Chateau Fonreaud 2014, Listrac CB
2014 for Chateau Fonreaud(literal translation is like Royal Fountain) could have been an even greater and serious wine. But did not turn out to be one. Its ultimate elegance, hoiwever, charms us from another angle.
Colour is dense dark ruby, contrasting the delicate nose of blackcurrant fruit fruits and spices. Lurking behind is the 'florality' and earthiness. Justapositioned again those are the rich palate revealing a round and at the same time bone-structured, crisp, fresh with delicious fruit and vanilla aromas on full and fine tannins. If you like Aussie wine, this is not the wine for you for its apparent sappiness, dryness and tannic texture and apparent lack of power. But the good thing is you may feel you can drink on and on as if forever because it is of its, friendly unalcoholic impression (abv13.5%), simple-easiness and at the same time sufficient complexity from the 52% Cabernet Sauvignon, 45% Merlot, 3% Petit Verdot blend. It is the wine for now to Autumn; it can be keep for several years. Only 1200 cases.
We have been tasting this wine since 1997. The older vintages of Chateau Fonreaud always perform well with elegance.
A well-commented Listrac Cru Bourgeois, it is awarded WE92 and RP90.
This is a rich stylish wine from the Chanfreau family. It has fine tannins and signs of wood aging, both of which will meld into the juicy black-currant fruits. It has a predominance of Cabernet Sauvignon that gives the wine its structure and aging potential. The aftertaste is ripe and still crisp, still young. Drink from 2020.
Parker : 90 / 100 Wine Advocate-Parker : The 2014 Fonreaud has a tightly wound bouquet with well defined red berry fruit mixed with cedar and tobacco, although it needs a couple of years to fully unwind. The palate is medium-bodied with supple tannin and well judged acidity. This lacquers the mouth with tannin, though it does not feel overbearing and it has plenty of stuffing on the finish. Give this some bottle age and you'll have a great Cru Bourgeois/Listrac. Tasted September 2016.