La Peira Obriers Terrasses du Larzac Coteaux Languedoc 2008

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  • 2008

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Winemaker's Notes:

"65% Cinsault, 35% Carignan. Aged in big wood - 44 hl. Carignan seems to dominate the nose. A bit tart and tough rath...

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User Reviews for La Peira Obriers Terrasses du Larzac Coteaux Languedoc

Winemaker's Notes:

"65% Cinsault, 35% Carignan. Aged in big wood - 44 hl. Carignan seems to dominate the nose. A bit tart and tough rather than the juice and fragrance of Cinsault. Drink 2011-2014. (JR)" 15.5 out of 20 points, Jancis Robinsons's Purple Pages (08/11) Viticulture: "Short pruning. Intensive fastidious work with the vines including working with the soil manually rather than with chemicals, de-suckering, crop thinning, shoot removal, and leaf plucking, green harvest." "Gravelly alluvial deposits (Pliocene Age). These deposits were derived principally from the mountains of Late Jurassic (about 150 million years old) limestone to the north. The gravels (along with sand, silt, and clay) were laid down in stream channels and in what are known as alluvial fans (cones). Deep, porous, permeable, well drained and well aerated with sufficient clay content for hydric and cation nutrition needs, a significant positive given a non- irrigated regime, especially in times of low rainfall." "100% manual picking into 10 kg stackable cagettes transported by air-conditioned van to the Chais. Double triage with sorting table with 6-10 people removing over or under-ripe grapes, further stems, and material other than grapes. Whole berries carried by conveyer belt to temperature-controlled stainless-steel tanks (crushed on entry to tank)." -Winery Estate: "The domaine began in 2004 - in a small stone barn halfway between Grange des Peres and Daumas Gassac. It is situated at the foot of the Larzac plateau, known for grazing sheep and Roquefort production. This is an area of warm summers and cold winters, and of poor stony soils scented with fennel, rosemary and thyme." "La Peira is inspired by one belief: that with rigorous and uncompromising work in the vineyard and non-interventionist winemaking, the true character of this terroir may convey something of its beauty and wildness, something unique and expressive. This involves a meticulous approach to viticulture - very low yields, short pruning, de-suckering, crop thinning, shoot removal, leaf plucking, and green harvesting; the hand picking of perfectly ripe grapes in small cagettes; a double triage and sorting table and the careful elevage of small amounts of wine in new barrels." "The team consists of winemaker Jeremie Depierre (a young vigneron with work experience at Chateau Margaux and Chateau Guiraud), Karine Ahton (a lawyer from the Languedoc), and Rob Dougan (a writer/ composer of music). " -Importer

"65% Cinsault, 35% Carignan. Aged in big wood - 44 hl. Carignan seems to dominate the nose. A bit tart and tough rather than the juice and fragrance of Cinsault. Drink 2011-2014. (JR)" 15.5 out of 20 points, Jancis Robinsons's Purple Pages (08/11) Viticulture: "Short pruning. Intensive fastidious work with the vines including working with the soil manually rather than with chemicals, de-suckering, crop thinning, shoot removal, and leaf plucking, green harvest." "Gravelly alluvial deposits (Pliocene Age). These deposits were derived principally from the mountains of Late Jurassic (about 150 million years old) limestone to the north. The gravels (along with sand, silt, and clay) were laid down in stream channels and in what are known as alluvial fans (cones). Deep, porous, permeable, well drained and well aerated with sufficient clay content for hydric and cation nutrition needs, a significant positive given a non- irrigated regime, especially in times of low rainfall." "100% manual picking into 10 kg stackable cagettes transported by air-conditioned van to the Chais. Double triage with sorting table with 6-10 people removing over or under-ripe grapes, further stems, and material other than grapes. Whole berries carried by conveyer belt to temperature-controlled stainless-steel tanks (crushed on entry to tank)." -Winery Estate: "The domaine began in 2004 - in a small stone barn halfway between Grange des Peres and Daumas Gassac. It is situated at the foot of the Larzac plateau, known for grazing sheep and Roquefort production. This is an area of warm summers and cold winters, and of poor stony soils scented with fennel, rosemary and thyme." "La Peira is inspired by one belief: that with rigorous and uncompromising work in the vineyard and non-interventionist winemaking, the true character of this terroir may convey something of its beauty and wildness, something unique and expressive. This involves a meticulous approach to viticulture - very low yields, short pruning, de-suckering, crop thinning, shoot removal, leaf plucking, and green harvesting; the hand picking of perfectly ripe grapes in small cagettes; a double triage and sorting table and the careful elevage of small amounts of wine in new barrels." "The team consists of winemaker Jeremie Depierre (a young vigneron with work experience at Chateau Margaux and Chateau Guiraud), Karine Ahton (a lawyer from the Languedoc), and Rob Dougan (a writer/ composer of music). " -Importer

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Chemical Analysis:

Alcohol: 14.5%

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