Grands vins de Bordeaux

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Mr. and Mrs. Risser-Maroix welcome you to:

Château Franc Capet

Fronsac - Canon Fronsac

 

Historique du château


Oncle Philippe


The story begins in 18XX with my uncle Philippe Marroix at small village called "Capet" in the town of Fronsac (33). My uncle owned a large vineyard.
He produced white and red wine. He is also a beekeeper and made mead.
We have kept these old labels.
During a hunt, by accident his only son is killed.
Then begins the sale by plot of his property until the day he discovers that he has a nephew, my father Gérald Risser Maroix. This is the name found until 2009 on the labels. So, at that time, there is only a tiny plot left on the property. The plot named Capet. My uncle keeps it and produces his wine: Château Franc Capet.

Gérald Risser-Maroix


When my uncle died in 1981, my father inherited the property. He is a technology professor in Toulouse. Unable to take care of the property, he puts it in rent with a friend. When he retired, my father resumed farming and began to exploit the land. It is formed in the vineyard, in winemaking. The first year is not famous. He is not discouraged and continues to learn. The second year, and until his death, he obtained the coveted AOC-AOP Fronsac. The Château Franc Capet AOC Fronsac production was sold to friends and family.

Eric Risser-Maroix


Computer scientist by profession, working in Paris, in 2008, I stop this job and I take up the torch! Like my father, I start from zero or almost in terms of wine knowledge and in addition I increase the exploitation to live! The challenge is huge!
In 2008 I trained for a year at "la Tour Blanche" 1er cru Classé in Sauternes and alternately with a friend in Fronsac.
In 2009 I pass my Bac Pro in viticulture.
In 2010 I created my enterprise. I buy 0.5 hectare in Canon-Fronsac. I uproot the abandoned vine and replant it in July 2010. The plot produces its first wine in 2012. It is "Selection OR Gilbert & Gaillard"
In 2013 following a meteorologically catastrophic year, I preferred not to sell this vintage, even if it meant creating a cash hole rather than disappointing my clientele. To assume this choice I had to resume my computer science activity while maintaining the wine activity.



Modifications (vidéo)

Below, videos showing the stages of the renovation of the property as well as some stages of the work of the vine and wine.

Destruction of the wine cellar

Chateau Franc Capet Canon Fronsac destruction pressoir

The return of small tanks

Chateau Franc Capet Canon Fronsac petites cuves

The arrival of large vats

Chateau Franc Capet Canon Fronsac grandes cuves



Reconstruction of the press

Chateau Franc Capet Canon Fronsac nouveau  pressoir

Press migration

Chateau Franc Capet Canon Fronsac migration  pressoir

The Canon-Fronsac plantation

Chateau Franc Capet Canon Fronsac plantation palaka



The footwear of the vine

Chateau Franc Capet  Dechaussage de la vigne

The heaving of the vine

Chateau Franc Capet Chaussage de la vigne

Folding the vine

Chateau Franc Capet Fronsac pliage plantation



Auger at Capet

Chateau Franc Capet Auger at Capet en 2020

A fermentation tank

Chateau Franc Capet Canon Fronsac plantation palaka

Press in action (2019)

Chateau Franc Capet La presse du 2019



Bottling 2016

Chateau Franc Capet Mise en bouteille du 2016



The land of the Fronsac and Canon Fronsac appellation





Appellations


The Fronsac appellation covers an area of ​​800ha. That of Canon 300 ha.

The AOC fronsac is spread over the municipalities of Fronsac, Saint-Aignan, La Rivière, Saint-Germain-de-la-Rivière, Saillans, and Galgon. The two AOC fronsac and canon-fronsac have 170 owners and collectors. The average surface area of ​​the castles is 7 hectares and production reaches 600,000 cases per year. In both appellations, there is no castle classification.

The appellations fronsac and canon-fronsac, producing only red wine, and they extend on soils with a clay-limestone tendency.
Asteria limestone predominates on the mound and the plateaus. The molons of Fronsadais marks the ribs and valleys. This type of soils is accentuated by the diversity of very rugged reliefs. The two rivers, Isle and Dordogne, protect the vineyard from spring frosts. The presence of numerous strawberry trees and holm oaks testifies to this privileged climate.

The property



Opposite the Château Franc Capet property with these 2 plots, either 0.72 ha of vines.

The oldest plot is "Capet" in AOC Fronsac.
This plot is planted with both 95% Merlot and 5% Cabernet Franc. She is the oldest. I think the oldest feet are at least 60 years old. The width of the rows is 1.2m. Just the place to pass a vineyard tractor (0.95m).

The second younger plot is "Palaka".
It produces the Canon-Fronsac. Given its bad summer, the plot was uprooted and replanted in early July 2010 (see the video in "modification"). It is 100% Merlot. The width of the rows is 1.5m.

Le travail de la Vigne



Reasoned Culture


The culture of the Vine is reasoned. We are not organic even if we are sensitive to the subject and what is being done. For the vine we do prophylaxis, that is to say that we implement in the vine an active or passive process aimed at preventing the onset, spread or worsening of a disease. In our case it is to reduce the risk of Downy mildew and Powdery mildew. All of our work is manual: suckering, leaf stripping. We do not use weed killer. (Glyphosate controversy) and let's work the land.

Take off


The heaving consists in using an inter-vine. It is a tool here a scrubber who works between the vine stocks. A guardian detects vines or stakes. When this guardian encounters an obstacle it retracts the ploughshare. The obstacle past the coulter is replaced and removes the earth with the grass. See the video.

Put On


Putting on is the opposite step to taking off shoes. It consists in returning the earth with a plow. The earth covers the grass and suffocates it. The grass will then grow back and it will then be necessary to take off again. The tractor speed is around 3 km / h. See the video

Wood draft


After the pruning comes the wood draft.
The cut branches are taken out and placed in the center of the row and then crushed.
This crushed wood aerates and refertilizes the soil.
Some of these branches came out to make fagots.
These bundles, once dry, are used to toast the famous Bordeaux entrecote.
They provide high heat for good grilling and a specific fragrance for the branch.

After the drawing of the woods comes the flashing, a stage which restores the trellising (stake, wire, cullet ...).
Then the vine will be stalled. Each vine is attached to the bottom wire to better resist traction during decavaillonage.
Finally the vine will be folded.
Spring is here!
Tirage des bois à Palaka

Vidéo chaussage à Capet

Harvest


For the harvest The grapes are harvested at maturity after taste and analytical analyzes. Indeed at this time in late September, early October the grapes are red, sweet & nbsp; and & nbsp; good. It seems ripe, but only a grain analysis can tell if you can harvest or not. Harvesting is manual.

Notre vin


For each vintage and each appellation if the quantity harvested is sufficient, we make a stainless steel cuvée and an oak barrel cuvée.
The oak barrel cuvée uses barrels. These are new for 1/4 so that the wine is not too oaky. Since 2017, I have invested in stainless steel coils. The goal is to regulate the temperature of the wine during fermentation. During fermentation, the yeasts eat the sugar, transform it into alcohol and they give off heat and carbon dioxide. It takes about 17g of sugar to make 1% alcohol volume. At 14% vol the yeasts digested 238 g of sugar per liter.
The heat from this transformation must be dissipated. If nothing is done, the tank can go up to over 30 ° C and kill the yeasts, causing fermentation to stop.
When there is no more sugar, the yeasts die. The fermentation is finished, we have wine. From this moment, the temperature of the tank drops. We must now heat the tank to 27 °, 28 ° C to make a maceration. this lasts about 15 days to 3 weeks. The alcohol dissolves the tannins in the seeds and the pulp, followed by pouring, pressing, bottling and tasting ...

Fronsac is made from 90% Merlot and 10% Cabernet Franc.

The Canon-Fronsac is 100% Merlot.



Our Vintages for sale

Our oldest vintage is the Canon Fronsac 2015 (L1CF15) Gold medalist Gilbert and Gaillard. Stocks from previous years are depleted.
The 2016 vintages were presented at the tastings. They are all gold medalists to 70 million tasters.
Since March 28, 2020 we have the 2017 vintage. Due to the frost of that year, production comes down to 900 bottles of Canon Fronsac oak barrel.






Le Fronsac



2016
stainless steel tank

Franc Capet Fronsac Fût de chêne 2016
L1FR16
Fronsac 2016 Cuve inox Or Franc Capet Fronsac Inox 2016
70 Million tasters
Note: 15/20
Warm and gourmet wine
Food & product association: "Braised chicken"




2016
Oak barrel


L2FR16
Fronsac 2016 Cuvée Oak barrel Or Franc Capet Fronsac Fût de chêne 2016
70 Million tasters
Note: 16/20
Very open nose, beautiful bouquet of ripe fruit. Good aging potential.
Food & products association: "Orloff veal"
Franc Capet Fronsac Fût de chêne 2016







Canon Fronsac



2015
Stainless steel tank

L1CF15
Canon Fronsac 2015 Stainless steel tank Or Franc Capet Canon Fronsac 2015
Oenologist
Color of medium to sustained intensity. Nose of black fruits, black cherry with a woody toast, with nuances of black tea. Sweetness and suppleness on the attack with an elegant mid-palate without excess of structure, fruit and freshness on the finish.
Gilbert and Gaillard
Note: 88/100
Tasting: year 2018 Dress presenting a beginning of evolution. Nose dedicated to fruit (raspberry, redcurrant, blackberry). Intense, juicy on the palate, offering notes of graphite and black fruit. Velvety material, quality of tannins. A structured and generous canon, very true.


Franc Capet Canon Fronsac Fût de chêne 2016




2016
Fût de Chêne

Franc Capet Fronsac Fût de chêne 2016
L2CF16
Canon Fronsac 2016 Cuvée Fût de chêne Or Franc Capet Fronsac Fût de chêne 2016

 
 
Oenologist
Intense color with deep ruby ​​reflections. Pretty fruit on the nose of black fruits with notes of well ripe blackcurrant, a little kirsch, going on candied black cherry presenting a nice biscuit toasted, slightly liquorice, with a touch of cinnamon. Nice sweetness on the attack, with volume in the mouth and a firm structure composed of frank tannins and endowed with a nice length in the mouth.
70 Million tasters
Note: 15/20
Nice smoky nose on small black fruits. A little firm on the finish, wait a little.
Food and product association: "Pigeon salmis"




2017
Fût de Chêne

Franc Capet Fronsac Fût de chêne 2016
L2CF17
Canon Fronsac 2017 Cuvée Oak barrel
Oenologist
Nice nose with woody notes, toasted with a touch of cinnamon and gingerbread. Sweetness on the attack, good volume without excess with a fresher finish.

Nos Tarifs

Tarif valable jusqu'au 31 décembre 2020

Les prix sont en Euros TTC au départ du château



Fronsac
Bouteille 75cl Fronsac
Lot Années Médaille 1 Bouteille 3 Bouteilles 6 bouteilles
L1FR16 2016 Cuve Argent Franc Capet Canon Fronsac Fût de chêne 2015 8,50€ 23,00€ 42,00€
L2FR16 2016 Fût de chêne Argent Franc Capet Canon Fronsac Fût de chêne 2015 10,00€ 27,00€ 52,00€
L4FR15 2015 Fût de chêne 10,00€ 27,00€ 52,00€



Canon Fronsac
Bouteille 75cl Canon Fronsac
Lot Années Médaille 1 Bouteille 3 Bouteilles 6 bouteilles
L1CF15 2015 Tradition OR Gilbert & Gaillard Canon Fronsac Franc Capet 14,00€ 38,00€ 72,00€
L2CF16 2016 Fût de chêne Argent Franc Capet Canon Fronsac Fût de chêne 2015 16,00€ 43,00€ 82,00€
L2CF17 2017 Fût de chêne   17,00€ 45,00€ 85,00€
Magnum 150cl Canon Fronsac
Lot Médaille Années 1 Bouteille 3 Bouteilles 6 bouteilles
L2CF16 2016 Fût de chêne OR Franc Capet Canon Fronsac Fût de chêne 2015 33,00€ 95,00€ 180,00€
L2CF17 2017 Fût de chêne 35,00€ 100,00€ 195,00€






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Pour commander : ici


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Nous avons aussi des magnums.(2)
Chaque magnum est livré dans un coffret carton.
Pour avoir un coffret en bois 1 magnum rajouter 7 € (Photo non contractuelle)

Welcome to Château Franc Capet



Phones
Property :05 57 25 73 19
Sarah :06 22 10 63 88
Eric :06 03 56 25 27

How to come to the property

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