Château MagondeauFronsac
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Fronsac from the Château Magondeau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fronsac of Château Magondeau in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Fronsac of Château Magondeau in the region of Bordeaux often reveals types of flavors of cherry, oaky or raspberry and sometimes also flavors of cheese, non oak or earth.
Food and wine pairings with Fronsac
Pairings that work perfectly with Fronsac
Original food and wine pairings with Fronsac
The Fronsac of Château Magondeau matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ), chaouia lamb or baked duck legs with potatoes.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Fronsac from Château Magondeau are 2008, 2010, 2018, 2016 and 2015.
Informations about the Château Magondeau
The Château Magondeau is one of of the world's greatest estates. It offers 7 wines for sale in the of Fronsac to come and discover on site or to buy online.
The wine region of Fronsac
Bordeaux AOC on the right bank of the Dordogne at the gates of Libourne: Merlot reigns in red (~80%) with Cabernet Franc — intense, distinguished nose with signature notes of black cherry, raspberry, blackberry, plum, pepper and a spice box, full-bodied palate with firm yet never aggressive tannins evolving toward undergrowth, leather, tobacco and truffle, silky texture with age. AOC (1937), ~830 ha over 7 communes, hilly terroir of 'Fronsadais' limestone molasse and clay-limestone.
The wine region of Bordeaux
World-renowned age-worthy reds, led by round Merlot (plum, black fruit) or firm Cabernet Sauvignon (blackcurrant, cedar, graphite), blended with Cabernet Franc and Petit Verdot for tannic structure. Structured Médoc and Graves, velvety Saint-Émilion and Pomerol. Also crisp dry whites (Sauvignon/Sémillon) and opulent sweet Sauternes with honey and candied fruit. A 110,000 ha Gironde vineyard, 65 appellations, cradle of the 1855 classified growths.
The word of the wine: Extra raw
Champagne dosed between 0 and 6 grams of sugar (see dosage liqueur).
