Chateau Cap de Faugeres 2016
The 2016 Cap de Faugeres has a medium garnet-purple color and reveals notions of warm plums, blackberry pie and black raspberries with touches of pencil shavings and sautéed herbs. Medium-bodied with a velvety texture and good core of black fruits, it finishes on a long-lasting earthy note.
Blend: 85% Merlot, 10% Cabernet Franc, 5% Cabernet Sauvignon
Critical AcclaimAll Vintages
An estate that has gone long on extraction in the past, but I'm really enjoying what they have done this year. This is big but very pretty, held back under tension, showing juicy black cherry and touches of chocolate. The soft, chalky tannins are very well placed; you can almost brush through them. This wine impressed me over several tastings. Drinking Window 2020 - 2035
Château Cap de Faugères is a wine estate comprising 46 hectares (114 acres) of the Castillon Côtes de Bordeaux appellation in the village of Sainte-Colombe. Annually, it produces approximately 100,000 bottles of its flagship wine, a Merlot-based Bordeaux red blend with smaller quantities of Cabernet Franc and Cabernet Sauvignon.
In 1823, the Esquissaud family purchased three Faugères estates: Châteaux Cap de Faugères, Faugères and Péby Faugères. Pierre-Bernard Guisez took control of the family business in 1987 and managed the three estates up until 2005 when they were acquired by Silvio Denz, a perfume designer and European winery owner. He has since expanded the Château Cap de Faugères portfolio in collaboration with consultant oenologist, Michel Rolland.
Merlot reigns supreme at Cap de Faugères, laying claim to 85 percent of the vineyards, with Cabernet Franc and Cabernet Sauvignon making up the remaining 15 percent. These vines are on average 30 years old, and are cultivated using sustainable viticultural methods.
Vinification at Château Cap de Faugères is carried out using a gravity flow system. Prior to fermentation, the grapes are cold-soaked and then fermented in a mixture of temperature-controlled stainless steel vats and wooden vats. Following fermentation, the wines are aged in oak barrels for 12-14 months.