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Geologically a continuation of the clay and limestone of St-Émilion, the wines of Fronsac were more highly prized for much of the 18th and 19th centuries. They lost their prominence with the arrival of phylloxera, that devastating vine-munching insect, and only in the late 20th century did the investment and the will to produce fine wine return. Wines from the top châteaux are beginning to recapture the glory of old.
With Merlot at the forefront, the new Fronsac wines are delicate and well-balanced. The best examples manage to be not only approachable when young but also capable of excellent ageing.
