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Haut Medoc Second vin Red | 14°

Ref : 489104

11.95 11, 95

Bottle 75 cL

i.e. 15.93 € / liter

2  product(s) soldsince yesterday

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  • Keeping level 2025
  • Service temperature 18°

Our oenologists' opinion

Powerful bouquet

Dark brick colour. Frank and open nose of blackcurrant gratin, toasted wood, slightly vanilla, pepper notes. Good balance on a wine that is quite vinous, full, fleshy, with a character where the woodiness melts away and spicy notes emerge. The tannins are quite soft. Quite long finish with elegant woody notes.

Brick Red


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.

Do you know ?

It was in 1300, at the initiative of the Commanderie des Templiers, that this vineyard was born.

Domain and appellation

  • Château d’Arcins

    Established by the Templar order in the 14th century, Château d'Arcins is today one of the oldest estates in the Haut-Médoc. From the vineyard to the cellar, the estate has been entirely renovated since its purchase by the Castel family in 1971.

        Terroir: The 100-hectare estate extends over a soil of gravel and sand, as well as limestone and clay. It benefits from exceptional climatic and geological conditions. The grape varieties are mainly Cabernet Sauvignon and Merlot.
        Viticulture: Great care is taken in the vineyard with disbudding, leaf removal and green harvesting. The planting density is high with 9000 vines per hectare. The vines are between 20 and 25 years old on average. The harvest is mechanical.
        Vinification: By precisely controlling the temperature of the alcoholic fermentation, which must be between 27 and 28°C, the Château respects the fruit and its characteristics. This is followed by a maceration lasting between 23 and 25 days, which structures the balance of the fruit. The wine is then aged in vats and in barrels, for 60% of it. Half of these barrels have already been used for one wine and the rest have already been used for two wines.

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