2020 Francs Magnus
The Francs Magnus vines are located on a limestone plateau near Fronsac. The bouquet immediately displays the chalky side of the terroir. The wine is juvenile and reveals itself slowly. The nose is somewhat reduced initially but shades of red berries quickly take over. Delicious character and slightly creamy in the mouth. The wine combines temperament and gluttony. Very nice harmony between velvety tannins and a crisp acid structure. A sapid and pleasant wine that can already be approached in its youth. 2024-2036 (Translated from French) Read more
Critic Reviews
The Francs Magnus vines are located on a limestone plateau near Fronsac. The bouquet immediately displays the chalky side of the terroir. The wine is juvenile and reveals itself slowly. The nose is somewhat reduced initially but shades of red berries quickly take over. Delicious character and slightly creamy in the mouth. The wine combines temperament and gluttony. Very nice harmony between velvety tannins and a crisp acid structure. A sapid and pleasant wine that can already be approached in its youth. 2024-2036 (Translated from French)
Technical Attributes
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![Producer]()
Producer: Chateau Carlmagnus
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![Varietal]()
Varietal: Merlot Blend
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![Region]()
Region: Bordeaux
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![Alcohol]()
Alcohol: 14.0%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2020
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![Cellar to]()
Cellar until 2036
Producer: Chateau Carlmagnus
Varietal: Merlot Blend
Region: Bordeaux
Alcohol: 14.0%
Net volume: 750ml
Vintage: 2020
Cellar until 2036
Tasting Notes
Generous aromas of ripe black berries pleasantly tickle the nostrils, with dark fruit, licorice and dried herb nuances. The palate is fresh, spicy, tense and juicy, underlined by the beautiful minerality of the terroir, structured by smooth, cheeky tannins.
Winemakers Note
Merlot 90,00% | Cabernet Franc 10,00%
No chemical treatment against rot (to avoid over-ripeness and preserve freshness). After careful work in sorting the harvest, the untrodden grapes are taken directly to the wooden vats using large baskets. Cold maceration for 2 to 3 days before starting the alcoholic fermentation by temperature (no chemical yeasts). Two waterings per day during the beginning of fermentation and one punching down. Ageing: Maceration for three weeks then malolactic fermentation takes place in 50% new barrels.
Sorting of the harvest without crushing the grapes in order to preserve as much fruit as possible. Vinification in tapered stainless steel vats to facilitate the natural extraction of tannins with elegance. Fermentation by temperature control. Maceration 3 weeks. Aging for a part in barrels for 10 months.
Customer Reviews
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