Chateau D'Arsac 2016
Critical AcclaimAll Vintages
The 2016 D'Arsac was showing just a touch of volatility on the nose at first, although my sample addressed that with some rigorous aeration, revealing marine-tinged black fruit laced with blueberry and crushed violet. The palate is medium-bodied with a vibrant, spicy opening and superb delineation. Very harmonious in the mouth, there is impressive depth and wonderful freshness to this Margaux, delivering great length on the finish. It should be afforded maybe five years to fully subsume that new oak, but it will certainly be worth the wait. Bucking the trend for Margaux wines to have peaked in 2015, this 2016 is leagues above last year's wine. Bravo. Rating: 89-91
This has an attractive balance between rich fruit and fresh acidity that runs through the palate. This is not especially intense, instead very much in a flattering fruit mode. A lovely classic Margaux with some seductive florality, buckets of fresh blackberries and a cappuccino finish. Drinking Window 2025 - 2040
Phillipe Raoux’s visionary outlook sought him to create a solid alliance between wine, vines and living art. He endeavours continuously to make Chateau d’Arsac a permanent expression of linking modernity with tradition. He entrusted the Bordeaux architect Patrick Hernandez the careful task of rehabilitating the Chateau d’Arsac and to enter the property into audacious modernity. By combining stainless steel, wood, glass and painting the winery electric blue, Chateau d’Arsac stands out visibly and is now regarded as one of the most original chateaux of the Médoc.
Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.
Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.
The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.
Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.
Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.
The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.
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.