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Château Fombrauge 2016 Grand Cru Clasée

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Appellation | Saint Émilion 

Grape | 93% Merlot 7% Cabernet Sauvignon

Ageing | The wine is aged for 18 months in three different ways. 45% of the yield is aged in new barrels, 45% in used barrels, and 10% in concrete vats.

Tasting Notes | Nose - A seductive nose with fruit and floral notes coming to the fore. Then red berries in particular come through with hints of black cherries, blackberries and elderberries

Pellet- Immediately delicious and perfumed, very fruity and with a soft mouth-feel. And yet it rises to a crescendo in the finish

Pairing | Duck 

Drinking | 2024-2045

Critic Notes / Awards | Wine Advocate-Parker: 92-94/100

Wine spectator 92/100


Fombrauge’s history is linked to 3 families: the Canolles, the Dumas, and the Taffards.

The first mentions of Fombrauge go back about six centuries. In 1466, a horseman by the name of Jacques de Canolle, made himself master of Fombrauge after acquiring the estate.

He was a man of great learning and an important figure, who was honoured for his work as France’s paymaster general and made “bourgeois” of the city of Bordeaux. He quickly set about farming his lands and planted his first vines.

With a vineyard covering 58.60 hectares (nearly 145 acres), this unusually large surface area for Saint-Emilion brings a unique typicity to its terroir –a typicity in diversity. The diversity of its soils and the vineyard’s wide range of exposures give the wine of Fombrauge its complexity and identity. 

To ensure the full expression of the estate’s rich terroir, Bernard Magrez, the owner since 1999, today combines ancestral savoir-faire with precision viticulture.

The result is a sublime wine, the epitome of a Saint-Emilion Grand Cru Classé

Current OwnerBernard Magrez

Soils: Clay, limestone and sandstone.

Farming: Plot by plot selection according to terroir, grape variety and age of vines. Intra-plot selection made possible by the use of vigour and ripeness maps established with a drone. Manual harvesting in small crates. Sorting on a table before and after de-stemming by 20 qualified staff. 

Vines: Average 35 years of age


Spiced lamb chops yogurt dressing

Duck Confit