Domaine le roc
In the small region of Fronton located 50 miles north of Toulouse in Southwest France lies Domaine le Roc. Catherine, Frederic, Jean- Luc Ribes and Pierre Salama have owned and operated the Domaine since 1981. They have been farming organically and sustainably since the beginning.
They work only with Negrette, Cabernet Sauvignon and Syrah, grapes that all need focused attention to achieve full ripeness in their moderate climate. The vines are planted on mixed gravel, quartz and sand soils which provide heat retention at night while also supplying good drainage.
Vinification is extremely traditional usually going for months in vat and always waiting for natural yeasts to slowly finish. The wines are completely chemical free with only tiny additions of S02 at bottling.
2016 Le Roc Ambulle
100% Pet Nat rose from Negrette. Juicy and refreshing clocking in at 9% abv... Thank god it comes in magnum.
2016 Rose La Saignee
65% Negrette, 30% Syrah, 5% Cabernet Sauvignon. The parcels are planted on a mix of sandstone and quartz. This rose is made by bleeding the grapes intended for red wine production, which results in a more intense red wine and a rich but fruity rose. The wine was fermented with natural yeast at 18C and matured on fine less for several months before bottling.
2014 La Folle Noire d’Ambat
100% Negrette. The parcels are planted on a mix of iron-rich sandstone and red quartz, which is unique to Fronton. The grapes are very lightly crushed and fermented in small open top vats for 2 weeks at 25C. The wine is held in 20HL old foudre for 10 months before release.
2012 La Classique
70% Negrette, 20% Syrah, 10% Cabernet Sauvignon. The parcels are planted on a mix of white quartz, grebb and stony marl. The grapes go into vat uncrushed and each variety is vinified separately for 3 weeks. Ferments are done in small concrete vats at 25C. The wines are then blended and matured together in 20HL old foudre for 18 months.
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