La Peira Obriers Terrasses du Larzac Coteaux Languedoc 2008

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

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Winery: La Peira  
Color: Red
Blend: Carignan, Cinsault
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La Peira:
La Peira Quotes ‘This estate aims to rival the great Negly for making the top wines in Languedoc’ (Robert M. Parker) 'An estate whose wines so impressed our household when first sampled that we have referred to its creating triumvirate as “the geniuses” ever since.’ (Andrew Jefford - The New France) ‘New Neighbors to La Grange des Pères and Daumas Gassac - Be on the lookout for these wines.’... Read more
La Peira Quotes ‘This estate aims to rival the great Negly for making the top wines in Languedoc’ (Robert M. Parker) 'An estate whose wines so impressed our household when first sampled that we have referred to its creating triumvirate as “the geniuses” ever since.’ (Andrew Jefford - The New France) ‘New Neighbors to La Grange des Pères and Daumas Gassac - Be on the lookout for these wines.’ (David Schildknecht - Wine Advocate) 'The flagship wine from this new venture is easily going to be the next great global cult wine. Think Clos Erasmus or Masseto; that's the level of quality that this wine brings! Dense, rich and explosive, with layer after layer of flavor and complexity. Ripe, but never over-the-top, this stunning effort should easily last 25 to 30 years.' (Wine Library) ABOUT Our domaine began in 2004 - in a small stone barn halfway between Grange des Pères and Daumas Gassac. It is situated at the foot of the Larzac plateau, where the grazing of sheep and production of Roquefort begins. This is an area of warm summers and cold winters, and of poor stony soils scented of fennel, rosemary and thyme. We were 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 involved 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 élevage of small amounts of wine in new barrels. Our team consists of our winemaker Jérémie Depierre (a young vigneron with stages at Château Margaux and Château Guiraud), Karine Ahton (a lawyer from the Languedoc), and Rob Dougan (a writer/composer of music). The inspiration for the name of our domaine is a maxim of the stone workers from the region and an old Occitan expression: ‘Plaçar una pèira en damaisèla’ – place the stone with its best face forward (Litt. Placer une Pierre en Demoiselle) Like these workers of yesteryear, our aim is to take what nature and this stony soil have to offer and try to find its most beautiful expression. A PROPOS Notre domaine a vu le jour en 2004 – dans un petit mas en pierre à mi-chemin entre La Grange des Pères et Daumas Gassac. Il est situé au pied du plateau du Larzac où commencent les pâturages et la production du Roquefort. C’est un lieu où les étés sont chauds et les hivers froids et où la terre, pauvre et rocailleuse, sent bon le fenouil, le romarin et le thym. Nous étions animés par une foi : qu’avec un travail rigoureux et sans concession dans le vignoble et une vinification non-interventionniste, le véritable caractère de ce terroir peut transmettre quelque chose de sa beauté et de ses paysages, quelque chose d’unique et d’expressif. Cela impliquait une approche méticuleuse de la viticulture, de très petits rendements, une taille courte, le d’ébourgeonnage, l’éclaircissage, l’effeuillage et la vendange verte, la cueillette à la main, à l’aide de petites cagettes, de raisins parfaitement mûrs, un tri double, une table de trie et finalement, l’élevage avec beaucoup de soin, de petites quantités de vin dans des barriques neuves. Notre équipe est constituée de notre viticulteur Jérémie Depierre (un jeune vigneron qui a effectué des stages au Château Margaux et au Château Guiraud), Karine Ahton (une avocate née dans le Languedoc) et Rob Dougan (un auteur-compositeur de musique). Le nom de notre domaine nous a été inspiré par une maxime des ‘ travailleurs de la pierre’ de la région et par une ancienne expression occitane. ‘Plaçar una pèira en damaisèla’ – (Litt. Placer une Pierre en Demoiselle) Comme ces travailleurs d’antan, notre objectif est de prendre ce que la nature et cette terre rocailleuse ont à offrir et essayer de donner naissance à leur plus belle expression. Read less

"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

Wine Specs:

Alcohol: 14.5%

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