04 Nov Domaine de la Fouquette

Domaine de la Fouquette

Côtes de Provence

No longer inspired in their former vocations, Isabelle and Jean-Pierre Daziano decided to follow their shared passion in 2007 when they took over the 35-acre vineyard and farm of Isabelle’s family. Nestled into a forested plane amid the Massif des Maures mountains, Domaine de la Fouquette sits in the heart of the Côtes de Provence appellation.

With the skillful guidance of consulting oenologist Bruno Tringali, Jean-Pierre established an environmentally friendly, but labor intensive regimen in the vineyard that includes green harvesting in early summer to limit yields, working the soil without use of chemicals, and harvesting by hand. The domaine received its organic certification from Ecocert with the 2013 vintage. In the cellar, the philosphy has been minimal intervention. Fouquette’s Rosée d’Aurore, named for the Daziano’s daughter, is comprised of the classic Provence cépages Grenache and Cinsault, and accented with the white variety, Rolle (aka Vermentino).

In addition to having final say in the cellar, Isabelle assists her parents with Fouquette’s charming auberge. She and her mother tantalize tourists at the 45-seat farmhouse restaurant with traditional Provençal recipes handed down from grand-mère and made only with locally grown or raised products.

DOMAINE FACTS

Vines: 35 acres total – White Varieties: 3.7 acres Rolle, one-third of an acre of Ugni Blanc
Red: 11 acres Grenache, 10 acres Syrah, 7.5 acres Cinsault, 2.5 acres Carignan
Organically farmed (certified by Ecocert) – Average age of vines now 30-years-old
Wines: Côtes de Provence Rosée d’Aurore – 65% Grenache, 30% Cinsault, 5% Rolle
Côtes de Provence Rouge – 60% Syrah and 40% Grenache
Côtes de Provence Blanc Cuvée Brin de Mimosa – 90% Rolle, 10% Ugni Blanc
Note: Fouquette Blanc and Rouge not currently imported.
Soil: Clay and schist with high concentration of monoterpenoid thiols (aka the grapefruit mercaptan), which impart pronounced citrus aromatics even in red varieties
Harvest: Manual with strict selection to eliminate bunches not reaching optimal ripeness
Green harvest conducted in early summer to limit yields
Manual harvest using small bins with strict selection in the vineyard
Yields: 40 hectoliters/hectare on average.
Vinification & Elevage: All fruit is destemmed. The rosé is made entirely from direct pneumatic press juice. Fermentation takes place in temperature-controlled stainless steel tanks. No malo-lactic. Aged 5 months in temp-controlled inox tanks before filtration and early bottling (February) to capture and preserve freshness.
Annual Production:
60,000 bottles / 5,000 cases (approximately 75% rosé)