The reds

Château Fontvert Les Restanques 2016
 
Organic and biodynamic wine (certified by Demeter)
 
Winemaking
This wine comes from a selection of Syrah/Shiraz (55%), Mourvèdre (25%), Cinsault (15%) and Grenache Noir (5%). The fermentation is made by the yeasts naturally present on the grapes. It is followed by a pretty short maceration phase in order to keep much roudness and fruity aromas. Finally, the wine is aged for 12 months in tank. The wine’s unique and very loose filtration is achieved on site before the bottling process.
 
Tasting notes
It offers a deep ruby robe and a nose dominated by red fruits and sweet spicy aromas. The mouth, very fruity, shows a great roundness and a delicate balance.
 
Ageing potential
4 to 5 years
 
Food pairings
This wine accompanies with delicatessen, provencal or spicy dishes, and most cheeses. We recommend opening the bottle one to two hours before serving between 15 and 17°C.

 

Château Fontvert red 2014
 
Organic and biodynamic wine (certified by Demeter)
 
Winemaking
The 2014 Château Fontvert red comes from a selection of Syrah/Shiraz (65%), Grenache Noir (25%) and Mourvèdre (10%). The fermentation is made by the yeasts naturally present on the grapes. It is followed by a long maceration phase that gives richness, smoothness and aromatic complexity. Finally, the wine is aged for 12 months in French oak barrels. The wine’s unique and very loose filtration is achieved on site before the bottling process.
 
Ageing potential
8 to 10 years
 
Tasting notes
It shows a nice purple-violet robe. The nose, rich and complex, expresses black fruits, pepper, licorice and leather, with subtle oak hints. The elegantly structured mouth spread on blackberries, blackcurrants, and cocoa aromas with a long and round finish.
 
Food pairings
This wine is ideally served with grilled red meats and strong cheeses. We recommend opening the bottle one to two hours before serving, or better yet, decanting it and tasting it between 16 and 18°C. It can also be laid down a few years.

 

Château Fontvert Collet de Pierrouret 2014
 
Organic and biodynamic wine (certified by Demeter)
 
Winemaking
The 2014 Château Fontvert Collet de Pierrouret comes from a selection of older Shiraz vines (50 years old). The fermentation is made in an oak tank by the yeasts naturally present on the grapes. It is followed by a long maceration phase that gives richness, smoothness and aromatic complexity. Then, the wine is aged for 16 months in French oak barrels (with 20% of new barrels). The wine’s unique and very loose filtration is achieved on site before the bottling process.
 
Tasting notes
It offers a magnificent purple robe. Its powerful and complex nose comes from black currants, blueberries, pepper, pinewood and herbs, enhanced with subtle grilled and chocolate notes. The mouth is remarkably structured, rich and smooth. Delicate aromas of black currant, cocoa and wood linger, creating a wine that is ample and delicious.
 
Ageing potential
Up to 15 years
 
Food pairings
This wine is ideally served with stews, winged game and strong cheeses. We recommend opening the bottle one to two hours before serving, or better yet, decanting it and tasting it between 16 and 18°C. This wine of exception will express all his potential after a few years of cellaring.
 
Accordance suggestion by Jean-Marc Banzo, chef of the restaurant " Le Clos de la Violette" (one star Michelin) in Aix-en-Provence:
Roasted duck breast on skin, polenta, turnips, endives and flavored juice with lemon and marjoram.

 
Recipe
 

Château Fontvert Le Mourre Nègre 2012
 
Organic wine
 
Winemaking
The 2012 Château Fontvert Le Mourre Nègre comes from a selection of Mourvèdre (100%). The fermentation is made by the yeasts naturally present on the grapes. It is followed by a long maceration phase that gives richness, smoothness and aromatic complexity. Finally, the wine is aged for 16 months in French oak barrels (with 20% of new barrels). The wine’s unique and very loose filtration is achieved on site before the bottling process.
 
Tasting notes
With a nearly black robe, the wine expresses complex aromas of black fruits, spices, garrigue, venison, cocoa... The mouth, dominated by dark fruits and spicy aromas, shows great richness and concentration.
 
Ageing potential
Up to 15 years
 
Food pairings
This wine is ideally served with stews, game and strong cheeses. We recommend opening the bottle one to two hours before serving, or better yet, decanting it and tasting it between 16 and 18°C. This wine of exception will express all his potential after a few years of cellaring.
 
Accordance suggestion by Eric Sapet, chef of the restaurant "La Petite Maison" (one star Michelin) in Cucuron:
Farmer veal browned in its juices, winter vegetables with juice. 
 
Recipe
 

english