Main image Click to view image in fullscreen Château Fonplégade 2014 Rouge

Château Fonplégade 2014 Rouge

Appellation : St-Emilion Grand Cru

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- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
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135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
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3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

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The product
In details

Ranking notes: Jancis Robinson 16.5/20, Winespectator 91/100, La RVF 14.5/20, Bettane et Desseauve 16/20, Robert Parker 91/100

Flavouring
black cherry, raspberry, cedar, solid tannins, riche, exceptional
Grape Varieties
Merlot, Cabernet Franc
Tasting temperature
18 °C
Optimal consumption
best from 2020 to 2032
Food & wine pairings
Beef rib

The producer

Château Fonplégade

Château Fonplégade, a Grand Cru Classé of Saint-Émilion, is an 18.5-hectare estate acquired in 2004 by Denise and Stephen Adams. The Fonplégade site has been known since the 13th century for its fountain (Fonplégade meaning "fountain of abundance") which allowed pilgrims to quench their thirst. Nestled in the heart of the Saint-Emilion limestone plateau, this cru occupies renowned hillsides within the appellation. With the aim of respecting the terroir passed down to them, the couple began the conversion of the estate to organic farming in 2010 (Ecocert certification obtained in 2013). Aware of biodynamic methods since 2009, the winemakers conducted trials in the vineyard before opting for the château's certification in 2020 (Biodyvin label). This approach aims to restore soil vitality, making the vines more resilient. Unusually, the estate has a farm and raises sheep and chickens which contribute to producing compost and biodynamic preparations on site. Since 2015, Stéphane Derenoncourt's team has been advising the estate on oenology. Regarding biodynamic practices, Corinne Comme (herself a winemaker near Sainte-Foy-la-Grande) is the official consultant for the estate. The vineyard is primarily planted with Merlot, at 85%, complemented by 15% Cabernet Franc. The goal is to increase the surface area dedicated to Cabernet Franc to 20%. Harvests are entirely manual. Fermentations are carried out using only indigenous yeasts to preserve the identity of the terroir in the glass. Fermentation takes place in various vats, including wood and concrete. The aging of the wines lasts from 16 to 18 months. Half of the wines are aged in new barrels, 30% in one-wine barrels, 10% in ovoid tanks, and 10% in amphorae.

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