Video text: La Pèira en Damaisèla is a vineyard in the Terrasses du Larzac AOC. The vineyard was set up in 2004 and the first vintage was released in 2005. The grapes are harvested entirely by hand. They are first sorted by parcel and then sorted again just before vatting [transported into stainless steel tanks]. On the nose, La Pèira 2016 has a lovely bouquet of crème de cassis, small black fruits, and garigue notes from the Grenache. On the palate, there is lots of power, beautiful complexity, with the same black fruits and spices from the Grenache. Garigue aromatic herbs, with just a hint of chocolate. The tannins are well-integrated but the wine is still very young. It needs at least another five years. This wine would pair well with mijoté de boeuf or boeuf bourguignon and would be excellent with game.
Note: For a regional (and vegetarian) dish try Ratatouille with Olives as found in Caroline Conran’s excellent book Sud de France – The food and cooking of Languedoc. Link: https://prospectbooks.co.uk/products-page/current-titles/the-food-and-cooking-of-the-languedoc/
Presentation of Las Flors de la Pèira 2016
Video text: Las Flors 2017 is a beautiful dark red, almost black colour. On the nose, we find aromas of black fruits, spices, pear, with just a hint of chocolate. On the palate, we find the same black fruits and spicy complexity. As well as a light floral note. On the palate, it is very smooth, with a lovely finish and lots of freshness. Las Flors 2017 is a blend of Syrah, Grenache and Mourvèdre, with a little Carignan and Cinsaut for that fresh, crisp aspect. The grape varieties are vinified separately and the wine is then aged in barrel for roughly 18 months. But never in new oak, only in barrels used at least once before. Las Flors 2017 would go well with roast quail, or lamb with thyme or rosemary.
Note: For a regional (and vegetarian) dish try Ratatouille with Olives as found in Caroline Conran’s excellent book Sud de France – The food and cooking of Languedoc. Link: https://prospectbooks.co.uk/products-page/current-titles/the-food-and-cooking-of-the-languedoc/
Presentation of the Obriers de la Pèira 2017
video text: Obriers 2017 will be bottled at the end of August. It is a beautiful dark red. On the nose, we find lovely aromas of cherry, small crisp black fruits, with a light floral note. On the palate, it is vibrant, with the same black fruits with beautiful, well-integrated tannins and a lot of length on the palate. Very silky. As for the other wines, each grape variety and parcel is vinified separately,right until final blending. Obriers is vinified at a slightly lower temperature to keep that crisp, fresh fruit. Obriers de la Pèira is the only wine that sees no oak.It is fermented and aged entirely in tank.