Bordeaux A. de Fontesy & Co 1966
Produced by A. de Fontesy & Co, a historic house founded in 1734 and guided by the motto 'Nunquam Non Paratus', this 1966 Bordeaux Appellation Contrôlée represents the broad, traditional style of the region. The wine was bottled at its origin in France and features an alcohol content of 11%, originally imported by Maison Rebro of Milan.
Bordeaux, located in southwestern France along the Atlantic coast, is one of the world's most renowned wine regions, with an export history dating back to the Middle Ages. The area is defined by a maritime climate, heavily influenced by the Atlantic Ocean, the Gironde estuary, and the Garonne and Dordogne rivers, which act as temperature regulators. The terroir is highly diverse, featuring soils of gravel, clay, limestone, and sand. Under these specific local conditions, the 1966 vintage emerged as a structured and classic year for the region, earning a score of 90 points.
The generic Bordeaux appellation allows for grapes grown anywhere within the geographical boundaries of the region. The area is particularly known for its classic red blends, which are primarily based on Merlot, Cabernet Sauvignon, and Cabernet Franc. Traditionally, the Left Bank of the Gironde is dominated by Cabernet Sauvignon grown on gravelly soils, while the Right Bank is the primary domain of Merlot and Cabernet Franc.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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