Made 100% from the Folle Banche grape variety, it can be notoriously tart/high acid and is a supreme accompaniment to Copp’s Island oysters on the half shell. Caille’s 2018 is perhaps the single best I’ve tasted. Creamy green apple, wild flowers, a whisper of clove, and saline seashell. This vintages isn’t just for oysters but a lovely fresh ferment even to drink all on it’s own. Ask Monique. Certified Organic and Biodynamic.”
The Gros Plant variety was very popular in the 70’s, then became a victim of its success when producers started to make “diluted” wines, increasing the yield. As few people know, the varietal is the Folle Blanche (which means ‘crazy white’) and produces tremendous yields if not pruned heavily. We can find this varietal in the best Armagnacs as still very delicate once distilled. Although its potential yields are close to 150 Hl/Ha, the Gros Plant becomes a wine of quality once the yield is less than 70 and for a very ‘important’ wine we would want the yield to be 50 Hl /Ha.
Until 1884 and the onset of the Phyloxera, 2/3 of the Vineyards of the Pays Nantais was planted with Folle Blanche. No other wine will pair as well as our ‘Folle Blanche’ to the iodine notes of shellfish, sardines, makerel, sea urchin and so on…
The Gros Plant obtained the appelation Vin de Qualité Supérieure in 1954 and AOC in 2012.
Gros Plant is also known as Folle Blanche (literally ‘crazy white’).
Rigorous producing vine, the Gros Plant of quality needs heavy pruning and low yields.
Until 1884 and the onset of Phylloxera Gros Plant accounted for 2/3 of the vineyards of the Pays Nantais.