This has an array of bright aromas of ripe red berries and light raspberries that lead to a very elegant palate that builds some weight at the finish with creeping, rich darker fruit and dense, soft tannins. Fresh and balanced at the finish.
Chateau Magrez Fombrauge is a 9-acre estate in St. Emilion. Though it dates to the 15th century, the chateau was in 1999 purchased by Bernard Magrez, owner of several Bordeaux chateaux. The estate is planted to 70% Merlot and 30% Cabernet Franc. The estate also produces a small amount of white Bordeaux, a blend of Semillon, Sauvignon Blanc and Sauvignon Gris. Celebrity wine consultant Michel Rolland has been advising the winemaking since 2000. Robert M. Parker Jr. notes that “from its debut in 2000, Magrez Fombrauge has been sumptuous and obviously one of the superstars of St.-Emilion.”
Châteauneuf-du-Pape, the appellation, is a large area of nearly 8,000 vineyard acres centered around the picturesque town of Chateauneuf-du-Pape. Located in southeastern France just north of the Avignon hills, the name of the appellation means “new castle of the pope” and it is a reference to the 14th century, when the Popes of Avignon built summer homes in the Southern Rhone Valley. Today the appellation is one of the most renowned in France and its terroir is known for layers of small pebbles, called “galets.” The stones in the soil are thought to help store heat and keep the soil warm, which helps ripen the grapes. The stones also help keep the soil from drying out in hot summer months. In 1923 Châteauneuf-du-Pape was a leader in establishing the idea that AOC wines in France should be made only with specified grapes, and the appellation allowed 13 grape varieties to be used. Since then the rules have been slightly modified to include several more allowable grapes. Red and white wines are produced, though in practice about 97% of all Châteauneuf –du-Papes are reds made with a blend of Grenache Noir, Cinsault, Counoise, Mourvedre, Muscardine, Syrah and Vaccarese. The red wines of this appellation are prized for being big, rich, spicy and full-bodied. White wines of the appellation are made with Grenache Blanc, Clairette, Bourboulenc, Roussanne, Picpoul and Picardin. Whites are floral, fruity and relatively full-bodied.
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