Domaine du Possible ‘Le Fruit du Hasard’ Rouge NV (2022)
Location: France, Roussillon
Winemaker: Loïc Roure
Grapes: Carignan, Syrah
Winemaking: Organic farming. Hand harvest. semi-carbonically macerated for 15 days, spontaneous fermentation takes place in cement vats where aging also occurs for 6 months. Bottled unfined, unfiltered, minimal added SO2.
From the Importer Louis/Dressner: Nestled in the tiny village of Lansac, Domaine du Possible is the brainchild of Loïc Roure. In 2003, Loïc scrapped his initial plan of opening a restaurant/winebar/retailer, deciding instead to start his own estate. Starting out with vines in Latour de France, he soon expanded with land closer to Lansac. He also recently purchased four hectares in Caudiès-de-Fenouillèdes, a half an hour drive from the Agly Valley. The estate now consists of 10.2 hectares spread over many parcels and communes, all falling under the Côtes du Roussillon AOC.
Loïc works and used to live in Lansac's old cave cooperative, purchased in 2003 with his friend and fellow vigneron Edouard Laffitte (who vinifies there for his own estate Le Bout du Monde). The cave had been abandoned since 1990, so a lot of renovation work had to be done. As well as completely redesigning the cellar, Loïc converted the top floor into a large live-in loft and an art studio for his girlfriend.
Loïc principally grows Carignan and Grenache, but also has a bit of Syrah, Mourvèdre, Grenache Gris and Macabeu, all grown organically. The types of soil vary wildly from site to site, spanning from clay and limestone, granite, gneiss and schists, with vines on the older side, aged 52 to 105 years old. He also purchases organic fruit to produce some of his cuvées, most notably ‘Tout Bu or Not Tout Bu’.
The wines are vinified to be fresh, bright and easy-to-drink. Extraction and alcohol remain low, and instead the focus is on fruit, minerality and acidity. Most of the wines are initially foot-trodden, then whole clusters are added, resulting in a spontaneous, semi-carbonic maceration. Sulfur additions, if any, are decided each vintage, wine by wine. In cases where sulfur is added, Loïc never uses more than 10mg for the reds and 20mg for the white, and only at bottling.
‘Tout bu, or not tout bu’ is comprised of 70% Grenache, 30% Mourvèdre (the fruit is purchased through Loïc’s négociant license), from 30 year old vines planted to alluvial sand soils. The cuvée of course is a pun from the classic line from Shakespeare—’to drink all, or not to drink all’. The wine is carbonically macerated for 15 days in concrete; aged five to six months in concrete with 7 mg/L sulfur at bottling. Fresh and full of rambunctious personality—serve lightly chilled as the sun is setting with a campfire.
Location: France, Roussillon
Winemaker: Loïc Roure
Grapes: Carignan, Syrah
Winemaking: Organic farming. Hand harvest. semi-carbonically macerated for 15 days, spontaneous fermentation takes place in cement vats where aging also occurs for 6 months. Bottled unfined, unfiltered, minimal added SO2.
From the Importer Louis/Dressner: Nestled in the tiny village of Lansac, Domaine du Possible is the brainchild of Loïc Roure. In 2003, Loïc scrapped his initial plan of opening a restaurant/winebar/retailer, deciding instead to start his own estate. Starting out with vines in Latour de France, he soon expanded with land closer to Lansac. He also recently purchased four hectares in Caudiès-de-Fenouillèdes, a half an hour drive from the Agly Valley. The estate now consists of 10.2 hectares spread over many parcels and communes, all falling under the Côtes du Roussillon AOC.
Loïc works and used to live in Lansac's old cave cooperative, purchased in 2003 with his friend and fellow vigneron Edouard Laffitte (who vinifies there for his own estate Le Bout du Monde). The cave had been abandoned since 1990, so a lot of renovation work had to be done. As well as completely redesigning the cellar, Loïc converted the top floor into a large live-in loft and an art studio for his girlfriend.
Loïc principally grows Carignan and Grenache, but also has a bit of Syrah, Mourvèdre, Grenache Gris and Macabeu, all grown organically. The types of soil vary wildly from site to site, spanning from clay and limestone, granite, gneiss and schists, with vines on the older side, aged 52 to 105 years old. He also purchases organic fruit to produce some of his cuvées, most notably ‘Tout Bu or Not Tout Bu’.
The wines are vinified to be fresh, bright and easy-to-drink. Extraction and alcohol remain low, and instead the focus is on fruit, minerality and acidity. Most of the wines are initially foot-trodden, then whole clusters are added, resulting in a spontaneous, semi-carbonic maceration. Sulfur additions, if any, are decided each vintage, wine by wine. In cases where sulfur is added, Loïc never uses more than 10mg for the reds and 20mg for the white, and only at bottling.
‘Tout bu, or not tout bu’ is comprised of 70% Grenache, 30% Mourvèdre (the fruit is purchased through Loïc’s négociant license), from 30 year old vines planted to alluvial sand soils. The cuvée of course is a pun from the classic line from Shakespeare—’to drink all, or not to drink all’. The wine is carbonically macerated for 15 days in concrete; aged five to six months in concrete with 7 mg/L sulfur at bottling. Fresh and full of rambunctious personality—serve lightly chilled as the sun is setting with a campfire.
Location: France, Roussillon
Winemaker: Loïc Roure
Grapes: Carignan, Syrah
Winemaking: Organic farming. Hand harvest. semi-carbonically macerated for 15 days, spontaneous fermentation takes place in cement vats where aging also occurs for 6 months. Bottled unfined, unfiltered, minimal added SO2.
From the Importer Louis/Dressner: Nestled in the tiny village of Lansac, Domaine du Possible is the brainchild of Loïc Roure. In 2003, Loïc scrapped his initial plan of opening a restaurant/winebar/retailer, deciding instead to start his own estate. Starting out with vines in Latour de France, he soon expanded with land closer to Lansac. He also recently purchased four hectares in Caudiès-de-Fenouillèdes, a half an hour drive from the Agly Valley. The estate now consists of 10.2 hectares spread over many parcels and communes, all falling under the Côtes du Roussillon AOC.
Loïc works and used to live in Lansac's old cave cooperative, purchased in 2003 with his friend and fellow vigneron Edouard Laffitte (who vinifies there for his own estate Le Bout du Monde). The cave had been abandoned since 1990, so a lot of renovation work had to be done. As well as completely redesigning the cellar, Loïc converted the top floor into a large live-in loft and an art studio for his girlfriend.
Loïc principally grows Carignan and Grenache, but also has a bit of Syrah, Mourvèdre, Grenache Gris and Macabeu, all grown organically. The types of soil vary wildly from site to site, spanning from clay and limestone, granite, gneiss and schists, with vines on the older side, aged 52 to 105 years old. He also purchases organic fruit to produce some of his cuvées, most notably ‘Tout Bu or Not Tout Bu’.
The wines are vinified to be fresh, bright and easy-to-drink. Extraction and alcohol remain low, and instead the focus is on fruit, minerality and acidity. Most of the wines are initially foot-trodden, then whole clusters are added, resulting in a spontaneous, semi-carbonic maceration. Sulfur additions, if any, are decided each vintage, wine by wine. In cases where sulfur is added, Loïc never uses more than 10mg for the reds and 20mg for the white, and only at bottling.
‘Tout bu, or not tout bu’ is comprised of 70% Grenache, 30% Mourvèdre (the fruit is purchased through Loïc’s négociant license), from 30 year old vines planted to alluvial sand soils. The cuvée of course is a pun from the classic line from Shakespeare—’to drink all, or not to drink all’. The wine is carbonically macerated for 15 days in concrete; aged five to six months in concrete with 7 mg/L sulfur at bottling. Fresh and full of rambunctious personality—serve lightly chilled as the sun is setting with a campfire.