White Grenache/Roussanne/Clairette. Medium bodied with wonderful freshness. aromas of white peach, honey and pear. Fermented in barrel but aged in tank, it displays some toasty oak notes but remains very focused and fine.
An expressive nose of white flowers, peach, grapefruit. A tonic mouth of citrus where the minerality and the salinity bring a nice freshness.
Profile
Marsanne, Rousanne
13.5
FRANCE
12
Cork
Domaine de Fondreche
VI_Product Object
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[SecondaryDescription] => Ventoux Blanc, Domaine De Fondreche
[Description] => * Domaine De Fondreche, Ventoux Blanc
[Vintage] => 2022
[UnitSize] => 75
[CaseSize] => 12
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[Notes1] => White Grenache/Roussanne/Clairette. Medium bodied with wonderful freshness. aromas of white peach, honey and pear. Fermented in barrel but aged in tank, it displays some toasty oak notes but remains very focused and fine.
An expressive nose of white flowers, peach, grapefruit. A tonic mouth of citrus where the minerality and the salinity bring a nice freshness.
[Notes2] => The 40 hectares vineyard is divided into three big parcels, each one dedicated to different specific production goals. The domaine`s white varieties are grown on two plots composed of sand and silt over limestone. The vineyard is cultivated without herbicides and natural or leguminous plants are sown to improve soil structure and biodiversity. All the vineyard work is carried out according to the lunar calendar although the domaine is not officially biodynamic or organic. The varieties planted are Grenache blanc (30%), Roussanne (30%), Clairette (30%) and Rolle (10%).
[Notes3] =>
[Notes4] =>
[MediaNotes] => "Selection: L e F i g a r o V i n s / T u l i p e R o u g e / O u e s t F r a n c e
J e b D u n n u c k 9 2 / 1 0 0 ( 2021-2018 )
T h e W i n e Ad v o c a t e 9 0 / 1 0 0 ( 2 0 1 8 ) , 9 0 / 1 0 0 ( 2 0 1 6 )
J a n c i s R o b i n s o n 1 6 . 5 / 2 0 ( 2 0 1 6 ) b y R i c h a r d H e m m i n g"
[ServingSuggestion] => Grilled cod steak, fish with fennel sauce, scallop carpaccio.
[WineMakingNotes] => Night harvest, pressing under nitrogen and without sulphiting, stabilization on lees for a minimum of ten days, fermentation in vats under controlled temperature. Aging in vats for 6 months on fine lees. Bottling on flower days.
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[ReportTag] => Tyrrell & Company SKU
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[Grapes] => stdClass Object
(
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(
[0] => stdClass Object
(
[GrapeCode] => G117
[GrapeName] => Marsanne
[GrapeCharacteristics] => Marsanne produces wines that are rich, viscous, heavily pigmented, and oxidize quickly. Marsanne produces wines that are rich with almonds, honey, tropical fruits and wildflowers.
[GrapePercent] => 45
)
[1] => stdClass Object
(
[GrapeCode] => G237
[GrapeName] => Rousanne
[GrapeCharacteristics] => Roussanne`s name comes from its russet-coloured skin and it produces richly aromatic wines, often with fruit characteristics of lime and blossom.
[GrapePercent] => 45
)
)
)
[GrowerCode] => FE
[WinemakerCode] => FE
[OwnerCode] => FE
[ProducerCode] => FE
[Grower] => stdClass Object
(
[Code] => FE
[Name] => Domaine de Fondreche
[Address1] => Domaine de Fondreche
[Address2] => 2589 Saint Pierre de Vassols
[Address3] =>
[Address4] => Mazan
[Address5] => 84380
[Country] => FRANCE
[Phone] => 0033490696142
[Fax] => 0033490696118
[Email] =>
[Website] => www.fondreche.com
[Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
[Notes2] => Southern Rhône
[Notes3] => Ventoux
[Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
[Notes5] =>
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Winemaker] => stdClass Object
(
[Code] => FE
[Name] => Domaine de Fondreche
[Address1] => Domaine de Fondreche
[Address2] => 2589 Saint Pierre de Vassols
[Address3] =>
[Address4] => Mazan
[Address5] => 84380
[Country] => FRANCE
[Phone] => 0033490696142
[Fax] => 0033490696118
[Email] =>
[Website] => www.fondreche.com
[Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
[Notes2] => Southern Rhône
[Notes3] => Ventoux
[Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
[Notes5] =>
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Owner] => stdClass Object
(
[Code] => FE
[Name] => Domaine de Fondreche
[Address1] => Domaine de Fondreche
[Address2] => 2589 Saint Pierre de Vassols
[Address3] =>
[Address4] => Mazan
[Address5] => 84380
[Country] => FRANCE
[Phone] => 0033490696142
[Fax] => 0033490696118
[Email] =>
[Website] => www.fondreche.com
[Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
[Notes2] => Southern Rhône
[Notes3] => Ventoux
[Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
[Notes5] =>
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[Producer] => stdClass Object
(
[Code] => FE
[Name] => Domaine de Fondreche
[Address1] => Domaine de Fondreche
[Address2] => 2589 Saint Pierre de Vassols
[Address3] =>
[Address4] => Mazan
[Address5] => 84380
[Country] => FRANCE
[Phone] => 0033490696142
[Fax] => 0033490696118
[Email] =>
[Website] => www.fondreche.com
[Notes1] => Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the l
unar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
[Notes2] => Southern Rhône
[Notes3] => Ventoux
[Notes4] => Sébastien Vincenti is not just one of the most forward thinking winemakers in the Ventoux
but the whole of the Rhône Valley too. Having acquired the estate in 1993 Sébastien set
about slowly adding to and then transforming the vineyard. Today it stands at 38 hectares,
made up of three sites across three communes; Mazan, Mormoiron and Saint Pierre de
Vassols. Sébastien has now converted the vineyards either to organic or biodynamic
viticulture, a decision he believes has vastly improved the health and vitality of his
vineyards.
The largest section of the estate at 28 hectares encircles the domaine itself and sits on limestone/clay base. This parcel is the source
for most of the red wines produced by Sébastien. The climate, soil and the cool air currents from the Mont Ventoux help create an
environment allows the grapes to fully ripen whilst retaining good levels of acidity.
Two further parcels of land on sand and clay are used for growing white grapes and reds destined for rosé production. These cooler
plots result in grapes that have not only lower sugar levels but also more natural freshness sometimes a real challenge for the
Southern Rhône. This is a very interesting part of the valley however for those seeking more coolness and precise flavours in their
wines and the slow maturation of the berries (often harvested one month later than grapes in the Gard) and the cool nights is a real
help in this aim.
In the cellar Sébastien has equipped himself in a very practical, well laid out manner. Most of the wine movement is carried out by
gravity and alcoholic fermentation for the reds is carried out in cement tanks and stainless steel or wood for the whites. He has begun
experimenting with concrete eggs for vinifying and maturing some of the wines, preferring the oxygenation effect on the wines as
oak barrels that the vessels give but without the flavour impact of wood. The reds of the estate are very good indeed whilst the whites
are unquestionably some of the finest of the whole valley.
[Notes5] =>
[Image1_URL] =>
[Image2_URL] =>
[Image3_URL] =>
)
[RelatedProducts] => stdClass Object
(
)
[SpecialPriceTestFlag] => NotTested
[SpecialPriceTestFlagNo] => 0
[UpdateStock] => 1
[ConversionFactor] => 1
[DiscountCaseRating] => 0
[IsDelisted] =>
[IsMixedPack] =>
[MixedPack_AlliedPack1] =>
[MixedPack_AlliedPack2] =>
[MixedPack_TotalUnitQuantity] => 0
[MixedPack_Items] => stdClass Object
(
)
[Barcode_Bottle] =>
[Barcode_Case] =>
[Allergen_Sulphites] => 1
[Allergen_Milk] => 2
[Allergen_Egg] => 2
[Allergen_Fish] => 2
[Allergen_Nuts] => 2
[Allergen_Cereals] => 2
[Allergen_SuitableForVegetarian] => 1
[Allergen_SuitableForVegan] => 1
[Allergen_Crustaceans] => 2
[Allergen_Peanuts] => 2
[Allergen_Soybeans] => 2
[Allergen_Celery] => 2
[Allergen_Mustard] => 2
[Allergen_Sesame] => 2
[Allergen_Lupin] => 2
[Allergen_Molluscs] => 2
[Allergen_SuitableForGlutenFreeDiet] => 1
[Allergen_SuitableForEggIntoleranceDiet] => 1
[Allergen_SuitableForLowFatDiet] => 1
[Allergen_SuitableForLactoseIntoleranceDiet] => 2
[LWIN_BaseCode] => 0
[LWIN_FullCode] => 0
)
)
Sébastien Vincenti, the founder and owner of this 38 hectare estate never sits on his laurels. There is a constant search for perfection, questioning every move and decision and the evolution in the quality of the wines has been a joy to behold. Sitting directly under the imposing Mont Ventoux and spread across three large parcels, the land benefits from both low disease pressure as well as the cooling effect of the mountain. The farming today has evolved from organic to Sébastien’s own interpretation with a greater use of cover crops, no chemicals and work carried out according to the lunar cycle. In the winery, Sébastien likes to de-stem the reds and ferment them in cement tanks with further ageing in foudres for his Grenache and barrels and concrete eggs for Syrah and Mourvèdre, the more reductive varieties. The white is fermented and aged in tank.
Viticulture >
The 40 hectares vineyard is divided into three big parcels, each one dedicated to different specific production goals. The domaine`s white varieties are grown on two plots composed of sand and silt over limestone. The vineyard is cultivated without herbicides and natural or leguminous plants are sown to improve soil structure and biodiversity. All the vineyard work is carried out according to the lunar calendar although the domaine is not officially biodynamic or organic. The varieties planted are Grenache blanc (30%), Roussanne (30%), Clairette (30%) and Rolle (10%).
Winemaking >
Night harvest, pressing under nitrogen and without sulphiting, stabilization on lees for a minimum of ten days, fermentation in vats under controlled temperature. Aging in vats for 6 months on fine lees. Bottling on flower days.
Awards +
"Selection: L e F i g a r o V i n s / T u l i p e R o u g e / O u e s t F r a n c e
J e b D u n n u c k 9 2 / 1 0 0 ( 2021-2018 )
T h e W i n e Ad v o c a t e 9 0 / 1 0 0 ( 2 0 1 8 ) , 9 0 / 1 0 0 ( 2 0 1 6 )
J a n c i s R o b i n s o n 1 6 . 5 / 2 0 ( 2 0 1 6 ) b y R i c h a r d H e m m i n g"
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Marsanne, Rousanne
13.5
FRANCE
12
Cork
Domaine de Fondreche
Organic
Biodynamic
Vegan
Vegetarian 
Fact Sheet
