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Bordeaux
Château Villars
(7 customer reviews)
A characterful appellation, Fronsac is a land of tradition par excellence, where old vines are a little more common than elsewhere. A sizeable family estate, Château Villars presents five wines with strong personalities that time and seven generations have patiently shaped. Find out more
Recommended by
Parker Wine Advocate - Wine Spectator - Le Guide Hachette
Parker Wine Advocate - Wine Spectator - Le Guide Hachette
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The winemaker
A long family history
A land of vines since time immemorial, the Domaine de Villars has belonged to the Trocard and then Gaudrie families for two centuries. Although at the beginning of the last century, this Fronsac was a renowned, high-quality wine, it grew in stature thanks to the oenological developments of the 1980s. Today, it's an extensive, innovative estate at the cutting edge of tradition, and a benchmark within the appellation.
An ancient terroir, a rich vineyard
Today, the estate covers almost 30 hectares, planted with Merlot, Cabernet Franc and Cabernet Sauvignon. The plots are quite old, and renewed sparingly. The same applies to the barrels, exclusively made of oak and renewed by thirds, to ensure an ageing process worthy of the Grands Crus Classés.
The wines of Château Villars
The estate's Grand Vin is made from the oldest vines. It is fresh, fruity and even floral, but always spicy. On the palate, the tannins are powerful yet finely complex, evolving over time. This is a wine for laying down, between ten and twenty years. Château Moulin Haut Villars is astonishingly original. It's a powerful wine that should be drunk younger, before eight years. Château Malvat is the estate's second wine, an exclusive Merlot that benefits from careful ageing. Round and supple, it is sublime in the kitchen and on the everyday table.
The rosé from Château Villars is a fresh, aperitif wine made from Merlot, yet offering astonishing body at the table. Finally, Le Charmes de Villars is a recently imagined wine, all Merlot, but aged like the estate's grand vin. Well-structured, it goes well with meat in sauce and game.
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