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. ”
Previous two vintages both scored high awards by Guide HACHETTE des Vins - the premier French wine guide
Note the wine has a new front label.
Vintage 2009 was an exceptional vintage and the winemaker says this wine is better than the award winning 2008.
The wine is deep ruby red. The nose is strong, velvety and with a nuance of ripe red fruits and a little ink. This vintage of Tradition emphasizes the ripe grapes. A powerful attack, the mouth develops from fat and sweetness. The tannins, impressive and well coated, are complimented by the fruit and a finish reminiscent of liquorice.
The wine is soft with characteristic smoothness of the 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.
Perpetuating the excellence of the estate, Ch Montauriol not only succeeded in placing three 2008 reds in the pre-eminent French wine guide, Guide Hachette, but also won two stars (of a three star system) for each of them. Only the best wines are listed in Guide Hachette.
Enjoy now to 2016.
Negrette 60%, Cabernet Franc 20%, Syrah 20% from vines 16 to 36 years old. A desirably modest 12.5% alcohol
Healthy
heart rating ♥♥♥♥♥ - vintage 2004
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.
