Bob Campbell review of vintage 2006 "A blend of Negrette, Cabernet Franc and Syrah from the Fronton district in the south-west of France. It's an inky and sightly rustic red with sweet berry fruit and pleasantly drying tannins. Rather Syrah-like without the pepper. ”
SILVER medal - Concours Général de PARIS 2009
a step up from 2008's Paris Bronze medal
The wine is deep ruby red. The nose is strong, velvety and with a nuance of ripe red fruits. Distinctive mint and cassis aromas open up in the glass. The palate is round with a generous structure. The tannins are soft with a smoothness that is characteristic of the local Negrette grape which is the foundation of Fronton wines. Fronton are made to drink young. It has been said that Fronton is where "Loire meets Italy".
Recommended to serve with red meats, game and even grilled fish, at a temperature of 14 to 16ºC.
Vintage 2006 is focused on the fruit. A classic year for the region with a mild winter and little rain in spring. The summer was hot and dry followed by a wet harvest, creating a fruitful and balanced wine with good structure.
Enjoy now to 2014.
Negrette 60%, Cabernet Franc 20%, Syrah 20% from vines 15 to 35 years old.
Healthy
heart rating ♥♥♥♥♥ Exceptionally high levels in this wine.
Read about
Nicolas Gelis and Fronton
Nicolas Gelis of Chateau Montauriol is one of the new generation of dynamic and innovative winemakers of the Appellation Fronton. Nicolas makes some of the most respected AOC Fronton wines. Fronton is just north of Toulouse in the South-West of France.
TERROIR: The vineyards of MONTAURIOL are planted on pebbly terraces, rich in gravel and fossils which enables the otherwise poor and dry soil to drain naturally. The Chateau profits from a microclimate influenced by the wet of the Atlantic and the dry of the Mediterranean with soft and dry autumns.
CULTIVATION: Plantation density is 4,500 vines per hectare on 35 hectares. Only organic and vegetal material is used for fertilization.
VINIFICATION: Constant monitoring of the blocks made it possible to select the vines best adapted to this vintage. The firmness of this wine is thanks to various techniques: control of the temperatures, unballasting and micro-oxygenation.
AGEING: After approximately 16 months in stainless steel tanks, this wine is blended and bottled 2 months later. It rests 3 months minimum in bottles before release.
