1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Corbières “Gris de Gris” Rosé
70% Grenache Gris and Grenache Noir, 10% Mourvèdre, 10% Carignan, 10% Cinsault N/A Silica, clay, limestone (gravelly with large galets, or rounded stones) 46.2 ha
Corbières Rouge
60% Carignan, 30% Grenache Noir, 10% Syrah N/A Silica, clay, limestone (gravelly with large galets, or rounded stones) 46.2 ha
Corbières Rouge “Réserve La Demoiselle”
60% Carignan, 30% Grenache Noir, 10% Mourvèdre Carignan Planted in 1904 Silica, clay, limestone (gravelly with large galets, or rounded stones) 5.8 ha
Corbières Boutenac “Clos du Centurion”
60% Carignan 30% Grenache Noir 10% Syrah 70 year old Carignan Silica, clay, limestone (gravelly with large galets, or rounded stones) 4 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• All of Fontsainte’s vineyards are situated within the Corbières Boutenac appellation, however only “Clos du Centurion” takes the appellation on the label; other cuvées take the Corbières appellation

• Rigorous pruning along with green harvests keep yields low

• Existing vines are pruned in gobelet; new vines are being trellised

Cuves are gravity-fed—a mix of temperature-controlled stainless steel and cement


Corbières “Gris de Gris” Rosé:

• Hand harvested

• Gris de Gris is bled by saignée

• After a 24-hour débourbage, or settling of the must, alcoholic fermentation takes place at cool temperatures for 35 days

• Malolactic fermentation is blocked

• Wines rest for one month before bottling to preserve freshness and aromatic intensity


Corbières Rouge:

• Hand harvested

• Grenache and Syrah are de-stemmed by hand; Carignan goes through carbonic maceration

• Fermentation takes place in temperature-controlled vats for 14 days

• Wine rests for 6 months before being racked into barrel

• Wine aged for 6 months in French oak barrels


Corbières Rouge "Réserve La Demoiselle":

• Grapes are harvested later, in October

• Grenache and Mourvèdre are de-stemmed by hand; Carignan goes through carbonic maceration

• Fermentation lasts for approximately 15 days in temperature-controlled cuves

• Wine rests in cuve for 6 months before being racked into barrel

• Wine ages for 12 months in French oak barrels


Corbières Boutenac “Clos du Centurion” :

• Selection of choice vines from the domaine’s best parcels, the tête de cuvée

• Grapes are sourced from four micro parcels

• Hand harvested

• Classic vinification

• Grenache and Syrah are de-stemmed by hand; Carignan goes through carbonic maceration

• Gentle, slow pressing of grapes

• Wine rests in cuve for 6 months before being racked into barrel

• Wine ages for 12 months in French oak barrels

General Information

Country
France
Region
Languedoc-Roussillon
Appellation(s)
Corbières, Corbières Boutenac
Producer
Bruno Laboucarié
Founded
1971
Annual Production
21,000 cases
Farming
Lutte Raisonnée
Website
http://www.fontsainte.com

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