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Château Fombrauge 2023
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Château Fombrauge
Le Château Fombrauge is a fine reference from the Saint-Emilion vineyards. The origins of Domaine date back to the 16th century, when the first harvests were carried out here. It passed through several hands over the following centuries, from religious orders to large families, before being acquired in 1999 by Bordeaux businessman Bernard Magrez, nicknamed "the man with 40 vineyards".
The latter will help to elevate it to the rank of the great wines of Rive droite, combining ancestral know-how and precision viticulture.
The Château Fombrauge will be named Grand Cru Classé at 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 soils. The grape varieties are 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 of great freshness.
Critics Château Fombrauge 2023.
Description Château Fombrauge 2023.
Six centuries of history. Château Fombrauge embodies the elegance of Saint-Emilion's Grands Crus Classés. Domaine boasts an exceptional terroir, giving it elegance, complexity and distinction. The wine of Château Fombrauge is also matured using traditional methods, combined with innovative, environmentally-friendly practices, giving it charm and complexity
UNIQUE VITICULTURAL FEATURES
- The largest vineyard of the appellation's Grands Crus Classés
- A diversity of terroirs, complementing each other to create complex wines
- Robotics (Bernard Magrez Group R&D center)
- Mildew monitoring by spore capture and quantification
- Parcel-based modulation of inputs using Greenseeker cartography
- Viticultural practices that respect the environment and biodiversity
WINEGROWING SINGULARITIES
- Intra-plot selection, using innovative tools (NDVI vineyard mapping)
- Grape selection by manual and optical sorting
- Extra polyphenol extraction adapted to each vat according to terroir origin and daily tasting
- Long vatting periods (30 to 35 days)
CLIMATE
Winter: close to ten-year averages
Spring: warm and dry
Summer: temperatures within norms and stormy
Harvest: Sept. 14 to Oct. 10
Age of vines: 24 years
Soil type: Clay-limestone, molasses from the Agenais and Fronsadais regions