# Corbières Rosé "Gris de Gris" (2023)

- **Producer:** Domaine de Fontsainte
- **Colour:** rosé
- **Type:** still
- **Grapes:** Grenache Gris, Carignan, Mourvèdre
- **Region:** Languedoc-Roussillon, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, raspberry, peach, melon, orange, lemon, grapefruit, cherry, apple

## About this wine

Domaine de Fontsainte is located in the historic hamlet of Boutenac, within the "Golden Crescent" of the Corbières appellation in Languedoc, France. The estate's history dates back to Roman times, with viticulture practiced on these lands for over two millennia. The modern era of the domaine began in 1971 under Yves Laboucarié, a pioneer who elevated the region's reputation by introducing temperature-controlled fermentations and crafting this iconic "Gris de Gris" rosé. Imported by Kermit Lynch since 1978, Fontsainte remains a benchmark for estate-bottled French rosé. The name "Fontsainte" refers to a thermal spring dedicated to Saint Siméon, located on the property.

## Interesting facts

- Roman artifacts, including a coin from 25 A.D. minted under Marcus Agrippa, have been excavated directly from Fontsainte's vineyard soils.
- The estate is named after a natural thermal spring on the property, which was later dedicated to the 12th-century patron Saint Siméon.
- Discovered in the late 1970s, Fontsainte was one of legendary importer Kermit Lynch's earliest discoveries in the south of France.

## Food pairing

This dry rosé thrives on its vibrant acidity and distinct saline minerality, which cut through the richness of olive oil, garlic, and fresh seafood. The subtle texture from old-vine fruit allows it to stand up to light poultry and charcuterie, while its bone-dry profile makes it an exceptional partner for fresh, herb-infused Mediterranean dishes.

## Wine making process

The 2023 Gris de Gris is crafted from sustainably farmed, HVE Level 3 certified old vines ranging from 30 to 60 years old. The grapes are hand-harvested and destemmed before undergoing a traditional saignée method, with a 24-hour cool skin soak to extract its delicate pale pink hue. Following a natural 24-hour settling (débourbage), fermentation takes place in temperature-controlled stainless steel vats at a cool 18°C for 35 days to preserve fresh fruit aromatics. Malolactic fermentation is strictly blocked to retain the wine's vibrant natural acidity. The wine is aged on its fine lees in stainless steel for just one month before bottling, with no oak contact, and is bottled unfined and unfiltered.