Chateau d'Arcins  2014 Front Label
Chateau d'Arcins  2014 Front LabelChateau d'Arcins  2014  Front Bottle Shot

Chateau d'Arcins 2014

  • RP90
  • JS90
750ML / 13% ABV
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4.4 5 Ratings
750ML / 13% ABV

Winemaker Notes

Chateau D'Arcins 2014 shows a sumptuous deep purple color. Appealing notes of black fruit and mocha on the nose. A powerful palate with elegant tannins, brightened by notes of eucalyptus adding freshness and complexity.
Blend: 50% Cabernet Sauvignon, 50% Merlot

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2014 d'Arcins has adequate blackberry and briary scents on the nose, hints of tobacco and cigar box coming through with time. The palate is medium-bodied with fine tannin, classic in style with good substance, well judged acidity and firm but unimposing backbone on the finish. This is a very fine Haut Médoc. Tasted September 2016.
JS 90
James Suckling
A fine red-fruit nose and quite an elegant harmony of fruit, tannins and acidity make this a classic Medoc.
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Chateau d'Arcins

Chateau d'Arcins

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Chateau d'Arcins, France
If one estate more than any other has reason to pride itself on its ancestry, that estate must be Chateau d’Arcins. Its roots can be traced back to 1300, when a vineyard was established here under the instructions of the Knights Templar. In 1971, when it was acquired by the Castel family, it was in need of a complete overhaul, inside and out. This they did in style, introducing a system destined to be imitated by their most prestigious competitors; in the 1980s they created the first ever circular vinification chamber. At the centre stands the famous blending vat, with a capacity of more than 2,000 hectolitres, which ensures optimal homogeneity for all the blends bottled here. On entering Chateau d’Arcins, you enter the world of the great Crus Bourgeois of the Haut Médoc, whose reassuringly traditional style combines strength and elegance.
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While it claims the same basic landscape as the Medoc—only every so slightly elevated above river level—the Haut Medoc is home to all of the magnificent chateaux of the Left Bank of Bordeaux, creating no lack of beautiful sites to see.

These chateaux, residing over the classed-growth cru in the villages of Margaux, Moulis, Listrac, St-Julien, Pauillac and St. Estephe are within the Haut Medoc appellation. Though within the confines of these villages, any classed-growth chateaux will most certainly claim village or cru status on their wine labels.

Interestingly, some classed-growth cru of the Haut Medoc fall outside of these more famous villages and can certainly be a source of some of the best values in Bordeaux. Deep in color, and concentrated in ripe fruit and tannins, these wines (typically Cabernet Sauvignon-based) often prove the same aging potential of the village classed-growths. Among these, the highest ranked chateaux are Chateau La Lagune and Chateau Cantemerle.

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

OPC22504_2014 Item# 522206

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