Wines Saint-Émilion Grand Cru Château Fombrauge - 2012

Viniou Reviews

Château Fombrauge 2012 is an elegant Saint-Émilion Grand Cru Classé, reflecting the finesse and complexity typical of this renowned appellation. Crafted predominantly from Merlot—often blended with Cabernet Franc and, to a lesser extent, Cabernet Sauvignon—the 2012 vintage benefited from a challenging but ultimately rewarding growing season. The vines are rooted in a mosaic of clay-limestone soils, which lend both power and a refined mineral backbone to the wine. In the cellar, traditional vinification methods are employed, with careful sorting of berries and ageing in French oak barrels—as is customary for Grand Crus of Saint-Émilion—imparting structure, toasty nuances, and the potential for graceful development over time.

The Bordeaux region, and specifically Saint-Émilion on the Right Bank, boasts a long-standing viticultural heritage dating back to Roman times. The Libournais subregion is characterised by rolling hills and a temperate Atlantic climate, which brings moderate rainfall and protects the vines during hot summers. This unique combination of limestone plateaux and clay slopes not only shapes the distinctive character of the wines but also enhances their ageing capability, making them highly sought-after among collectors and enthusiasts alike. The historical use of Merlot in this area results in wines of generous fruit, soft tannins, and a plush mouthfeel, while the presence of Cabernet Franc adds aromatic freshness and complexity.

This Château Fombrauge 2012 pairs beautifully with refined French cuisine, such as roast lamb with rosemary, duck breast in a red wine reduction, or a classic beef fillet with truffle puree. Regional dishes like canard aux cèpes or entrecôte à la bordelaise will enhance the structure and depth of the wine, while mature hard cheeses—such as Comté or aged Gouda—make for a superb accompaniment at the end of a meal.

For optimal enjoyment, decant the wine for at least an hour to reveal its full aromatic range and soften the tannins. Serve at a temperature of 16-18°C to best appreciate its balance of fruit, spice, and minerality.