Obriers de la Pèira 2005 Parcelle: ‘Bellefeuille’ Cepages: 2005: 65% Cinsault 35% Carignan Rendement/yields: 2005: a...Read more...
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RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for La Pèira En Damaisèla Red Rhone Blend Coteaux du Languedoc les Terrasses du Larzac la Pèira
Obriers de la Pèira 2005 Parcelle: ‘Bellefeuille’ Cepages: 2005: 65% Cinsault 35% Carignan Rendement/yields: 2005: average 14 hl/ha Elevage: 100% cuve bois. 18-24 months Production: 2005: 447 cases Unfiltered and unfined “Terrasses du Larzac is a mineral playground with an least five internal terroirs. After my trip, I know a little more than I did, but it’s wonderfully complex and there’s lots more to learn. Mas Jullien, Grange des Pères and Mas de Daumas Gassac have been variously responsible for most of the reputation of the area so far, but there are others on the way up, most notably La Pèira en Damaisèla (which, like Mas Jullien, lies near Jonquières).” (Andrew Jefford - AndrewJefford.com ) “This estate aims to rival the great Negly for making the top wines in Languedoc” (Robert Parker - Wine Advocate) ‘New Neighbors to La Grange des Pères and Daumas Gassac - Be on the lookout for these wines.’ (David Schildknecht - Wine Advocate) “I try to avoid the kind of macho superlatives which can devalue the currency of wine criticism, but the efforts which the team at La Pèira have made with the 2005, 2006 and 2007 vintages really did “blow me away.” Look out for these stunning wines in due course from Berry Bros in the UK and from the retailers supplied by Eric Soloman in the US.” (Andrew Jefford - AndrewJefford.com)
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