Region：Fronsac，Bordeaux，France
Grapes varieties：75% Merlot, 22% Cabernet Franc, 3% Cabernet Sauvignon
Alcohol：14.5%
Although the vineyards were established as early as the late 17th century, the modernization of Chateau La Vieille Cure truly began in 1986. That year, the winery was purchased by two American owners, Colin Ferenbach and Peter Sachs. Following the acquisition, they completely renovated the property on the right bank, overhauling everything from the winemaking facilities to the castle buildings, and even replanning and planting large vineyards.
At the same time, the winery invited Michel Rolland to serve as a consultant to assist in improving vineyard management and winemaking techniques. By 2000, its wines had become among the finest in the Fronsac appellation.
Chateau La Vieille Cure's vineyards cover 37 hectares, planted with 75% Merlot, 22% Cabernet Franc, and 3% Cabernet Sauvignon. This vineyard is a single, contiguous plot. The soils are primarily limestone, chalk, and clay, with a sloping terrain reaching an elevation of 65 meters at its highest point, and receiving crucial southwest-facing sunlight. While the terroir is similar to that of St. Emilion, perhaps the key to explaining the exceptional quality, unique style, and concentrated flavor of its wines lies in the abundance of old vines. Some of these vines are among the oldest in the region, with many Merlot vines approaching an astonishing 100 years old.
The current topic is Domaine Jean Tardy & Fils. The Tardy family originally settled in Flagey-Echezeaux, and Victor Tardy worked with Henri Jayer at Domaine Meo-Camuzet. The Tardy family helped manage the Camuzet vineyards and were allocated some land for joint cultivation. Later, his son Jean Tardy took over, continuing to manage the prestigious Premier Crus and Grand Cru vineyards such as Clos Vougeot for Meo Camuzet. With their co-planting contracts with the Camuzet family nearing expiration, the family began acquiring vineyards such as Chambolle Musigny, Nuits-St-Georges, Vosne Romanee, and Gevrey Chambertin in the 1980s, and subsequently established their own winery. In 1997, Guillaume Tardy, a specialist in oenology, returned to the winery to help out, and in 2003, he took over the estate, working alongside his father to produce wines. Combining traditional knowledge with modern technology, the winery occupies only five hectares, mostly old vines. Vineyard management involves winter pruning, spring bud removal, and green harvesting to ensure the grapes retain their full potential. Winemaking utilizes cold maceration and complete destemming, followed by temperature-controlled vat fermentation and aging in oak barrels for 15 to 16 months (35% new barrels for village-grade, 50% for Premier Cru, and 75% for Grand Cru). Guillaume strives to showcase the elegance and richness of each terroir.
The winemaking process for Chateau La Vieille Cure begins with a three- to four-week cold maceration, followed by alcoholic fermentation in temperature-controlled stainless steel tanks. Malolactic fermentation is completed in French oak barrels. Before bottling, the wine is aged in barrels containing an average of 70% new French oak.
La Vieille Cure wines emphasize ripe, sweet, and rich fruit flavors, accompanied by notes of licorice and chocolate. They possess a low acidity, with jammy berry notes, a rich and smooth palate, and a bright and direct style. This Fronsac wine is full-bodied and round, enjoyable even when young. This winery is another exceptional estate in the Fronsac region, now producing top-quality wines in Bordeaux that offer excellent value.
【Vinous 92】
The 2014 La Vieille Cure is soft, supple and radiant throughout. Succulent red cherry, sweettobacco, raspberry and flowers all flesh out in a deep, expressive Fronsac endowed with realclass. Bright fruit-toned fruit and lively acids give the 2014 its distinctive personality. Theinterplay of succulent fruit and lifted aromatics is compelling.
【James Suckling 91】
This is a pretty serious wine for Fronsac with rather bold tannins that are well judged and give the wine warmth, power and ageing potential!
