Wines Saint-Émilion Grand Cru Château Fonroque - 2016

Viniou Reviews

Château Fonroque 2016 is an exemplary Saint-Émilion Grand Cru Classé that embodies both the elegance and structure of its prestigious appellation. Primarily crafted from Merlot, complemented by a portion of Cabernet Franc, the 2016 vintage benefits from favourable weather patterns that contributed to optimal ripeness and exceptional balance in the final wine. The estate’s commitment to certified organic viticulture is reflected in the purity and vitality of the fruit. Vinification combines traditional methods with a sensitive approach, allowing the expression of the terroir while respecting the integrity of the grapes. Expect a deep ruby hue, aromas of ripe black cherry, plum, touches of violets, and a refined woody spice from careful oak ageing, all framed by silky tannins and a lingering, elegant finish.

The region of Saint-Émilion, situated on the right bank of the Dordogne in Bordeaux, is celebrated for its varied soils, ranging from limestone-rich clays on the plateau to sandy gravel in the foothills. This diversity underpins the complex, nuanced character of the wines. The area benefits from a temperate oceanic climate, mitigating extremes and ensuring long, gradual ripening periods. Saint-Émilion’s illustrious history dates back to Roman times, with its unique landscape and medieval town now recognised as a UNESCO World Heritage site. The region’s tradition of quality winemaking—combined with a dynamic embrace of organic and biodynamic practices—makes wines like Château Fonroque particularly expressive and sustainable.

Pairing suggestions lean towards rich, elegantly flavoured dishes that amplify the wine’s depth without overpowering its finesse. Think traditional Bordeaux fare such as roast rack of lamb with herbs, duck breast with a cherry or plum sauce, or slow-braised beef cheeks. Saint-Émilion’s savoury complexity also lends itself to grilled mushrooms, truffle risotto, or aged hard cheeses (e.g., Comté, Cantal). For a more local touch, try with a canard aux cèpes or entrecôte à la Bordelaise.

For optimal enjoyment, decant the wine an hour before serving to allow the aromas to fully open up. Serve at 16-18°C to appreciate its layered bouquet and rounded structure. This wine shows beautifully now but will reward additional cellaring if desired.