Chateau Cap de Faugeres 2019
Blend: 85% Merlot, 15% Cabernet Franc
The Barrel Sample for this wine is above 14% ABV.
Critical AcclaimAll Vintages
Barrel Sample: 91
Opaque purple-black colored, the 2019 Cap de Faugères delivers intense scents of prunes, Black Forest cake and ripe, fresh blackberries with hints of Marmite toast, tapenade, damp soil and truffles. The full-bodied palate delivers mouth-coating black fruit preserves with a velvety texture and tons of freshness, finishing long and earthy. Barrel Sample: 89-91
Another perennial overachiever, Château Cap de Faugères delivers a brilliant, pleasure-bent wine year-in, year out. Their 2019 offers a juicy, up-front, savory, already complex style as well as notes of red and black fruits, new leather, herbes de Provence, and dried flowers. Mouth-filling, nicely structured, and medium-bodied, give it a year or two to shed some tannins and enjoy . Best after 2023.
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.