Who makes it
Springs on the property gave Château de la Font du Loup its name, Fountain of the Wolves in local folklore, where wolves once drank. The estate is a Châteauneuf-du-Pape domaine managed and made by Anne-Charlotte Mélia and Laurent Bachas.
Philippe Cambie serves as winemaking consultant. The vineyards are farmed organically. Le Puy Rolland is a named wine from the property, made from old vine Grenache.
Where it grows
The top of the Crau is the physical place behind Le Puy Rolland. The parcel has a northern exposure associated with freshness, while sandy soils are influenced by the Mistral winds. Châteauneuf-du-Pape names the appellation on the label, and Crau identifies the vineyard place within it.
Le Puy Rolland comes from sandy soil dating to the Pliocene era, 5.3 million years ago. Sandy ground drains quickly, while Mistral winds can dry the vine canopy after rain. Those conditions reduce prolonged surface moisture and support the fresh character associated with this cooler site.
How it is made
The cellar
The vineyards are 100% organically farmed. Le Puy Rolland is made from 100% old vine Grenache and is completely destemmed. Removing the stems before fermentation reduces stem tannin and stem derived spice.
The wine ages for up to 18 months in vats, tanks and foudres. Vats and tanks add no oak flavour, while foudres are large oak vessels that allow gradual development with less direct oak taste than small barrels. Production averages 1,500 cases per vintage.
What they make
The range includes Le Puy Rolland, a Châteauneuf-du-Pape red from a named parcel, and a Rouge Côtes-du-Rhône at a broader appellation level. Le Puy Rolland is made from Grenache. The Rouge Côtes-du-Rhône shows freshly crushed black and red fruits with sweet spices on the palate.
Le Puy Rolland 2023 opens with kirsch, orange blossom, dried flowers, sea breeze and dusty soil. It is medium to full bodied, with ultra fine tannins and a silky texture. The finish is long, ethereal and fresh, with gastronomic bitterness.