Minervois, particularly the superior cru of La Livinière, where L’Oustal Blanc is located, has the potential to make amazing wines. Hot and dry, and isolated from any oceanic influence by the cliffs at the foot of the Montagne Noir, with a  dry soil consisting of mostly stones over a limestone subsoil, La Livinière provides an ideal climate for grapes.  Add to this the 100+ year old Carignan and 50+ year old Grenache of L’Oustal Blanc’s vineyards, and something magical could happen.

L’Oustal Blanc is owned and farmed by Claude Fonquerle, and made with the assistance of the famous Chateauneuf-du-Pape enological consultant Philipe Cambi.  With a goal of encouraging the intergrowth of plants, bugs and microorganisms to keep the soil healthy, the only chemical used is Bordeaux Mixture, and the only machine in the vineyard is a 4-wheel ATV in order to keep from compacting the soil. Grapes for the wines are rigorously sorted three times, first by the pickers, before they are placed in twelve kilogram netted boxes (boxes are small and netted to prevent crushing the grapes and causing oxidation), then again after they are removed from the chiller (they are chilled for 24 hours after picking, again to prevent oxidation), and once more after they are de-stemmed.  This ensures that only the most perfect berries make it to the wine.  In the case of Maestoso, the Grenache is fermented and macerated for 30-60 days in demi-muids (500 liter, upright, old oak barrels) and the Syrah and Carignan are fermented in tank, then aged for 12 months in new French oak barriques (225 liter barrels).   The complete fermentation and malo-lactic fermentation are done in contact with the skins to assist with extraction and to prevent oxidation.  The point is, this is seriously hands-on wine making.

75 cases of 2005 Maestoso were imported to the US.  The wine is a deep purple-red color, and has an impressive nose of baking spice, cherry and blackberry liqueurs, along with smoky, grilled meats.  On the palate the wine is rich and powerful, yet without a rough edge.  Most impressively for its size, the wine is incredibly fresh, tasting like nothing so much as fresh un-adulterated fruit.  The finish is long and glorious, and it’s very hard not to drink the bottle in one, short, sitting.  This is a great wine for red meat, particularly game, rare aged steaks, and lamb, but it is also a great wine for well-salted dishes made from wild mushrooms, or for blue cheese.  Whatever you eat with it, make sure it’s got some flavor.  This wine also does nobly with moderately spicy foods (not quite up to Thai, but great for most styles of Barbeque or for Southwestern food).