Saint Émilion Grand Cru Château Fombrauge 1991
Château Fombrauge 1991 er en rødvin fra appellationen Saint-Émilion Grand Cru Contrôlée i Bordeaux. Vinen er aftappet på slottet, som ligger i Saint-Christophe-des-Bardes på Bordeauxs højre bred. Med sine 58 til 60 hektar er Château Fombrauge den største Saint-Émilion Grand Cru Classé-ejendom, hvilket er en sjælden skala i et område, hvor de fleste klassificerede slotte er væsentligt mindre.
Saint-Émilion er et af regionens mest berømte vinområder, kendt for sin historiske middelalderby og sin egen klassifikation. Jordbunden varierer bredt fra kalkstensplateau og ler til sand og grus. Vinene herfra er typisk domineret af Merlot, ofte suppleret med Cabernet Franc og Cabernet Sauvignon. Årgang 1991 i området var desværre præget af frost og generelt lav kvalitet.
Slottet blev officielt klassificeret som Saint-Émilion Grand Cru Classé i 2012, en anerkendelse der bekræfter den udvikling, ejendommen har gennemgået under det nuværende ejerskab. Bernard Magrez har ejet Fombrauge siden 1999, og det indgår i hans omfattende portefølje sammen med Château Pape Clément, Château La Tour Carnet og Château Clos Haut-Peyraguey. Tilsammen ejer Magrez fire Grand Cru Classé-ejendomme i fire forskellige Bordeaux-appellationer. Fombrauge står som hans flagskib i Saint-Émilion med en moderne og ambitiøs tilgang til den klassiske tradition på højre bred.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
Da denne vin blev lavet, så verden meget anderledes ud. Her er nogle af de historier, der udspillede sig, mens denne flaske stille ældes i sin kælder.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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