Chateau Fombrauge 2015
- Producer Chateau Fombrauge
- Country France
- Region Bordeaux
- Appellation Saint-Emilion
- UPC 0 15643 58307 0
Technical characteristics
Appellation: Saint-Emilion Grand Cru
Location : Saint Christophe des Bardes
Area under vines: 51 hectares
Grape varieties planted : 90% Me riot, 9% Cabernet Franc, 1% Cabernet Sauvignon
Age of the vines : 33 years
Planting density : 6 500 vines per hectare
Soil: clay and limestone with Fronsac molasses
Location : Saint Christophe des Bardes
Area under vines: 51 hectares
Grape varieties planted : 90% Me riot, 9% Cabernet Franc, 1% Cabernet Sauvignon
Age of the vines : 33 years
Planting density : 6 500 vines per hectare
Soil: clay and limestone with Fronsac molasses
Estate
The estate goes back to the 16th century, which makes it one of the oldest chateaux in the Saint Emilion region.
The beautiful 17th century old country manor was originally the cloister of the town's Carthusian Monastery. Owned by Jacquesde Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the domain in the 18th century.
The beautiful 17th century old country manor was originally the cloister of the town's Carthusian Monastery. Owned by Jacquesde Canolle in 1466, the estate later belonged to the Dumas de Fombrauge family, who implemented the first quality winemaking in the domain in the 18th century.
Vineyard
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
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 Me riot, 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 Me riot, 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