(Telegraph) - Some Bordeaux names – such as Pauillac or Margaux — sound as imperious as kings and queens. Others – Pomerol, say – have the luxurious feel of lobster or fillet steak. And Fronsac? That tends to evoke no response at all. It’s the back of beyond, not just geographically but in terms of its wine, too. Wine merchants describe it as “hard to sell”, which can be a good thing – less price inflation – or deadly.