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Chateau d'Armailhac, Pauillac, 2016

$94.99
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A classified-growth Pauillac from the Rothschild stable, made just steps from Mouton itself. Chateau d'Armailhac is an 1855 Fifth Growth, owned since 1933 by the Baron Philippe de Rothschild family and farmed alongside Mouton Rothschild and Clerc Milon. Its calling card is a relatively high proportion of old-vine Cabernet Franc (from ancestral massal selection) layered into a Cabernet Sauvignon-led Pauillac blend, giving the wine an elegant, classical bearing. The 2016 is a celebrated, structured Left Bank vintage built for the long haul; at this age it's still youthful and benefits from decanting or further cellaring.

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Robert Parker

93 points

"Deep garnet-purple colored, the 2016 D'Armailhac opens with gregarious crème de cassis, blackberry pie and mulberries scents with hints of chocolate box, roses and charcoal with a waft of dried sage. Medium-bodied, the palate has a rock-solid frame of firm, grainy tannins and wonderful freshness, finishing long and earthy." —Robert Parker

Decanter

93 points

"There's fairly high acidity on the attack here, and yet it's well balanced by a body that's richer and deeper than in many years of Armailhac. You can definitely feel the texture and the powerful depth of brambly fruit, and there are also some of the signature lilting floral notes, given extra charge through graphite, liquorice, cassis, and that pulsating acidity. Great quality. 2% Petit Verdot completes the blend."

Wine Spectator

93 points

"This juicy red sports dark plum, fig and boysenberry fruit backed by an equally strong wave of bramble and sweet tobacco notes. The cast-iron spine pins down the finish, so give this a little time to integrate fully."

Wine Enthusiast

90 points

"This is a ripe wine, full of black fruits with attractive tannins. It has depth but the wine is more about fruitiness and relatively quick development. Drink this already delicious, lightly spicy wine from 2022."

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Tasting Notes & Food Pairings

Perfect Pairings

Roast lamb, ribeye, duck, beef Wellington, or aged hard cheeses.

Tasting Profile

Structured, classical Pauillac: cassis and dark fruit with cedar, tobacco, and graphite, firm tannins. Still youthful.