We offered this bottling last spring, and it has grown leaps and bounds in complexity and depth in the intervening time. An absolutely classic Popelouchum Blanc. The varieties were pressed together and cofermented in older, neutral barrels, 100% malolactic, no addition of bentonite, and bottled without filtration. What is most noteworthy about this wine, apart from its distinctive, quasi-saline quality and persistence on the palate, is the level of natural acidity, even post-malo. (The climate of Popelouchum very closely approximates that of the Roussillon, windy and rather cool in the evening.) While eminently drinkable now, this wine will continue to evove for years to come. Approximately 300 cases were produced. 13.5% ABV.

Virginie Boone in Jeb Dunnuck’s newsletter: 93 pts.
Made in a reductive, Burgundian style by the one and only Randall Grahm, from 60% Grenache Blanc and 40% Grenache Gris, the 2023 Popelouchum Blanc shows the coolness and late ripening of the vintage, with a touch of reduction that works well here. Floral, tightly textured, and tasting of salinity, pear and apple skin, Grahm says if you like Burgundy, this is your wine. Interesting and creamy on the palate, it was aged in relatively young barrels and integrates the wood well. Enjoyable now, this should drink well another 5-7 years.