Editors notes
*This price includes all shipping and taxes- due 2024* The estate had its first harvest in 1599, and has continued to evolve with the times, carefully crafting high quality wines. Ripeness maps have been created with the help of drones and a skilled team of 20 hand sort the grapes, carefully selecting only the highest quality. Cold-soaked in oak, stainless steel and concrete vats, then aged in oak barrels, 40% new. The wine expertly treads the line between power and finesse. The nose is dark and intense, with notes of blackberry pie, chocolate and vanilla, ripe plum and black cherry. The palate is medium to full-bodied, generous and plush. Fine tannins frame an inviting wine that is simply delicious.
Details
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Aroma
- Blueberry
- Boysenberry
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Palate
- Blue Fruits
- Cassis
- Graphite
Food Pairings
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Red Meat
Critic Scores & reviews
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James Suckling
93"Perfumed and fresh with flowers, such as lavender and violets. Medium-bodied with fine tannins that are layered and refined in texture."
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Decanter
92"Ripe, chewy and mouthfilling, this is on the plusher side in terms of fruit flavour but with a core of velvet-like, quite grippy tannins that take hold and support the fruit. Lashings of dark chocolate, liquorice, vanilla and a cinnamon edge giving a lovely nuance of spice while the juicy fruit flavours linger on top. A dark, savoury style with plenty going on but delivered with refinement and clarity. Certainly one of the bolder styles."
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Robert Parker's Wine Advocate
89"Aromas of sweet cherries, berry preserves and Black Forest cake, framed by a lavish application of creamy new oak, introduce the 2021 Fombrauge, a medium to full-bodied, broad and textural wine that's supple and fleshy, with a rich core of sweet fruit and lively balancing acids. As usual, this is a generous, front-loaded, somewhat confectionary Saint-Émilion from Bernard Magrez, though it's well made in its style."
Other vintages
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Bordeaux
Bordeaux has a rich history of winemaking, dating back to the Roman times. Today, it is known as one of the most significant wine regions in the world, with a reputation for producing complex, full-bodied red wines. The region is home to a diverse range of terroirs, each with its own unique microclimate, soil composition, and grape varieties.
The left bank of Bordeaux is dominated by Cabernet Sauvignon, which thrives in the region's gravelly soils. These wines tend to be bold, tannic, and complex, with notes of blackcurrant, cedar, and tobacco. On the right bank, Merlot is king, producing wines that are softer and fruitier, with notes of plum, cherry, and chocolate.
Aside from the red blends, Bordeaux is also renowned for its sweet wines, particularly from the Sauternes and Barsac appellations. These wines are made using a unique process that involves botrytis, or "noble rot," which concentrates the sugars in the grapes, resulting in a lusciously sweet and complex wine.
Bordeaux's classification system has evolved over time, with some estates moving up or down the ranks depending on the quality of their wines. Today, the system includes five growths, with Premier Cru being the highest and Deuxièmes Crus being the second-highest. There is also a separate classification for the sweet wines of Sauternes and Barsac, with Chateau d’Yquem holding the highest rank.
Overall, Bordeaux is a region that continues to captivate wine enthusiasts around the world with its rich history, diverse terroirs, and exceptional wines.
Lalande-De-Pomerol
Lalande-de-Pomerol is a red-wine Appellation d'origine contrôlée (AOC) in Bordeaux, France. It sits on the right bank of the Garonne and Dordogne rivers, just north of the Pomerol appellation, and fruit yields here are permitted to be slightly higher than those in the Pomerol AOC. Ideal for the area’s viticulture, the soil in Lalande-de-Pomerol is a combination of clay, gravel, and sand. Merlot is the primary grape variety, along with Cabernet Franc, small amounts of Cabernet Sauvignon, and Malbec. With Lalande-de-Pomerol wines, expect red-berry fruits on the nose; on the palate, expect a structured, textural wine with silky tannins. With oak ageing – ageing potential is five to 10 years – flavours of plum, game, leather, and coconut can develop.
About the brand Château Fombrauge
Fombrauge’s history is linked to 3 families: the Canolles, the Dumas, and the Taffards.
The first mentions of Fombrauge go back about six centuries. In 1466, a horseman by the name of Jacques de Canolle, made himself master of Fombrauge after acquiring the estate.
He was a man of great learning and an important figure, who was honoured for his work as France’s paymaster general and made “bourgeois” of the city of Bordeaux. He quickly set about farming his lands and planted his first vines.
With a vineyard covering 58.60 hectares (nearly 145 acres), this unusually large surface area for Saint-Emilion brings a unique typicity to its terroir –a typicity in diversity. The diversity of its soils and the vineyard’s wide range of exposures give the wine of Fombrauge its complexity and identity.
To ensure the full expression of the estate’s rich terroir, Bernard Magrez, the owner since 1999, today combines ancestral savoir-faire with precision viticulture. The result is a sublime wine, the epitome of a Saint-Emilion Grand Cru Classé.
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