Château d’Armailhac
Château d’Armailhac
Château d’Armailhac is a Pauillac Fifth Growth estate. It was historically part of the Mouton Rothschild estate. The name of the estate came from one of the first owners of the estate, Dominique d’Armailhacq. As early as 1740 the wine was sold under the name of “Mouton d’Armailhacq”. It was acquired by Baron Philippe de Rothschild in 1934 and was for a time called Château Mouton d’Armailhacq. This estate was one of the first on the Left Bank to plant Cabernet Sauvignon and Merlot; they also have some of the oldest vines in the Médoc with around 20% date back to 1890.
Château d’Armailhac sits right between Mouton Rothschild and Pontet-Canet. Compared with neighbour Pontet-Canet, d’Armailhac remains very affordable and is an estate to look out for in top vintages.
Product Name | Region | Qty | Score | Price | |||||
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|
Bordeaux | 1 | 92 (WSM) |
Inc. VAT
£952.80 |
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Wine & Spirit Magazine (92)Located in the north of Pauillac, between Mouton and Pontet-Canet, this 123-acre estate is also part of G.F.A. Baronne Philippine de Rothschild. The aroma balances meaty fruit and mineral scents, and while the pungent red fruit is always there, the tannins seem to increase their intensity with air. They cover the pure black cherry flavor like a powerful skin, deep and plush with an iron-knuckle punch. The tannins don't go away, but their inner velvet eventually wins out. This has improved significantly since the en primeur tastings and will continue to evolve for ten to 15 years in the bottle. |
Product Name | Region | Qty | Score | Price | |||||
---|---|---|---|---|---|---|---|---|---|
|
Bordeaux | 1 | 92 (WSM) |
Inc. VAT
£952.80 |
|||||
Wine & Spirit Magazine (92)Located in the north of Pauillac, between Mouton and Pontet-Canet, this 123-acre estate is also part of G.F.A. Baronne Philippine de Rothschild. The aroma balances meaty fruit and mineral scents, and while the pungent red fruit is always there, the tannins seem to increase their intensity with air. They cover the pure black cherry flavor like a powerful skin, deep and plush with an iron-knuckle punch. The tannins don't go away, but their inner velvet eventually wins out. This has improved significantly since the en primeur tastings and will continue to evolve for ten to 15 years in the bottle. |