Alain Chabanon - L'Esprit de Font Caude 2013

Bettane & Desseauve

About the estate:

Having settled in Montpeyroux in 1992, after stints at Château Montus and in Corsica, Alain Chabanon also cultivates vineyards in Jonquières, Saint-André, Lagamas, and Saint-Saturnin. A pioneer in organic winemaking, Alain is one of the most refined and fascinating winemakers around. While certain vintages were sometimes controversial in the past, magnificent new facilities have allowed the estate to take a step forward. The aging styles, which were previously noticeable, will evolve significantly with the shift to large oak vats instead of barrels. Concrete egg-shaped tanks for the Mourvèdre grapes have added freshness. A bit more body in the wines would allow the estate to compete in a higher tier.

Guide Hachette des vins

About the wine:

This cuvée, made from Syrah (60%), Mourvèdre, and Grenache, bears the estate’s former name—the estate’s flagship wine, aged for thirty-six months, including twenty-four in oak barrels. The 2013 vintage is reaching its peak and reveals its complexity: the leather notes on the initial nose evolve into forest floor aromas, then into red fruits, dried fruits, licorice, and toasted notes. On the palate, well-integrated tannins combine with marked liveliness and a hint of animal character. A wine with character, which will benefit from decanting.

About the estate:

The son of teachers and a winemaking engineer, Alain Chabanon acquired vineyards in 1992 in Montpeyroux and the surrounding villages. He built his winery in the middle of his vineyard (17 hectares), which is cultivated using organic methods (certified in 2002) and biodynamic practices (2011).

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Alain Chabanon settled in 1992 on the outskirts of Montpeyroux after learning the trade under Alain Brumont in Madiran and Count Peraldi on the Isle of Beauty. A dedicated and inspired winemaker, he quickly distinguished himself through hard work in the vineyard and bold decisions regarding viticultural practices, blends, and aging. Patience is key for these unpretentious, highly tactile wines, which are aged in stainless steel, concrete eggs, or large oak casks and bottled late after they have mellowed. The overall impression is balanced and precise, with exemplary management of terroir expression and ripeness. We applaud the work put into these wines and the distinct personality of each one.