Jean-Luc and Frederic Ribes purchased Château le Roc in 1988. Young and ambitious, they saw in these fifteen stony hectares – blessed with great exposure and large amounts of rouget, the iron rich soil found throughout the appellation – a potential for refined wine that was rare in the Frontonnais.
Jean-Luc reduced yields and replanted to better clones of Négrette. Frederic modernized the winery and insisted on rigorous selection of the fruit. Today, the Cuvée Classique (made with a field blend of 60% Negrette, 35% Syrah and 5% Cabernet Sauvignon) is exceptionally silky and medium-bodied with focused cherry/berry acidity alongside hints of violet and spice. Excellent with roasted pork and juniper berries, pot-au-feu, and lamb with anchovies and garlic.
Regional History
Viticulture in the Southwest of France was initially established by Phocaean traders and certainly expanded under Roman occupation. The region’s network of rivers made it possible to transport its wines to distant markets, and by the 2nd Century AD, wines from the Southwest were the most highly prized in Europe.
The vine louse, phylloxera, literally wiped out the vineyards – and the 2,000 year-old traditions of the region. A renaissance that began in the 1950′s continues to this day, as enthusiastic growers and a new generation of winemakers reestablish the ancient vineyards.
The Côtes du Frontonnais is a small area just north of Toulouse, on the plateau between the rivers Tarn and Garonne. The wines, produced from the local Négrette grape, were famous in the 12th Century. Today, Négrette grows alongside Cabernet Sauvignon, Syrah and Gamay.
Regional Foods
Cassoulet is the most famous dish of southwest France, an area that embraces the appellations of Armagnac, Toulouse, and Madiran. Cassoulet is a rich, hearty, bean and meat stew cooked over low heat in a clay vessel and may include (depending on local tradition) duck, goose, pork, sausage or lamb. Other regional specialties include large and small game birds from Landes such as palombe, ortolan or bec-fin. Excellent freshwater-fish and vegetables are available, in season. Expect oily, fatty, rich fishes such as eel, lamprey, crayfish and shad. Seasonal asparagus and sorrel often accompany these fishes.
© Moore Brothers Wine Company