91 points Robert Parker's Wine Advocate
"The 2015 Cotes du Ventoux is a straight up great value. Made from 50% Grenache, 30% Syrah and 20% Mourvèdre, aged in one-third each concrete eggs, foudre and barrels, its saturated purple color is followed by rockin’ notes of black and blue fruits, olive, graphite and saddle leather, with just a kiss of barrique. Long, elegant and with a supple finish, you’re not going find this quality at this price very often. Drink it over the coming 4-5 years (although it will keep longer)."
"50% Grenache, 40% Syrah, 10% Mourvèdre.
Dark crimson. Ripe, toasty nose – super-clean and appetising. Round and lively. Lots of ripe fruit and great freshness. Admirable balance. Light, fresh leathery notes with great ripe fruit in the middle and massive energy on the end. Great stuff!"
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: 50% Grenache, 30% Syrah, 20% Mourvèdre. Terroir: The vines are 40 years old on average and grow in the plateau’s north and south-facing clay-chalk soil. Tasting notes: Deep colour, an intense nose of red berries, black cherry, blueberry, raspberry, violet and woody spices. Generous, harmonious, round and silky on the palate. Food pairing: Goes well with duck with thyme, steak with a peppery sauce or even poultry.