“ Simplicity, pleasure, conviviality...
Old traditions have never been so present ...”
A WORD OF WELCOME
My mother’s family is one of the oldest winemaking families in the Central Médoc. Born Monique Rochette, she was raised at Listrac’s Chateau Ducluzeau.
The estate had been in her family for several generations and is only a stone’s throw from Fourcas-Borie. It was therefore with some trepidation, and great respect, that I began managing Fourcas-Borie in 2009. My priorities since then have been to make whatever improvements I can, to contemporise without changing the wine’s true nature or disturbing the purity of the flavours found in the Listrac terroir.
And, much as I love hidden gems, my goal is to share the wines of this underestimated region with a wider audience.
Sitting on a gentle rise, at 45 meters (150 feet) above sea level, Listrac is on the limit of Landes County border. The word Listrac literally means edge, from the French lisière. It overlooks the Medoc peninsula and is only 25 kilometres from the Atlantic. When the wind blows from the west you can smell the ocean, adding a potential touch of iodine to the wine’s flavours.
This is an area I feel paternal about, perhaps because it deserves extra attention and repays it so generously. If it were a person it would be a ribald Gascon Medoc: greedy, joyful and epicurean. The food is simple but spectacular: ceps and chanterelles, poultries and games, stews and confits, venison, woodcocks and wild boar. Fourcas-Borie's wines are the perfect foil: succulent, generous and rich, full of Merlot’s black cherry and plum flavours, with a hint of freshly sharpened pencils and molasses from the Petit Verdot.
The soils add a mineral note to the rich fruit tastes and aromas, giving Fourcas-Borie a very special range of flavours.
Under the Borie leadership, clients and critics quickly spread the news of Fourcas-Borie’s exceptional merlot-based wines, describing them as well structured, cheerful and full of black fruit flavours.
Fourcas-Borie is matured for 12 months, 20% in new oak barrels and 80% in one-year-old barrels. Our barrels are certified French oak, cured in open-air drying parks for a minimum of three years.
Château Fourcas-Borie is distributed on an exclusive basis by Maison Ulysse-Cazabonne.
JAMES SUCKLING JAMESSUCKLING.COM : 91-92
« Medium body and racy and fine-grained tannins. »
NEAL MARTIN, ROBERTPARKER.COM : 90-92
« The palate is sweet … This is very sleek … It has great potential. »
ROGER VOSS, WINE ENTHUSIAST : 89_91
« This is a ripe and beautifully structured wine. With its great tannins and fine acidity, it is going to be delicious. »
CHRIS KISSACK, THE WINE DOCTOR : 92-94
« The palate is pure, polished, richly textured. It has a good grip in the finish. »
YVES BECK, YVESBECK.COM : 91-92
« Mise en bouche élégante, équilibrée, le corps est crémeux et d’un caractère déjà accessible. Tannins aux grains fins, parfaitement intégrés. »
JEFF LEVE, THE WINE CELLAR INSIDER : 88-90
« … lush, silky tannins, medium bodied … supple, in the finish. »
ANTONIO GALLONI, VINOUS : 90-92
« a rich, intense wine … more depth and intensity than in the past … succulent, juicy Listrac and a very serious wine to boot. »
YOHAN CASTAING, GAULT&MILLAU : 16-17/20
« Bouche structurée, de la matière, du volume et un ensemble avec une belle charge tannique tout en restant équilibré. »
BETTANE & DESSEAUVE, MYBETTANEDESSEAUVE.FR : 94
« Coloré, velouté, intense, l’extraction des tannins est plus harmonieuse que dans la plupart des listrac. »
BERNARD BURTSCHY, LE FIGARO VIN : 16/20
« … Le nez est fin… une belle longueur… beaucoup de finesse ... »
James Suckling, jamessuckling.com : 91
« Gorgeous aromas… Aromatic…a lovely finish. A savory and delicious wine.»
ROGER VOSS, WINE ENTHUSIAST : 90
« … Attractive perfumes ... »
René Gabriel, bxtotal.com : 17/20
« … Dieser geniale Fourcas ist auf dem Niveau von 2009 und 2010 ! »
STEVEN SPURRIER, DECANTER : 16,5/20
« … Lovely florality and fragrance ... »
HOW TO ENJOY FOURCAS-BORIE WINES
SALMIS OF WILD DUCK
Cut the meat from a fresh duck, keep the carcass. For the salmis sauce chop three shallots, slice two carrots, sauté in a saucepan with a spoonful of duck fat, add 150g chopped Bigorre ham and the duck carcass cut into pieces. Flame with Armagnac. When the shallots are golden add a spoonful of flour and scorch. Add a bottle of red wine, an equal amount of chicken stock and a large dash of Madeira. Season with salt, pepper, espelette, bouquet garni, an onion spiked with three cloves and five juniper berries. Simmer for at least an hour. Add the duck liver, simmer till cooked and continue to reduce slowly until the sauce coats the back of a spoon. Put it all through a fine sieve and adjust the seasoning. Add twelve Paris mushrooms, each cut into four pieces, and fifteen baby onions. Brown the duck meat in its own fat. Layer the meat and the sauce in a copper mould. Cover and simmer on the stove or in the oven for 15 to 20 minutes. Add bread croutons with butter. Serve.