Loup Blanc

Restaurateurs Alain Rochard and Laurent Farre founded the Loup Blanc winery in the tiny town of Bize-Minervois in 1993. The village sits at the highest and most northern part of the Minervois AOC. Here they produce a fantastic array of wines from 10 different low-yielding varieties. The wines from Loup Blanc are true to the terroir, the traditions and cuisine of the Languedoc and they are indeed a pleasure to drink.

http://www.vignobleduloupblanc.com/loupblanc.htm

Certification: Certified Organic.



La Mère Grand: — Back to the top

print loup blanc mere grand sheet

Age of Vines: From 16 years to 112 years old

Yields: 25 hl/ha 660 Cases Produced

Pruning Method: Gobelet

Soil: Clay and Limestone.

Varietals: 60% Grenache, 40% Carignan

Vinification Method: Grapes are hand-harvested, destemmed and gently pressed. Indigenous yeast fermentation and a daily pump-over. La Mère Grand ages in old oak barrels for twenty months before it is bottled without filtration.

Tasting Note: Deep ruby in the glass with fantastic scents of crushed strawberry, cherry cola, dried orange peel, white pepper and cocoa. The palate saturating fruit on the attack is a heady blend of red and black berry followed by crushed plums and orange flesh. Pepper spice, silken tannins and a note of cool oak rides out on the lingering finish.

Pairing: Cassoulet, leg of lamb, grilled artisan sausages.



Les Trois P’tits C: – Back to the top

print Loup Blanc Trois Ptits C sheet

Age of Vines: From 16 years to 112 years old

Yields: 25 hl/ha 660 Cases produced

Pruning Method: Gobelet

Soil: Clay and Limestone.

Varietals: 30% Grenache, 30% Ancient Vines Carignan, 30% Tempranillo, 10% Alicante.

Vinification Method: Grapes are hand-harvested, destemmed, gently pressed and fermented with indigenous yeasts. The wine is pumped over daily. Les Trois P’tits C spends twenty months in old oak barrel before being bottled without filtration.

Tasting Note: Midnight purple in the glass with a deep ruby rim. Scents of red and black berry intermingle with warm stones and a dusting of baking chocolate. The palate is a bright and luscious expression of ripe black berry, dried currants and stewed plum backed by a note of bramble framed in by a judicious note of oak.

Pairing: Cassoulet, leg of lamb, grilled artisan sausages.



Le Régal du Loup: — Back to the top

print Loup Blanc Regal du Loup sheet

Age of Vines:

Yields: 1600 Cases Produced.

Pruning Method: Gobelet

Soil: Clay and Limestone.

Varietals: 50% Ancient Vines Carignan, 40% Grenache, 10% Syrah.

Vinification Method: Grapes are hand-harvested, destemmed, gently pressed and fermented with indigenous yeasts. Maceration lasts three weeks with a daily pumpover. The wine then spends 12 months in cement tank before it is bottled without filtration.

Tasting Note: Garnet in the glass with shimmering purple highlights. The nose is loaded with scents of Empress Plum, blackberry ink, ripe currants, a note of warm bricks and crushed stones. The palate is a dense and elegant expression of ripe fruit and lovely mineral depth.

Pairing: Grilled duck breast, aged meats, roast pork & char-grilled burgers.


Rosé Petit Chaperon 

Print rosé tech sheet

Yield: 35 hl/ha

Soil: Clay / limestone

Varietals: 40% Cinsault, 60% Chenanson

Vinification: Pruning and green harvesting result in for low yields. The grapes are hand harvested, pressed and left to ferment on natural yeasts for approximately 30 days at 18/20 C. Aged on its fine lies.

 

 

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  1. […] Wednesday, March 6 stop by Fermented Grapes for a free wine tasting with winemaker Loup Blanc. Prospect Heights. • Wednesday, March 6 winemaker dinner at The Farm on Adderley. Four course […]