Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Since this estate was acquired by the Adams family of America, who hired consulting oenologist Michel Rolland, the quality has soared. The 2011 Fonplegade is another tour de force. It boasts an inky/blue/purple color in addition to copious notes of charcoal, camphor, blackberries, blueberries and spring flowers. Opulent, fleshy, deep and impressively built, it will be drinkable in 3-4 years or can be cellared for two decades or more. Kudos to Fonplegade!
Barrel Sample: 92-94 Points -
James Suckling
A well-crafted and refined red with plums, raspberries and hints of minerals. Precise and polished. Full body, fine tannins and a long finish. From biodynamically grown grapes. Better in 2018.
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Wine Enthusiast
Solid wine for the vintage with dark fruits and sweet tobacco. Full body, with silky tannins and a balanced finish.
Barrel Sample: 90-91 Points -
Wine Spectator
Delivers a gorgeous bolt of raspberry ganache, with blueberry and plum compote notes, lined with anise and carrying through a briary, spice-infused finish. This has ample grip and more than enough flesh, offering lovely fruit and a rather suave feel. A strong showing for the vintage. Best from 2016 through 2026. 3,250 cases made
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.