Chateau Fombrauge 2006
- Producer Chateau Fombrauge
- Blend 100% Red Bordeaux Blend
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 42750 3
Tasting notes
Color: Ruby red, with luster and clarity.
Nose: Expressive nose of regular complexity, primary notes of red fruits, blackcurrants and cherry.
Palate: Appealing, supple and light. The palate is characteristic of its balance: acidity and almost total absence of tannins enhance the impression of roundness. Attractive, elegant and fresh finish.
Nose: Expressive nose of regular complexity, primary notes of red fruits, blackcurrants and cherry.
Palate: Appealing, supple and light. The palate is characteristic of its balance: acidity and almost total absence of tannins enhance the impression of roundness. Attractive, elegant and fresh finish.
Winemaking
-Harvest in small crates
-Sorting on a table before and after destemming by 20 qualified people
-Parcel selection per terroir, grape variety and age of the vines
-Vatting in small capacity wooden tanks (75 hectoliters) by gravity flow
-Pre-fermentation maceration for 4-8 days at 10 Celsius
-Manual punching down
-Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet
-Direct running off by gravity flow, without pumping
-Aging for 22 months in 40% new oak barrels, 40 % in one year-old barrel, 20% in state-of-the-art ciment tank
-Sorting on a table before and after destemming by 20 qualified people
-Parcel selection per terroir, grape variety and age of the vines
-Vatting in small capacity wooden tanks (75 hectoliters) by gravity flow
-Pre-fermentation maceration for 4-8 days at 10 Celsius
-Manual punching down
-Maceration for 28-32 days for the Merlot, 26-28 days for the Carbernet
-Direct running off by gravity flow, without pumping
-Aging for 22 months in 40% new oak barrels, 40 % in one year-old barrel, 20% in state-of-the-art ciment tank
Vineyard management
-Parcel based management (grass covering, ploughing)
-Debudding and shoot removal mid-May
-Thinning out of the leaves in July
-Green harvesting starting in early August
-Debudding and shoot removal mid-May
-Thinning out of the leaves in July
-Green harvesting starting in early August
