Château de Fontenille - Les Survivantes

A white wine with intense aromas of white fruits and citrus fruits, combining freshness and roundness in the mouth. Thanks to this balance, it will perfectly accompany fish and seafood.

Aging: +2 years

Pairing: Fish, Shellfish

Powerful approach with ripe fruit that takes on balsamic accents. The grain in the mouth is marked by the limestone but remains delicate.

Aging: +11 years

Pairing: Lamb, Vegetarian, Poultry, Goat Cheese.

The tasting reveals an intense colour, which in turn reveals a rich, powerful nose, with a ripe, fruity, even stewed nose, completed by spicy notes.

Aging: +10 years

Pairing: Pélardon des Cévennes, Filet mignon of pork with ceps, Braised beef cheek

The nose is fine with notes of mirabelle plum, fresh citrus fruits of mandarin, grapefruit, and with hints of mint and celery. On the palate, the salinity takes over and harmoniously matches the voluptuousness of the wine. Aged for 10 months in casks on fine lees. Soil: Acid brown soils from Villé schists. The sommelier's advice: Open 30 minutes before serving.

Aging : +3/+15 years.

Pairing: Gougère of comté/ Granny Smith salmon tartare.

Rich and full-bodied, Mercurey is one of the great wines of the world, adding depth to rib steaks, beef and lamb, braised or in sauce.
Aging: + 5 years.
Pairing: Roast pork, chicken and cheese.

The nose is redolent of ripe grapefruit, pear and white blossom. The palate is very refined and has an electrifying saline/mineral character that is beautifully taut and expertly balanced by the lovely weight of bright citrus and softly herbal fruit. Definitely a must. 

Food pairing: Fresh salad with goats cheese, smoked salmon, or an asparagus risotto. 

Wood aging in older barrels has given this rich wine its smooth patina and generous tannins. The fresh red-berry fruit is all there along with acidity, but the depth and balance of this single-vineyard wine give it such sophistication.

Aging: +5 / +20 years

Pairing: Terrine of game, Rabbit, Perdreaux, Roast venison, Shoulder of lamb, Osso Bucco.