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Chateau Magrez Fombrauge (Futures Pre-sale) 2011

Bordeaux Red Blends from St. Emilion, Bordeaux, France
  • RP95
  • WE92
  • JS92
0% ABV
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Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The inky/purple-colored 2011, a blend of 70% Merlot and 30% Cabernet Franc, offers loads of cassis, blueberry and raspberry fruit along with a chalky minerality. It is a full-bodied, dense, long wine built like an NFL middle linebacker. Filled with power, intensity, texture and richness, it will handsomely pay dividends over the next two decades.
Barrel Sample: 92-95 Points
WE 92
Wine Enthusiast
Big and serious, with a well-balanced wood and spice character. The tense tannins provide a nervy, tight counterpoint.
Barrel Sample: 90-92 Points
JS 92
James Suckling
I like the blueberry and blackberry character with minerals and hints of oak. Full and velvety. Well made and very polished for the vintage.
Barrel Sample: 91-92 Points
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Chateau Magrez Fombrauge

Chateau Magrez Fombrauge

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Chateau Magrez Fombrauge, , France - Bordeaux
Chateau Magrez Fombrauge
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.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

JOBMAGFOMB_2011 Item# 117463

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