Lirac

A hallmark of the region, Lirac is the oldest appellation in the Côtes du Rhône to produce all three wine styles: red, rosé, and white. This distinction is due to the diversity of soils and grape varieties found within the appellation. The primary varieties used for Lirac reds and rosés are Grenache Noir, Cinsault, Syrah, and Mourvèdre. For white Lirac, the primary varieties are Clairette, and especially Bourboulenc and White Grenache. Wine enthusiasts will be rewarded in this appellation by the wines from Château d'Aquéria, as well as those from Domaine Maby and Domaine de la Mordorée.

Situated in the heart of the garrigue, on arid, sun-drenched land exposed to the mistral wind, the Lirac vineyard derives its distinctive character from this setting. The soils of the Lirac vineyard consist of three types: rounded pebbles, limestone scree, and sand dating from the late Tertiary period. The blend of grapes grown on these different soils results in wines with complex aromas and visual appeal.

Produced from different terroirs, Lirac wines are characterized by their power and aromas, yet remain fresh and always elegant. Originally, the Lirac vineyard was primarily known for its rosés, but today it produces approximately 20,000 hectoliters per year of red, rosé, and white wines. In fact, it is the first Côtes du Rhône appellation to produce wines in all three colors.

Red Lirac wines are made from Grenache Noir, Syrah, Mourvèdre, and Cinsault grapes, which give the wine a deep ruby to garnet-red color.
Red Lirac has a bouquet reminiscent of wild berries, spices, and the garrigue. As these red wines age, they develop notes of leather, cocoa, and licorice. Red Lirac is well-balanced on the palate, with appreciable tannic power, while retaining the roundness characteristic of Lirac. Red Lirac ages well and improves with time.

This rosé boasts a salmon-pink hue derived from Grenache Noir, Syrah, and Cinsault grapes, offering surprising notes of red berries, raspberry, and strawberry. Although smooth, Lirac rosés remain lively, with a long finish that leaves a refreshing sensation and a distinct aftertaste.

Finally, white Lirac is made from Bourboulenc, Clairette, Grenache Blanc, and Roussanne, sometimes supplemented with Marsanne, Picpoul, and Viognier. These grape varieties give the white wine a bright color and a bouquet reminiscent of summer fruits and floral notes. As they age, Lirac white wines develop notes of honey and thyme.

We recommend pairing red Lirac with cold cuts, duck, poultry, lamb, or cheese. White Lirac, on the other hand, pairs perfectly with raw vegetables, asparagus, fish, or seafood. Finally, red meat, offal, white fish, dishes with sauce, and summer fruits pair wonderfully with Lirac rosé.

Red wines: When young, these red wines offer aromas of red and black fruits on the nose, which evolve with age into notes of vanilla, leather, and forest floor. On the palate, the wine displays the power and richness characteristic of Lirac while maintaining a beautiful balance. Thanks to their excellent aging potential, these wines can be enjoyed for many years.
Ideal with• Red meats (beef, game, lamb) 

Rosé wines: The nose reveals aromas of red berries, strawberries, and almonds. On the palate, the wine captivates with its beautiful aromatic intensity and refreshing character.
Pairs well with• Shellfish• Fatty fish (salmon, tuna) • Pork• Poultry

White wines: They reveal aromas of white fruit and flowers. With good aging potential, these wines will develop notes of vanilla and honey over time.

Pairs well with• Fatty fish (salmon, tuna)• Aged hard cheese• Poultry