Learn everything about Chateau Fonbadet, Pauillac with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Fonbadet History, Overview
Chateau Fonbadet can date its creation back to the early 1800’s. Like many estates, Chateau Fonbadet found the inspiration for its name from its geographical surroundings. The fon comes from fountain and the badet is from little valley. Fonbadet can be translated into fountain of the little valley.
Chateau Fonbadet has been owned by the Peyronie family for 4 generations. The patriarch of the Peyronie family, Pierre Peyronie, was the manager of Chateau Lafite Rothschild at the time he took over Chateau Fonbadet. The Peyrone family have a long history in the Pauillac appellation.
In fact, they can trace their roots in the Medoc all the way back to the 1700’s. During the mid 1800’s, Fonbadet was owned by the Clarke family, who gave their name to Chateau Clarke, which is now owned by the Rothschild family.
Chateau Fonbadet Vineyards, Terroir, Grapes, Winemaking
You can divide the Chateau Fonbadet vineyard into 3 sections. The largest portion is in the north of Pauillac, where they have 13 hectares of vines. 4 hectares are situated further south, close to Pichon Baron. 3 hectares of vines are further inland, in the center of the appellation.
The chateau is located off the D2, in walking distance from Chateau Lynch Bages.
The terroir is gravel and sand soils. The vines are old, with many vines at more than 50 years of age. The vineyard is planted to a vine density of 10,000 vines per hectare. They have elevated slopes that at their peak, range from 14 to 22 meters.
The vineyards are scattered in different sectors in the Pauillac appellation, with some of their vines planted in the north end of Pauillac close to Mouton Rothschild. They also have vines planted further inland, close to Chateau Lynch Bages. They also have vineyards placed closer to the southern tip of the Pauillac appellation too.
To produce the wine of Chateau Fonbadet, vinification takes place in traditional, concrete vats. Malolactic fermentation takes place in tank. The wine is aged in 30%, new, French oak barrels for close to 18 months. On average, close to 7,000 cases of Chateau Fonbadet are produced each year. There is a second wine, L’Harmonie de Fonbadet.
In 2014, Pascale Peyronie brought in Michel Rolland as their consultant to work with not only Chateau Fonbadet, but also Chateau Pauillac.
Starting with the 2015 vintage, the estate began focusing their attention on Chateau Pauillac. Chateau Pauillac comes from vines located in Saint-Lambert, in the far south of the Pauillac appellation. Pichon Baron and Chateau Latour also also have vines there.
Chateau Pauillac comes from a 2 hectare parcel of vines that is divided into 2 blocks. The larger parcel is in St. Lambert. The smaller parcel is in the north west of Pauillac on the Milon plateau. Due to the cooler terroir and more clay in the soils, they use that parcel for their Merlot.
The wine is vinified using micro-vinification techniques, meaning that the grapes were fermented entirely in barrel. The wine is aged in 100% new, French oak barrels.
The production is quite small, as there are not much more than 300 cases being produced here each year, from a blend that is close to 70% Cabernet Sauvignon and 30% Merlot.
When to Drink Chateau Fonbadet, Anticipated Maturity, Decanting Time
Chateau Fonbadet can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau Fonbadet is usually better with at least 6-8 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Fonbadet offers its best drinking and should reach peak maturity between 10-18 years of age after the vintage.
Serving Chateau Fonbadet with Wine, Food, Pairing Tips
Chateau Fonbadet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Fonbadet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Fonbadet is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The Peyronie family owns several other small estates in the Pauillac appellation including Haut Pauillac, Padarnac, Montgrand Milon, Tour du Milon and as we mentioned earlier, Chateau Pauillac.
Château Fonbadet Wine Tasting Notes
13 Vintages 30,033 Views Sort by Vintage-Rating
With a ready, Pauillac character, you'll find density, richness and flesh. The wine shows polish and concentration with a big blast of creamy cassis in the finish. 92-94 Pts
2,354 Views Tasted Apr 19, 2019
|2018||Château Fonbadet (Pauillac)|
Full-bodied and loaded with dark, red berries, wet earth, forest leaf and crème de cassis, this wine has body, Pauillac character, freshness and a round finish exploding with juicy, peppery, sweet red fruits. 91-93 Pts
1,195 Views Tasted Apr 19, 2019
Dark in color, the wine offers ripe, dark red berries, tobacco leaf, moist topsoil, thyme and smoke. Full bodied with round tannins and a polished texture, this should age nicely. Essentially, this is a special wine from the owners of Fonbadet.
1,712 Views Tasted Apr 26, 2018
|2017||Château Fonbadet (Pauillac)|
Cedar, tobacco and crisp, bright, fresh red fruits lead off the nose. Medium bodied, soft textured, forward and easy drinking, this wine has charisma and early drinkability.
1,330 Views Tasted Apr 26, 2018
|2016||Château Fonbadet (Pauillac)|
With a fleshy, cassis, blackberry, licorice, espresso and smoke profile, there is far more richness here than usual. This is the third vintage for Michel Rolland at the property but it's the first year where you really sense a difference. If the wood integrates this will be an even better wine.
1,615 Views Tasted Apr 29, 2017
Produced from 70% Cabernet Sauvignon and 30% Merlot, the wine is dark, fat , ripe, sweet, fleshy and low in acid, especially for this vintage.
1,342 Views Tasted Apr 29, 2017
|2015||Château Fonbadet (Pauillac)|
Medium bodied, forward and already showing some signs of secondary notes with its tobacco tinted, bright red fruits. The wine only needs a few years in the cellar to soften before its sweet cassis profile expands and softens.
2,519 Views Tasted May 21, 2018
Crisp red fruits, medium-bodied with a good amount of tannins and cassis in the strict finish. 86 - 88 Pts
2,220 Views Tasted Apr 18, 2016
|2014||Château Fonbadet (Pauillac)|
With a heady perfume of black current in the aromatics, this wine is medium-bodied, fresh, crisp and classically styled with a hearty dose of cedar in the finish. 86-88 Pts
2,243 Views Tasted Apr 14, 2015
|2012||Château Fonbadet (Pauillac)|
Without fault, or excitement, this easy to drink, light, Pauillac is forward and ready for near term drinking.
1,927 Views Tasted Jul 6, 2015
|2010||Château Fonbadet (Pauillac)|
A lighter style of Pauillac, medium bodied, with cassis, dark berries and tobacco. With its soft tannins, this is a Pauillac to enjoy young. A few more years will add some complexity to the wine.
2,492 Views Tasted Feb 26, 2014
|2009||Château Fonbadet (Pauillac)|
Light, easy to drink, affordable Pauillac without faults and a spicy, cassis and cedar personality.
2,566 Views Tasted Mar 3, 2014
|2005||Château Fonbadet (Pauillac)|
Medium bodied, lighter style of Pauillac without fault, not not very interesting once past its tobacco, cassis and cranberry character. This is not a wine to age. Drink up.
3,752 Views Tasted Feb 12, 2014
|2000||Château Fonbadet (Pauillac)|
Light ruby in color, this is already fully mature. Tobacco, earth and some cassis, medium bodied and a light, red fruit finish. This should be drunk up sooner than later.
2,766 Views Tasted Oct 11, 2011