In the glass
Aroma: black fruit, cedar, garrigue, violet
Palate: dark plum, thyme, fine-grained tannin, long mineral finish
Syrah-led flagship of Ollier-Taillefer, four-grape blend. Aged in French oak with only 15% new wood to preserve terroir over wood character.
What it pairs with
-
Côte de boeuf charcoal-grilled
Fine-grained tannin handles charred fat; cedar mirrors the grill. -
Slow-braised lamb shoulder
Thyme and garrigue meet slow-cooked lamb. -
Aged Roquefort
Long mineral finish complements blue cheese's funk and salt.
History
Domaine Ollier-Taillefer is a family business operated by Luc and Françoise Ollier, the 5th generation of winemakers native to Faugères. They tend 36 hectares of vineyard in AOP Faugères, now converted to organic. Castel Fossibus is the estate flagship.
- 2008 — First vintage of Castel Fossibus as estate flagship
Facts
- Producer
- Domaine Ollier-Taillefer
- Grapes
- Syrah (40%), Mourvèdre (25%), Grenache (25%), Carignan (10%)
- Classification
- AOC Faugères
- Oak
- Aged in oak casks with approximately 15% new oak; French oak preferred for finer tannins
- ABV
- 14.5%
- Price
- €22-30 at retail
- Drinking window
- 4-12 from vintage
- First vintage
- 2008
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Castel Fossibus
What does Castel Fossibus taste like?
Black fruit, cedar, garrigue and violet on the nose; dark plum, thyme, fine-grained tannin and a long mineral finish on the palate. Full-bodied with a long finish.
When should I drink Castel Fossibus?
Drink between 4 and 12 years from vintage. Younger bottles benefit from 60-90 minutes of decanting.
What food pairs with Castel Fossibus?
Côte de boeuf charcoal-grilled is the canonical match; slow-braised lamb shoulder and aged Roquefort also work well.
How long is Castel Fossibus aged?
Aged in French oak casks with approximately 15% new oak. The Ollier family prefers minimal new wood to preserve terroir over wood character.