2010 Domaine de Fondrèche "Fayard" Ventoux
Robert Parker's Wine Advocate
An outstanding wine, the 2011 Cotes du Ventoux Fayard is a blend of 50% Grenache, 30% Syrah and the rest equal parts Mourvedre and Carignan from limestone soils. Delicious strawberry and black cherry fruit intermixed with hints of damp earth and crushed chalk are all present in this medium-bodied, richly fruity wine. It’s a terrific buy and a flexible wine with an assortment of foods.
50% Grenache, 20% Syrah, 10% Mourvèdre, 20% Carignan. Bright crimson. Succulent fruit, real energy. Just slightly reduced but seriously appetising. Good Value.
Stephen Tanzer's International Wine Cellar
(made from 50% grenache, 30% syrah and 10% each carignan and mourvedre): Bright violet color. Pungent red and dark berries on the nose and in the mouth. Juicy and fresh, offering lively black raspberry and blueberry flavors that show a pleasant jamminess. Finishes with a touch of peppery spice, along with a faintly bitter quality.
Ripe cherry and damson plum fruit at the core is liberally laced with a peppery note and backed by a hint of bitter orange on the finish. (Web Only- 2012)
"Nearly every shrewd wine consumer is aware of the remarkable wines that emanate from this high-quality, biodynamically run estate in the Ventoux," writes Robert Parker. "A long-standing point of reference for what is possible from this outlying appellation east of the Cotes du Rhone villages and Chateauneuf du Pape, etc., this operation has been run with great precision and passion by proprietors Sebastien Vincenti and Nanou Barthelemy. The natural, pure, uncomplicated, fresh, lively wines they produce are a message to everyone trying to produce something special from relatively obscure areas. Fondreche certainly has an impressive track record of making wines that consumers adore. However, these wines do have limited aging potential. In the case of their top reds, for example, they keep about 4-5 years, possibly longer, but they are so good young, who cares about aging? The white wines are generally fermented in barrel, then moved to tank and bottled early for their freshness and delightful fruit." (10/2012)