Château Fombrauge, a Grand Cru Classé of Saint-Émilion, is a wine estate with a history spanning over six centuries. Its name, derived from the Latin "fons brogiera," evokes a "spring surrounded by bushes and heather." The estate is ideally situated on the Saint-Émilion plateau, with vineyards extending across the communes of Saint-Christophe-des-Bardes, Saint-Étienne-de-Lisse, and Saint-Hippolyte.
Fombrauge's history dates back to the 15th century, under the ownership of the Lords of Canolle, who actively developed its lands and vines. In the late 17th century, the estate passed to Jacques Dumas, a counsellor at the Parliament of Guyenne, who distinguished himself through his commitment to improving wine trade and viticultural techniques. The estate was temporarily seized as national property before his heirs regained their rights in 1808.
In 1999, Bernard Magrez acquired Château Fombrauge and undertook the renovation of the property and its technical facilities to restore its former prestige. These strategic investments directly contributed to the elevation of its quality. In recognition of these efforts, Château Fombrauge officially attained the rank of Grand Cru Classé de Saint-Émilion in 2012.
Fombrauge's vineyard spans approximately 60 hectares. Its terroir is clay-limestone with a subsoil incorporating molasses from the Fronsadais and Agenais regions. The presence of "calcaire à astéries" (starfish limestone) beneath the clay-limestone layers ensures superior natural drainage and imparts a distinctive minerality to the wines. The estate's grape varietals consist of 77% Merlot, 14% Cabernet Franc, and 9% Cabernet Sauvignon.
Château Fombrauge combines traditional viticultural methods with cutting-edge technologies. Drones provide granular data on vine vigor and maturity. Simultaneously, ancestral practices are maintained, notably manual harvesting into small crates to preserve the integrity of the berries. Plowing by animal traction is employed to protect soil structure and microbial biodiversity.
The grapes are sorted twice (before and after destemming) by a team of twenty skilled individuals. Berry transfer to the vats is done by gravity, into small-capacity vats made of wood, stainless steel, and concrete, as well as terracotta jars. A cold pre-fermentation maceration (4 to 8 days at 8°C) is followed by a 26 to 32-day maceration, with gentle extractions by pumping over. Malolactic fermentations are carried out in new or one-wine barrels or in vats.
Aging extends for 16 months in French oak barrels, with a significant proportion (35% to 45%) of new wood, contributing structure and aromatic complexity. Renowned consulting oenologist, Michel Rolland, oversees the blending of the wines alongside the cellar master, Martial Rousset. Château Fombrauge wines exhibit a flamboyant style and a recognizable woody, spicy flavor.
