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The Château Fombrauge is a beautiful reference of the Saint-Emilion vineyard. The origins of Domaine date back to the 16th century when the first harvests were carried out there. It passed through several hands during the following centuries, whether religious orders or great families, before being acquired in 1999 by the Bordeaux businessman Bernard Magrez, nicknamed "the man with 40 vineyards". The latter will help to raise it to the rank of the great wines of the Rive droite, combining ancestral know-how and precision viticulture.
The Château Fombrauge will be named Grand Cru Classé during the 6th edition of the Saint-Emilion classification in 2012, a status that will confirm its qualitative excellence.
The Château Fombrauge is based on a 60-hectare vineyard planted on clay-limestone soil. The vineyard is composed of 80% Merlot and 20% Cabernet Franc. The wines are aged for 16 months in French oak barrels, 40% of which are new.
The Château Fombrauge illustrates one of the finest expressions of Saint-Emilion, thanks to fruity, silky, elegant wines with great freshness.
2018 is a very successful vintage for the Bordeaux vineyard, having required vigilance and know-how on the part of the technical teams of Château Fombrauge. From the installation of a magnificent summer to an after-season marked by alternating sunny days and cool nights, everything was mapped out to offer a splendid harvest. Perfect ripeness and freshness characterized the Merlots and Cabernet Franc respectively.
Blend of the 2018 vintage: 90% Merlot, 10% Cabernet Franc.
The robe offers a very dark purple color, with elegant garnet highlights.
The nose is very flattering, letting fresh fruits, cherry and raspberry express themselves, underlined by cocoa and a greedy woodiness.
The attack is velvety, the wine has a beautiful matter and evolves with a lot of volume and freshness. The fine tannins envelop flavors of blackberry and peppery spices, and it melts with delicacy on a long, persistent, fruity finish.
Food and Wine Pairing:
Chateau Fombrauge 2018 will accompany a tournedos of beef with Perigord sauce, a grilled leg of lamb, a minute sliced venison with mushrooms, or roasted Corrèze veal nuts with Bresse butter.
For a match with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, enjoy it with a Grand Cru chocolate fondant, a coffee tart or a chocolate cheesecake.
Cellaring potential and tasting:
Château Fombrauge 2018 can evolve wonderfully thanks to its great aging potential, and will reach its peak between 2028 and 2030.
However, it is ready to be tasted now, as the 2018 vintage has a very good drinkability. To do so, take care to place the bottle the night before in the serving room at a room temperature between 15 and 18°C. Open it and decant it ideally 2 to 3 hours before tasting.
The bottles should be kept in the cellar, protected from the light, lying down, with an optimal hygrometric degree of 70%.
