Author: Clémence Fabre

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BIOCHAR : tests in our vineyard

BIOCHAR

Biochar offers a number of advantages for vines. Firstly, it improves water retention and soil structure, promoting better root growth and optimal nutrient absorption. In addition, it helps regulate soil temperature, protecting roots from extremes of heat and cold. Finally, biochar also enhances soil biodiversity by providing a favorable habitat for beneficial micro-organisms, strengthening the vine’s overall resilience to disease and environmental stress.

First tests for the Fabre Family … .to be followed soon here and on our networks!

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Going with the grain: success of oaked Chardonnay in Pays d’Oc | THE BUYER

The Buyer

Going with the grain: success of oaked Chardonnay in Pays d’Oc

When Pays d’Oc Chardonnay shot to prominence in the 1990s, it owed much of its recognition to the New World producers, particularly in California, who had spearheaded the concept of varietal wines, taking the native French grape and infusing it with a new level of extroversion. Key to this was the role played by oak, which became closely associated with Chardonnay in the public imagination – and followed the grape back to Pays d’Oc as it rode the waves of international market trends.

mm By November 24, 2023

Dominic Rippon finds out how oaked Chardonnay has matured in France’s Pays d’Oc vineyard and selects his favourite IGP Pays d’Oc wooded Chardonnays from an impressive tasting of the 2022 vintage. 

As I wrote in my previous piece for The Buyer, Chardonnay still rules in France’s Pays d’Oc vineyard. Originally a Burgundian variety, it now produces over 600 000 hectolitres of IGP Pays d’Oc every year – making it by far the region’s most squeezed varietal white.

The Pays d’Oc vineyards cover the area of the Languedoc-Roussillon, stretching from the Spanish border all the way to the western fringes of Provence. The range of climatic influences, terroirs, and hence styles of Chardonnay are consequently vast, but oaked Chardonnay is such a distinctive product that it is almost a category in it own right, deserving a special focus.

Chardonnay’s unique affinity for oak has been well known for centuries and undoubtedly played a role in the variety’s ubiquitous adoption in its native Burgundy. But whereas the role of oak barrels in Burgundy has always been nuanced, allowing oxygenation, adding structure and contributing to wines’ ageing potential, the New World Chardonnays that spurred France’s Pays d’Oc renaissance put the emphasis squarely on flavour – bold, powerful flavours that came to play the leading role in many Chardonnays in Pays d’Oc and elsewhere.

 

“Grande Courtade” Chardonnay 2022, Famille Fabre, 13% – Organic

A bright golden Chardonnay from the Fabre family estate, in the heart of the Corbières area. 20% of the wine is aged on its lees in oak for 6 months. The nose is energetic and floral, with ripe lemons, pears and peaches – full of charm, it just wants you to take a sip! This theme continues on the palate, with generous flavours underpinned by a delicate buttery richness. An ideal partner for fish in a creamy citrus sauce.

RRP in UK £13.99. Available from: UK importer – Boutinot/Third Floor

IGP Pays d’Oc is a commercial partner of The Buyer. To discover more about them click here.

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Integrated ecology with Famille Fabre

Here’s a non-exhaustive list of our ongoing, 360-degree vineyard initiatives! Work in permanent progress…

IN THE VINEYARDS
– We have planted southern grape varieties to accompany the global warming: Alvarinho, Tempranillo.
– A major agroforestry direction is given with over 5,000 trees planted in 3 years, together with hedges inside the vineyards. The fruits iare then transformed by André Fabre, son number 5 from Famille Fabre.  https://www.instagram.com/andrefabre_cidre/
– Integration of polyculture and mixed farming on the estate: 30% of the total surface area planted with field crops. A herd of 200 sheep graze our vineyards from October to March. We cover ranges between the vines with leguminous seeds, mustard or faba beans sown in September and laid down in February and March, depending on weather conditions.
– We have planted resistant grape varieties, in their 2nd year of production, a light, aromatic white: Souvignié gris, Floréal and Sauvignac, which we have just harvested. No passage through the vines, no treatment products, and a much better carbon footprint !

AT THE BOTTLE
– Let’s make it reusable! We have launched a range of wines that we sell at Biocoop in returnable bottles: Le Chant de la Terre. Soon our Bulle, PET NAT instant will follow on the traditional distribution in French HORECA.
– We’re removing the foil on 2 cuvée, replacing them with DSAs. And for exports, when customers agree:  https://www.famillefabre.com/en/no-more-caps/

– We offered a Scandinavian customer the FRUGAL Pack below in Malbec and Cabernet Sauvignon.


– Another innovative packaging: Packamama, a flat PET bottle of 60 grams: https://packamama.com. Known for the Galoupet bottle, we sell this concept to our customers.

– Adelphe membership to responsibly manage the waste associated with the distribution of our wines in France.
– Lighter bottle weight when customer agrees: adoption of standard BG or BDX 410 g character. The sommelier bottle for top-of-the-range products has been replaced by the conical bottle, saving 300g per bottle!

CORPORATE CSR
– Participation at the Convention des Entreprises pour le Climat, a national think-tank about global warming and tools to reduce its effects https://cec-impact.org/
– Monthly meal with a green minute for the company’s 45 employees: a moment of trimming and reflection on the pillars of CSR.
– Strict waste sorting and collaboration with MP2 Environement on recycling glassine, paper and cardboard: https://www.mp2environnement.com/recyclerie-mp2-environnement/ . Glass becomes an object of table art with Culo https://www.culo.fr.

AT THE CAVEAU
– Promotion of Slow tourism at the chateau: electric bike rides, and “take your time” tours.

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SUMMER GUINGUETTE AT CHATEAU DE LUC

On July 6 we hosted our first guinguette! It was a great success, with 250-300 people enjoying the sound of gypsy guitars. In the second part, the Red Phoenix duo set the chateau courtyard alight with their hit songs, and the public went wild! Maison Goodman the catering company, had prepared delicate tapas, which were a great success. In the second half, we served charcuterie and cheese to feed hungry stomachs, coming straight from Gilles’ P’tite Cave in Ornaison.

What a party, with a selection of Fabre Family wines and Alaryk beers.

See you at the next one on Thursday August 3, starting at 7pm.

 

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Ultimate summer pairing: PET NAT with Crisp Gnocchi With Sausage and Peas

 

Let’s try the perfect summer pairing: freshness and lightness here with our Instant Bulle Pet Nat  together with Crisp Gnocchi With Sausage and Peas recipe by Ali Slagle!

INGREDIENTS
Yield: 4 servings
3tablespoons extra-virgin olive oil, plus more as needed
1(12- to 18-ounce) package shelf-stable potato gnocchi
1pound hot or sweet Italian sausage, casings removed
2cups/10 ounces frozen peas (no need to thaw)
1tablespoon Dijon mustard
½cup/1 ounce grated Parmesan, plus more for serving
Salt and pepper
½cup torn dill, mint or basil leaves, plus more for serving

Step 1
In a large (12-inch) nonstick or well-seasoned cast-iron skillet, heat 1 tablespoon oil over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook, undisturbed, until the gnocchi are golden brown underneath and unstuck from skillet, 2 to 4 minutes. Cook, stirring, until crisp on both sides, 2 to 3 minutes. If the gnocchi are burning instead of browning or the skillet looks dry, add more oil. Transfer to a bowl or plate.
Step 2
Add the remaining 2 tablespoons oil to the skillet, still over medium-high. Add the sausage and break into small pieces. Cook, undisturbed, until sausage is browned, 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.
Step 3
Stir in the peas, mustard and ½ cup water and scrape up the browned bits on the skillet. (It may not look like a lot of liquid, but the peas will release some as they cook.) Simmer until the peas are cooked through, 2 to 4 minutes.
Step 4
Add the browned gnocchi and the Parmesan; stir until the cheese has melted. Season to taste with salt and pepper, then stir in the herbs. Serve topped with more herbs, Parmesan and black pepper as desired.

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2023 barley and mustard crop

Orge

Did you know that? When we pull up a vine, we give the soil 5 years to regenerate. We also have some plots that are not suitable for vines, but are better to certain crops.

So we’re also a farmer with a bit of flax, barley, mustard, chickpeas, broad beans, alfalfa… every year it can change!

Here’s a picture of the 2023 mustard harvest, a few months before the fields come into flower.

The barley will be malted before it goes into the brewery of our partner Alaryk, in Béziers, and becomes a delicious beer!