Château Le Roc Côtes du Frontonnais

The grape that sets Fronton apart The Côtes du Frontonais is a highly unique winemaking region located on the left bank of the Tarn River about twenty miles north of Toulouse. The area is generally flat, with occasional hills that create small slopes. The subsoil is composed of ice age deposits, topped by alluvial soil and rouget, a material very rich in iron that lends a particular flavor to the wines. The typical climate of the region is similar to that of Bordeaux: warm and dry in the summer, and mild and wet in the winter.

History of the Appellation

Côtes du Frontonnais was originally ranked as a VDQS wine, but promoted to AOC status in 1975.

The Wines

Red wines and rosé can be made from a wide range of grapes that include Negrette, Cabernet Sauvignon and Franc, Syrah, Gamay, Fer Servadou, Cinsault, and Mauzac. Understandably, the wines from Fronton vary greatly.

The Grapes

The grape that sets Fronton apart from other from other winemaking regions in France is its principal grape, Negrette. Whereas neighboring Gaillac is allowed to use Negrette, vineyards in the Côtes du Frontonnais, by law, must be planted with at least 50% of this varietal. In some ways, Negrette doesn't have much going for it; it lacks acidity, color, and tends to oxidize easily. Yet when vinified carefully and complimented with small proportions of other grapes (Cabernet Sauvignon and Syrah for color and tannin, Gamay and Cabernet Franc for aroma), it yields wonderfully fresh wines rich in nuances of blackberry and fresh cherry, with a supple texture and light finishing tannins. These wines provide a wonderful accompanyment to the rich foods of the region and are priced for everyday consumption.

Jean-Luc and Frederic Ribes

Château le Roc

Jean-Luc and Frederic Ribes took over the 32 acre Château le Roc property in 1988. Frederic, fresh out of university with a degree in enology, had dreams of creating a deep, rich wine never before experienced in Fronton. His brother set out to insure that the vines produced low yielding grapes with maximum concentration. They already had a head start: soil composed of gravel and stone gave them the advantage of an excellent terroir.

After the grapes are picked, they undergo a rigorous selection: those that make the cut go directly into small concrete cuves after a partial destalking. A macération period of between 17 days and three weeks follows.

Awards for duo's wines began rolling in at the beginning of the 1990s. They continue to multiply with each passing vintage.

Frederic Ribes pauses near one of his tanks