What connects oenophile Ferdinand Graf von Thun and oenologist Dr Riccardo Cotarella is many years of friendship and a bold vision: turning the charming Château de Frausseilles into one of the leading vineyards in the south-west of France. They intend to produce independent and storable high-quality wines with an international reputation, the way it was in the 13th to 17th centuries, and bring in the renaissance of the Gaillac wine region.
The Count’s vineyard is located on the Plateau Cordais to the north of Gaillac, a wine region in the south-west of France that has fallen into oblivion. Embedded in gently rolling hills along the river Tarn, the elevated plain with its sparse soil is deemed the best terroir of the region with ideal conditions for great wines.
Steeped in history, the Count’s vineyards extend over almost 70 acres around the château. Where his predecessor used to produce rather rustic Cuvées from Syrah, Merlot and Cabernet Sauvignon as well as local grape varieties, Duras and Braucol, today Ferdinand von Thun and his oenologists cultivate mainly Syrah, Merlot and Cabernet Franc.
Gaillac is a wine region in the south-west of France that suffered greatly in the past and is now quietly sleepy, but with incredibly high potential, which Ferdinand von Thun and his friend Riccardo intend to re-awaken with their Comte de Thun vision. From the 13th to the 17th century, the robust, dark red wines of the region were in demand in all of Europe, especially because storage improved them over time, meaning they could be shipped without problems.
Uncompromising quality management in the vineyard and the most painstaking work in the cellar:
that’s what Dr Riccardo Cotarella stands for. The oenological advisor and co-designer of the Château sees quality as the top priority.
The high quality of wines being produced at Comte de Thun depends on an uninterrupted sequence of important decisions being made in the vineyard. This includes for example reducing the yield: throughout the whole year, the vines are constantly being thinned in order to maximise the quality of the harvest. The yield per hectare of the cru wines is around 25 hectolitres.
Before the wine harvest takes place from the end of September to the end of October, Mr Cotarella and Mr Caparro use analytical tests and samples to ensure that the grapes’ components are well balanced and that the tannins are ripe. Only then, they fix the exact time for the harvest, for each grape variety and for each plot of land individually. In addition, the grapes are fermented separately from each other, so that every varietal wine reflects the different aspects of its plot of origin: the soil, the microclimate and of course the grape variety. Afterwards, the wines are left to age in selected barriques from the best French coopers. The highest imperative of vinification for the two visionaries is that the wines should express unmistakably the elegant and fruit-centred style of the individual grape variety grown on the Comte de Thun terroir. Only after long aging do the wines finally arrive in the market, fully ready to drink.
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