Fombrauge 2023 (750ML)

94-95 Points, James Suckling, JamesSuckling.com: “This has a creamy texture with round tannins, very attractive ripe fruit and a juicy finish of blackberry and chocolate. Medium to full body. More balanced than 2022?” 04/24

92-94 Points, Antonio Galloni, Vinous: “The 2023 Fombrauge is terrific. Rich, deep and explosive, the 2023 packs a serious punch. There's plenty of the textural richness Bernard Magrez loves, but it’s just a bit tempered compared to previous years. Succulent red cherry, plum, rose petal, spice, menthol, licorice and mocha infuse the 2023 with notable depth. Bright acids refresh the palate nicely. Tasted four times.” 04/24

93-95 Points, Jeb Dunnuck, JebDunnuck.com: “Spicy red and black fruits, leafy herbs, toasted spices, and graphite all emerge from the 2023 Château Fombrauge, one plush, sexy, full-bodied Saint-Emilion that has perfectly ripe, polished tannins, no hard edges, and a great finish.” 05/24

91-93 Points, Neal Martin, Vinous: “The 2023 Fombrauge was picked at 49hL/ha from September 14 to October 10. It has a ripe black plum, raspberry and iodine-scented bouquet that just misses the definition of some of its peers (for example, the Clos Dubreuil that I tasted just before), though a second bottle tasted at Pape-Clément exhibits a little more precision. The palate is medium-bodied with slightly granular tannins and sharp blackberry and raspberry fruit laced with black pepper. It demonstrates fine cohesion on the silky smooth finish. This should give 10 to 12 years of drinking pleasure. I would aver that this is a much more elegant Fombrauge than you would have found 10 years ago.” 04/24

91-93 Points, Lisa Perrotti-Brown, The Wine Independent: "Deep garnet-purple in color, the 2023 Fombrauge has impressive purity on the nose, with notes of ripe plums and fresh blackberries followed by hints of licorice, cedar, and wild thyme. The medium to full-bodied palate is refreshing and vibrant, with plenty of black fruit and a peppery finish." 05/24

90 Points, Jane Anson, Inside Bordeaux: “Deep ruby, blackberry and raspberry fruits, cocoa bean, espresso, juicy and intensely spice, needs more nuance to throw into relief the grilled oak.” 04/24