Wine-lovers will encounter this style by tasting wines from châteaux such as Fourcas-Dupré, Fourcas-Hosten, or Saransot-Dupre, La Lausette, Peyredon la Gravette, and Clarke.
Loupiac Bordeaux Wine
Located at the foot of the hills, the town of Loupiac has some-times suffered from the Garonne river’s caprices. The vines, however, benefit from the southern exposure of hillsides which are often quite steep. Vines have grown in this region since the end of the thirteenth century. As in Sainte-Croix-du-Mont, the land is rugged and the soil is clay-limestone, or clay-sand towards the east.
Loupiac’s white wine has a sweetness, fruit, and vigor that can satisfy the most demanding and delicate of palates. Refined, firm, and generous, it gains in quality as it ages. The quality of each cru depends, naturally, on the nature of its terroir. Even more important is the care the wine-grower takes in cultivation and especially during the harvest and vinification. Chateaux Mémoires, de Ricaud, du Cros, and Clos Jean are out-standing examples of this careful attention.
Red wine produced in the Loupiac appellation is entitled only to the Bordeaux Supérieur or Bordeaux AOC, though it is located within the area of the Premières Côtes de Bordeaux appellation.
Lussac-Saint-Émilion Bordeaux Wine
Well before the Christian era and Gallo-Roman civilization, pagan rites were celebrated here: as is proved by a Gallic megalith at the Tertre de Picampeau. Either legend or history has it that a person named Lucius or Lucciacus planted the first vines on the surrounding hills during the Gallo-Roman period.
This property, Lucianus, is said to have given its name and boundaries to the Lussac parish. Pruning knives and amphoras, found by archeologists during deep excavations carried out here, confirm this belief. Well drained and well sited, the wine-growing terroir of Lussac- Saint-Emilion is perfectly suited to the production of quality red wines, as châteaux such as Bellevue, de Croix-Rambeau, and de la Grenière prove.
These Bordeaux wines are characterized by their deep color and their subtle nose, all finesse and generosity. Just like the people who produce them, they are excellent dining companions. Younger vintages get along marvellously with gutsy foods such as grilled red meats and game.
Then, as they age and mature, they go very well with roast meat and sauces.