Thierry Forestier

Souvignargues

Domaine Mont de Marie

 

The domaine Mont de Marie is the creation of Thierry Forestier, son of a wine making family in the Costières de Nimes, who starting in 2004, has pieced together eight parcels of vineyards totaling 7.5 hectares in and around the village of Souvignargues. He has recently renovated a centuries old winery facility in the village.

Souvignargues is located in the easternmost part of the Coteaux du Languedoc and is part of the sub-region known as the Terres de Sommières. Thierry Forestier has selected vineyard plots with old vines (often head-pruned) many of which are in particularly cool micro-climates. Nearly a third of his vineyards are planted to Aramon, a much neglected, historic and local grape variety. His Aramon vines are at least 100 years old.
Thierry farms without the use of herbacides or insecticides, using only copper and sulphur to fight mildew. All of his vinifications are done with indigenous yeasts and without any intervention. The wines are bottled unfined and unfiltered.

 

Anathème Blanc

The Anathème Blanc is produced from a .5 hectare vineyard of 70 year old Ugni Blanc. This north facing vineyard is among the last in the Languedoc to be harvested. The picking is done manually with a selection (tri) made in the vineyard. Fermentation is carried out in stainless steel tanks without intervention and can last (as it did in 2011) for up to eight months. No sulphur is used during the process. The wine is bottled without fining or filtering and a very small dose of sulphur is used at this time. The 2011 vintage is 11.5% alcohol.

 

Anathème Rouge

 

The Anathème Rouge is composed of 50% Aramon grapes from 100 year old vines, 30% Cinsault from 60 year old vines, 10% Carignan 70 years old and 10% Grenache 80 years old.
All of the red « cuves » are fermented seperately and vinified entrely without de-stemming.
Those wines in which more richness and substance is desirable, Grenache and Carignan, require long fermentations in cement tanks. After placing the grapes into tank, following with a light crushing, the grapes slowly ferment - 4 weeks for the Carignans, and 5 weeks for the Grenaches. This delicate method of extraction results in wines of lovely character, that are ample and precise, yet also wines of finesse.
Completing the « assemblage » of this cuvée, the Cinsault and Aramon, which ferment for a shorter period of 10 days, each add their own typical fresh fruits and livliness.