COLOUR
Red
TYPE
Still
VINTAGE
2017
GRAPE
Merlot, Cabernet Sauvignon
PRODUCER
SCEA Château Tour de Sarrail
REGION
Bordeaux
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Maison Françoise is a collaborative brand custom-crafted for the Scandinavian market by importer Carovin AB in partnership with SCEA Château Tour de Sarrail, located in Pompignac within the Entre-Deux-Mers sub-region of Bordeaux. This partnership brings high-quality, mature Bordeaux to consumers at an accessible price point. Since 2007, the estate has benefited from the consulting expertise of renowned winemaking legends Hubert de Boüard, co-owner of Saint-Émilion's Premier Grand Cru Classé Château Angélus, and Bernard Pujol, former technical director of Château Pape Clément. Together, they bring Grand Cru precision and stewardship to this everyday Bordeaux, creating a wine that punches far above its weight class.
ALCOHOL
12.5%
AVG. PRICE
€10
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Consulted by Hubert de Boüard, co-owner of the legendary Saint-Émilion Premier Grand Cru Classé Château Angélus.
Fact 02
The 2017 vintage was severely impacted by a historic spring frost, reducing yields by 40% but concentrating the remaining fruit.
Fact 03
Awarded the prestigious 'FYND' (Superb Bargain) status by leading Swedish wine critics for its exceptional value-to-quality ratio.
FOOD PAIRING
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WINE MAKING PROCESS
Sourced from 14 hectares of estate vineyards in Pompignac, the grapes are grown on premium clay-limestone soils, particularly on the 'La Comme' plateau. The viticulture follows sustainable farming practices and is certified under 'Fair for Life' standards. The 2017 vintage was marked by a severe spring frost that significantly reduced yields, but the remaining grapes matured beautifully during a warm, dry summer. Following harvest, the wine underwent traditional fermentation and was partially or fully aged in oak barrels to integrate the fruit, soften the tannins, and develop its classic cedar and spice complexity.
