Bernard Magrez is the sole owner of four classified growth located in the different prestigious Bordeaux Classified Appellations: Chateau Pape Clement in Graves, Chateau La Tour Carnet in Haut-Médoc, Chateau Fombrauge in St Emilion and Clos Haut-Peyraguey in Sauternes.
History
Chateau Fombrauge is the largest vineyard in St. Emilion. It is also one of the oldest estates in St Emilion as it dates back to 1679. Although vines were cultivated on the site as far know as 1599.
The charming, regal chateau is one of the nicest chateau in the Right Bank. In fact, it would be at home next to any chateau in the Medoc! Chateau Fombrauge takes its name from one of the earlier owners, Dumas de Fombrauge, who was also a member of the French government in the 1700’s.
However, the modern age for Chateau Fombrauge really starts in 1999, as that was the year Bernard Magrez purchased Fombrauge from the Hans Just company. One of the first moves made by Bernard Magrez was to hire the ubiquitous Michel Rolland as their consultant.
Chateau Fombrauge is one of the numerous estates owned by Bernard Magrez who also has properties in the Left Bank, Sauternes and of course in Pessac Leognan with Chateau Pape Clement.
Vineyards
The massive, 60 hectare Right Bank vineyard of Chateau Fombrauge is planted to 90% Merlot, 8% Cabernet Franc and 2% Malbec. The vineyard is perhaps the largest, or at least second biggest vineyard in the Saint Emilion appellation.
This new planting represents a change in the vines, as today, the amount of Merlot has increased and all the Cabernet Sauvignon vines have been removed.
The vines average 30 years of age. The vineyard is planted to a vine density of 6,600 vines per hectare. The terroir is clay, limestone and sandstone soils. But as you might expect, it’s more complicated than that.
The vineyards are basically located in 3 sections, with parcels close to the chateau on the slopes and flats, and they have also have vines that placed not too far from Chateau Pavie, on the limestone slopes with southern exposures.
To produce the wine of Chateau Fombrauge, following a 4 to 8-day cold soak at 10 degrees Celsius, the berries are moved to large, oak tanks for fermentation.
For the vinification of Chateau Fombrauge, the estate utilizes 40 vats that are a mixture of wood, cement and stainless steel that range in size from 80 hectoliters to 20 hectoliters. The vats are divided as follows, 21 wood vats, 18 stainless steel tanks and 8 cement vats.
The grapes are whole better fermented. Malolactic fermentation is usually equally split between cement or steel vats and French oak barrels. The wine of Chateau Fombrauge is then aged in 50% new, French oak barrels for an average of 16 to 18 months before bottling. The actual length in barrel of time can vary, depending on the character of the vintage.
Previously, Chateau Fombrauge produced a white Bordeaux wine, but that is no longer the case. The wine is now called Chateau Magrez Fombrauge Blanc and is associated with the other Saint Emilion of Bernard Magrez, Chateau Magrez-Fombrauge. This change took place starting with the 2011 vintage.
For the production of their white Bordeaux wine when it was produced as Fombrauge Blanc, the wine was typically a blend of 40% Semillon, 30% Sauvignon Blanc and 30% Sauvignon Gris. The wine was produced from grapes planted in their slightly cooler, mostly limestone soils.
Close to 14,000 cases of wine are produced at Fombrauge in most vintages. There is a second wine, Prelude de Fombrauge. The second wine was previously sold under the name of Le Cadran de Fombrauge.
Magrez Fombrauge is a special wine of the winery. It is a very small garage wine first released in 2000 with Michel Rolland as winemaking consultant. The vineyard comes from the estate's best small vineyard area, only 1.8 hectares, with an annual output of about 500 cases. The first vintage received a full score from the famous wine critic Robert Parker. Its modern style won praise from many wine critics. It was matured in new French oak barrels for 18 months. Wine lovers who like rich and full-bodied wines should not miss it!
🏅 James Suckling 97 pts
Extremely ripe blackberries, without a hint of overripeness, and a gloss of fine vanilla oak, making this an extremely attractive, modern style St.-Emilion that glides over the palate gracefully, ending in a spectacular interplay of fruit and fine-grained tannins.
🏅 Wine Enthusiast 95 pts
94–96. Barrel Sample. This rich wine comes from a parcel totally separate from Fombrauge, but under the same ownership. It is dense, with firm tannins and ripe black-plum and berry fruits. The whole ensemble will form a powerful wine as it matures.
🏅 Vinous 93 pts
The 2016 Magrez-Fombrauge is gorgeous. Espresso, mocha, rose petal, chocolate and spice are all fused together. Sumptuous and racy in the glass, the 2016 boasts superb fruit density, with soft curves to match, and impeccable overall balance. Élevage has done wonders for the 2016, which is now more harmonious than it was when I tasted it several times from barrel. More importantly, it is flat-out delicious.
