Price:  £19.95 | Case Rate: £19.95
Ex Tax: £16.63

Chateau Villars - Chateau Villars 2008


  • Country: France
  • Wine Region: Bordeaux
  • Wine Area: Fronsac
  • Wine Maker: Thierry Gaudrie
  • Grape: Merlot
  • Grape Percentage: Cab. Sauvignon | Merlot | Cab. Franc | Petit Verdot
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
Duty/Vat Paid
WA: 90 (2010) JR: 15.5 (2010) WS: 89 (2011)

Wine tasting notes

Thierry Gaudrie’s wines are always immaculately made, characterful Fronsacs. It possesses a modern, satin texture and real polish but equally possesses structure and all the necessary qualities to age for 10+ years. Wonderful aromas of purple berries, fine herbs, liquorice, heady liqueur fruits and cigar box. The purity of fruit on the attack is startling; this is big, juicy, full of svelte fruit with a velvety texture and a refined poise about it. There is excellent length of flavour and the tannins are sweet and balanced. A very impressive Fronsac.

Expert Reviews

Wine Advocate/Robert Parker (2010)90 pts

Wine Advocate #205 Feb 2013. Reviewer : Robert Parker. A terrific wine from proprietor Thierry Gaudrie, this wine, which has a similar blend to the La Vieille Cure (73% Merlot, 18% Cabernet Franc and the rest Cabernet Sauvignon), has an inky purple color and a big, sweet kiss of blueberry liqueur intermixed with creme de cassis, camphor, licorice and a hint of graphite. Full-bodied, rich and unctuously textured, this is a seriously endowed Fronsac to drink over the next 15+ years. (2010)15.5 pts

Tasted Apr '14 - Blueish purple and very sweet and a bit forced. Lacks the usual freshness of Fronsac – deacidified? Drying end.

Wine Spectator (2011)89 pts

IMay 31, 2014 - Sleek and fresh, with lovely damson plum and red currant fruit, lined with a violet note. The finish lets lightly singed spice flavors fill in, providing a velvety feel overall. Merlot, Cabernet Franc and Cabernet Sauvignon. Drink now through 2017. Tasted twice, with consistent notes. 4,050 cases made. ?JM

Vinification Notes

Vinification : Manual harvest. Traditional 27-day maceration with twice-daily pumpovers. Fermentation temperature: 28 °C. Maturation : 100 % barrel-aged for 12 months, 30 % new oak. Origin of oak: Allier. Fined with fresh egg whites, unfiltered.