Chateau Le Monteil D'Arsac Haut Medoc 2012  £17.95

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750ml Red Wine
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The traditional Château d'Arsac, is considered one of the oldest wine estates in the Medoc region, Bordeaux, with more than 900 years of history. In the 16th century, it was acquired by Thomas de Montaigne, brother of the famous philosopher Michel de Montaigne and later became the property of the Barons of Arsac. But it was only after the 18th century that the first merlot and cabernet sauvignon vines were planted in the fields of Château d'Arsac and the elaboration of fine and smooth red wines took over palates and palaces across France and England. After a long period of crisis due to phylloxera and the fall of viticulture in 1986, Château d'Arsac was acquired by Philippe Raoux, current owner since then, that managed to recover the wine region and half of the production of its vineyards is classified today as AOC Margaux. 

In one of the oldest Châteaux de Bordeaux, Châteaux D'Arsac, the refinement of this beautiful red from Crus Bourgeois is born.
The vineyards of this historic castle are within two of the region's most celebrated appeals, Margaux and Haut-Médoc. Both deliver wines of great prestige. Le Monteil d'Arsac, therefore, is a Haut-Médoc wine, with particularities from the terroir of its "sister Margaux", both in fruit strength and silky tannins.

The vines in question are on average twenty years old and extend across sandy soil mixed with coarse gravel and small boulders. This composition offers minerality and helps to reflect the warmth of the environment, raising temperatures and favoring the perfect ripening of the fruit, which is the ideal base for the strains of this wine, 51% Cabernet Sauvignon and 49% Merlot.

In a glass, its color is dark as night. Delivers aromas of freshly picked exotic flowers, a touch of mint, tobacco and graphite notes.
In the mouth, (after decanting the wine for half an hour) it is complex, comes in like silk, and is packed with lovely flavors of blueberry, blackberry, and a light touch of chocolate. Excellent acidity, with velvety and inviting tannins. Pairs perfectly well with a beautifully roasted veal, duck meat, or aged cheeses.

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