Product description
Château d’Armailhac is one of the Rothschild family’s three estates in Pauillac, situated on three gravelly hills that embody the essence of the appellation.It has a long and colorful history: in 1933, Baron Philippe de Rothschild purchased the estate, and in the decades that followed, it went by various names (m.in.Château Mouton Baron Philippe and Château Mouton Baronne Philippe), before 1989.returned to its historical name.Today, it is run by the children of Baroness Philippine, and the character of the wine is largely shaped by the exceptionally old Cabernet Franc vines on the Plateau des Levantines—the estate’s flagship.The character of the place is complemented by a terroir of deep gravel, clay, and clay-limestone soils, and the vineyard is divided into three main areas: the Plateau des Levantines and the’Obélisque, the Plateau de Pibran, and the Croupe de Béhéré.Fun fact: The label features the 17th-century sculpture “Autumn II” from the art museum at Château Mouton Rothschild—a subtle bridge between art and wine that has shaped the estate’s identity for decades.
The 2022 vintage was produced during a hot, dry year, with early, uniform flowering and a healthy, concentrated crop harvested September 8–27.The blend consists of: 60% Cabernet Sauvignon, 22% Merlot, 16% Cabernet Franc, and 2% Petit Verdot.The wine aged for 16 months in barriques, 50% of which were new barrels (the rest were used barrels from Mouton).The vintage's style is characterized by dense fruit balanced by freshness, a creamy texture, and a long finish with notes of black currant and licorice.
Appearance: a deep, rich red with an exceptionally intense color for d’Armailhac.
Aroma: black fruits (blackcurrant, plum), floral notes from Cabernet Franc, hints of chocolate, pepper, spices, and graphite.
Taste: juicy, full-bodied, with a creamy texture, fine-grained, well-integrated tannins, and a long, fresh finish with notes of black currant and licorice.
Afterfood pairings: Pauillac classics—rosemary lamb, grilled ribeye, roast duck, slow-braised beef; it also pairs well with aged, hard cheeses.