LePlan GT winery

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LePlan-Vermeersch

Founded in the year 2000, Maison LePlan-Vermeersch is a family winery of 24 hectares at Suze la Rousse in Southern Rhone Valley with a brand new modern building of 2.400m², build in 2010, with thermo regulated steel tanks.
“Le Plan” is the name of area in Tulette where the first vineyards of 1.78 ha was planted with Carignan grape variety in 1961. “Vermeersch” is the family name of the owners, originally from Bruges in Flanders / Belgium.

Le Grand Bois

Our actually vineyards of 24ha are now situated in the “Le Grand Bois” area at Suze la Rousse, in Côtes du Rhône Villages appellation.

Suze-la-Rousse

The little village in the Drôme Provençale host of the famous “University of Wine” in a castle build in the 17th century.

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  • Ann Vermeersch and Dirk Vermeersch making wine in suze la rousse
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  • Sebastien Barbara winemaker
  • Wine making in Suze la Rousse
  • Wine making in Suze la Rousse
  • Wine making in France
  • Wine making in France
  • Wine making in France

LePlan Winegrowing: respect for natureplan de vigne des côtes du rhône

Dirk Vermeersch does nothing half way. “Mr 100%”, to those who know him well, threw himself into researching and comparing the various viticultural and vinification methods. He aims for ideal compromise by finding the perfect association between modern techniques and more traditional and organic ones.

In fact, perfectionism is an inescapable character trait in any champion rally and racing driver. Not happy with simply “making wine”, Dirk deeply respects nature as the source of what we eat and drink, and humans, who couldn’t live without it.

Vineyards are cared for organically to ensure their health and future. At on average 40 years old, the vines already produce concentrated fruit at low yields (average 25 hl/ha), which is further concentrated by removing buds and thinning out leaves and clusters. Hand harvesting occurs as grapes achieve perfect ripeness.

LePlan Winemaking:
the best of tradition and technology

where10Once in the cellar, they dedicate themselves to turning the fruit into its most authentic expression as a wine. Sometimes grapes are trodden by foot for better colour extraction and gentler tannins.

Traditional fermentation in temperature-controlled, stainless steel vats allow Ann and Seb to either bring out the fruit or develop structure and aromatic complexity. The cap is hand-plunged 2 times daily. Wines are pressed with a hydraulic press, to taste and check progress at any moment. Malolactic fermentation in oak barrels softens the wines’ acidity and increases its complexity.

The wines are then aged in a mix of French and American barrels for 12 months.

The Rhone Valley

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The Rhone Valley is without a doubt the oldest viticultural region in France, and certainly the one with the most diversity: from single variety Côte-Rotie, made with Syrah, to 13-grape Châteauneuf-du-Pape blends, from white Condrieu to Tavel’s rosé, from hearty Hermitage to fruity Côtes du Rhône, from sweet Beaumes-de-Venise to sparkling Clairette de Die, from some of the most expensive and sought after wines in the world such as “La Turque” to best value from a “Vin de Pays de la Méditerranée”, the Rhone Valley has it all.

Rhone wines were at one time used to add character to and fill out Burgundy (with Châteauneuf-du-Pape) and Bordeaux (with Hermitage) wines. This practice became most prevalent in the 1800s, which puts a slightly different light on the famous 1855 classification!
Today Rhone Valley wines are most well known for their excellent value.

Key dates

600 B.C. The Phoceans from Greece founded Marseille (Massalia) and started the first vineyards in the Rhone Valley. They introduced the Syrah variety to the village of Vienne, where it remains to this day the dominant variety throughout the entire northern Rhone Valley red wines.

1st Century During the 1st Century B.C., the Romans created several colonies, often in existing townships such as Orange, Vaison-la-Romaine or Vienne, and inhabited by retired legionaries. Rhone Valley wines had such a good reputation that they were exported to the Caesar in Rome. According to the well known Roman writer Pliny, the Romans taught the Gaul’s how to cultivate the earth, fortify their cities, prune their vines and plant the olive tree. He expounded on a wine from the “City of Die”, considering it the best in the Empire.