Chateau D`Armailhac 2019

FALSTAFF: "Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Feine Kräuterwürze, ein Hauch von Edelholz, reife Herzkirschen, zart mit Cassis unterlegt, tabakige Nuancen und kandierte Orangenzesten im Hintergrund. Komplex, engmaschig, frisch strukturiert, schwarze Waldbeeren, präsente, intergrierte Tannine, salzig-mineralischer Abgang, gutes Reifepotenzial."

JAMES SUCKLING: "A solid, linear red with a beautiful core of fruit and firm tannins, showing blackcurrants and finesse. Full and compact. It’s very fresh and aromatic with violets and hints of spices. Clean and vivid at the end, 62% cabernet sauvignon, 27% merlot, 9% cabernet franc and 2% petit verdot. Try after 2025."

DECANTER: "Wonderful florality on the nose, perfumed and full of black cherries. Great freshness here, such good juice content, immediately so alive and fresh, there is a real buzz to this wine with some creamy/chalky edges that are so refreshing. Great personality with vibrant fruit. Rich and layered, super concentrated but with this fun lively aspect. Tannins are chewy and ripe because of the weather but there's a great lift and sense of life to this. I really like it. A blend of 62% Cabernet Sauvignon, 27% Merlot, 9% Cabernet Franc and 2% Petit Verdot."

JEB DUNNUCK: "Based on 62% Cabernet Sauvignon, 27% Merlot, 9% Cabernet Franc, and the rest Petit Verdot, the 2019 Château D'Armailhac showed beautifully from barrel two years ago, and it doesn’t disappoint now from bottle. Despite the high Merlot content, it has a firmer, focused, youthful style that's going to benefit from short-term cellaring. Giving up plenty of ripe black cherry, mulberries, and cassis-like fruit as well as textbook Pauillac lead pencil, forest floor, and tobacco, it's medium to full-bodied, has good mid-palate density, subtle background oak, ripe yet building tannins, and a great finish. It shows the vintage's more elegant, classic style yet doesn't lack for concentration or length. It's going to benefit from just 3-4 years of bottle age and drink fabulously well for two decades. It's the finest d’Armailhac I've tasted."

LISA PERROTTI-BROWN: "Made from 62% Cabernet Sauvignon, 27% Merlot, 9% Cabernet Franc, and 2% Petit Verdot, the 2019 d'Armailhac is deep garnet-purple in color. It flies out of the glass with vibrant scents of blackcurrant jelly, kirsch, and wild blueberries, plus touches of menthol, pencil lead, and cardamom. The medium-bodied palate is elegantly styled, bright, crunchy, and refreshing, with soft, fine-grained tannins and a floral finish."

WINE SPECTATOR: "Features a racy, chalky minerality that runs amid a core of steeped plum and black currant fruit, with lively cedar, black tea and savory nuance all around. Sneaky long too, thanks to its mineral thread. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2024 through 2040."

THE WINE ADVOCATE: "ore classically proportioned than the exuberant 2018, the 2019 D'Armailhac wafts from the glass with aromas of violets, blackberries and cassis complemented by subtle hints of licorice, sweet soil tones and warm spices. Medium to full-bodied, velvety and perfumed, it's fleshy and enveloping, with an ample core of succulent fruit and beautifully polished, powdery tannins."

THE WINE CELLAR INSIDER: "Medium-bodied, soft, fresh, crisp and vibrant, the wine is packed with dark currants, freshness, tobacco wrapper, forest leaf, blackberries and peppery spices. Soft, lifted, balanced and fresh, the wine finishes with blackberries, currants, spice and a light touch of savory herbs. Drink from 2026-2044."

WINE ENTHUSIAST: "Full of ripe black fruits, the wine has great structure and depth. Its density is palpable with richness and tannins showing strongly. The juicy finish lifts everything."

WEINWISSER: "62 % Cabernet Sauvignon, 27 % Merlot, 9 % Cabernet Franc (weniger als gewöhnlich), 2 % Petit Verdot. Purpurrot mit lila Rand. Anregendes Bouquet mit schwarzen Pfefferkörnern, blauen Beeren, Brasiltabak und Lakritze. Am eleganten Gaumen mit cremiger Textur, engmaschigem Tanningerüst, mehligem Extrakt und (zu) rassiger Adstringenz. Im gebündelten, dichten Finale schwarze Olivenpaste und Wacholder. Hat eine (zu) klassische Variante gewählt. Kann er noch zulegen?"