Chateau Gaby Canon Fronsac Bordeaux, Complete Guide

Everything about Chateau Gaby Canon Fronsac with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Gaby History, Overview

Chateau Gaby has a long history in the appellation. The estate was known as La Roche Gaby until 1999. However, the property dates back several hundred years.

The Right Bank vineyards of Chateau du Gaby were first planted in the 1700s. In fact, the estate remained in the same family for 250 years until 1999, when Chateau Gaby was purchased by Antoine Khayat from the Frouin family.

Following the purchase by Antoine Khayat family, the estate went through an extensive period of renovation in both the cellars and vineyards. Antoine Khayat was also responsible for enlarging the vineyards, with purchases of additional vineyards.

In late 2006, Chateau Gaby was sold to David Curl, who also owns Chateau Moya in the Cotes de Bordeaux appellation. David Curl earned his fortune as an investor and finance manager in Canada. Just a few weeks before the 2016 harvest at Chateau Gaby was set to begin, David Curl sold the estate to an American businessman, Tom Sullivan.

Tom Sullivan purchased 2 other estates in the Right Bank, Chateau du Parc in St. Emilion and Chateau Moya in the Cotes de Castillon appellation. In late 2022, Sullivan added to his holdings with the purchase of Clos Beausejour in Pomerol. Tom Sullivan earned his fortune as the founder of Lumber Liquidators and Cabinets to Go.

Instead of using the negociant system, Tom Sullivan formed a new company allowing him to function as his own importer directly importing the production of all his Bordeaux estates, bypassing the more traditional, negociant system using his company, Wine Traders International.

Chateau Gaby Vineyards, Terroir, Grapes, Winemaking

The 16-hectare vineyard of Chateau Gaby is planted to 85% Merlot and 15%. The terroir is limestone soil with clay subsoils. Their best terroir is on a sloping hillside that reaches up to 75 meters at its peak. The terroir can in some ways be compared to that which you could find in the vineyards of Saint Emilion. On average, the vines are close to 35 years of age.

The previous parcels which contained Cabernet Sauvignon have been removed and replanted to Merlot. The vineyards were certified as being 100% organic in 2018. The vineyard is planted to a vine density that ranges from 5,500 to 6,000 vines per hectare.

To produce the wine of Chateau Gaby, the wine is fermented and vinified in temperature-controlled, traditional shaped, cement vats. The wine is aged in 55% new, French, oak barrels for between 12 and 18 months, depending on the vintage.

The estate added a new, high-end wine to their portfolio with the addition of Gaby Cuvee. Chateau Gaby Cuvee comes from a single parcel and is aged in 100% new, French oak barrels for 18-24 months prior to bottling.

There is a second wine, previously known as La Roche Gaby. La Roche Gaby chose its moniker as an homage to the estate’s long history recalling that La Roche Gaby was the original name of the chateau and its wine. Today, the second wine is Princess Gaby, which comes from the estates youngest vines.

On average, 7,000 cases of Chateau Gaby are produced each vintage.

The best vintages of Chateau Gaby are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

When to Drink Chateau Gaby, Anticipated Maturity, Decanting Time

Chateau Gaby is better with at least 2-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Gaby offers its best drinking and should reach peak maturity between 2-8 years of age after the vintage.

Serving Chateau Gaby with Wine, Food, Pairing Tips

Chateau Gaby is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Gaby is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Chateau Gaby is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.

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