Close to the Réole, hidden near a grove of secular trees, the Castle Luc Régula dominates the Garonne. It covers 11 hectares situated mainly on a wide sunny plateau, at the heart of the vineyard of Bordeaux.
By succumbing to the peaceful charm of the castle of the XVIIIth and its park in secular essences, we began a new and fascinating journey, by restoring in its initial vocation a castle with a very old wine-making tradition.
If there are places near which we pass and go back without suspecting that they shelter treasures, undoubtedly Luc is of those.
Its history, in particular its wine-making history, goes back at least to the XIIIth century. We indeed find track of a royal decree of 1289 (Aquitaine was then English, the culture of the vineyard Enters.
Till the beginning of the XXth, the castle stayed in the hands of the same lineage stemming from Jean de Ferrant, who, in 1446, obtained by feudal favor the enjoyment of toll fees on the ground and by boat.
We find in the succession of the noble owners of the place: Jean d’ Orgier, Lord of Luc, knight of the order of Malta died in 1698 at the age of 96, Jean de Ferrant of the Tower died in 1732 at the age of 96, Pierre Paul Berry de Beauvallon, knight of the military order of Saint-Louis, Jacques de Banisette de Beaubrun, Lord of the noble house from Grave married in 1777 to Anne, girl of Jean-Baptiste de Casmont, Lord of the noble houses of Cros, Luc, the Tower and castle of Gravous, « the wedding ceremony being given in the chapel of the Castle of Luc ».
The castle Luc Regula.
Vines: 70 % Merlot, 25 % Cabernet Sauvignon, Small 5 % Verdot
Objective to restructure the whole vineyard in 2m.
Optimization of the maturity with a very big palissage.
Policy of reasoned fight by handling according to the conditions and to the pressure disease by adapting doses and number of treatment.
Size of Bordeaux in two dry slats of 7 buds in 2m and 8 buds in 2.80m
WORKS IN GREEN
An « ébourgeonnage » is realized to select the best buds and avoid packages.
One-two épamprages of the heads are realized to aerate feet and select possibly a necessary twig.
A first manual thinning-out of leaves is realized after the formation of the clusters esteemed is to allow the circulation of the air and avoid the development of the botrytis.
The second thinning-out of leaves is realized at the end of the véraison from both directions to allow the circulation of the air, avoid the development of the botrytis and obtain an optimal maturity.
Two in three liftings are realized to optimize the height of palissage and thus the maturity of the grape.
They are realized with a conduct of integrated farm management by using products and doses in adequacy with the conditions.
Several takings are made to control the progress of the maturity.
The result of analyses, sanitary state of the grape harvest and the tasting of berries, decides on the date of the grape harvests.
Volume : 33 000 bottles
Wine making and breeding
THE GRAPE HARVESTS
They are mechanically made with machines realizing the égrappage and the selection of berries.
They take place very early in the morning to collect grapes most freshly possible.
The grape harvest passes on a table of sort out manual worker where the possible leaves, the petioles and the grapes not corresponding to our criteria are removed.
It is then walked then passes either directly in tank, or during the hot years, by a heat exchanger to cool it.
THE WINE MAKINGS
A maceration « pré-fermentaire » cold is made during 3 in 6 days according to the years.
The fermentations are automatically made and regulated between 25 and 30 ° according to the years and vines.
Certain tanks with big potential are warmed after the fermentations in 35 ° to extract the noble tannins from it.
The duration of vatting lasts between 20 and 35 days according to vines and to maturity of yeasts.
Wines of taste are then assembled.
The berries of grape are very slightly pressed to extract only the good tannins.
This wine of press is then filtered and reunified.
In association with the oenologist Pascal Gachet and Sébastien Petit, Valérie and Dominique Destouches realize the assemblies, the reflections of their personalities and of their tastes of the wine.
The wine is raised in barrel during 12 months minimum before being bottled, then it is stored in optimal conditions 12 months more.
24 months of breeding allow the tannins to merge and to have wines ready to have a rough time during their marketing.
Tasting of May 2nd, 2018 signed Pascal LEONETTI » Better Wine steward of France 2006 « .
The dress is red ruby with purple reflections, of big intensity. The record is brilliant, crystal clear, transparent.
The wine presents a brilliant youth.
The nose is frank, pleasant, intense. The range of smells is dominated by wooded one luxurious one. We feel the vanilla, the cigar box, as well as the fine floral touches, violet. The aeration amplifies these smells and reveals the cedar, the gravy, but also the cocoa, the red berries to the brandy and the spicy finely ferruginous, black point, the pepper.
The nose translates an excellent maturity of grapes, glorified by the quality and the control of the breeding. In sync with the nobility of the raw material, it sublimates the expression of the soil at this stage of the evolution. Excellent work!!!
The attack in mouth is dense, the support strong alcohol. We evolve on an environment in the frank liveliness, marked by the pearling and a rare salt point. We find the range of aromas of the nose, always dominated by wooded one noble. We perceive the vanilla, the coconut, the cedar, the cigar box, the flowers, the violet, the spices, the black pepper, the gravy, the cherry, the red berries in the brandy, the cocoa and, always between the lines, this singular ferruginous point. The mature tannin presents a firm and astringent point. Finale, of beautiful length, 8-9 caudalies, mark a fine liveliness and a persistent astringency.
The structure presents a fleshy, voluminous balance, without losing in elegance and freshness. It leans on a range of aromas complex and a noble and delicious tannin.
I recommend to be of use this wine to the temperature of 15°C, without aeration, directly to the bottle, to express, optimize all its dimension and its complexity.
To have a rough time right now and on a decade, I like associating it, at table, at a flavourful cooking. A leg of lamb was stuffed in mushrooms, new potatoes in the thyme, one plucked of Iberian pork in cherries and sherry vinegar or net of beef in Wellington and black truffles.
Pascal LEONETTI « Better Wine steward of France 2006 ».
Mail : firstname.lastname@example.org
Phone number : +33(0)18.104.22.168.58
Valérie & Dominique DESTOUCHES, Artisans-Vignerons