I should mention first that the 2005 Chateau d’Arcins was used by myself and my friend Lisa as part of a podcast we’re putting together, taking lessons from Jancis Robinson’s How to Taste. This particular lesson was on decanting and we thought a 2005 Bordeaux would be perfect. One that could be drunk now but could use a few years of age. Hence this wine.Pre-decanting: Ruby red in color with cherry, tar and dark fruit. Possibly even a slight floral note, but a muted one. Blackberry and oak are also noteable but again, soft notes. Texture is chewy but not overly tannic. But they are there. Tannins hold back the fruit some. Medium-long finish and just slightly off balance.
Post-decanting: WOW! This wine really changed in the decanter! It really opened us and had become very fruit forward and really lovely. Black cherry. The oak had turned into cedar. Some chocolate notes also emerged. It became slightly more complex in the decanter and had also developed a softer texture. The finish remained medium long but was much less tannic. Really nice.
This is a solid B wine after decanting and a good value at $15 on sale from Astor Wine in the East Village.
Look for the podcast soon!
1 comment:
Nice post.
I have a '99 d'Arcins that I have wanted to try for a long time. Your note is invaluable as a comparison point between a young & matured Cru Bourgeois of this level.
If you want to try a matured Bordeaux, Chelsea Wine Vault has a nice 1995 Chateau de Sainte Gemme selling at $20
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