters on 4/27/2022: En-Primeur campaign for the 2021 vintage; 4/25/2022-4/29/2022 (Bordeaux): Served at Mouton
Woody, red over black fruits, slight cream, jubey notes here as well as a little sweet spice. Slightly meaty underpin. Juicy, medium plus intensity acidity, fruit is a little sour, tannins are chalky though the fruit persists with these drying tannins and a touch of yeast extract. Hmm. (2213 views) | | | Tasted by Ben Christiansen on 4/25/2022: Tart ans tangy. Maybe theat is the method of the vintage . (962 views) |
| By Antonio Galloni
Vinous, 2021 Bordeaux: L’Enfant Terrible (Feb 2024) (2/1/2024)
(d'Armailhac d'Armailhac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, January 2024 (1/1/2024)
(Château d’Armailhac Pauillac Red) Subscribe to see review text. | By Georgina Hindle
Decanter, Bordeaux 2021: In-bottle report (12/1/2023)
(Château d'Armailhac, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Subscribe to see review text. | By Tom Parker MW
JancisRobinson.com (11/8/2023)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, 2021 Bordeaux: A Challenging Yet Good Vintage (6/2/2022)
(Chateau D'Armailhac) Login and sign up and see review text. | By James Suckling
JamesSuckling.com (5/13/2022)
(Château d'Armailhac Pauillac, France) Subscribe to see review text. | By Antonio Galloni
Vinous, 2021 Bordeaux En Primeur: Back to Classicism (May 2022) (5/1/2022)
(D'armailhac D'armailhac Red) Subscribe to see review text. | By Neal Martin
Vinous, Enticingly Fallible: Bordeaux 2021 En Primeur (May 2022) (5/1/2022)
(D'armailhac D'armailhac Red) Subscribe to see review text. | By James Lawther MW
JancisRobinson.com (4/22/2022)
(Ch d'Armailhac Pauillac Red) Subscribe to see review text. | By Georgina Hindle
Decanter, Bordeaux En Primeur 2021 (4/1/2022)
(Château d'Armailhac, Cabernet Sauvignon, Pauillac, Bordeaux, France, Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, April 2022 (4/1/2022)
(Château d’Armailhac Pauillac Red) Subscribe to see review text. | By Neal Martin
Vinous, 2+2=5: Bordeaux 2021 In Bottle (Feb 2024)
(d'Armailhac d'Armailhac Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Winedoctor and Decanter and JancisRobinson.com and JebDunnuck.com and JamesSuckling.com. (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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