Château Fougas Organic
Terroir Surface : 22 Ha.
Ground : Located on a plateau naturally drained by two little streams on a lower level.
Hydro-wind colluvials composed of ferruginous clays smectite type on a limestone bedrock.
Grape Varieties Merlot 60% - Cabernet Sauvignon 40%
History Owner : Jean-Yves Bechet.
The introduction of the Château Fougas dates from the XVIII century. A lovely watercolor from a surveyor of the period shows the Château surround by his land in a single piece, where already appear the vines.
Philosophy « For our wines, we want to have a Terroir expression, we are seeking for the violet rather than the tar and the refined more than the concentrate… Far from the trends but close to the land, we are attached to the authenticity who gives soft fine and elegant wines, full of beautiful spices and fruits aromas… ».
Vineyard Certified in Organic and Biodynamic farming Appellation Côtes de Bourg
Vinification Careful sorting of the grapes when they arrive to the vat. Piecemeal vinification with a Burgundian cap-punching method. Into stainless steel vat under temperature control.
Millésime 2018
Blend 60 % merlot 40% cabernet sauvignon.
Visual Beautiful purple robe.
Olfactory Beautiful red berries aromas, cherry, currant.
Gustatory Expanded mouth, fruity, juicy, straight and balanced.
Cellaring potential 10 years.
How to serve 18°C decant in a carafe with aeration when it is young… Mature, bring it to room temperature for an hour or two, decant without aeration.
Food and wine matches Young with braised red meat. Mature on little game animals in a sauce.
Millésime 2016
Blend 60 % merlot 40% cabernet sauvignon.
Visual Beautiful purple robe.
Olfactory Beautiful red berries aromas, cherry, currant.
Gustatory Expanded mouth, fruity, juicy, straight and balanced.
Cellaring potential 10 years.
How to serve 18°C decant in a carafe with aeration when it is young…
Mature, bring it to room temperature for an hour or two, decant without aeration.
Food and wine matches Young with braised red meat. Mature on little game animals in a sauce.
Silver Medal - Concours Général de Paris - February 2019
