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Description
Owned by the Baron Philippe de Rothschild family, Château d’Armailhac is a Fifth Growth in the 1855 Bordeaux Classification, situated in the heart of Pauillac. Its vineyards occupy a privileged position on the gravelly plateau shared with some of the appellation’s most celebrated estates. The combination of deep gravel, clay and limestone soils creates ideal conditions for Cabernet Sauvignon, giving the wines their characteristic structure, aromatic complexity and ageing potential.
The 2016 vintage is composed of 62% Cabernet Sauvignon, 28% Merlot, 8% Cabernet Franc and 2% Petit Verdot. Cabernet Sauvignon provides the backbone and depth, Merlot brings roundness and generosity, while Cabernet Franc and Petit Verdot contribute aromatic complexity and additional structure.
The growing season was marked by a very wet winter and spring, followed by an exceptionally dry summer and autumn. The warm conditions allowed the grapes to ripen slowly and evenly, producing small, concentrated berries with excellent maturity. Harvest took place between 27 September and 14 October, with each grape variety and vineyard parcel vinified separately to preserve its individual character.
In the glass, the wine displays a deep garnet colour with purple reflections. The nose is intense and complex, opening with perfectly ripe black fruit, particularly blackberry and blackcurrant. With aeration, notes of roasted coffee, liquorice, cedar and refined oak gradually emerge. The palate is full and generous, with beautifully rounded tannins supporting layers of dark fruit and subtle spice. Freshness brings energy and balance, while the long finish lingers with red fruit and delicate chocolate notes.
This is a superb partner for classic dishes such as roast lamb, beef fillet, venison and slow-cooked red meats. It also pairs beautifully with duck, game and mature hard cheeses. Its structure and aromatic complexity make it particularly suited to dishes with rich, savoury flavours.
Serve at around 16–18°C, ideally decanting for approximately one hour before serving. Now approaching an attractive stage of maturity, the 2016 still has considerable potential to evolve in the cellar, developing further layers of complexity over the coming years.
