GRAPE VARIETAL
Primarily Négrette, a rare local grape known for its aromatic lift and savory edge, often blended with Syrah and Cabernet Franc for added structure.
APPELLATION
AOC Fronton, located just north of Toulouse in Southwestern France, is one of the few regions where Négrette thrives, producing distinctive, medium-bodied reds with character.
TERROIR
Vineyards sit on boulbènes—sandy-clay soils with gravel—offering good drainage and heat retention, which helps ripen Négrette while preserving its freshness.
VINIFICATION
Fermentation is done in stainless steel to preserve aromatics, followed by aging in concrete or neutral barrels, depending on the cuvée. Minimal intervention is used to highlight varietal purity.
TASTING NOTES
Dark berries, violets, and black pepper lead the nose, with a palate that’s supple, earthy, and lightly herbal. Tannins are present but gentle, making it both expressive and approachable.
FOOD PAIRING
Pairs well with duck confit, grilled sausages, lentil stew, or mushroom tart. Also excellent with spiced lamb skewers or roasted eggplant with garlic and herbs.
You’ll find the Fronton AOC just north of Toulouse in Southwest France. Terroir here is shaped by sandy clays, boulbènes, iron-rich “rouget,” and limestone soils. The region is generously warmed by the Mediterranean sun and nicely cooled by Atlantic breezes, allowing for maximum ripeness of Négrette, the region’s signature, albeit finicky, grape.
Négrette is a rare, regionally rooted grape with likely origins in Cyprus, now grown almost exclusively in Fronton and nearby areas of Southwest France. Known for its floral lift, dark fruit, and firmly-supple structure, it’s the defining voice of the Fronton appellation. Historically labeled under various names—including “Pinot St. George” in old Christian Brothers California plantings—Négrette has found its true expression in the iron-rich clays and limestone terroir of Fronton. While approachable young, it greatly benefits from bottle age. After time in the cellar, fruit tones soften, and savory layers emerge, featuring dried herbs, tea leaf, floral notes, and subtle mineral depth—making mature examples especially rewarding at the table.
Château Flotis owner – Vigneron Cathy RIbes
Photo courtesy of Chateau Flotis
Château Flotis is based in Castelnau-d’Estrétefonds, right in the heart of the appellation. Cathy Ribes has run the estate since 2004, focusing on Fronton reds that highlight Négrette, sometimes with Syrah for structure. The style is vineyard-first—no heavy-handed winemaking, just a clear expression of grape and place. The soils here, with their mix of clay, iron, and limestone, bring both aromatic lift and savory depth to the wines.
The 2016 Château Flotis Fronton Rouge shows what Négrette can do with time. After nearly a decade, the fruit has softened and the wine has settled into a beautifully layered, savory register. Black cherry and cassis linger; however, they give way to dried rose, leather, black tea, and a hint of rustic olive tapenade. There’s a subtle mineral echo from the iron-rich soils, and the tannins are fine and resolved thanks to time in the bottle.
Château Flotis winery
Photo courtesy of Château Flotis
The 2016 Château Flotis Fronton Rouge shows what Négrette can do with time. After nearly a decade, the fruit has softened and the wine has settled into a beautifully layered, savory register. Black cherry and cassis linger; however, they give way to dried rose, leather, black tea, and a hint of rustic olive tapenade. There’s a subtle mineral echo from the iron-rich soils, and the tannins are fine and resolved thanks to time in the bottle.
For pairings like a Toulouse local, enjoy fare that echoes the wine’s earthy, herbal tones. Think grilled duck breast with rosemary, lentil and walnut pâté, or roasted root veggies with thyme and anchovy butter. It’s also excellent with smoked trout rillettes, lamb meatballs with cumin and mint, or a mushroom and farro gratin. Mature Fronton is built for foods with umami, layered textures, and dishes that feature salty and savory rather than heat or sweetness.