92 points Robert Parker's Wine Advocate
"The Syrah-dominated cuvee is the 2015 Cotes du Ventoux Cuvee Persia (there’s always a splash of Mourvèdre). Aged in foudre, its saturated purple color is followed by terrific notes of blackberries, wild herbs, pepper, violets and campfire. Medium to full-bodied, beautifully textured and seamless, drink this Hermitage-like beauty anytime over the coming decade or more as well."
90 points Wine Spectator
"Enticing, with lots of ripe blackberry and boysenberry compote flavors, laced with brambly grip and backed by lively anise and tobacco hints. Gently toasted, letting the fruit win out..."
"Mainly Syrah with some Mourvèdre aged in foudre and concrete eggs. Cask sample.
Dark crimson. Full, ripe fruit on the nose. Broad and luscious – very savoury. This would stand up well to many 2015 north Rhône reds. Masses of ripe tannins on the end and well-mannered, not brash, ripe fruit. Cool and fresh on the finish. 17/20 points."
Vinous Reverie Notes
The Domaine de Fondrèche estate is situated at the foot of Mont Ventoux, the famous mountain in the Vaucluse department of the South of France, and covers a surface area of 38 hectares. For over twenty years the vineyard has been tended using natural methods to create a harmony between the vines, the earth, and the surrounding environment, and to produce wines that reflect the local terroir. The yield of each varietal is reasoned, no chemical weed killers are used, and the earth is worked mechanically to strengthen the natural defences of the vines, encouraging the roots to burrow deeper and thereby protecting the vines from bad weather. Fondrèche is a unique place, with a special terroir and climate due to the influence of Mont Ventoux which brings currents of cold air and leads to big differences in temperature between day and night. Grape varieties: 90% Syrah, 10% Mourvèdre. Terroir: The vines were planted around forty years ago on the plateau’s claychalk soil. This careful parcellary selection really reveals the potential of the vineyard. Winemaking: Total destemming, traditional winemaking method. Vatting for 14 to 21 days with only a few pigeage operations to ensure slow and gradual extraction. Aged for 12 months on the lees in barrels and large ‘foudre’ casks. Tasting notes: Dark colour with purple flecks. A nose of crème de cassis, violet, graphite and a slight woodiness. Ample on the palate, with a full-bodied richness and elegant tannins. A well-rounded and sophisticated wine. Food pairing: Will goes perfectly with lamb tagine, osso buco or meat in a sweet and sour sauce.