Domaine la Font de Notre Dame Côtes du Rhône Villages Sablet AOC - Boutinot International
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Domaine la Font de Notre Dame Côtes du Rhône Villages Sablet AOC 2019

FPB9529

Boutinot France

The pretty citadel village of Sablet holds an annual literary festival and this silky red, made by brothers Frédéric and Boris Roux with Boutinot’s Julien Dugas, is just the wine to enjoy with a good read.

Meet the producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer...

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Production

Based at the foot of the Dentelles de Montmirail, Domaine Font de Notre Dame is run by two brothers, Frédéric and Boris Roux. They produce only red wines from their 30 hectares of vineyards, which are spread over five southern Rhône appellations: the cru of Lirac, Rasteau and Gigondas, Côtes du Rhône and Sablet, Côtes du Rhône-Villages. Sablet, like its neighbour Séguret, is a named Côtes du Rhône Villages, a classification granted to it in 1974. Nestled between Séguret to the north and Gigondas to the south, its lush vineyards rise gently up the lower slopes of the Dentelles de Montmirail producing wines of great silkiness, for which Sablet is justly becoming renowned. Vines were first established in the early middle-ages with the support of the Count of Toulouse and continued to flourish until the phylloxera outbreak in the late 19th Century. The subsequent recovery from this disaster can, in part, be attributed to Sabletian Francois Leydier, who created the first grafting machine which led to the revival of French vineyards. Sablet’s vineyards now cover an area of approximately 345ha on distinctive rocky, sandy soil types - ‘sable’ translates as sand – rising gradually from the Ouvèze river towards the base the Dentelles, where gravelly pebbles on limestone are more prominent. Font de Notre Dame’s Sablet vineyards are dotted across the appellation and cover these various soil types. Their wine is a blend of Grenache, Syrah and Mourvèdre, all hand-harvested, crushed and traditionally macerated and fermented in 20hl concrete vats.

Tasting notes

A classic Sablet with ripe fruit, subtle spice and a silky finish.

Food match

Pairs well with juicy pink lamb or succulent duck, an aubergine and tomato gratin or simply with a well matured hard cheese.

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