Domaine de Fontsainte Corbieres Gris de Gris 2017
Ideal as an aperitif with toast and crushed olives, or with wok-fried vegetables and garlic mayonnaise, grilled fish, lamb tajine, finely roasted guinea-fowl with rosemary...
Domaine de Fontsainte is in the heart of the Corbieres' celebrated 'Golden Crescent' - one of the appellation’s most beautiful and beneficent terroirs. Fontsainte's intensely sunny, gently sloping, south south-east facing vineyards shelter from cold north-east winds on the flank of a 500-hectare pinewood massif. The domain dominates the landscape around the hamlet of Boutenac, enjoying panoramic views. Fontsainte's vineyards, just 90m in altitude, benefit from a pristine environment (far from industrial or urban developments) plus alternating Mediterranean and oceanic influences.
Roman artifacts found on the domain - like the bronze coin bearing the head of Marcus Agrippa (c. 25AD) that adorns our Centurion wine - attest to Fontsainte's ancient origins: a Roman officer created the domain around a thermal spring. The name Fontsainte ('the saint's fount') comes from the nearby 12th century Hermitage of Saint-Simeon, who became the patron saint of Boutenac. Two chateaux dominated the landscape in the middle ages: Fort Haut and Fort Bas. Only the latter remains today - it’s now the headquarters of the Corbieres' winegrowers syndicat.
A significant appellation in the Languedoc region of southern France, Corbières produces impressively dense red wines from Syrah, Mourvèdre, Grenache and often very old vine Carignan. While rarely mentioned, the region’s fresh dry whites and rosés shouldn’t be overlooked.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.