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The Loupiac appellation
The Loupiac appellation.
Located in the Entre-Deux-Mers region forty km southeast of the city of Bordeaux, this appellation produces sweet white wines. The vines grow on slopes overlooking the right bank of the Garonne River across from Sauternes, the most famous region for this type of wine.
An outstanding terroir!
Just like Sauternes and Barsac, the terroir is ideal. The vines have fine sun exposure (face due south) and grow on clay-limestone soil with great drainage. People were aware of this potential a very long time ago, and it is known that wine was made in Loupiac at least as far back as the 13th century..
Here as in Sauternes and the neighbouring commune of Sainte-Croix-du-Mont, the microclimate (with alternating heat and mists in autumn) is conducive to the development of a fungus called Botrytis cinerea or "noble rot" in order to produce great sweet white wines.
The Loupiac apellation was created by an official decree dated 11 September 1936.
Only white wines produced in the commune de Loupiac are entitled to the A.O.C. Loupiac. This includes all the land within the commune, with the exception of wetlands (alluvial soil) near the Garonne. The 344 hectares of vineyards producing an average of 12,550 hectolitres of wines a year.
Specifications for the A.O.C. The requirements for Loupiac include :
- Grape varieties: Sémillon (nearly 80%, which gives the wines power and richness), Sauvignon Blanc and Muscadelle.
- Minimum sugar content: 221 g/l in the must
- Yields: approximately 40-44 hl/ha.
Characteristics of Loupiac wines
The wines of Loupiac have a beautiful golden colour. Their tremendously complex bouquet features candied fruit, tropical fruit and honey aromas as well as acacia, broom flower, currant, prune, and gingerbread nuances with age. The wines are full-bodied and well-balanced on the palate with great finesse and a wonderful long aftertaste. They can age for 2 to 5 years (and up to 20 in outstanding vintages!). They make a marvellous accompaniment to duck foie gras, soft-ripened cheeses and desserts such as fruit tarts. They are best served well-chilled (8-9°C).
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