Just a few kilometers north of the city of Toulouse, lay the wine growing appellations of Fronton and Gaillac. These two appellations aren’t as well known as some others in France; perhaps this is due to their somewhat isolated location – either a two and a half hour drive southeast from Bordeaux or a three and a half hour drive southwest from Nîmes. They’re just smack dab in the middle of the country, just north of the Pyrenees.
Château Coutinel is owned by Vignobles Arbeau and is currently run by Géraud Arbeau (since 2002) and his sister, Anne (since 2005). Arbeau père et fils was founded in 1878 by the siblings’ great, great grandfather, Prosper. It was his grandson, Pierre, who graduated from the Superior Commerce School of Toulouse, who grew the company by expanding both wine activity and that of the family’s distillery. The property was acquired by Pierre’s parents, Jean-Louis and Cécile in 1920 and has been in the family ever since.
In Fronton the principle grape is Negrette, and the appellation’s decree is that each Fronton wine be at least 50% of the variety. It’s a lighter bodied grape which makes for spicy aromatics, a lively palate, and light tannin structure, similar to Gamay Noir. For the Fronton, they use 60% Negrette, 20% Gamay, 10% Syrah, and 10% Malbec. I found it to be a perfect match for a rotisserie chicken! If you want to try Negrette on its own, you’re in luck, as they bottle one of those as well.
Château Langlade has been in the Pagès family for more than 5 generations, and has been managed by Thierry Pagès since 1982. The grapes grown in Langlade’s vineyard are Duras, Braucol, Cabernet Sauvignon, Gamay, and Syrah, and all the vines are over 25 years old. The 2015 Gaillac rouge consisting of near equal parts Duras, Braucol, and Syrah. The aromatics are alive with purple berry fruit, dried tobacco leaf, and earthy mineral. The palate is bright and lively, with the fruit and acid locked in harmony, the tannins are very light, and the finish is well-balanced. It has the rustic charm of a lighter bodied vin de table on would expect served at a café along some of France’s backroads. – Peter Zavialoff