Château VillarsFronsac
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
The Fronsac of the Château Villars is in the top 10 of wines of Fronsac.
Taste structure of the Fronsac from the Château Villars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fronsac of Château Villars in the region of Bordeaux is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Fronsac of Château Villars in the region of Bordeaux often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, blueberry or minerality.
Food and wine pairings with Fronsac
Pairings that work perfectly with Fronsac
Original food and wine pairings with Fronsac
The Fronsac of Château Villars matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef pot-au-feu, lamb garam massala or duck breast in a crust.
Details and technical informations about Château Villars's Fronsac.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Fronsac from Château Villars are 1989, 2015, 2002, 2001 and 2016.
Informations about the Château Villars
The Château Villars is one of of the world's greatest estates. It offers 8 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
