Fat Louis Duck Down 2012 Front Label
Fat Louis Duck Down 2012 Front Label

Fat Louis Duck Down 2012

    750ML / 13.5% ABV
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    750ML / 13.5% ABV

    Winemaker Notes

    On the nose, pleasing aromas of black cherry, blackberry and blueberry with added spicy elements and hints of coffee bean/cocoa. This myriad of flavors carry over to the medium-to-full bodied palate.

    Critical Acclaim

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    Fat Louis

    Fat Louis

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    Fat Louis, France
    Fat Louis is an enlightened French duck on an adventure through the French countryside. Louis always follows his heart and “grabs life by the feathers,” a quality of his character, and his wine, that wine drinkers adore. Within each bottle is a celebration of taste and achievement that bring flavorful festivities to any occasion.
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    An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc spans the Mediterranean coast from the Pyrenees mountains of Roussillon all the way to the Rhône Valley. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and frequent risk of drought.

    Virtually every style of wine is made in this expansive region. Most dry wines are blends with varietal choice strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Macabéo, Clairette, Piquepoul and Bourbelenc.

    International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.

    The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    CCIFATDUC12_2012 Item# 132269

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