Viniou Reviews
Château Capet Bégaud from the Canon-Fronsac appellation in Bordeaux presents itself as a classic expression of its terroir, despite being non-vintage. Typically crafted from a blend dominated by Merlot, often complemented by Cabernet Franc and a touch of Cabernet Sauvignon, this wine showcases the elegance and structure associated with the Right Bank of Bordeaux. The terroir of Canon-Fronsac is defined by its clay-limestone soils, perched on gentle slopes above the confluence of the Dordogne and Isle rivers. This ensures excellent drainage and imparts a freshness and finesse to the wines produced here. Vinification usually takes place in temperature-controlled stainless steel or cement vats, with careful extraction to emphasise ripe fruit, supple tannins, and an underlying minerality.
Canon-Fronsac itself is a small but historic appellation with a rich provenance dating back to Roman times. It has long been celebrated for producing robust yet refined red wines—a distinctive blend of power and elegance. The region enjoys a temperate oceanic climate, which is moderate and well-suited for Merlot. The limestone and clay soils are similar to those of neighbouring Saint-Émilion, providing a solid base for complex and age-worthy wines. Over the centuries, Canon-Fronsac has gained a discreet but loyal following among Bordeaux aficionados, admired for the high quality and relative value of its wines.
For the best food pairings, Château Capet Bégaud’s supple tannins, ripe berry fruit, and earthy undertones shine with dishes such as duck breast with red wine sauce, roast lamb with rosemary, or a classic entrecôte bordelaise. Regional fare such as Bordeaux-style lamprey stew or slow-cooked beef with mushrooms would also be harmonious. For cheese lovers, opt for aged Comté or Cantal which complement the wine’s structure.
When it comes to enjoying this wine, serve at a temperature between 16-18°C. Decanting for half an hour will help open up the bouquet and soften the tannins, revealing its layers of fruit and spice. It is best appreciated with convivial meals, embodying the warmth and tradition of Bordeaux’s Right Bank.
