Chateau Coupe Roses Champ du Roy Blanc 2021
A hugely aromatic, dry blend of Grenache Blanc and Muscat from low-yielding mountain vineyards. This wine is not acidified, nor is it cold stabilized; malo is blocked.
Critical AcclaimAll Vintages
Chateau Coupe Roses has been in the Le Calvez family since 1614. Situated on the high plateau around the historic village of Minerve - long considered one of the best sites in Minervois – the estate is managed by Francoise Le Calvez and her husband, oenologist Pascal Fissant. They farm their 16 acres according to the ecological principles of lutte raisonnee, or reasoned fight, a practical approach that dictates the use of synthetic sprays only when clearly necessary. It is a fight that Pascal, schooled in the benefits of organic ground covers and blessed with an arid climate, rarely loses.
All their vineyards are hand-harvested. New vineyards have been purchased and replanted to better varieties, while their older vineyards stay in good health thanks to the couple’s organic approach. In the cellar, minimal (or no) racking and extensive lees contact are standard for special cuvees.
Recognized for its concentrated and sultry reds made predominantly of Carignan, Grenache and Syrah, this western Languedoc appellation is also famous for the charming and delicate fortified Vin Doux Naturel called Muscat de St. Jean de Minervois. The dry rosé and white wines of Minervois are also worth seeking out.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.