# Point Triple Blanc (2023)

- **Producer:** Domaine des Lampyres
- **Colour:** white
- **Type:** still
- **Grapes:** Macabeu, Grenache Blanc, Muscat à Petits Grains
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €18
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, lemon, grapefruit, fennel, blossom, white pepper, pastry

## About this wine

Domaine des Lampyres is run by François-Xavier 'F.X.' Dauré, a fourth-generation vine grower in Espira de l'Agly in Roussillon's Agly Valley. After working for years alongside Tom Lubbe at the iconic Domaine Matassa while tending his family's 16 hectares of vines, Dauré established his own estate. The name 'Lampyres' pays homage to the glow-worms that illuminated his vineyards during early morning shifts before sunrise. The name 'Point Triple' references the thermodynamic state where solid, liquid, and gas coexist in perfect equilibrium, reflecting the balance achieved by co-fermenting three distinct white grape varieties.

## Interesting facts

- Winemaker F.X. Dauré named the estate 'Lampyres' after the glow-worms seen while working in the dark.
- Dauré spent four years as Tom Lubbe's right-hand man at the legendary Domaine Matassa.
- 'Point Triple' is named after the thermodynamic state where solid, liquid, and gas exist in equilibrium.

## Food pairing

The wine's bright acidity, saline minerality, and subtle textural grip from short skin contact make it an exceptional pairing for Mediterranean seafood, herb-forward salads, and fresh cheeses that benefit from a crisp, refreshing palate cleanser.

## Wine making process

Harvested by hand from organic and biodynamic vineyards, the Macabeu and Grenache Blanc are co-fermented whole-bunch with 7 days of skin maceration in stainless steel, while Muscat à Petits Grains undergoes a separate 7-day whole-bunch maceration. Fermentation is spontaneous with indigenous yeasts. The wine is aged for three months in sandstone amphorae followed by five months on fine lees in stainless steel and fiberglass tanks. It is bottled unfined and unfiltered with no added sulfur during vinification.