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Chateau Magrez Fombrauge Blanc 2014

Bordeaux White Blends from Bordeaux, France
  • JS92
  • RP90
0% ABV
  • JS95
  • RP93
  • WE92
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Winemaker Notes

Full-bodied, full-flavored power. A floral nose with toasted notes and a slight bitterness.
Blend: 40% Semillon, 30% Sauvignon Gris, 30% Sauvignon Blanc

Critical Acclaim

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JS 92
James Suckling
Aromas of aniseed, dried lemons and lemon grass follow through to a full body, a tight and intense structure and a long and beautiful finish. I like the citrus and bright acidity combination here. Drink in 2020, but hard not to drink now.
RP 90
Robert Parker's Wine Advocate
The Château Magrez-Fombrauge Blanc was picked September 22-29 , a blend of 45% Sémillon, 30% Sauvignon Blanc and 25% Sauvignon Gris. It has a crisp, pear and citrus peel bouquet with light smoky scents developing in the glass. The palate is medium-bodied with sharp acidity that makes this pointed on the entry. I like the tightness and focus here. While it is missing just a little persistence on the finish, there is a sense of poise, but I must confess that it did not quite deliver the level of complexity, perhaps even the personality of a great white Bordeaux. Barrel Sample: 88-90 Points.
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Chateau Magrez Fombrauge

Chateau Magrez Fombrauge

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Chateau Magrez Fombrauge, Bordeaux, France
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Situated on the archaeological site of Niord in Saint Etienne de Lisse, numerous remains dating back to the 5th century B.C. have been discovered in this vineyard, including a more than 2,500 year old skeleton which has recently been unearthed on the estate.

The plot-by-plot selection, the age of the vines, the specific orientation of the vine rows, the proportions of grape varieties used and the control over vigor of the vines all give this cuvee its special quality. The grapes are hand-picked. A team of 80 people de-stem them, again by hand, one by one.

As production is intentionally very low, vinification is conducted in small vats. All winery operations are performed using the gravity feed technique.

Bordeaux

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One of the most important wine regions of the world, Bordeaux is a powerhouse producer of wines of all colors, sweetness levels, and price points. Separated from the Atlantic Ocean by a coastal pine forest, this relatively flat region has a mild maritime climate, marked by cool wet winters and warm summers. Annual weather differences create significant vintage variations, making Bordeaux an exciting region to follow.

The Gironde estuary, a defining feature of Bordeaux, separates most of the region into the Left Bank and the Right Bank. Farther inland, where the Gironde splits into the Garonne and Dordogne Rivers, the bucolic, rolling hills of the area in between, called Entre-Deux-Mers, is a source of great quality, approachable reds and whites.

The Left Bank, dominated by Cabernet Sauvignon, contains the Médoc, Graves, and Sauternes, as well as the region’s most famous chateaux. Merlot is important here as the perfect blending grape for Cabernet Sauvignon adding plush fruit and softening Cabernet's sometimes hefty tannins. Cabernet Franc, Petit Verdot and Malbec may also be used in the Left Bank blends.

Merlot is the principal variety of the Right Bank; Cabernet Franc adds structure and complexity to Merlot, creating wines that are concentrated, supple, and more imminently ready for drinking, compared with their Left Bank counterparts. Key appellations of the Right Bank include St. Emilion and Pomerol.

Dry and sweet white wines are produced throughout the region from Sauvignon Blanc, Sémillon, and sometimes Muscadelle or Sauvignon Gris. Some of the finest dry whites can be found in the the Graves sub-appellation of Pessac-Léognan, while Sauternes is undisputedly the gold standard for sweet wines. Small amounts of rosé and sparkling wine are made in Bordeaux as well.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

JOB178067_2014 Item# 178067