Chateau d'Aiguilhe 2016
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Suckling
James -
Spectator
Wine -
Parker
Robert -
Dunnuck
Jeb - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
This full-bodied Bordeaux red is created from a blend of 85% Merlot and 15% Cabernet Franc. The deep colour offers ripe, lush, sweet, dark red fruits, silky textures with a blast of licorice, dark cocoa and black cherries in the finish. Notes of black cherry liqueur, espresso, chocolate and blackberry.
This Chateau d'Aiguilhe red is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau d’Aiguilhe is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Professional Ratings
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James Suckling
This is very precise with dark-berry, sandalwood and light chocolate character. Just a hint of sweet fruit and wet earth. Medium body, firm tannins and a pretty finish. Drinkable, but better in 2021.
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Wine Spectator
Juicy loganberry and black currant fruit forms an inviting core, while light bay, tobacco and violet notes fill in around the fruit. Offers a fleshy edge but keeps an emphasis on cut and drive through the finish.
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Robert Parker's Wine Advocate
The 2016 Chateau d'Aiguilhe is a blend of 85% Merlot and 15% Cabernet Franc picked from 30 September until 18 October, matured in 30% new oak. It has a warm and sensual bouquet: small macerated black cherries, blueberry and sloes, a light floral tincture emerging with time. This has a little more strictness compared to the 2015 last year. The palate is medium-bodied with fine tannin and good body. Sappy black fruit, a touch of spice towards the finish, and you have yourself a very fine Côtes de Castillon. Rating: 90-92
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Jeb Dunnuck
The 2016 Château d'Aiguilhe checks in as 85% Merlot and 15% Cabernet Franc brought up in 30% new barrels before being bottled with no fining. As with the white, it has brilliant limestone character as well as vibrant strawberry and black raspberry fruits, hints of violets and flowers, background oak, and medium to full-bodied richness. It’s a balanced, high-quality 2016 well worth seeking out. Drink it over the coming 15 years or so.
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Decanter
This takes its time to open in the glass, slowly revealing its flavours one at a time, starting with tight, dark-fleshed brambly fruits and chocolate. Polished, glossy and vibrant. Drinking Window 2023 - 2038
Other Vintages
2022- Decanter
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Dunnuck
Jeb -
Suckling
James
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Suckling
James -
Parker
Robert - Decanter
- Decanter
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Dunnuck
Jeb -
Suckling
James -
Spectator
Wine -
Parker
Robert
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Parker
Robert -
Suckling
James - Decanter
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Dunnuck
Jeb -
Spectator
Wine
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Suckling
James - Decanter
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Enthusiast
Wine -
Parker
Robert -
Dunnuck
Jeb
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Spectator
Wine -
Parker
Robert -
Enthusiast
Wine -
Suckling
James -
Dunnuck
Jeb
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Spectator
Wine -
Enthusiast
Wine -
Dunnuck
Jeb - Decanter
Acquired by Stephan von Neipperg at the end of 1998, Château d’Aiguilhe is one of the most beautiful estates in the Castillon - Côtes de Bordeaux. The existing building, a sort of fortified farm, dates from the 13th century. Everything leads us to believe that the Aiguilhe seigneury covered a very large tract of land in the Middle Age, encompassing several important fiefs. Located on the border between French-controlled and English-controlled areas during the Hundred Years’ War, the Château played a major military role.
Today, the estates covers 111 hectares, of which 50 are devoted to winegrowing.
The vines (80% Merlot - 20% Cabernet Franc) grow uniquely on the upper part of the slope, where they find excellent natural drainage and south-facing sun exposure. The thin layer of relatively meagre clay-limestone and clay-silt soil covers a limestone substratum that provides wonderful water regulation. These natural advantages, combined with old vines, are conducive to producing powerful and mineral wines.
The estate is expertly managed by Jean-Patrick Meyrignac. It benefits from the tried and tested winegrowing methods used by Stephan von Neipperg at his Saint-Emilion estates: letting the terroir express itself fully, low yields and a very flexible approach to winemaking.