A little history…
Located in Boutenac, just south of the village of Corbières in the Languedoc region, Ollieux-Romanis is now one of the largest privately owned wineries in Corbières, spanning some 130 hectares. Along with the Carignan, Cinsault, Grenache Noir, Syrah, Marsanne, and Roussanne, all of which are quite common to the Languedoc, the Bories also cultivate Sauvignon Blanc, Grenache Blanc, Grenache Gris, Merlot, and Mourvèdre. Often, the “unapproved” varietals go into their fun entry-level VdP label Capucines.
The Château Ollieux Romanis is a magnificent property, surrounded by old vines and olive trees or ‘Ollieux’. It has been owned by the same family since 1860. The oldest Carignan vines were planted in 1896. Wine is an important part of the family history. Jacqueline Bories was probably the first women to vinify wine in the Languedoc region, at a time when wine was a man’s affair.
The predominant characteristics of the wines produced by Jacqueline and Pierre are a surprising freshness, soft and rich with a lively vinous style, intense fruit and a refined mineral texture. Bottles to finish, without hesitation…
Lo Petit Fantet 2020
The ‘Lo Petit Fantet’ fruit is grown from organic old vines. black cherry, thyme and wood-spice on the nose give way to soft fruit on the palate, with warming garrigues flavours. This Lo Petit Fantet is mostly Carignan grapes, with a little Grenache and Syrah for good measure. Only natural yeasts are used and no sulphur is added. Ollieux-Romanis is also currently working its way to fully organic status, having dispensed with herbicides and pesticides in the late 1990s.
The label for this wine is drawn by the winemaker’s son, Hippolyte. The wine translates to “the little wine that is of the child Hippolyte.”
Packed with black cherry and sweet spices. Rich and full in the mouth.
Grapes: Carignan, Syrah, Grenache
Region: France / Languedoc-Roussillon
More by the case: Case of 6 Minervois
Food Pairing: Pair this Lo Petit Fantet with smoked meats, charcuterie, rich fowl dishes such as turkey and duck, braised beef dishes such as shin or brisket.