Château Fontarèche, owned by the De Lamy family since 1957, is located in the Languedoc region, several kilometers far from Lézignan-Corbières. The estate makes a perfect square of 145 ha formed around the Château, which are under the appellation Corbières and Pays d'Oc, on a soil composed of pebbles stones : 17 grape varieties are cultivated in the vineyard. Experienced winemaker Vincent Dubernet was also managing Abbaye de Fontfroide prior to Château Fontarèche.
Presentation
Presentation
Piquepoul Noir is a grape variety whose written traces can be found as early as the 16th century in Languedoc and the Rhône Valley and it is probably much older.
It almost disappeared from the vineyards during the Phylloxera crisis at the beginning of the 20th century.
Pure Mediterranean and of late maturity, it is an asset in the blends.
This cuvée with a high proportion of Piquepoul Noir is a rare highlight of this magnificent grape variety.
It almost disappeared from the vineyards during the Phylloxera crisis at the beginning of the 20th century.
Pure Mediterranean and of late maturity, it is an asset in the blends.
This cuvée with a high proportion of Piquepoul Noir is a rare highlight of this magnificent grape variety.
Terroir
2 neighboring plots on gravels.
Piquepoul noir: Plot of the 1st square of 4 hectares, planted in 1993
Carignan: Plot of the 2nd square of 5 hectares, planted in 1982
Piquepoul noir: Plot of the 1st square of 4 hectares, planted in 1993
Carignan: Plot of the 2nd square of 5 hectares, planted in 1982
In the vineyard
40 hl per hectare yield.
Winemaking
Traditional fermentation in whole bunches of 2 grape varieties (Carignan at the bottom of the tank).
Malolactic fermentation.
8 months ageing in stainless steel tanks.
Malolactic fermentation.
8 months ageing in stainless steel tanks.
Varietals
Piquepoul : 70%
Carignan : 30%
Carignan : 30%
Advice
Serving
60F
Ageing potential
3 to 5 years
Tasting
Light garnet red color, in connection with a modestly colored grape berry.
On the nose, you can clearly perceive the aromas of carbonic maceration, with notes of blackcurrant enhanced with green pepper and mint. The mouth presents an astonishing roundness, with a fresh attack. The palate is structured around lively tannins which gain in softness on a finish tinged with red fruits and spices on the nose.
On the nose, you can clearly perceive the aromas of carbonic maceration, with notes of blackcurrant enhanced with green pepper and mint. The mouth presents an astonishing roundness, with a fresh attack. The palate is structured around lively tannins which gain in softness on a finish tinged with red fruits and spices on the nose.
Food pairings
Grilled Iberian pork pluma
Veal rice with morels
Veal rice with morels
