60% Cabernet Sauvignon 29% Merlot 10% Cabernet Franc 1% Petit Verdot. Ruby purple color fades to ruby edges. Fantastic chocolate mint on the nose over floral notes and red cherry. Soft smooth and supple with round tannins and juicy spicy fruit on the palate. Vanilla and toasty oak. Long smooth milk chocolate finish. Outstanding!

Lots of spicy, tobacco, saddle leather, and ripe black (and red) fruits emerge from the 2005 Château D'Armailhac, a medium to full-bodied, focused Pauillac that has fine tannins, a supple, layered, precise mouthfeel, and a great finish. While it’s clearly drinking well, it is still slightly tight and compact on the palate, so don’t be afraid to give this some air if drinking any time soon. It should evolve gracefully over the coming 15-20 years if well stored.

Wild strawberries on the nose, this has high aromatics, gentle toast and cigar box, blond tobacco, undergrowth, the beginning of tertiary, extremely elegant, fine, and classic Armailhac at the time. Almost feels like we are in St Julien, and then the more powerful Pauillac tannins arrive. This is harmonious, with complexity and freshness, with the Cabernet Frnc giving salinity on the finish. Campfire smoke and soy start curling out after 30 minutes. 25% new oak. Jean-Paul Vezart winemaker at both Armailhac and Clerc Milon at the time.

This is a nice time to start popping your corks here. Not fully mature, but clearly ready to offer pleasure with all of its sweet, dark currants, leafy herbs, flowers, peppery spice, and tobacco-packed charms. Medium-bodied, fresh and bright, 1 hour in the decanter will do the trick. Drink from 2022-2035. Read more at:https://www.thewinecellarinsider.com/wine-tasting-note/?vintage=2005&wine=Chateau%20d%27Armailhac

Located in the north of Pauillac, between Mouton and Pontet-Canet, this 123-acre estate is also part of G.F.A. Baronne Philippine de Rothschild. The aroma balances meaty fruit and mineral scents, and while the pungent red fruit is always there, the tannins seem to increase their intensity with air. They cover the pure black cherry flavor like a powerful skin, deep and plush with an iron-knuckle punch. The tannins don't go away, but their inner velvet eventually wins out. This has improved significantly since the en primeur tastings and will continue to evolve for ten to 15 years in the bottle.