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Chateau la Vieille Cure, Fronsac, 2020

Red Wine from Bordeaux, France
$42.99
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Fronsac is one of Bordeaux's great value frontiers, limestone hills just 15 minutes from Pomerol and Saint-Émilion making serious Right Bank red for a fraction of the famous-name price. La Vieille Cure is one of the appellation's reference estates. The estate puts it well: Fronsac sits in the shadow of its famous neighbors and uses that low profile to surprise people who know their Bordeaux. The vineyard is 20 hectares in a single plot, on soils heavy in limestone, which is what gives the house's wines their freshness. The house blend is Merlot with Cabernet Franc and Cabernet Sauvignon. Everything is picked by hand, fermented with native yeasts and aged in barrique with only about 30% new oak. That's a light hand for a Right Bank red, so the site does the talking. A smart bottle for anyone who loves Pomerol but would rather not pay Pomerol prices.

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More about Chateau la Vieille Cure

American collectors Colin Ferenbach and Peter Sachs bought this Fronsac gem in 1986, and they've been patient stewards ever since. Twenty hectares in a single block of riverside terroir produce wines with real substance—ripe, generous, and built to age. It's one of the right bank's most dependable addresses.

Wine Details

  • Grape Variety

    Cabernet Franc , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    2020

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with rosemary and garlic, duck breast with a cherry or red wine sauce, steak frites, or a wild mushroom and beef bourguignon.

Tasting Profile

Expect a Merlot-led Right Bank red in the classic Fronsac style: plum, black cherry and blackcurrant fruit, with Cabernet Franc adding a fresh, lightly herbal lift. It's typically medium- to full-bodied with firm, fine tannins, limestone-driven freshness and just a subtle touch of spice from the restrained oak. Think a more savoury, fresher-edged Pomerol, finishing dry and long.

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