De Fieuzal’s red grand vin is classic Pessac-Léognan: cassis and dark cherry with violet, cedar and a faint graphite–smoke note from deep Garonne gravels threaded with sand and clay. Cabernet Sauvignon leads, supported by Merlot (and touches of Cabernet Franc/Petit Verdot by vintage), delivering a medium-to-full palate with a supple core, fine long-grained tannins and a long, dry, savoury finish.
Winemaking is parcel-by-parcel for clarity. Hand-picked fruit is sorted rigorously, fermented with measured extraction, and matured in French oak used to polish and lengthen rather than flavour—oak reads as cadence, not toast. The style is ripe but never sweet, precise and food-led, with freshness carried to the close.
Serve at 16–18 °C in large Bordeaux stems; give young bottles a 45–60 minute decant to relax the mid-palate and lift perfume. Pair with roast lamb and rosemary, rib-eye with thyme, duck with cherry jus, mushroom ragù, or firm cheeses such as aged Comté—the wine’s freshness and fine tannins keep richness in check.
Cellaring is well rewarded. Most vintages open from 5–7 years after harvest and cruise for 12–18 in strong seasons, developing cigar box, tobacco leaf and savoury earth while the gravel-etched line stays clear. Warmer years bring plusher fruit and velvet; cooler seasons emphasise florals, redder fruit and chiselled detail—always recognisably de Fieuzal: sleek, smoke-tinged and impeccably balanced.
