Château d'Arsac 2024

Characteristics and tasting advice for Château d'Arsac 2024

Tasting

Color
Intense garnet red color, perfectly clear and bright.

Nose
The aromatic bouquet reveals all the typicity of cabernet sauvignon with characteristic notes of blackcurrant bud and spices. On aeration, the nose evolves towards more gourmet aromas of red fruits such as morello cherry and blackberry.

Palate
The attack is fresh and chiseled, giving way to a dense mid-palate with a velvety texture. The tannins are supple and well integrated. The finish, persistent, is marked by the expression of red fruits and subtle notes of eucalyptus bringing a pleasant freshness.

Food and wine pairings
This Margaux wine will perfectly accompany grilled red meats, duck breast or even simmered dishes like a Provencal lamb navarin. Mature hard cheeses such as comté or beaufort will also highlight its tannic structure.

Service and aging
Serve between 16 and 18°C. This wine can be kept until around 2040, gaining in complexity and finesse over the years.

An Exceptional Cru Bourgeois from Margaux combining structure and refinement

The property
Classified as an Exceptional Cru Bourgeois, the Château d’Arsac is among the oldest estates in the Médoc, on the left bank of Bordeaux. Since its acquisition by Philippe Raoux in 1986, the property has undergone a bold renovation, combining modernity and originality. Asserting a resolutely contemporary identity, the winery is adorned with stainless steel, a glass roof and raw materials, all enhanced by an emblematic Klein blue hue. The estate also stands out for its artistic commitment, hosting numerous works in its Sculpture Garden dedicated to contemporary art.

The vineyard
Château d'Arsac has 53 hectares within the Margaux appellation. Averaging 35 years old, the vines are planted on a characteristic terroir composed of deep gravels and outcropping marls, giving the wine finesse and aromatic complexity..

The vintage
The 2024 vintage began with an early bud break, with the merlots on March 18 and the cabernet-sauvignons on March 26. After a warm and dry April, May and June proved rainy with little sunshine, leading to high pressure from mildew. Flowering took place at the end of May for the merlots and the beginning of June for the cabernet-sauvignons. July, cool and humid, maintained high mildew pressure, while veraison spread from August 5 to 30. September saw significant rainfall, impacting the sugar concentration of the grapes.

Vinification and aging
Fermentations in thermo-regulated stainless steel tanks. Extractions are controlled thanks to the R'pulse system, and the quality of the presses is selected by tasting in the barrel. The maceration lasts between 3 and 4 weeks, optimizing the extraction of aromatic compounds and tannins. Aging is carried out 100% in French oak barrels, with 45% new wood, 40% one-wine barrels and 15% two-wine barrels.

Blend
Cabernet sauvignon (90%) and merlot (10%).