Description
This 2018 Haut-Médoc from Château La Fon du Berger has now reached full maturity: a clean, straightforward wine, still dominated by fruit. It comes from a rather sandy and gravelly soil, offering both generosity and finesse. It is very charming, with aromas of red and black fruits and an elegant floral note. The palate is round, velvety and fresh, underpinned by refined tannins that lend just the right earthy dimension.
In the vineyard, in the cellar
La Fon du Berger’s 2018 Haut-Médoc in detail:
- Grape varieties: 60% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc, 5% Petit Verdot
- Vintage: 2018
- Vinification: The grapes are sorted and destemmed. Fermentation takes place in stainless steel vats for 6 to 10 days. The wine is left to mature in vats for 3 to 4 weeks to extract the full potential of the terroir.
- Ageing: 12 to 14 months in French oak barrels, with 50% new oak
- Classification: Cru Bourgeois
Crus Bourgeois of the Médoc
The Alliance des Crus Bourgeois du Médoc brings together a collective of nearly 120 winegrowers with eclectic, epicurean profiles who are deeply attached to their peninsula between the Gironde estuary and the Atlantic Ocean. Proud of this exceptional wine-growing terroir, committed to their region and down-to-earth, these men and women are driven by a desire to raise the quality of their wines to the highest level, to cultivate and share the authentic and convivial Médoc way of life, and to embody their estate wines.
ENVIRONMENTALLY RESPECTFUL VITICULTURAL PRACTICES
Each château must now provide evidence in its application that it holds a Level 2 environmental certification (e.g. AREA, Bee Friendly or Terra Vitis*) to qualify for the Cru Bourgeois classification, or levels 2 and 3 (HVE**) for the Cru Bourgeois Supérieur and Cru Bourgeois Exceptionnel designations.
(Further details: press kit for the Crus Bourgeois du Médoc 2025 – Source: Crus Bourgeois du Médoc)
What to eat with a Haut-Médoc from La Fon du Berger?
- Pink duck breast
- A cut of red meat with parsley
- Salmi of wood pigeon
- Stuffed or roasted poultry
- Grilled lamb chops
