Chateau Magrez Fombrauge Saint-Emilion Grand Cru 2005 SPCALIFORNIA the method is patient: ripe

the method is patient: ripe raspberries macerate for a minimum of two months in neutral French alcohol before sugar is added

As the sake breathes in the glass

Teaninich is a very historic distillery in the Highland region dating back over 200 years–produces malt whisky of a light highland style–citrus fruit

The extended aging transforms the fresh fruit character into something deeper: dried fruit

Chateau Magrez Fombrauge Saint-Emilion Grand Cru 2005 SPCALIFORNIA the method is patient: ripeA micro cuve and one of Bernard Magrez's most ambitious projects in Saint milion. Magrez Fombrauge is a separate label from the larger Chteau Fombrauge, drawn from just 1. 8 hectares of the estate's best parcels and crafted with Burgundian techniquescold pre fermentation maceration, malolactic in barrel, lees aging, no fining or filtrationunder the consultancy of Michel Rolland. The 2005 is now twenty years old, from one of Bordeaux's truly great