Get ready to get astounded by the fragrances of this garnet-colored wine. Indeed, it releases fragrances of roasted black fruits, liquorice, cocoa and stewed prune. At tasting, it is well-balanced and full-bodied. In mouth, it is also tasteful and winey and shows a nice personality with notes of cocoa and liquorice.
Robe Garnet
Features
Body?The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness?The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging?All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins?Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
Haut-Lirou is the only domain of the appellation to have vines up to 300 meters of altitude on the southern slopes of the Pic Saint-Loup, vines for which it was necessary to clear and crush whole blocks of limestone.
Domain and appellation
Domaine Haut Lirou
At Domaine Haut-Lirou in Pic Saint-Loup, five generations of the Jean-Pierre RAMBIER family have been growing the vines since 1848 in the commune of Saint-Jean-de-Cuculles.
Terroir: 95 hectares of vineyards are scattered in the surrounding scrubland, partly on gentle slopes where the average altitude is 150 meters. Partially on hard terraced limestones, on a variety of soils (mostly limestone, clay, marl and basalt).
Viticulture: On the vineyard, the winemakers take special care of the vineyard and harvest grapes by hand during the day.
Vinification: The grapes are sorted and destalked in the cellar. The alcoholic fermentation takes place under constant temperature control (25 ° C maxi). Daily operations of extraction and homogenization (remontage, délestage or pigeage) are carried out. The vatting is of a total duration of one month, then devatting and pressing of the marc.
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