Domaine Loup Bleu was bought by Marc Dubois and his wife in 2003 after he retired. The single estate of 9ha is planted over sandy clay soil and sandstone, and with vines planted on double cordon trellising. The vineyard was and continues to be farmed organically and new Marc set about to plant some new varieties including Clairette and Syrah to the existing Rolle and Grenache (there is also a little Mourvedre and Carignan used for red wines). The estate is in Puyloubier, the epicentre for fine Provencal rose wines and is below the iconic Mont St Victoire. The cellar newly built with temperature in mind, allowing ferments to be relatively cool, naturally, in this warm climate. The pressing is made after 8 hours and white and red juices are fermented together in stainless steel. It is racked off its lees after malolactic fermentation and settled for 2 months prior to racking and bottling.
The wine is made by direct press of Grenache Rolle Syrah and Clairette after 8 hours skin macerations. Fermented in stainless steel with temperature control to preserve aromatics. Racked of the lees after malolactic fermentation and wracked once more prior to bottling. The colour is classic Cotes de Provence, light hued and rose petal pink. The nose is precise, with scents of red currant, cherry and a touch of fennel. The palate is refined, thirst quenching, with a lick of citrus freshness on the finish.