Château de la Dauphine Fronsac 2022

Château de la Dauphine - Fronsac

菫の香り立つ、フロンサックの到達点。

かつてサンテミリオンをも凌いだフロンサックの実力を、最も雄弁に物語る造り手です。恵まれた2022年は、黒に近い深いパープルの色調から、熟したブラックベリーやプラム、ブラックカラントに、菫やアイリスの花香、ヴァニラと穏やかなスパイスが重なります。石灰質由来のミネラルとエネルギッシュな酸、砂状の細やかなタンニン。有機栽培。仔羊のローストやすき焼きと。10〜15年の熟成にも。

Item code

C22R5581

Producer

Château de la Dauphine

Type

red

Region

Bordeaux

Appellation

AOP Fronsac

Vintage

2022

Grape varieties

Merlot-dominant + Cabernet Franc

Alcohol

14.5%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

16–18°C

Recommended glass

Bordeaux glass, tall and large

Tasting note

A deep, dark purple, almost black, with a rich hue and a violet shimmer. The glass offers up abundant dark fruit aromas of ripe blackberry, mulberry, juicy plum, and blackcurrant, alongside floral notes of violet and iris, vanilla, gentle spice, and subtle oak nuances that intertwine in complex layers. On the palate, a well-structured framework is balanced by limestone-derived minerality and energetic acidity. Ripe, fine-grained, sandy tannins provide a pleasant grip, while a savory, almost saline, umami quality adds complexity to the finish. Powerful yet never heavy, it possesses sophisticated elegance and a long finish, achieving a level of perfection the winemaker himself calls "the best ever." 2022 is one of this château's most highly regarded vintages in recent years. While enjoyable now, further harmony is expected with 10-15 years of aging.

Food pairing

Roasted lamb Beef fillet steak with black truffles Sukiyaki

Winemaking & technical data

Cultivation
Soil: Clay-limestone, clay-silt, Fronsac molasses
Planting density: 6,300 vines/ha, average vine age approx. 33 years
Yield: 40-45 hl/ha
Cultivation: Careful vineyard work by plot, organic/biodynamic methods
Harvest: Hand-picked by plot (September 8 - September 23 in 2022)

Winemaking
Double sorting by two selections before and after destemming
Vinification by plot in a semi-underground, circular vat room (26 concrete tanks around the perimeter, 8 stainless steel tanks in the center)
Temperature-controlled fermentation, approximately 30 days of maceration
Vertical pressing, malolactic fermentation in barrels (approx. 30%)
Aged for approximately 12 months in French oak barrels (approx. 30% new oak)

Scores & awards

James Suckling 93 pts　/　Vinous 93 pts