Chateau Fredginac La Favorite 2014
Château Frédignac wines are produced by the L’Amouller family. EARL Vignobles L’Amouller is one of the first members of the Environment Management System group of Bordeaux wines and they are certified to ISO 14001. They have been farming organically since 2010 and their wines are certified Vin Biologique and Agriculture Biologique. I discovered them after researching organic producers in the Blaye region and they are one of a limited number of producers that have chosen to go organic; and with excellent results.
The Merlot in this wine gives it a certain softness while the Cabernet Sauvignon aids the structure and aging with its tanins. The addition of Cabernet Franc brings finesse to the ageing of the wine with its aromas of fruit and spice.
La Favorite is Chateau Fredignac’s prestige wine derived from its vielles vignes (older vines) and finished in oak casks. It is a tribute to Jean-Marie L’Amouller the founder of the vineyard (see our partner page for the history). Launched in 2012 it has regularly received good scores from various critics and this particular vintage was noted in Guide Hachette. Revue Decanter gave it a score of 89/100. It is an excellent, value-for-money, organic wine to grace your table when entertaining or just for yourself!
|Tasting Notes:||A soft wine, ruby red in colour, dominated by its soft Merlot grape but well structured thanks to the Cabernet Franc. It has a delicate, refined taste on the palate, and is soft and round in the mouth slowly revealing its tannin and oak notes that complement a nose of black fruits, toast and vanilla. A gentle attack that is rich and ripe on the palate with a good tannic structure on the finish that makes this a good Blaye that will continue to mature for many years. An excellent compromise between finesse and complexity.|
|Classification:||AOP Blaye Côtes de Bordeaux|
|Grape:||80% Merlot, 15% Cabernet Franc, 5% Cabernet Sauvignon|
|Serve at:||Room temperature 16°C to 18°C|
|Serve with:||Red or white meats, grilled meats and cheese|
|Soil:||Combination of clay and chalk, well drained (Argilo Calcaire)|
|Cultivation:||Biological production with manual intervention and selection at harvest|
|Vinification:||Mechanical harvest with manual selection of grapes prior to vinification. Only natural yeasts added to promote fermentation in thermoregulated concrete or stainless steel vats for 15 to 30 days. The wine is then aged in French oak casks for 12 months prior to bottling.|