Red wines

Red 2004-2003-2001-2000

• Varieties: Grenache : 60%, Syrah 20%, Mourvèdre 20%.
   
• Vinification: traditional (fermentation with skins, pips and stalks) with 8 to 10 days of vetting.
   
• Maturing: 1 to 3 years after which bottling takes place.
   
• Ageing: 8 to 12 years.
   
• Matching Wines and Dishes: the Lirac red wine, powerful and warm, flavoured with berry, underwood and spice fragrances of a rare finesse, will perfectly match red meats, sauces and venison
   
• Temperature: Serve at 16° to 18°, uncork two hours before drinking.

Miroir
vintage

Harmony reflection between the wine grower, its terroir and its environment, this limited vintage is the fruit of an assemblage of old Grenache completed by Syrah and mourvèdre vignes.
 
The Rhône terraces consisting of quartz pebbles and red clay, which all lie on a sand bed, gives to this deep red ruby Lirac some black fruit, garrigue and spice fragrances.
 
It expresses in mouth by leather, liquorice, truffle hints of a rich intensity with round tannins. This woody wine for laying down will perfectly match red meats, sauces fowls and venison.
 
To taste between 16° and 18°C.

Rosé wines

Rosé 2005-2006

• Varieties: Grenache 65%, Cinsault 25%, Mourvèdre 10%.
   
• Vinification: by draining with short maceration (18 to 24 hours).
   
• Ageing: Up to 3 years.
   
• Matching Wines and Dishes: Graceful and scented, Rosé Lirac wines will pleasantly accompany seafood, fish and delicatessen.
   
• Temperature:Serve at 8° to 10°.

White wines

White 2005-2006

• Varieties: Grenache blanc 40%, Clairette 30%, Viognier 15%.
   
• Vinification: by direct pressing.
   
• Ageing: Up to 3 years.
   
• Matching Wines and Dishes: Graceful and scented, White Lirac wines will pleasantly accompany seafood, fish and delicatessen.
   
• Temperature: Serve at 8° to 10°.