Chateau Fontenil (Futures Pre-sale) 2010
Bordeaux Red Blends from Fronsac, Bordeaux, France
James Suckling - "A long and exciting finish to this, with blackberries, blueberries and minerals. Full body. Beautiful polish to the tannins.
Barrel Sample: 92-93 Points "
International Wine Cellar - "Dark ruby-red. Musky aromas of redcurrant, strawberry, mocha and white pepper. Then silky and suave in the mouth, offering an excellent balance of sweet strawberry and more herbal-peppery flavors. Finishes long and smooth, with a peppery nuance and a very intense strawberry presence. The best Fontenil I can recall at a similarly young stage of development. Unfortunately, I was unable to taste the estate's luxuy cuvee Le Defi, as it had not yet finished its malolactic fermentation.
Barrel Sample: 89-92 Points"
Wine Spectator - "Fresh and racy, with a very direct beam of black cherry and red currant fruit, gently laced with tobacco and sage hints that glide through the inviting finish. Not as grippy as the best, but shows lovely purity and balance, with deceptive length. Best from 2015 through 2023."
The Wine Advocate - "The 2010 Fontenil displays loads of crushed rock and floral notes intermixed with raspberries, red currants and some darker fruits such as blueberries. It is medium to full-bodied, with relatively soft tannins but good acidity, ripeness and focus."
Wine Enthusiast - "Perfumed, light, hinting at minerality, the wine has a smooth veneer over the dusty tannins. The final effect is rich and polished.
Barrel Sample: 88-90 Points "
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Chateau Fontenil Winery
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About FronsacView a map of Fronsac wineries (frahn-sak, can-nohn frahn-sak)
These two regions of the right bank are northwest of St-Émilion and Pomerol. Canon-Fronsac is located within Fronsac. The wines are quite similar, with Canon-Fronsac having a slightly different soil than Fronsac. They are another example of good-value Bordeaux, benefiting from close proximity to the river and good soils similar to their southern neighbors. In the past few decades, winemakers have made more of an investment in making high-quality wine from the Fronsac region.
Like most right bank wines, the principle grapes here are Merlot and Cabernet Franc, with some Malbec and even Cabernet Sauvignon in certain pockets. The wines produced from the area are fruit-driven, yet rustic. Like a good Pomerol or St-Emilion, the wines give ripe, rich, juicy fruit, but they can also have a rustic edge that helps them to last a few years in bottle.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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