La Closerie du Loup
La Closerie du Loup
La Closerie du Loup is the project of Julie Batard. She started the domaine in 2020 when she took over the small vineyard planted by her parents in the Madiran AOC.
The 6.5 hectares are planted to Tannat, Cabernet Franc, and Cabernet Sauvignon and the vines are just over 40 years old. The farming is sustainable with the goal of organic certification. Only organic products are used unless things get dire in the vineyard. The farming is focused on living soils, biodiversity, and overall sustainability. Cover crops are encouraged and grass under the vines is managed by hand or sheep to avoid soil compaction and diesel usage. Manure, compost, and mulch are used in lieu of chemical fertilizers. When treatments with copper and sulfur are needed in the vineyard, they are done carefully and judiciously to use as little product as possible.
In the winery, the goal is to limit inputs and interventions as much as possible. Native yeast is used for fermentation in stainless steel. Sulfur is added in small doses once after fermentation and once before bottling but some CO2 is left in the wine to reduce the need for sulfur.
At every step, each action taken is considered and deliberate. The goal is always to respect the living envvironment, reduce environmental impact, and produce high quality wines.
La Closerie du Loup Prélude
+Technical Details
VARIETIES: 76% Cabernet Franc 24% Tannat
APPELLATION: AOC Madiran
WINEMAKER: Julie Batard
TERROIR: Loam, clay, limestone
VINIFICATION: Fermented in stainless steel tanks
La Closerie du Loup Racines
+Technical Details
VARIETIES: 16% Cabernet Franc 62% Tannat 22% Cabernet Sauvignon
APPELLATION: AOC Madiran
WINEMAKER: Julie Batard
TERROIR: Loam, clay, limestone
VINIFICATION: Fermented in stainless steel tanks