Château d'ARCHE

1998

Attractive golden appearance, delicate, mellow, smooth and harmonious, woody and vanilla nose.

2000

Concentrated honey nose, rich, vigorous, golden appearance, generous and powerful, attractive candied fruit flavor.

2002

Attractive golden shade with a refreshingly clean taste. Candied fruit and roasted almond flavor with an elegant finishing touch.

2003

A rich amber color with a rare clarity and sheen. Orange, melon, marmalade, ginger and vanilla aromas. A rich, powerful and complex wine.

2004

Rich in flavor, with dominant notes of apricot, orange, pineapple and melon, in addition to a hint of spice and caramel. On the palate the 2004 is dense and complex with a refreshing touch of elegance. The finish is long and distinguished.

2005

An elegant and concentrated vintage.  The nose is both complex and harmonious with a dominance of apricot, orange peel and exotic fruit. On the palate, this wine is very expressive with notes of candied fruit, apricot, melon jam and grilled almonds.

A very “pure” wine with light wood. The originality of this vintage comes from a great freshness and an abundant mineral backbone that balances out the concentration.

2006

Splendid aromatic expression with a very open nose.  Notes of fresh fig, melon preserves, caramel and a hint of ginger, bring freshness to the wine.  A smooth, fresh attack on the palate with a snappy evolution, accompanied by a superb burst of mineral and toffee aromas.

TECHNICAL CHARACTERISTICS

SURFACE 27 hectares Château d'Arche - 3 hectares Arche Lafaurie - 10 hectares Prieuré d'Arche

SOIL TYPES 80 % gravels and 20 % clay and limestone

VINE TYPE 90 % Sémillon, 10 % Sauvignon

AVERAGE VINEYARD AGE 45 years

CULTIVATION METHOD Classical, use of lutte raisonnée

AVERAGE OUTPUT 17 hectolitres per hectare (average over the last 10 years)

PLANTATION DENSITY 1,5m x 1m (6600 vineheads per ha)

VINIFICATION Pressing is done in vertical wine presses dating from 1935. Vinified in oak barrels for the mail part of the harvest. 

MATURING 30 % new oak barrels.  Each batch is monitored individually from the harvest until the final blending.

OENOLOGUE Henry BOYER from OENOCONSEIL laboratory