Chateau Fombrauge – Classified Great Growth of Saint-Emilion

Saint Emilion Grand Cru

The name Fombrauge actually comes from two words: “fons brogiera”, which means; source surrounded by heather and bushes. The history of Fombrauge is related to 3 families: the Canolle, who bought the château in 1466, the Dumas, who run the estate after the marriage between Marie de Canolle and Jacques Dumas, in 1691, and the Taffards, who took over the property during the 19th century. The first written mention of Château Fombrauge dates back to the end of the Hundred Years War, which ended in 1453 in Castillon La Bataille, a few miles away. In 1999, Château Fombrauge was acquired by Bernard Magrez. Château Fombrauge’s wines were, for the last 12 years, exclusively sold on the scandinavian market. In 1999 they are anew proposed on the Place de Bordeaux. The property find, under the Bernard Magrez’ impulsion, a new dynamic. In 2012, Château
Fombrauge was classified as a Grand Cru Classé of Saint-Emilion; the crowning glory for all the hard work and investment undertaken to improve the estate.

Grape Varieties:

77% Merlot – 14% Cabernet Franc – 9% Cabernet-Sauvignon

Vineyard:

Soil: Chalky-clay located in limestone base which contains fossilised
starfish, with ferruginoussandstone and molasse from Fronsac.
Surface: 57 hectares
Average age of the vineyard: 30 years

Winemaking:

Parcel selection per terroir, grape variety and age of the vines. Selection inside the parcels thanks to relevant information on maturity and vine strength provided by the drone. Harvest in small crates. Sorting on a table before and after destemming by 20 qualified people. Vatting in small capacity wooden tanks (70 hectoliters) by gravity flow. Pre-fermentation maceration for 4-8 days at 8°C. Manual punching down. Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet. Aging for 18 months in 45% new oak barrels, 45% one year-old barrels, 10% in state-of-the-art ciment tank.

Tasting Note:

Ruby red color with luster and clarity. Expressive nose of regular complexity, primary notes of red fruits, blackcurrants and cherry. Appealing, supple and light,  the palate is characteristic of its balance: acidity and almost total absence of tannins enhance the impression of roundness. Attractive, elegant until the finish.

Food Pairing:

“Supreme of partridge with cabbage and foie gras” (Joël Robuchon)

Ratings:

Vintage 2015 : 97 Points James Suckling – 94 Points Wine Enthusiast – 93 Points Wine Spectator

Vintage 2016 : 95 Points Wine Enthusiast

Vintage 2017 : 94 Points Wine Enthusiast