Another wine from Bernard Magrez, his 2005 Fombrauge (77% Merlot, 14% Cabernet Franc and 9% Cabernet Sauvignon from the largest vineyard in St.-Emilion) is special. More tannic and backward than usual, and much more masculine and bigger-boned, this is a full-bodied, textured and rich wine that should hit its prime in another 4-5 years, and last 15-20. It is a stunning effort from Fombrauge that has still not attained full maturity. Drink 2019-2039.
|Score: 92+||Robert Parker, Wine Advocate (219), June 2015|
An in-your-face style of wine, the 2005 Fombrauge (the largest vineyard in St.-Emilion) is a blend of 77% Merlot and the rest Cabernet Franc and Cabernet Sauvignon. The inky/purple color is followed by a big, sweet nose of chocolate fudge, jammy black cherries, blackberries, smoke, and pain grille. This chewy, powerful, decadent St.-Emilion is a modern-styled, impressively endowed, pure, intense wine. It is another brilliant example of winemaking from proprietor Bernard Magrez. Anticipated maturity: 2010-2020+.
|Score: 90||Robert Parker, Wine Advocate (176), April 2008|
From the largest estate in St.-Emilion, this blend of 77% Merlot, 14% Cabernet Franc, and 9% Cabernet Sauvignon exhibits an opaque purple color as well as serious black cherry and raspberry notes interwoven with darker blackberry fruit. High in tannin, full-bodied, chewy, powerful, and dense, it requires 5-6 years of bottle age, and should keep for two decades. It is another example of a Bernard Magrez estate that is pushing the envelope of quality.
|Score: 90/92||Robert Parker, Wine Advocate (170), April 2007|
This estate has come on strong under the auspices of visionary proprietor Bernard Magrez and winemaking consultant Michel Rolland, and it has been one of this journal’s great value picks over the last 7-8 vintages. In 2005, the harvest took place between September 22nd and October 6th, and the final blend consisted of 77% Merlot, 14% Cabernet Franc, and 9% Cabernet Sauvignon. Its dense purple color is accompanied by a sumptuous bouquet of white chocolate, graphite, black cherry jam, and currants. Medium to full-bodied with moderate tannin, more structure than usual, loads of glycerin, and a persistent mouthfeel, it should be drinkable in 2-3 years, and evolve for 12-15.
|Score: 90/92||Robert Parker, Wine Advocate (164), April 2006|
|Score: 91||James Suckling, WineSpectator.com, February 2008|
Velvety and round with lovely berry, mineral and violet character. Full-bodied, round and pretty
|Score: 89/91||James Suckling, WineSpectator.com, March 2006|
Tasted blind. Dark crimson with some purple notes. Light nose with a vague hint of lead pencils (Cabernet Franc?). More aromatic lift than most and non-exaggerated structure. Mild relative to many of its peers. Quite appetising and juicy. GV? 14.5%
|Score: 16.5||Jancis Robinson MW, JancisRobinson.com, March 2017|
Red-ruby. Sweet aromas of black raspberry, currant and mocha. Fat, lush and stuffed with fruit. The black raspberry and mocha flavors are seriously chewy. A very successful vintage for this wine, as even the cabernet sauvignon grapes on this cold clay soil ripened thoroughly.
|Score: 90||Stephen Tanzer, International Wine Cellar|
Full body, velvety texture, ripe fruit, ample wine made with care but ultimatly lacking the individuality of the very best. Drink from 2013.
|Score: 16||Michel Bettane, Decanter Magazine, April 2006|