Everything about La Fagotiere Chateauneuf du Pape, Rhone wine producer profile with wine tasting notes, wine and food pairing tips, best vintages wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews and images. If you want to read about other important wineries and wine makers from the Rhone Valley: Links to all Rhone Valley Wine Producer Profiles
La Fagotiere is an old property in the Southern Rhone Valley. It was founded all the way back in 1889. Located in the northern part of the Chateauneuf du Pape appellation, La Fagotiere is still owned and managed by the same family today. Pascal Chastan, the current owner is the 5th generation of his family to run the domaine.
La Fagotiere Vineyards, Wines, Winemaking
La Fagotiere owns 17 hectares of vines in Chateauneuf du Pape. 16.2 hectares are used to grow grapes for making red wine. .7 hectares are reserved for white wine grapes. The family produces wine in the Cotes du Rhone from 15 hectares of vines they have planted there. La Fagotiere also produces outstanding olive oil from organically farmed trees. In 2012, La Fagotiere has been certified as Agriculture Biologique. Customers can order unique, customized bottles of La Fagotiere from the domaine.
La Fagotiere produces two Chateauneuf du Pape wines, one red wine, and one Chateauneuf du Pape Blanc.
La Fagotiere Chateauneuf du Pape is produced from a blend of 80% Grenache, 10% Mourvedre and 10% Syrah. The grapes are not destemmed. Vinification takes place in cement vats. The wine is aged for between 12 to 18 months in used, French oak barrels and foudres. The length of time depends on the character of the vintage. On average, 1,000 cases are produced each year.
La Fagotiere Chateauneuf du Pape Blanc is produced from a blend of 30% Grenache Blanc, 30% Clairette, 30% Roussanne and 10% Picpoul. The wine is aged in tank for 6 months. Close to 150 cases are produced each year.
Serving and Decanting La Fagotiere with Wine, Food Pairing Tips
La Fagotiere is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be popped and poured, or decanted for an hour so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Fagotiere is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage and cassoulet. La Fagoriere is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of La Fagoriere is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
La Fagotière Wine Tasting Notes
4 Vintages 4233 Views Sort Vintage Rating
2014 La Fagotière ( Châteauneuf-du-Pape)
Spicy, with a blast of garrigue to compliment the kirsch core of fruit. Medium bodied, forward and ready to drink tonight.
Jun 23, 2016points - Tasted 832 Views
2012 La Fagotière ( Châteauneuf-du-Pape)
Sweet, fresh raspberries in a lighter style of wine that will show best in its youth.
Sep 10, 2014points - Tasted 976 Views
2011 La Fagotière ( Châteauneuf-du-Pape)
Fresh, short and sweet, the wine is spicy with red plum and cherry tones.
Aug 19, 2014points - Tasted 1159 Views
2010 La Fagotière Le Rigodon ( Châteauneuf-du-Pape)
Medium bodied, focused on bright, red fruits with a slight drying sensation in the finish.
May 31, 2013points - Tasted 1266 Views