Monsieur Touton Selection, Ltd.
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Chateau Fontaine de l'Aubier2019

RED WINE

PUBLIC
February 2026
Prices and availability subject to confirmation
Chateau Fontaine de l'Aubier label
  • Producer
  • Blend 50% Cabernet Sauvignon
    50% Merlot
  • Country France
  • Region Bordeaux
  • Appellation Medoc
  • UPC 0 15643 87087 3

Reviews

James Suckling 91

A very well-made Medoc with an attractive interplay of ripe currants, healthy tannins and lively acidity. With some aeration, graphite and savory notes add interest. I like the fleshiness at the finish, which helps harmonize the moderately tannic core. From organically grown grapes.

by JS, James Suckling , 2022

Technical Details

Ageing

6 months in French oak barrels.

Background

Rooted in family tradition, Chateau de l’Aubier has been owned by the Fauchey family since 1796. Today, Sabine Fauchey represents the fifth generation, working hand in hand with her parents, Isabelle and Remy, to carry on the family's legacy. The first vintage of Château de l’Aubier was produced in 1952 — a milestone that marked the beginning of a long story built on passion, dedication, and respect for the land.

Tasting notes

Deep, intense ruby color. The nose reveals powerful aromas of ripe black fruits. On the palate, the wine shows remarkable balance, with silky tannins and lingering flavors of black fruit, licorice, and a touch of refreshing freshness on the finish.

Vineyard

Chateau de l'Aubier's commitment to biodiversity deepens their connection with the land. Allowing the natural flora to evolve with the seasons reveals how nature can find its own balance — protecting, regulating, and sustaining itself when treated with respect and care. To preserve the soil's microbial life and the vineyard's beneficial fauna, the family relies on biological control through careful management and conservation of natural habitats.

This gentle, landscape-focused approach encourages their natural allies to flourish, maintaining a healthy and self-regulating ecosystem.

Vinification

Destemmed and crushed grapes undergo a traditional maceration with daily pump-overs. The vatting lasts between 3 and 4 weeks in temperature-controlled concrete vats, ensuring optimal extraction of color and aromas. Malolactic fermentation takes place in tank.