Isabel Cardoso-Fonquerle was born in Guinea-Bissau, a Lusophone West African country, where she grew up knowing nothing of the cultivation of the vine. The only grapes that Isabel had seen in her childhood were in the form of pretty earrings that her mother gave to her for her 15th birthday …

Many years later, in 1998, in Paris where she had established herself, Isabel encountered the complex world of wine with a seasonal job at Lafayette Gourmet, a high place for the French art de vivre. What was supposed to be only a summer job blossomed into a vocation, after Bruno Quenioux, a great sommelier, offered her to join his team.
Trained in the prestigious Parisian cellar, recognized for her skills as a taster and her knowledge of wine, Isabel was for four years the hostess of the wine and champagne bar of this institution that always welcomes connoisseurs from all over the world.
In 2002, with Claude Fonquerle, trained in Chateauneuf-du-Pape and then a winemaker in the Côtes du Ventoux, Isabel created a winery located in the exceptional La Livinière appellation area, the Premier Cru du Languedoc, in Minervois.

Today, on the eight hectares of the L’Oustal Blanc winery, which she now manages alone, Isabel cultivates her natural Carignan, Grenache Gris and Noir, Cinsault, Macabeu, Syrah and produces solar and refined wines that reflect of a.unique terroir as well as the sincere expression of a woman with a strong personality.

The ambition pursued at the Domaine de L’Oustal Blanc is to develop with native grape varieties (Carignan, Cinsault, Grenache Noir and Gris) a range of wines which, without denying the characteristics of very sunny southern wines, remain focused on fruit, finesse, purity, complexity, power.

In the pursuit of this ambition, from the vine to the cellar, Isabel applies a philosophy of naturalness, respectful of the soil, the environment and the noble grapes of the terroir of La Livinière.

On her eight hectares of vines, Isabel practices natural agriculture with a biodynamic philosophy. Plowing is limited to produce oxygen in a grassy soil all year round which allows more carbon to be stored and thus naturally conserves water, organic matter and mineral elements.

There is total absence of weedkillers and very limited copper and sulfur treatments. 85% of the vines are grown in old goblets (Grenache Gris and Noir, Carignan and Cinsault) and 15% in Cordon de Royat (Syrah)

Naïck Blanc 2017

95% grenache gris and 5% macabeu

The blended musts are vinified and aged in 500 l oak and acacia barrels from the French forest.

Very bright and limpid color. The complex nose begins with floral notes, continues with discreet citrus touches, followed by notes of fresh almond. Airing enriches it with a floral touch and buttery notes. Pretty palate with superb length.

The attack is full-bodied, round, with fat. Intended for refined dishes, this wine accompanies fish, fine-fleshed crustaceans, creamed chicken, coq au vin jaune, spicy dishes, hard cheeses. Serve at 13 ° max.

Giocoso 2017

70% grenache, 20% syrah, 10% carignan.

Grenache, a variety of great southern wines, remains in cement vats for 18 months to preserve its natural qualities. Syrah and Carignan are aged for 12 months in three and four year old barrels.

Ruby color with garnet notes and hints of cherry. Airing confirms the evolving nose with notes of aging, cocoa bean, sweet spices, a hint of tapenade and thyme. The mouth follows the nose, with an ample, tender, full, fleshy and juicy attack.

Even though there is power, the velvety side of the texture remains harmonious and persistent. Perfect with partridge, duck, hare on a spit, simmered poultry, grilled or roasted beef or uncooked pressed cheeses with a soft rind. Serve at 16 ° max

Cuvée K 2017

The grapes come from all the terroirs of the domain located in the Minervois appellation.

The entire production remains in cement vats for nine months. The bottling is done on the fruit.

Nose of red and black fruits, smooth on the palate with some characteristic Carignan tannins, present when uncorking, which remain silky and round off when aired.

Ideal with cold cuts, grilled meats, cassoulet, stew, stew or uncooked pressed cheeses with a soft rind. Serve at 16 °