| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau d'Armailhac 2000 |
| Item No.：FBPa041 |
| Grape Varieties：Cabernet Sauvignon,Merlot, Cabernet Franc,Petit Verdot |
| Classification：5th Growth 1855 Pauillac |
| Appellation：Pauillac |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：91
Wine Spectator：90
Decanter： |
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| Tasting Note： |
Wine Advocate #146 (4/2003) Rating: 91 points Drink: 2007-2020
This continues to be one of the most seductive and luscious d'Armailhacs I have ever tasted. It may be my favorite vintage of d'Armailhac. Opaque purple-colored, this blend of 58% Cabernet Sauvignon and 42% Merlot has surprisingly good acidity with the high Merlot content and high tannin, but an expressive, opulent mid-texture and loads of charcoal-infused, cedary, black currant fruit intermixed with spice box, dried herbs, and espresso notes. The wine is full-bodied, sweet, and expansive. -Robert Parker
Wine Spectator (3/31/2003) Score: 90
Juicy red. Plenty of tobacco, berry and currant character in this. Medium-bodied, with fine tannins and a long finish. Best after 2008. 15,415 cases made. –JS
Decanter Rating：
Rich, spicy oaky nose, plenty of zest. Lush, opulent, masses of fruit and powerful ripe tannins, cassis, classic Pauillac. Dense, built to last, majestic. Drink 2009-25. |
| Food Match： |
Western food: This wine will perfectly accompany tasty red meat dishes, and poultry cooked with sauce, but will also be enjoyable with abalone.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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