Winemaker Notes
"Loï", the Provencal nickname for Louis, is named after its creator, Louis Saladin. It also pays tribute to Saint Louis, "Looïs," an adversary of Sultan Saladin during the 13th century crusades.
Predominantly Grenache rounded off by some Syrah and Carignan with Southern exposure, from a plot of argillaceous limestone soil, bordered by pine trees and brooms. The 40 year old vines yield 35 hectolitres per hectare. Grapes are hand-picked and the Grenache and Carignan are blended in small vats.
A short semi–carbonic maceration takes place with no chemical additives except for a very limited amount of sulphite, then the wine is aged for nine months in concrete tanks.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Typically thought of as a baby Chateâuneuf-du-Pape, the term Côtes du Rhône actually doesn’t merely apply to the flatter outskirts of the major southern Rhône appellations, it also includes the fringes of well-respected northern Rhône appellations. White wines can be produced under the appellation name, but very little is actually made.
The region offers some of the best values in France and even some first-rate and age-worthy reds. Red wine varieties include most of the Chateâuneuf-du-Pape varieties like Grenache, Syrah, Mourvedre, Cinsault, and Counoise, as well as Carignan. White grapes grown include Grenache blanc, Roussanne and Viognier, among others.