How do you preserve the magical quality of grapes in a hot climate? Pick by night. It is there, in the blackness before dawn, with the cool air offering respite from the scorching heat of day, and accompanied only by the chirruping of cicadas and the melodic cursing of a Frenchman who’s lost his secateurs, that such delicious wine is born. Next time you’re enjoying an ice-cold glass of this over lunch while on your yacht in the med, take a quiet moment to picture where it came from.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grenache
- Serving Temp.
From the producer
This rose petal pink-hued wine offers a vivacious nose with notes of redcurrant and thyme. Delicate on the palate, revealing lovely citrus and red berry flavours and boasting a long fresh finish.
These wines are sourced from selected vineyards located in the coastal valleys around Sète. The coastal terroir is sunny and bountiful, offering delectable, exuberant wines with flavours of citrus, red and tropical fruit. Boasting relatively young and rather fertile soils, this terroir, with the help of modern viticultural and winemaking techniques, is well-suited to bringing out all of the aromas and flavours of each grape variety as well as those produced during fermentation such as thiols, terpenes and esters.
Harvested by night to keep the freshness, each vineyard lot is carefully and gently pressed, keeping only the free run & very low pressure juices for the pale and delicate colour. The lots are then fermented separately at low temperature for more finesse & purity. After 1 month of sur lies aging with battonage (for the texture), each component is blended to create the Fortant de France signature.
The story of Fortant began in the 1920s with the Skalli family. Originally from Algeria, Robert Skalli fell in love with the wines of southern France. Thus began his affair with the grape, planting vines in his home country and producing wines of generosity from low-yielding vines. In 1961, Robert’s son Francis fell in love with the very same French wines (probably drinking through his dad’s cellar - condoned or not), the Languedoc-Roussillon in particular. The beautiful backdrop of the Med became Fortant HQ, now over four generations. Throughout the Languedoc Roussillon, Fortant employ three unique terroirs and a warm climate to produce a range of excellent wines styles. In 2011 the Skalli family joined forces with the iconic Boisset family, wine royalty of France, and are now gaining well-deserved traction on the world stage.
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Spinach, leek and goat's cheese tarts
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 60g baby spinach leaves, large leaves chopped
- 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 eggwhite
- 75g goat's cheese
- 1 egg, lightly beaten
- 1/4 cup thickened cream
- Preheat oven to 200°C. Heat oil in a frying pan over medium-low heat until hot. Add leek. Cook, stirring often until softened. Add spinach. Cook until just wilted. Remove from heat. Set aside to cool.
- Using a 6.5cm (diameter) round cutter, cut 8 rounds out of each sheet of pastry. Use pastry to line 2, 12 x 1 1/2-tablespoon capacity patty pans. Brush pastry lightly with eggwhite. Bake until light golden.
- Spoon leek mixture into tart cases. Crumble over goat's cheese. Whisk egg, cream, and salt and pepper together in a jug. Carefully pour egg mixture over goat's cheese. Bake for 15 minutes. Serve warm or at room temperature.