Lirac

Lirac is the oldest Côtes du Rhône cru to produce all three colors: red, rosé and white. This specificity is due to the diversity of soils and grape varieties present in the appellation area. Grenache noir, Cinsault, Syrah and Mourvèdre are the main grape varieties used for Lirac reds and rosés. For white Lirac, mainly Clairette and above all Bourboulenc and Grenache blanc. Wine-lovers' curiosity will be rewarded in this appellation by the products of Château d'Aquéria, but also by the vintages offered by Domaine Maby or Domaine de la Mordorée.

Planted in the middle of the garrigue, on arid, sun-drenched soils exposed to the Mistral wind, the Lirac vineyard draws its particular personality from this situation. The Lirac vineyards are planted on three types of soil: pebbles, limestone scree and sand dating from the end of the Tertiary period. The blend of grapes planted on these different soils produces wines with a complex nose and eye.

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

Lirac red wines are made from Grenache noir, Syrah, Mourvèdre and Cinsault grapes, with a deep ruby to garnet-red color.
Lirac red wines have a nose reminiscent of wild berries, spices and garrigue. Aged red wines take on notes of leather, cocoa and licorice. Lirac red is well-balanced on the palate, with appreciable tannic strength, while retaining the roundness on the palate characteristic of Lirac. Red Lirac ages well and improves with age.

For the rosé, we find a salmon color from the Grenache Noir, Syrah and Cinsault grape varieties, giving surprising notes of red fruit, raspberry and strawberry. Although unctuous, Lirac rosés remain dynamic, with length on the palate, leaving a freshness and a pronounced taste after tasting.

Finally, Lirac blanc uses Bourboulenc, Clairette, Grenache blanc and Roussanne, with the occasional addition of Marsanne, Picpoul and Viognier. These grape varieties give the white a luminous color and a nose reminiscent of summer fruit and floral notes. Older Lirac white wines take on notes of honey and thyme.

We recommend accompanying charcuterie, duck, poultry, lamb or cheese with a red Lirac. White Lirac, on the other hand, goes perfectly with raw vegetables, asparagus, fish or seafood. Finally, red meat, offal, white fish, dishes in sauce and summer fruits are all perfect with Lirac rosé.

Red wines: In their youth, red wines offer aromas of red and black fruits that evolve, with age, towards vanilla, leather and notes of undergrowth. On the palate, the power and generosity of the Lirac wine are enhanced by its fine balance. Thanks to their excellent aging potential, these wines can be enjoyed over several years.
Ideal with- Red meats (beef, game, lamb)

Rosé wines: On the nose, aromas of red fruits, strawberries and almonds. Once on the palate, we are seduced by the wine's aromatic intensity and freshness.
Ideal with- Shellfish- Fatty fish (salmon, tuna) - Pork- Poultry

White wines: The nose reveals notes of white fruit and flowers. With good ageing potential, these wines will develop vanilla and honey notes over time.

Ideal with- Fatty fish (salmon, tuna)- Matured hard cheese- Poultry