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Fronton AC 2014 Réserve (out of stock)
  • 7. Fronton AC 2014 Réserve (out of stock)

    Château la Colombière

    70% Negrette, 20% Syrah, 10% Cabernet Franc/Cabernet Sauvignon (12.5% alc.)

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    The Cauvins have produced a beautifully balanced, delicately extracted wine made by bio-dynamic viticulture.  It offers a most attractive, clear mid-cherry colour – the syrah and cabernet help deepen it a touch (and provide a little extra structure). On the palate it offers supple, blackberry and red fruits, with a hint of liquorice and black pepper, and has good length and freshness. For drinking now to 2018.

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Further details
Diane and Philippe Cauvin
Villaudric and Bouloc (31620), lieux-dits Beauregard, Moulin, Garosses
Size of domaine
16 hectares in total (including 7ha for this cuvée)
70% Negrette, 20% Syrah, 10% Cabernet Franc/Cabernet Sauvignon – 35 yr old vines. Selection clonal on 3309 rootstock. 5.000 vines per hectare, trained Guyot double for Négrette and Cabernets, Cordon bi-latéral for Syrah.
Gravelly, sandy-clay and silty-clay soil. Depth of the soil is between 40 cm and 2 m depending on the parcels. 155m above sea-level. West and North aspect. Almost flat.
Organic (AB©) and biodynamic (Demeter©) certifications. Biodyvin© certification in process. Debud manually. Never carried out vendanges en vert. Leaves grass to grow (with control) in Spring; never get rid of the grass totally. Only scrapping to activate the life of the soil; from February/March until flowering. Copper, sulphur and plant infusions are used against mildiou and oidium. Bacillus Turegensis is used against grape-worm. No fertilisers are used, only biodynamic compost. Mechanical harvest with sorting in the vineyard if necessary. Yields are 35 hl/ha.
100% destalked. The grapes are not crushed. No cold pre-fermentation (not useful with those grapes, already very aromatic and quite dark in colour). Alcoholic fermentation in concrete vats built 40 years ago at the domaine. Fermentation for 10 to 12 days (at 25°C – max 30°C) using natural, indigenous yeasts. No chaptalisation. One cap punching every other day; no pumping-over. 10 to 20 days cuvaison. Pressed by a 40 years old Vaslin press. The press wine is aged separately. Aged for 1 year in concrete vats. Usually, racked once after FA and once during the next Spring. No bâtonnage, light filtration and no collage. One or two bottling done by a service provider in March or September. Between 30 and 35.000 bottles produced on average.
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