Chateau Magrez Fombrauge (Futures Pre-Sale) 2018 Front Label
Chateau Magrez Fombrauge (Futures Pre-Sale) 2018 Front LabelChateau Magrez Fombrauge (Futures Pre-Sale) 2018  Front Bottle Shot

Chateau Magrez Fombrauge (Futures Pre-Sale) 2018

  • JS98
  • JD96
  • WS92
750ML / 0% ABV
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  • RP96
  • WE92
  • JS92
  • RP95
  • WS93
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750ML / 0% ABV

Winemaker Notes

Blend: 70% Merlot, 30% Cabernet Franc

Critical Acclaim

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JS 98
James Suckling
Exceptional depth and power to this, at an early stage, with dark-berry, chocolate, toasted-oak and walnut character. Tight and compact. Fine-grained tannins. About one-third co-fermented with cabernet franc and merlot. Could be one of the best from here.
Barrel Sample: 97-98
JD 96
Jeb Dunnuck
One of the original Saint-Émilion garage wines, the tiny production 2018 Château Magrez Fombrauge (the blend is normally 60-80% Merlot with the balance Cabernet Franc, brought up in new barrels) is another awesome wine that packs incredible richness and depth yet stays light and seamless. Its deep purple color is followed by a mammoth-sized bouquet of black fruits, scorched earth, chocolate, and smoky minerality. Deep, full-bodied, incredibly sexy and textured on the palate, with sweet tannins, it’s certainly not for those craving lightweight aromas and flavors but is a brilliant wine in the making. It’s going to take 4-5 years of bottle age (or more) to shed some baby fat, but it should age for 2+ decades.
Barrel Sample: 94-96+
WS 92
Wine Spectator
Features a solid core of dark plum and blackberry compote flavors, liberally laced with black licorice notes. The frankly toasty finish needs to harmonize a bit more.
Barrel Sample: 89-92
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Chateau Magrez Fombrauge

Chateau Magrez Fombrauge

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Chateau Magrez Fombrauge, France
Chateau Magrez Fombrauge Winery Image
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.

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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.

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

BANF527153_2018 Item# 527153

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