A blend of Terret and Vermentino (two Mediterranean varieties) and the Burgundian Chardonnay
• The LUTEVA BLANC 2015 is grown on a vineyard outside of Saint-Thibéry of basalt and gravelly clay soils nearby where the old Roman road (the Via Domitia) passed.
• Saint-Thibéry is also on one of the old Santiago de Compostela Pilgrimage route.
• The site is between the Mediterranean sea and the great wine town of Beziers – with both nearby. And vineyards are worked under Culture raisonnée practice (sustainable environmental methods).
Viticulture & Yields
The vineyards have been farmed according to the practice in France known as culture raisonnée (sustainable environmental methods).
The yields are around 25 hl/ha.
This practice has been certified as culture raisonnée by Terra Vitis (sustainable environmental methods).
INSPIRED BY WHITES OF ANIANE
COMBINING THE MEDITERRANEAN AND THE BURGUNDIAN
Inspired by the whites of Aniane village next door to us, such as those of our neighbors Daumas Gassac and Grange des Peres, both of whom have blended with their whites, the traditional Mediterranean varieties, with the Burgundian Chardonnay.
An assemblage from Terret and Vermentino (two Mediterranean varieties) as well as the Burgundian Chardonnay.
Inspired by the classic Aniane whites of our neighbors Daumas Gassac and Grange des Peres who blend the grape with its southern counterparts in theirs white wines.
These whites combine the Mediterranean and the Burgundian to great effect.
• “full-bodied but naturally crisp white” Oxford Companion to Wine by Jancis Robinson
• Terret — is one of the Languedoc’s oldest vine varieties, and is grown primarily in southern France
• Our region of the Hérault is its home but is also found in the Côtes-du-Rhône and Châteauneuf-du-Pape.
” light, fresh, dry and crisp, with subtle fruit and floral aromas” Winesearcher on Terret Blanc
• An Attractive, aromatic white grape variety
• France has the world’s greatest area planted with Vermentino, the Var département, and the Languedoc-Roussillon
• Has long been considered identical to the Rolle of Provence where it plays its part in whites of the Bellet appellation.
“Mediterranean white variety (also known as Rollo) producing gentle fennel-scented whites” Andrew Jefford’s Wine Course
• Home is the Burgundian region with expressions from stony Chablis to the richness of Montrachet
• Found in the “Aniane Whites” of our neighbors Grange des Peres & Daumas Gassac who blend the grape with classic southern varieties
• The whites of the Bellet appellation (in hills above Nice) blend Chardonnay with Rolle/Vermentino
“Chardonnay has sung like a nightingale of five continents. It has often rewarded the welcome it found in foreign soils with the greatest white wines they have produced“ Andrew Jefford’s Wine Course
Clay & Gravel
WINEMAKING & AGEING
• Harvested at night.
• Vinification at low temperature with a 3-week fermentation.
• • Fermentation in Stainless Steel Tanks.
• The wines are aged on their lees.
• The wines are ages for 5-7 months.
• The wines are aged in 100% cuve béton
A pale yellow colour with golden highlights.
Corresponding to pale gold in the chart above
The wine’s colour will enrich over time turning from lighter golden to a richer yellow-gold
A balmy summer’s evening with jasmine, acacia, gardenia, and lily of the valley on the breeze
Aromas of lemons, grapefruits, and limes
Aromas of apple fruits – green, yellow, and red apples
The aroma of gunflint – a clean mineral steel note of flint striking steel
The lively taste of cool freshly-picked pears.
A subtle minerally taste reminiscent of wet flint stones.
A lime, lemon, and grapefruit citrus taste.
The taste of newly-harvested green and yellow apples fresh from the tree
Wine can be kept for 2 to 3 years from its vintage
Drinking suggestion 2017-2018
Drink on release
As an aperitif. With puff pastries, quiches, grilled fish or sauced fish, poultry in cream sauce, fresh goat cheese, Pélardon (goat cheese) from the Cévennes, vegetable terrine, vegetable soup, risotto with spring vegetables.
• For a regional dish try the Fish Soup with Aïoli and sauce ardente as found in Caroline Conran’s Sud de France – The food and cooking of Languedoc
• This superb book is filled with recipes, maps, and the history of this region.
• It’s published by Prospect Books and there’s an excerpt here: https://prospectbooks.co.uk/samples/Conran.pdf.
Best drunk at 12° – 13°
2015 Luteva • Languedoc Luteva Blanc Wine Advocate (89 – 90) Reviewed by Jeb Dunnuck
Released under the Luteva label, yet made with the same team and quality focus as all of the wines at the estate, the 2015 Languedoc Luteva Blanc checks in as a mix of 80% Chardonnay and 20% Vermentino. It offers lots of Chardonnay character with apple fruit, citrus, white flowers and some salty minerality all giving way to a medium-bodied, clean, classy style on the palate. It’s a no brainer at the price. Rating: (89 – 90) Drink Date 2016 – 2017 Reviewed by Jeb Dunnuck
“A medium-bodied, clean, classy style on the palate. It’s a no brainer at the price.”
Bouzigues. The town of Bouzigues (Bosiga in Occitan) by the inland sea of the Etang de Thau (and separated from the Mediterranean by a narrow strip of land) is a center for oyster and mussel production dating back to the time of the Greeks. Nearby is the fishing village of Mèze with it’s seafood restaurant
JOIN US IN EXPLORING THE LANGUEDOC AND SOUTHERN FRANCE
BOOKS MENTIONED ABOVE: ANDREW JEFFORD’S WINE COURSE
CAROLINE CONRAN’S SUD DE FRANCE THE TASTES OF LANGUEDOC
JANCIS ROBINSON’S THE OXFORD COMPANION TO WINE