Chateau de Fources
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Travel Blogs from Fources
... we were now well adversed in the area, its food and its fine selection of wine, Floc and Armagnac. We had learned so much in such a short time and we had barely scratched the surface of this fascinating region.
I feel many of us will return to taste these flavours again and to dig deeper into this wonderful area.
Hats off to both Marie and Amanda for arranging and guiding us all through a great adventure.
... in 1984. They switched from milk production to spend all their time on their vines and wines. New plots were planted with Colombard, Cabernet-Sauvignon and Cabernet Franc and then Gros and Petit Manseng.
Michel then took us through a tasting of his wines, Floc and Armagnac.
1. Planeta 2012
A blend dominant in Petit Marsang with Ugni blanc and Colombard making up the other varietals. The wine is aged in Burgundian oak for ...
... the 70s and is now also home to the extensive collection of fine art collected by Michael Simonow. We were taken around the site to view the courtyard, cloisters and the church along with the lodgings of the monks which is now where the art collection is presented. The exhibitions change regularly and we were able to see various works including some sculptures by Salvador Dalí and Rodin and some striking modern art mainly from a polish artist ...
... oils and hazelnuts which followed through on the palate and was extremely long. This was such a hit with us that most of us bought some (a half bottle in my case!).
We also got to taste their Blanche which was the finest we had had so far.
This was a truly magical visit which was made by having Floriane provide her own view on the region - we were privileged to have had the opportunity to spend the afternoon with ...
... Gascon captains from the Italian wars and was the father of the sword of D'Artagnan the local hero and fourth Musketeer. The sword is etched into the side of a sparkling wine flute with the hilt at the top, blade facing down. The glass is filled to the base of the tip with Pousse Rapière liqueur made from Armagnac infused with orange. This is then topped up to the hilt (see what I did there?) with Vin Sauvage, a crips white sparkling wine made by ...