Faugères: Château des Estanilles L'Impertinent Rouge 2016
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A spicy, mid-weight red Faugères wine comprised of Syrah, Grenache Noir, Mourvèdre, Cinsault and Carignan. Food-wise, bavette frîtes, confit du canard or a fricassee of wild mushrooms would be ideal.
Tasting Notes
The five components of the finished wine are raised individually in vat and barrel for 12 months prior to a fastidious assemblage and bottling. It is readily approachable from release but should support 3-5 years bottle age.
This Faugères wine has diverse aromas of wild herbs and berries and a concentrated and complex palate of black fruit, pepper, spices and minerals enhanced by supple tannins.
| Style | Red Wine, Sec, Medium-bodied, Non Sparkling |
|---|---|
| Wine Region | Languedoc, Faugères |
| Grape Variety (Cépage) | Carignan, Cinsault, Grenache Noir, Mourvèdre, Syrah |
| Food & Wine Matching | Duck |
| Organic | Organic |
| Vintage | 2016 |
| Cellarage | Drinks well from release but will support a further 3-5 years' bottle age. |
| Vinification | Made from 30% Syrah, 20% Mourvèdre, 20% Grenache Noir and 15% each of Carignan and Cinsault that are vinified separately in tank for 12 months prior to a painstaking assemblage. |
| Alcohol By Volume (%) | 13.5 |
Producer
Julien Seydoux - Château des Estanilles
Former stock-broker Julien Seydoux bought the highly-regarded 35 hectare Château des Estanilles in 2009 from pioneering veteran Michel Louison, who had done much to establish Faugères’ reputation as serious wine country since moving to the region in 1976. Julien is a man with a mission (and one senses the requisite funding) to produce the best wines that he possibly can from the sun-kissed, iron-rich soil surrounding the commune of Lenthéric, 20 kilometres north of Béziers. Julien has plenty of ideas about what should be done here and he is fast setting about putting them into action. His cellar hygiene is scrupulous (as he is keen to avoid problems with brettanomyces), he is deploying minimal sulphites (25-30milligrams per litre), introducing organic composts, pruning more selectively, rigorously rejecting any substandard fruit and investing in larger, new oak demi-muids and vats. Certified as organic from the 2010 vintage, the winemaking also follows a minimal intervention approach.
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