Loire Valley
Domaine LB (Lise & Bertrand), Montlouis
Neither Lise or Bertrand Jousset has viticulture in their bloodlines, but a shared passion for wine and desire to create natural products from Mother Earth led to the launch of Domaine LB in 2004. Their 22-acre domaine is based in the village of Housseau, half way between Tours and Amboise. L and B’s three-level winery with underground cellars allows them to work with gravity, which eliminates the oxidative effects of pumping and reduces the need for sulphur.
As with Vouvray on the other side of the Loire, Chenin Blanc is king in Montlouis. Lise and Bertrand tend their 25 small vine parcels by hand without use of chemicals. They limit yields with an aggressive pruning regimen and take extra care in the handling and selection of their fruit at harvest. The domaine produces three versions of Montlouis, all vinified in neutral wood. The LB Premier Rendez-vous Sec and Trait d’Union Demi-Sec are classic examples of the level of quality being achieved by a new generation of vignerons in this unheralded appellation. Their old-vine cuvée called Singulier is based on Chenin from the domaine’s prized Clos Renard, which boasts vines well over 100 years-old. Singulier takes Montlouis to new heights and rivals anything from either side of the river.
Domaine Facts
| Vines & Wines: | 22 acres total divided among 25 parcels primarily in Montlouis-sur-Loire (19.5 acres) Montlouis Sec “Premier Rendez-vous” – 100% Chenin Blanc Montlouis Demi-Sec “Trait d’Union” – 100% Chenin Blanc Montlouis Sec “Singulier” – 100% Chenin Blanc from two vieilles vignes parcels (one with 70 year-old vines and Clos Renard with 100+ year-old vines) Touraine Rouge (2.5 acres) – Cabernet Franc, Cab Sauvignon, Gamay and Grolleau Sustainably farmed – Lise and Bertrand prefer term ”Natural” (no chemicals and no cheating) |
| Soil: | Chalky limestone base with Turonian flints and clay |
| Harvest: | Manual harvest using small (30kg) crates with strict selection in vineyard |
| Yields: | 35 hectoliters/hectare on average |
| Vinification & Elevage: |
Fermentation (with indigenous yeasts) and aging in 225 and 400 liter neutral oak barrels that are from one to seven years-old. Wines are moved by gravity, avoiding oxidative effects of pumping and reducing need for sulphur. Lightly filtered before bottling. |
| Annual Production: | 60,000 bottles / 5000 cases |