Visit and tasting - The essential
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Profile
Structure
Drinking window
Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: cherry jam, vanilla, cinnamon, garrigue
Palate: dark fruit, wild herbs, warm spice, fine tannin
Complex Corbieres-Boutenac from Fontsainte with savours of garrigue and great distinction; cherry-jam fruit with vanilla and cinnamon.
What it pairs with
- Slow-cooked beef cheek The wine's warm spice and fine tannin meet gelatinous beef.More wines for beef stew →
- Magret de canard with cherry sauce Cherry-jam palate echoes the cherry sauce.More wines for duck breast →
- Cassoulet Languedoc classic with Languedoc red.More wines for pork →
History
Clos du Centurion is a Corbieres-Boutenac cuvée of Fontsainte named for the historic walled vineyard. Gold medal at the Macon competition.
- 2000First vintage of Clos du Centurion
Facts
- Producer
- Domaine de Fontsainte · visiting guide
- Grapes
- Carignan, Grenache, Syrah
- Classification
- AOC Corbieres-Boutenac
- Oak
- 12 months in foudres and used barriques
- ABV
- 14.0%
- Price
- EUR 20-30 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 2000
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Clos du Centurion
What does Fontsainte Clos du Centurion taste like?
Cherry jam, vanilla, cinnamon and garrigue on the nose; dark fruit, wild herbs, warm spice and fine tannin on the palate. Full-bodied with medium tannins and a long finish.
When should I drink Fontsainte Clos du Centurion?
Drink between 4 and 12 years from vintage. Young vintages benefit from 60 minutes of decanting; the wine reaches its peak at 6-9 years.
What grapes are in Clos du Centurion?
Carignan, Grenache and Syrah from the historic walled Centurion vineyard of Domaine de Fontsainte.
What food pairs with Fontsainte Clos du Centurion?
Slow-cooked beef cheek is the canonical pairing; the wine's warm spice and fine tannin meet gelatinous beef. Magret de canard with cherry sauce and cassoulet are equally strong matches.
Tags
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