LIRAC is one of the up-coming best area from the southern Rhône valley,
as it delivers outstanding wines.
 
GRAPE VARIETY
50% Grenache noir, 35% Syrah, 15% Mourvèdre
100% Organic
 
TASTING NOTES
Bold red wine with an Intense inky red color, and an incredibly long and full finish. 
On the nose, aromas of red and black ripe fruit (kirsch and wild Blackberry) are dominant. The mouth is full, with aromas of blackcurrant liquor and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. The end displays hints of smooth vanilla, which gives to the wine length and complexity. 
 
SERVING SUGGESTIONS
Pairs well with all types of Mediterranean style dishes: Bouillabaisse (tomato-based seafood stews), grilled tuna, lobster with saffron, red pasta, grilled meats, roasted vegetables. Wonderful as a sipper in its own right too! 
Best between 1 and 8 years of age. 
Serve at about 65°F. Best if open about 30 minutes prior to serving.
 
THE WINERY
Established in the northern part of Châteauneuf-du-Pape, the Jaume family has been dedicated to the art of wine-growing since 1826.
In the 14th century, during their stay in Avignon, the popes built a papal castle in Châteauneuf-du-Pape (“New Castle of the Popes”). Impressed by the area's exceptional “terroir” (the soil and its growing conditions), they planted vineyards around the castle on terraces covered with distinctive large smooth rounded stones, which get very hot during the day in the hot sun and keep the vine roots warm during the cold nights, providing perfect condition for wine grapes.
LIRAC vineyards are facing Chateauneuf-du-Pape, opposite side of the Rhône river. Soils are almost similar on both sides. They are marked by the violent wrought of the Rhône river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of the legendary rounded stones known as "galets" in the soil is evidence of the time when the Rhône, then a mountain torrent, tore fragments of rock from the Alps and deposited them on the plain.
 
WINEMAKING AND AGING
Traditional wine‐making in stainless still vats. Hand-sorted bunches crushed and destemmed grapes.  Fermentation temperature: 30°C. 18 days of vatting with pigeages. Aging in concrete vats and French oak barrels.
 
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