Fronsac is one of the understated regions of Bordeaux, and you won’t find many examples in the Australian market. Cast in the shadows of its Right Bank neighbours of Pomerol and St Emillion, you’d have to go back to the 18th century pre-1855 classification that Fronsac was the producer of prized wine, held in higher regard than its now more famous counterparts. Together with Canon-Fronsac, search carefully and you’ll find good-value wines that make for excellent drinking. The primary grape is Merlot, and many labels who fail to strike the balance in that narrow range might come across as highly tannic, lean and hard to access. However, solid chateaux like La Vieille Cure and Chateau du Gaby produce very nice wines worth cellaring.
AUD$37 from Nick’s. Intense purple ruby colour, the youthful aromas possessed by this wine now is strikingly attractive. Fresh, sweet dark berry fruit, blackcurrants, almost pastille sweet-like, raspberry coulis, crushed leaves on a warm sunny day (no seriously, you have to know what that is!) and a slight hint of truffle. The density of this is amazing! Slightly broody, youthful masculine. Smooth velvet mouthfeel, a full-bodied wine with a bounty of acidity, the alcohol sits at 14.5% and you will undoubtedly notice it at this age. Dusty bitter chocolate-like flavours, plum skins, definitely a majority-Merlot wine (M/CF/CS = 75/22/3). Accessible now, but will benefit from long term cellaring. This might be enjoyed alongside braised duck. Drink now or 2023+. 92/100.