Domaine Fontavin :
Like any good story, it has a love story at its heart. In this case, that of Martine CLERC and Michel CHOUVET, wich started back in the 70’s. Martine came from Violès, Michel from Bédarrides. Both brought vines and a shared love of their craft into the mariage. Their dream of independance took shape as the domaine gradually grew in size and became a reality with the creation of the “Domaine de Fontavin” winery in 1989. Following in the footsteps of her father, Hélène CHOUVET COTON became an oenologist and started working with her parents in 1996. Since then she has continued along her chosen route and now manages the domaine.
Roots and origins :
Domaine de Fontavin, which has 45 hectares in 8 communes, is not unlike a bunch of grapes. it is a single structure yet one composed of multiple offshoots. Behind each appellation, each terroir, there is the imprint left by the grandparents. In Vacqueyras, in Gigondas, in Beaumes de venise and in Châteauneuf du Pape, there are the parcels of vines planted by those who have gone before, but more than that, there are the memories : the blue house with the palm trees, the sheep barn and wash house, the cake served at tea time.
Each appellation has its typical character and terroir, and to these Domaine de Fontavin adds its vines, roots, images and aromas.
Hélène’s wines are the distillation of family memory and the expression of her own sensibility !
Region : Rhone
Appellation : Vacqueyras
Grape Variety : 70 % Grenache noir – 15 % Mourvèdre – 15 % Syrah.
Colour : Red
Agricultural practices : Organic
Production : 10,000 Bottles
ABV : 14.5%
Ageing : Manual Harvest. Selective picking of grapes. Matured 6 months in concrete tanks.
Tasting notes: Intense purple colour. Nose of red fruits : blackberry, blackcurrant. Velvety palate : the density of the fruits aromas is in harmony with the straight but delicate tannins. This wine’s strength is its balance : it is silky, elegant and long.
Serving temperature : 16 °C
Food pairing : Duck breast with raspberries, stuffed vine leaves, roast beef, white meat, veal escalope with mushrooms, cheeses.