Fondrèche Ventoux Blanc
TWH has been proudly carrying the wines of Fondrèche ever since Sébastien Vincenti joined his mother, Nanou Barthelémy, in making wine at the domaine in the mid-1990’s. Sébastien quickly gained recognition for making some of the finest wines from Ventoux, often scoring 90 points or above in many wine journals, notably The Wine Advocate. Early on, Sébastien became interested in the principle of sustainable farming. He farmed organically and adopted many of the ideas of biodynamic farming. Not one to conform, he recently withdrew his organic certification since becoming officially certified in 2009. Sébastien cited that in order to stay true to his philosophy of organic farming he can’t be restricted by rigid rules (if you want to learn more about it, click here).
Only 4% of the wine production of the Ventoux is white; I’d say that’s pretty miniscule. Fortunately, Fondréche makes a blanc using Grenache, Roussanne and a bit of Clairette and Rolle (aka Vermentino). I’ve been eyeing the 2014 Ventoux blanc, which arrived at the end of last year, wanting to take it home to see how it performs with a home-cooked meal. This week I bought a bottle because I was in the mood for a fuller white that would maintain minerality and was not Chardonnay (no offense Chardonnay – I remain a fan forever!). My daughter put in a request for oven fried chicken. I was more than happy to oblige because who doesn’t love super crispy skin and I had a hunch that the 2014 Ventoux blanc would pair well with it.
The 2014 Ventoux blanc has seductive roasted and smoky aromatic notes. It could lure you into thinking it is Chardonnay, as it did my husband, but once you take a sip, it’s evident that it is something else. The flavors are less apple/pear like Chardonnay and more peach skin and under ripe apricots. The saline finish keeps things fresh and vibrant. Though it paired nicely with the chicken, this wine has enough attack to pair with fish dishes. The Ventoux blanc was aged in barrel for six months which lends it a supple texture and adds complexity. The oak treatment is quite deft, leaving the fruit to do most of the talking. I’ve tasted Chateauneuf du Pape blancs with far less character and verve. The 2014 Ventoux blanc is a very strong value in the context of upper-level Rhône whites.
If you can’t beat ’em, join ’em; so, yes, I’ll be watching Super Bowl 50 with friends at a party. I don’t have a horse in the race, so I’ll mostly be savoring the snacks. The Bay Area has been all a buzz with the impending game for obvious reasons, so to pretend that I can avoid it seems silly. My taste for football has waned in the last decade or so. I think it has something to do with becoming a mother; I can’t bare to see anyone get hurt. That said, watching an NFL football game brings out the worse in me in no time. Before I know it, I’m yelling “get him”, “smash him”, or worse! The adrenaline starts pumping and my normally pacifist self is ready for a fight. I am a much better, gentler person when I watch baseball. Don’t miss kick off!– Anya Balistreri