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This St Emilion Grand Cru is a fresh and forward-style blend of Merlot and Cabernet Franc, showing deep notes of red fruit and berries. Velvety tannins and an enticing acidity provide a long and pleasant finish.
The second wine of big brother Château Fonplégade, which was included in the original 1955 classification of Grand Cru status but it's quality has shot even further upward since the estate was acquired by Denise and Stephen Adams in 2004.
Their changes have been pioneering. First and foremost, they led the charge to handle the vineyards via biodynamic principles – the ultra level beyond organic farming, which is not so common in Bordeaux.
As is typical of Saint Emilion, this is packed with Merlot, which accounts for the richness. It is Juicy and soft, with a hint of black plum juice, it's balanced by a core of tannins and finishes with acidity. This wine is characterized by a sophisticated minerality, consistent from year to year, with soft and supple tannins and a velvety texture. It is made from the estate's oldest vines, meticulously hand-farmed using organic and biodynamic practices to bring out the finest quality in each cluster. Predominantly Merlot, the blend includes just enough Cabernet Franc to imbue the wine with an elegant tannic structure. They use a mix of concrete, cask and amphora to keep the freshness and fruit with a backbone of complexity and spice.
This wine is smooth and fun but with a sense of structure and length too. Nicely balanced, the interplay between fresh acidities, just ripe blackcurrant, black cherry and strawberry work well together with well integrated tannins that have a touch of liquorice, tobacco and wet stone to them. This grips and holds interest, not heavy or weighty, this is certainly in keeping with the vintage in it's light and lean expression but nicely presented. It's not the weightiest but it is finessed and pure and really easy to drink still with structure and length.
Ready to drink, but can cellar for another 5 years (2030)
We'd defiinely pair with a traditional steak frites for that classic French lunch, but will also work with venison and duck dishes as well as hard cheeses.
93/100 Vinous
92/100 James Suckling
92/100 Jeb Dunnuck
