The 2014 Fonreaud has a tightly wound bouquet with well-defined red berry fruit
mixed with cedar and tobacco, although it needs a couple of years to fully unwind.


The palate is medium-bodied with supple tannin and well-judged acidity. This
lacquers the mouth with tannin, though it does not feel overbearing and it has plenty
of stuffing on the finish.

Growing Conditions

After a mild and rainy winter, vegetation started at the first temperature rises 2 weeks early.A warmApril and a cool, wet month of May led to some cooler and milder and age on the earliest vines, especially Merlots. The bloom was fairly fast and homogenous favored by the high temperatures of early June.Repeated showers punctuated the summer requiring constant vigilance of the vineyard.August cool and cloudy lost the advance of 2 weeks, caused an uneven maturation.By the end of August, Bordeaux had the longest Indian summer ever.Two and a half months of hot, dry days.

- Sustainable viticulture: Terra Vitis
- Soil type: Gravelly Pyrenean soil covering a limestone subsoil.
- Area: 32 hectares

: The vines are cultivated according to environmentally friendly growing
practices, respecting both the plant and its environment. Vine care constantly
ensures that a balance is maintained between the plant and its environment in view
of achieving well-aired foliage and a regular load of grapes, which gradually ripen in
the sunshine. Depending on their nature, the parcels are ploughed or grassed over
between the rows.


The excellent health status allowed to wait for the optimum of maturity. The Merlots harvest began on September 29th on the earliest plants and lasted until October 9th. The homogeneity of maturity was remarkable.The Petit Verdot was picked up between 13th and 15th October. Cabernet Sauvignon was harvested between October 14th and 16th, the good weather having allowed us to wait for their full maturity.


Alcoholic fermentations were made by favoring fruit extraction.The wines are very colorful, have a beautiful structure that augurs a very nice evolution in bottles.The summer freshness has favored the aromatic side of the wines and the purity of the aromas.

A strict selection of the parcels and the grapes takes place
during the harvest. After a gentle crushing and destemming of the grapes, the must
is put into small-thermoregulated vats ensuring that the fermentations are perfectly
controlled, bringing out the expression, the richness and the nuances of each plot.
The vatting period lasts 20 to 25 days depending on the vintage.


Maturing lasts around 12 months in merrian oak barrels, a 1/3 of which are
replaced each year. We then undertake the final blending before bottling at the

- 30% new oak barrels