2013 Château Magrez Fombrauge St. Émilion Bordeaux France Wine Tasting Note
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Medium bodied, with a ripe, dark cherry, smoke, espresso and earthy character, round textures and a fruity, smoky finish. 1,623 Views Tasted May 25, 2016With effort, licorice, black cherries and dark chocolate—along with oak—come to the surface. There is a polish to the texture in the oaky, chocolate, black cherry finish. Produced from a blend of 70% Merlot and 30% Cabernet Franc. 90-92 Pts 2,291 Views Tasted Apr 28, 2014 |
When to Drink Chateau Magrez Fombrauge, Anticipated Maturity, Decanting Time
Chateau Magrez Fombrauge is better with at least 8-10 years of bottle age. Of course, that can vary slightly, depending on the vintage. Chateau Magrez Fombrauge is best enjoyed in the first 8-30 years of life.
Young vintages can be decanted for about 2 hours or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Chateau Magrez Fombrauge Wine, Food, Pairing Tips
Chateau Magrez Fombrauge is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Magrez Fombrauge is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Magrez Fombrauge is also good when matched with Asian dishes, and hearty fish courses like tuna, mushrooms, and pasta.
Magrez Fombrauge Blanc is perfect when served with all types of seafood, shellfish, chicken, veal, pork, and cheese.
Starting with the 2010 vintage, Magrez Fombrauge began taking anti-counterfeiting measures using the Intaglio method of bottle etching, coupled with Spottag, which adds an invisible ink to the labels.
The modern style of Magrez Fombrauge is very ripe, intense, aromatic, and powerful, with lush tannins and a long, mineral-driven finish.