Château de Luc: Corbières Wines
Château de Lucest is situated on the terraces of Alaric, in the heart of the Corbières region, on dry, stony, windy terroirs covered in garrigue. The vines have deep roots and produce rich grapes that yield wines of exceptional quality.
The land and the vineyards: the environment is at the heart of the Fabre family’s work.
The terroir: that’s where it all begins. When we arrive at Château de Luc, the tour begins with a stroll through the vineyard plots, winding through the garrigue—the heart of the Fabre family’s work. Jeanne, one of Louis’s daughters, tells us that her father knows every nook and cranny of the plots.
When Louis obtained Ecocert certification in 1992, he was considered a pioneer of organic farming in the region. His commitment to the environment and ecology goes far beyond the label. It is a conviction, a philosophy, that is reflected in every step of his work and is a true priority for the entire family. The vineyards are grassed every other row with different plant varieties to enrich the soil with nitrogen. Hedges and olive trees are planted all around the plots to preserve biodiversity.
“Having a certification isn’t enough to call yourself organic. My parents were committed to this cause long before that. The certification helps formalize the process and encourages us to reflect on and improve our methods and practices,” Jeanne emphasizes.
The wines of Château de Luc are terroir-driven wines.
“The Château de Luc range is also known as ‘Cuvées des Jumelles,’ after my eldest daughters, Clémence and Jeanne, with whom my wife and I moved to Château de Luc 30 years ago,” says Louis Fabre.
The Château de Luc range in the Corbières AOC includes white, rosé, and red wines. The vines grow on clay-limestone soils, limestone pebbles, and rounded pebbles, which lend the wines finesse and precision. Each wine is a blend of grape varieties typical of the region: Roussanne, Grenache, Cinsault, Carignan, Mourvèdre, and Syrah. The Fabre family produces their wines using traditional methods; the grapes, harvested at night, thus retain their full aromatic potential.
The Château de Luc collection is available on Les Grappes: expressive, fruity, and pleasant, each of the three vintages reflects the garrigue, spices, and floral notes that characterize the terroir.
Our Estate's Favorite Cuvées:
On Friday, May 26, #LanguedocDay celebrates the wines of Languedoc.
Next Friday, for #LanguedocDay, taste and share your thoughts on the wines from Château de Luc! #LanguedocDay is the perfect event to discover Château de Luc and the entire Famille Fabre range—wines that are true to their terroir and offer a glimpse into the subtlety, richness, and unique character of Languedoc wines!
What is #LanguedocDay? It’s a day dedicated to the AOCs and IGPs of the Languedoc region across all social media platforms and around the world. All wine lovers can share their thoughts and discuss their discoveries using the hashtag #LanguedocDay.
It’s a day for wine lovers: let’s taste and share!
A Languedoc-style aperitif to celebrate #LanguedocDay.
To make the most of this day and turn it into a warm and friendly occasion, here are a few local recipes that pair wonderfully with the wines of Château de Luc. They will highlight the wines’ finesse, precision, and aromatic expression. It’s worth noting that these recipes come straight from an old cookbook that has been carefully preserved and updated by the women of the Fabre family.
The "real" homemade tapenade.
Ingredients (serves 6): 400 g pitted black olives, 200 g capers, 100 g anchovies in oil, 4 cloves of garlic, 5 cl olive oil.
Preparation: Peel the garlic cloves, boil them in water, drain them, and then cool them under cold water. Place the garlic, olives, capers, anchovies, and olive oil in a food processor. Blend everything until you have a smooth paste, but avoid turning it into a puree: you want to keep small pieces of the ingredients to give your tapenade its flavor. Serve spread on toasted bread.
Cuttlefish in their own ink.
Ingredients (serves 6): 1 kg of small cuttlefish (known as chipirons), garlic and shallots, olive oil, herbs, fish stock.
Preparation: Finely chop the garlic and shallot. Sauté them in a skillet with olive oil. Then add the cuttlefish. Sprinkle with herbs of your choice and deglaze with a glass of dry white wine. Finish by adding a glass of fish stock, then let it reduce for a good half hour. Stir frequently. The cuttlefish ink will spread into the sauce, giving it authenticity and a distinctive flavor.
"Lorette's" bell pepper cake.
Ingredients (serves 6): 2 red bell peppers, 4 eggs, 1 packet of yeast, 100 g flour, 100 g grated Gruyère cheese, 100 g bacon bits, 1 glass of dry white wine, olive oil.
Preparation: Preheat the oven to 210°C (thermostat 7). Remove the seeds from the bell peppers and cut them into small pieces. Whisk the eggs with the oil and wine. Add the Gruyère cheese, flour, and baking powder. Add the bacon bits and bell peppers. Mix well. Butter and flour a baking dish, then pour in the mixture. Bake for 45 minutes.
#LanguedocDay or not, the wines from Château de Luc are simply meant to be shared and enjoyed!
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