Chevalier d'Arcins 2017
Ref : 484923
Bottle 75 cL
i.e. 15.93 € / liter
6 product(s) sold since yesterday
- Keeping level 2024
- Service temperature 18°
Our food and wine pairings
- Strong cheese
- Red meats
Our oenologists' opinion
Brick dress with black reflections. Pretty open nose with a bouquet of toasted wood, mocha and then blackcurrant syrup, hints of chocolate. Nice balance, round attack, full, nice fine and elegant character, tannins that melt together, sweetness. Good straightforward lengthening on a wooded background which melts away.
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 ?
The Arcins vineyards were established in 1300, under the auspices of the Knights Templar.
Domain and appellation
Implemented by the Templars in the 14th century, the Chateau d’Arcins is considered as Medoc’s oldest domain. From the vineyard to the cellar, the domain was entirely renovated after being purchased by the Castel family in 1971.
- Terroir: The 100 hectares domain lays on a gravel-sand and clay-limestone soil. It benefits from the region exceptional weather and geological conditions. Cabernet sauvignon and merlot are the main grape varieties.
- Viticulture: Much care is given to the vines with debudding and deleafing operations as well as green harvests. Each hectare has a high density of plantation with 9000 plants. Vines are between 20 and 25 years old on average.
- Wine-making: By controlling precisely the alcoholic fermentation’s temperature, that should be between 27 and 28°C, the Château respects the fruit and its characteristics. A maceration follows and lasts 23 to 25 days. It structures the balance of the fruit. The wine ages in tanks and barrels, for 60% of it. Half of the barrels have already served to elaborate one wine and the other half to elaborate two wines.
Grapes Merlot, Cabernet Sauvignon
- Merlot : 60%
- Cabernet Sauvignon : 40%