2006 Ch L’Arrosée Grand Cru Classé St Emilion

NGN 153,072

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Tasting Notes

Robert Parker,
February 2009, Score: 89

Totally closed at present, this 2006 reveals notions of crushed rocks, and sweet kirsch and raspberry notes in a medium to full-bodied, elegant style. Its elevated tannins suggest that this wine may not turn out as well as I had hoped. Good purity and potential complexity are there, but the tannins are worrisome. Anticipated maturity: 2012-2020

Robert Parker,
May 2007,
Score: 92-94

An ethereal, finesse-styled, Cheval Blanc-like delicacy accompanied by intensity characterize the 2006 l’Arrosee, another terrific effort from new proprietor Roger Caille. A dense ruby/purple coloris followed by a sweet perfume of crushed rocks, raspberries, cherries, flowers, and spice. Velvety-textured and structured, with considerable concentration yet a lightness of being, this finesse-styled beauty should be ready to drink in 3-5 years, and last for two decades. Drink: 2010 – 2027

Jancis Robinson,
May 2007,
Score: 17.5

Dark and rich. Toasty sweet on the nose with great opulence and, it would seem, admirable selection. Succulent and round and satin texture. Quite dry tannins are overwhelmed by the ripeness of fruit. SO polished!

Region

St Emilion, Red Bordeaux

South of Pomerol lies the medieval, perched village of St Emilion. Surrounding St Emilion are vines that produce round, rich and often hedonistic wines. Despite a myriad of soil types, two main ones dominate – the gravelly, limestone slopes that delve down to the valley from the plateau and the valley itself which is comprised of limestone, gravel, clay and sand. Despite St Emilion’s popularity today, it was not until the 1980s to early 1990s that attention was brought to this region. Robert Parker, the famous wine critic, began reviewing their Merlot-dominated wines and giving them hefty scores. The rest is history as they say. Similar to the Médoc, there is a classification system in place which dates from 1955 and outlines several levels of quality. These include its regional appellation of St Emilion, St Emilion Grand Cru, St Emilion Grand Cru Classé and St Emilion Premier Grand Cru Classé, which is further divided into “A” (Ausone and Cheval Blanc) and “B” (including Angélus, Canon, Figeac and a handful of others). To ensure better accuracy, the classification is redone every 10 years enabling certain châteaux to be upgraded or downgraded depending on on the quality of their more recent vintages.

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