Chateau L'Arrosee 1996
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Robert
Parker
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Robert Parker's Wine Advocate
L'Arrosee's 1996 comes closest in style to this estate's 1986. I am a big fan of the Burgundian-styled, sweet, aromatic, rich, complex L'Arrosees, but the 1996 will require 5-7 years of cellaring, rather than offering the immediate appeal of such vintages as 1995, 1993, 1990, 1989, 1985, and 1983. The 1996 displays a deep dark black/purple color, as well as a closed set of aromatics. Sweet, layered, concentrated, black-cherry and currant flavors offer depth, warmth, and ripeness on the palate, but they are tightly crammed into a medium-bodied, moderately tannic wine. This impressive, purely made, elegant yet persuasively rich L'Arrosee should be at its best between 2003-2015.
Barrel Sample: 90-91
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Robert
Parker - Decanter
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Robert
Parker
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Robert
Parker
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Robert
Parker
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.