The solubility of tartrate crystals is affected by both temperature and alcohol content. If wines are subject to cold stabilizing temperatures below about 25 degF, more tartrate crystals will form because when small ice crystals form, the alcohol content is temporarily raised. Also, during fermentation, as the alcohol content rises, tartrate crystals form as part of the lees that settle out when fermentation is complete. I'm not familiar with Loupiac, but many red wines are not cold stabilized, so, for all practical purposes, you are correct.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.