Grenache/Syrah. Medium bodied but with concentrated black fruit aromas of plums and black cherries with a hint of black olives and liquorice. A defined structure with fine tannins that carry the flavours to a long finish.
The wine opens with notes of raspberry, pepper and garrigue. A long mouth on spices and cocoa. A longer than wide wine with incredible finesse, silky tannins and a rare freshness.
Profile
Grenache, Mourvèdre, Syrah
14.5
FRANCE
12
Cork
Domaine de Fondreche
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[Notes1] => Grenache/Syrah. Medium bodied but with concentrated black fruit aromas of plums and black cherries with a hint of black olives and liquorice. A defined structure with fine tannins that carry the flavours to a long finish.
The wine opens with notes of raspberry, pepper and garrigue. A long mouth on spices and cocoa. A longer than wide wine with incredible finesse, silky tannins and a rare freshness.
[Notes2] => An ecological vine culture...
We always choose the most ecological solution. Our whole vineyard is cultivated without herbicides.
Through natural or sown vegetation, we are strongly in favour of the green fertilizers that leguminous plants can be. They improve soil structure and take part in the integrated and biological protection by increasing the population of biological allies.
All our interventions on the vine follow the moon calendar, in order to reinforce its natural defences
[Notes3] => A
[Notes4] =>
[MediaNotes] => "Jeb Dunnuck 96/100 (2020) Top 100 of the Year
95/100 (2019)
93-95/100 (2018)
94/100 (2017)
95/100 (2016)
The Wine Advocate 92-94+/100 (2019)
92-94/100 (2018)
92/100 (2017)
94/100 (2016) (2015)
The Wine spectator 92 /100 (2016)
91 /100 (2018)
Jancis Robinson 17.5/20 (2016) by Richard Hemming
Matt Walls 94 /100 (2016)
Wine Enthusiast 94/100 (2018) by Anna LEE C.IIJIMA
93/100 (2016)
Vinum 18/20 (2016)"
[ServingSuggestion] => A roast pigeon, a leg of lamb, a forest guinea fowl, quail with grapes.
[WineMakingNotes] => Traditional, vatting for 14 to 21 days with only a few small punches down to promote slow and gradual extraction. Aged for 12 months on the lees in tuns for the Grenache and in barrels for the Syrah and the Mourvèdre. Bottled fruit day.
An ecological vine culture...
We always choose the most ecological solution. Our whole vineyard is cultivated without herbicides. Through natural or sown vegetation, we are strongly in favour of the green fertilizers that leguminous plants can be. They improve soil structure and take part in the integrated and biological protection by increasing the population of biological allies. All our interventions on the vine follow the moon calendar, in order to reinforce its natural defences.
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[GrapeCode] => G102
[GrapeName] => Grenache
[GrapeCharacteristics] => the Grenache is very versatile producing wines that vary in color from light rose to inky black and in sweetness levels from dry to dessert style. It can produce wines of surprising depth and flavors of spices, jammy black fruit.
[GrapePercent] => 33
)
[1] => stdClass Object
(
[GrapeCode] => G137
[GrapeName] => Mourvèdre
[GrapeCharacteristics] => Mourvèdre produces small, thick-skinned grapes that have high amounts of potential alcohol, tannins and flavor when ripe.Wines from the Mourvèdre have notes of rich blackberries, pepper, leather and fresh herbs.
[GrapePercent] => 33
)
[2] => stdClass Object
(
[GrapeCode] => G272
[GrapeName] => Syrah
[GrapeCharacteristics] => Syrah can be made into a wide range of styles from simple and fruity to complex, brooding and powerful. Aromas and flavors can range from black fruits and white pepper to any "earthy" descriptor like bacon, leather, game and especially, burnt rubber.
[GrapePercent] => 33
)
)
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[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
(
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[MixedPack_AlliedPack1] =>
[MixedPack_AlliedPack2] =>
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(
)
[Barcode_Bottle] =>
[Barcode_Case] =>
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[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
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)
)
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 >
An ecological vine culture...
We always choose the most ecological solution. Our whole vineyard is cultivated without herbicides.
Through natural or sown vegetation, we are strongly in favour of the green fertilizers that leguminous plants can be. They improve soil structure and take part in the integrated and biological protection by increasing the population of biological allies.
All our interventions on the vine follow the moon calendar, in order to reinforce its natural defences
Winemaking >
Traditional, vatting for 14 to 21 days with only a few small punches down to promote slow and gradual extraction. Aged for 12 months on the lees in tuns for the Grenache and in barrels for the Syrah and the Mourvèdre. Bottled fruit day.
An ecological vine culture...
We always choose the most ecological solution. Our whole vineyard is cultivated without herbicides. Through natural or sown vegetation, we are strongly in favour of the green fertilizers that leguminous plants can be. They improve soil structure and take part in the integrated and biological protection by increasing the population of biological allies. All our interventions on the vine follow the moon calendar, in order to reinforce its natural defences.
Awards +
"Jeb Dunnuck 96/100 (2020) Top 100 of the Year
95/100 (2019)
93-95/100 (2018)
94/100 (2017)
95/100 (2016)
The Wine Advocate 92-94+/100 (2019)
92-94/100 (2018)
92/100 (2017)
94/100 (2016) (2015)
The Wine spectator 92 /100 (2016)
91 /100 (2018)
Jancis Robinson 17.5/20 (2016) by Richard Hemming
Matt Walls 94 /100 (2016)
Wine Enthusiast 94/100 (2018) by Anna LEE C.IIJIMA
93/100 (2016)
Vinum 18/20 (2016)"
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Grenache, Mourvèdre, Syrah
14.5
FRANCE
12
Cork
Domaine de Fondreche
Biodynamic
Organic Conversion
Vegan
Vegetarian 
Fact Sheet
