Château L'Arrosée, Grand Cru Classe, Bordeaux, France, 2005 through Merchant of Wine's online store.

Château L'Arrosée, Grand Cru Classe, Bordeaux, France, 2005

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Overview of the Wine
The 9.5 hectare St. Emilion vineyard of Chateau L’Arrosee is planted to 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon, with an average age of 35 years for the vines. The terroir is limestone and clay soils located on the southern edge of the slopes of Saint Emilion.

One of the finest sites in Saint Emillion. In October of 2013, Domaine Clarence Dillon announced the acquistion of Chateau L'Arrosee by its wholly owned subsidary, Quintus SAS. Prince Robert of Luxembourg (President of Quintus SAS) believes that "this merger of equals will prove the whole can be greater than two parts."

In the cellars at Chateau L’Arrosee, they utilize gravity feed grape chutes, a vibrating sieve and temperature controlled vats. The other recent improvements include a new first and second year ageing cellar. The wine of Chateau L’Arrosee is aged in 100% new, French oak barrels for 12 to 18 months. Chateau L’Arrosee has an average annual production of close to 3,500 cases of Bordeaux wine a year.

Chateau L’Arrosee is an elegant St. Emilion wine. It’s a traditionally styled Bordeaux wine that is not the most concentrated, deeply colored or ripest wine produced today. But what it lacks in power, it more than makes up for that with its soft textures, purity of fruit and refined personality.

Grape / Blend
Bordeaux Red Blend: 60% Merlot, 20% Cabernet Franc and 20% Cabernet Sauvignon

St. Emilion, Bordeaux, France

Winemaker's Tasting Notes
Chateau L’Arrosee is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau L’Arrosee is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

93 Points - Robert Parker's Wine Advocate
This estate's new proprietor has hit a home run, producing l'Arrosee's finest wine since the earlyeighties, when a bevy of top clarets (1982, 1985, 1986) were produced. Somewhat reminiscent of a Burgundy, the deep ruby/purple-tinged 2005 offers up sweet raspberry and forest floor characteristics along with a hint of toasty oak. It hits the palate with beautiful finesse, elegance, and sweetness. Medium to full-bodied with loads of black currant and raspberry fruit, substantial but sweet tannin, zesty acidity, and a long finish, this beauty is filled with purity, symmetry, and balance. It should hit its plateau of maturity in 7-8 years, and last for three decades. Drink: 2015 - 2038

Jancis Robinson
Very dark crimson. Sweet, spicy, neat. Really quite sophisticated and lively. A delicate St-Émilion and therefore unusual but a pretty wine, though there's a bit of sweet oak in evidence. Drink 2015-25. 17 Points.

Product size: 750ml

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