About the winery
Domaine de Fontsainte is in the heart of the Corbières’ celebrated ‘Golden Crescent’ - one of the appellation’s most beautiful and beneficent terroirs. Fontsainte's intensely sunny, gently sloping, south south-east facing vineyards shelter from cold north-east winds on the flank of a 500-hectare pinewood massif (right). The domain dominates the landscape around the hamlet of Boutenac, enjoying panoramic views. Fontsainte’s vineyards, just 90m in altitude, benefit from a pristine environment (far from industrial or urban developments) plus alternating Mediterranean and oceanic influences.
Roman artifacts found on the domain - like the bronze coin bearing the head of Marcus Agrippa (c. 25AD) that adorns our Centurion wine - attest to Fontsainte's ancient origins: a Roman officer created the domain around a thermal spring. The name Fontsainte ('the saint’s fount') comes from the nearby 12th century Hermitage of Saint-Siméon, who became the patron saint of Boutenac. Two chateaux dominated the landscape in the middle ages: Fort Haut and Fort Bas. Only the latter remains today - it’s now the headquarters of the Corbières’ winegrowers syndicat.
Yves Laboucarié established Fontsainte in its current incarnation in 1971 - though his family's links to winemaking in Boutenac date to the 17th century. He inherited vines, bought parcels and became a Corbières pioneer of quality - being among the first to practice carbonic maceration, harvest by hand, and age wines (using 600-litre casks). His Gris de Gris and La Demoiselle are Corbières benchmarks. As early as 1978, French President Valery Giscard d'Estaing was entertaining guests at the Elysée Palace with Laboucarié's award-winning Fontsainte wines. Since 1995, son Bruno has taken charge. He's re-equiped the cellars, re-planted parcels, and upped the quality with his own wine: Centurion. (Source: www.fontsainte.com)
: Tepid spicy sausage salad
: Beef, Grill
: Goose steaklet, Hare stew, Roasted partridge, Wild boar haunch with venison sauce, Wild boar stew
- Belgian dishes
: Stoemp (mashed potatoes with vegetables) and sausage
- French dishes
: Cassoulet, Coq au vin