Vineyards and winemaking
The official 1996 blend is 45% Cabernet Sauvignon, 34% Merlot and 21% Cabernet Franc. Château d’Armailhac’s Pauillac vineyards lie on gravel over clay-limestone subsoils near the Gironde, with a notable proportion of old vines; the mix gives Cabernet’s structure a softer Merlot centre and fragrant Cabernet Franc detail.
The grapes were harvested between 30 September and 8 October and vinified by parcel in temperature-controlled vats. Maturation in French oak followed, traditionally with a restrained proportion of new barrels, allowing the vintage’s blackcurrant, cedar and graphite character to develop without excessive wood influence.
Tasting notes
Appearance
Medium-deep garnet with brick highlights at the rim.
Nose
Blackcurrant, redcurrant and black cherry are layered with cedar, graphite and tobacco leaf. Nutmeg, mint and a quiet earthy note complete a refined, mature Pauillac bouquet.
Palate
Medium to full-bodied, with fine-grained tannins carrying currant fruit, liquorice and savoury spice. The palate remains fresh and harmonious, finishing long with cedar, dried herbs and a mineral edge.
Food pairing
Serve with roast saddle of lamb, beef fillet with bone-marrow sauce, venison and juniper, or a cep and chestnut Wellington. Its mature structure also suits an aged Cheddar or firm Cantal.
Background story
Château d’Armailhac was classified as a Fifth Growth in 1855 and takes its name from the Armailhacq family, who shaped the estate over several generations. Baron Philippe de Rothschild acquired it in 1933; it remains under Rothschild family stewardship beside Mouton Rothschild.
The 1996 received 91 points from Robert Parker and 90 points from James Suckling. It is now a mature bottle, so stand it upright before opening, decant carefully from sediment and assess its response to air in the glass. Serve at around 16–18°C.
