Les Vignobles Foncalieu
100% SAUVIGNON BLANC
Les Roucas Sauvignon Blanc
They’ve blended 6-7 different Sauvignons from different harvest dates and differences in microclimate to create balance and a beautiful aromatic profile. They don’t use any oak or oak substitutes and rely on the fruit to mix with the minerally Sauvignon to create complexity. Ideally paired with seafood, goat cheese (Crottin de Chavignol ou Saint Maure), Greek salads, steamed mussels, tomato bruchetta and spicy Asian dishes.
Les Roucas Sauvignon Blanc is mineral, fresh, with loads of grapefruit, lemon, and lime coming through on the palate. Nice length in the mouth and balanced acidity.
The parcels are spread out over several geographic zones giving us a wide range of choices concerning the style, alcoholic degree, maturity and terroir to build complex wines. One large zone of production for Sauvignon Blanc is around the village of Puichéric in the Minervois where they get great balance of fruit & natural acidity from the cool climate. The other sizable production zone is just south of St. Chinian where we are searching for mature fruit and weight in the hot Bitterois climate.
Throughout the vineyards there is limestone and clay soils. Sauvignon Blanc is sensitive and expresses limestone well in its flavors such as it does in Sancerre. Even though they specifically plant Sauvignon in hard limestone soils to achieve a mineral nuance to the naturally very ripe fruit profile, other factors in the regions are perhaps more influential to the profile than the soil. Here wind and moisture are big factors in the quality. The wind direction is usually Atlantic and quite cool, bringing recipitation from Bordeaux across the south of France. In their other major growing area between Narbonne & Beziers, the Mediterranean winds that blow onto St.Chinian are dry, hot and and much less influential.
With the help of a group of pioneering winegrowers, Foncalieu has committed to organic agriculture. It is a choice which requires more work and greater investment, to produce lower per-hectare yields. But it is a source of great pride to be able to offer consumers wines sprung from soils which are healthier and more alive than ever before.