Château L'isle Fort 2016 is a classic expression of Bordeaux Supérieur, crafted predominantly from Merlot, often blended with Cabernet Sauvignon and sometimes a touch of Cabernet Franc. The 2016 vintage benefited from favourable weather conditions, delivering full ripeness and balanced acidity. In the glass, expect a concentrated, deep ruby colour, with aromas of ripe blackcurrant, plum, subtle liquorice and a gentle touch of cedar from careful ageing in French oak. The palate is structured yet supple, revealing fine tannins and a harmonious length, with notes of dark fruit, tobacco, and a hint of graphite typical of good Bordeaux.
Bordeaux Supérieur AOC covers a vast area surrounding the prestigious appellations of Bordeaux, drawing from a diverse patchwork of gravel, clay, and limestone soils. These soils are ideally suited to Merlot, which dominates the blend and contributes generous fruit and roundness. The climatic conditions of 2016 gave the wines a beautiful balance: a mild spring, followed by a hot, dry summer, ensured slow and even ripening of the grapes, resulting in wines with good concentration and fresh vitality. The region’s long tradition of winemaking dates back centuries, and while Bordeaux Supérieur may not carry the same cachet as the grand crus, it consistently delivers excellent value and typicity.
When it comes to food pairings, Château L'isle Fort 2016 will shine alongside hearty French classics such as duck confit, entrecôte steak, or a rustic lamb stew flavoured with herbs and garlic. Regional dishes like Bordeaux-style lamprey or a traditional cassoulet will also pair beautifully with the wine’s depth and structure. If you prefer cheese, opt for firm cheeses such as aged Comté or Ossau-Iraty, which will complement the wine’s richness.
For the finest experience, serve this Bordeaux red at 16-18°C. Allow the bottle to open up for at least an hour in a decanter before serving, especially in its youthful stages, to allow the complexity and aromatic character to fully unfold. This 2016 vintage can be enjoyed now or cellared for further development over the next five to eight years.
