Domaine du Possible "Tout bu or not tout bu" 2019
Varietal: 70% Grenache, 30% Mourvèdre
Full carbonic maceration of 15 days in concrete vats. Aging five to six months in concrete. 7mg per liter of sulfur added at bottling.
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 some 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 10.5 hectares spread over many parcels and communes, all falling under the Côtes du Roussillon AOC.
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.