Packaging | Bottle (75cl) |
---|---|
Style | Wines |
Colour | Red |
Vintage | 2016 |
Country | France |
Type of Appellation | AOC |
Region | Bordeaux |
Appellation | Saint-Émilion |
Estate | Fonplégade |
Current phase |
Maturity
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
Bottle (75cl) | |
2025 | £31.33 |
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Youth
2017 - 2020
|
Maturity
2021 - 2025
|
Peak
2026 - 2033
|
Decline
2034 - 2040+
|
Château Fonplégade 2016 is a red Bordeaux from the renowned Saint-Émilion appellation, situated on the right bank of the Dordogne River. Crafted primarily from Merlot, often blended with smaller amounts of Cabernet Franc and occasionally Cabernet Sauvignon, the 2016 vintage benefited from an outstanding growing season. The year was marked by a hot, dry summer and a late burst of rain that gave the grapes both intense ripeness and freshness. With careful vineyard management and traditional vinification, Château Fonplégade delivers a rich, structured wine, offering aromas of ripe black fruits, violet, and subtle sweet spice, accompanied by a velvety tannic structure and an energetic finish.
Saint-Émilion is one of Bordeaux’s oldest and most prestigious wine regions, with a viticultural history stretching back to Roman times. The area’s undulating landscape is defined by a mix of limestone, clay, and gravel soils, which bring complexity and minerality to the wines. The temperate maritime climate, moderated by the proximity to the Atlantic, allows for subtle ripening and slow maturation, key factors in producing age-worthy reds celebrated the world over. Saint-Émilion is especially revered for Merlot-dominated blends, known for their approachability in youth and incredible depth as they age.
For food pairings, Château Fonplégade 2016 shines alongside dishes featuring roasted or grilled red meats such as lamb shoulder with rosemary, beef Wellington, or classic entrecôte bordelaise. The wine’s supple tannins and layered flavours also complement earthy mushroom risottos, duck breast with cherry sauce, or even Saint-Émilion’s famous canard aux pruneaux (duck with prunes). For a regional touch, try pairing it with cèpes à la bordelaise, a dish of mushrooms sautéed with garlic and parsley.
To appreciate all the nuances of this wine, it is best served decanted about an hour before tasting, allowing the bouquet to open fully. The optimal serving temperature is between 16 and 18°C. This will reveal the wine’s elegant structure, vibrant fruit, and evocative aromatics, making for a truly memorable experience.
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