In the glass
Aroma: red fruit jam, vanilla, garrigue, warm spice
Palate: red plum, fig, wild herbs, structured tannin
Old-vine Carignan-based blend from a vineyard whose Carignan vines celebrated their 100th birthday in 2004; rich confit fruit and vanilla with garrigue.
What it pairs with
-
Beef bourguignon
The wine's structure and confit fruit pair with slow-braised beef. -
Saddle of lamb with herbs
Reserve La Demoiselle's herb register matches roasted lamb. -
Aged hard cheese platter
The vanilla note contrasts hard-cheese richness.
History
Reserve La Demoiselle is built on 100+ year old Carignan from the Demoiselle parcels (the vines celebrated their centenary in 2004) with Grenache and Mourvedre. Six generations of winemaking at Fontsainte. Multiple gold medals at the Macon and Paris competitions.
- 1985 — Reserve La Demoiselle launched as the family's prestige red
- 2004 — The cuvée's Carignan vines turn 100
- 2024 — Gold medal at Concours Paris
Facts
- Producer
- Domaine de Fontsainte
- Grapes
- Carignan, Grenache, Mourvedre
- Classification
- AOC Corbieres-Boutenac
- Oak
- 12-14 months in foudres
- ABV
- 14.0%
- Price
- EUR 18-28 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 1985
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Reserve La Demoiselle
What does Fontsainte Reserve La Demoiselle taste like?
Red fruit jam, vanilla, garrigue and warm spice on the nose; red plum, fig, wild herbs and structured tannin on the palate. Full-bodied with firm tannins, medium acidity and a long finish.
When should I drink Fontsainte Reserve La Demoiselle?
Drink between 4 and 12 years from vintage. Young vintages benefit from 90 minutes of decanting; the wine reaches its peak at 7-10 years.
What grapes are in Reserve La Demoiselle?
Carignan, Grenache and Mourvedre. The Carignan component comes from vines planted in 1904 - they celebrated their 100th birthday in 2004.
What food pairs with Fontsainte Reserve La Demoiselle?
Beef bourguignon is the canonical pairing; the wine's structure and confit fruit pair with slow-braised beef. Saddle of lamb with herbs and an aged hard-cheese platter are equally strong matches.