CHÂTEAU D'ARCINS 2016
Ref : 488978
Bottle 75 cL
i.e. 21.27 € / liter
4 product(s) soldsince yesterday
- Keeping level 2026
- Service temperature 18°
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Dark garnet colour with coppery reflections, limpid and brilliant. First nose reduced, to be opened, then notes of coconut, fur, menthol, animal, eucalyptus point. Supple, velvety attack, tension, full, long and fat tannins. Good balance, full-bodied, nice character on candied cherry, coffee grounds and cigar notes. Sapid, woody, full-bodied finish on cocoa and candied cherry, leather notes. To be decanted before serving.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Domain and appellation
Planted for the Templars in the 14th Century, the Château d'Arcins is today one of the oldest estates in Haut-Médoc. From the vinyard to the cellar, the estate has been entirely reonovated since its aquisition by the Castel family in 1971.
- Terroir: The 100 hectare estate sits on top of gravelly and sandy soil, as well as limestone and chalk. It benefits from the climate conditions and the exceptional geology. The grape variety is mostly composed of cabernet sauvignon and merlot.
- Viticulture: A large amount of care is taken in debudding and stripping the vines, as well as the green harvest. The planting desnity is high with 9000 plants per hectare. The the average age of the vines is between 20 and 25. The harvest is mechanical.
- Wine-Making: During the harvest, but also during the wine making prosses, the grapes are sorted drastically. A traditional technique is used to make the wine, but adapted for this vintage. It is not subject to pre fermentation maceration, and the fermentation is done in thermo-regulated tanks. Aging lasts for 12 months, in new barrels with no oak, the wine is protected from oxygen.
Grapes Merlot, Cabernet Sauvignon
- Cabernet Sauvignon