Chateau d'Armailhac 2017

Tasting notes and advice for Château d'Armailhac 2017

Tasting

Appearance
The colour is deep, with rich garnet reflections.

Nose
The bouquet reveals blackberry aromas, underscored by finely toasted notes. Hints of graphite, flint and cocoa add to this beautiful aromatic complexity.

Palate
The attack is both fresh and full-bodied, revealing a generous and perfectly balanced character. The mid-palate is structured by finely chiselled tannins, accompanied by delicious notes of cherry stone and bitter chocolate. The finish stretches out at length, offering a mineral, slightly chalky texture.

Food and wine pairings

This wine will pair beautifully with grilled red meats, such as a rib of beef, or a fine cut of lamb. It will also make a wonderful match for refined regional cuisine.

Serving and cellaring

To fully enjoy this vintage, it is recommended to serve it at a temperature of 16 to 18°C, after decanting for one to two hours. Thanks to its fine structure, this wine can be kept and enjoyed until around 2037.

The expression of a great Pauillac terroir

The estate

Located in the famous Bordeaux vineyards, this estate has an ancient history, though its true establishment as a structured wine estate dates back to the early 18th century under the impetus of Dominique d'Armailhacq. Recognised as a Fifth Growth in the 1855 Classification, Château d'Armailhac has belonged to the Rothschild family since 1933. Today, Camille and Philippe Sereys de Rothschild, along with Julien de Beaumarchais de Rothschild, head the estate. This growth stands out for its strong identity and its environmental transition, a step that reflects its commitment to the future while preserving its heritage.

The vineyard

The vineyard spans more than 80 hectares at the heart of the Pauillac appellation. It rests on deep gravel rises and clay subsoils, offering excellent drainage and good water retention. The vines are farmed using a dynamic agronomic approach, incorporating cover crops to preserve soil life. Harvesting is carried out by hand.

The vintage

2017 began with a relatively mild winter and below-average rainfall, encouraging a slightly early growing cycle. Spring was marked by significant frost on 27 April across the Bordeaux region, followed by flowering around ten days ahead of schedule. After a very wet June, a prolonged drought set in until December, increasing water stress. These conditions produced small berries highly concentrated in sugar and colour, harvested early between 13 and 29 September.

Winemaking and aging

The grapes are transferred to vat by gravity to preserve their integrity. Fermentation takes place in temperature-controlled stainless steel tanks, allowing precise plot-by-plot vinification. The wine was then aged in French oak barrels, 40% of which were new, for around 16 months.

Grape varieties

Cabernet Sauvignon (60%), Merlot (23%), Cabernet Franc (14%), Petit Verdot (2%), Carmenère (1%).