In the glass
Aroma: blackcurrant, black olive, garrigue, violet
Palate: black cherry, thyme, graphite, fine-grained tannin
Syrah-Grenache from Lascaux's calcareous Pic Saint-Loup plots. Carra (the pre-Roman word for stone) honours the limestone underfoot.
What it pairs with
-
Roast leg of lamb with herbes de Provence
Garrigue and thyme in the wine mirror the herbs; firm tannins meet the lamb's fat. -
Wild mushroom risotto
Black olive and graphite notes find depth in earthy mushrooms. -
Pélardon goat cheese with honey
Fine-grained tannin and violet aromatics balance the goat cheese's tang.
History
Carra is named for the pre-Roman word for stone and honours the calcareous limestone of the Lascaux terroir. Pic Saint-Loup Syrah-Grenache aged twelve months in barrel.
- 2005 — First vintage of Carra released
Facts
- Producer
- Château de Lascaux
- Grapes
- Syrah, Grenache
- Classification
- AOC Pic Saint-Loup
- Oak
- Aged 12 months in French oak barrels, primarily used
- ABV
- 14.0%
- Price
- €18-25 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2005
- Organic
- ECOCERT
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Carra
What does Carra taste like?
Blackcurrant, black olive, garrigue and violet on the nose; black cherry, thyme, graphite and fine-grained tannin on the palate. Medium-bodied with a long finish.
When should I drink Carra?
Drink between 3 and 10 years from vintage. Younger bottles benefit from 45-60 minutes of decanting.
What food pairs with Carra?
Roast leg of lamb with herbes de Provence is the canonical pairing; wild mushroom risotto and Pélardon goat cheese with honey also work well.
What classification does Carra have?
AOC Pic Saint-Loup, the cru-level appellation within the Languedoc covering the limestone ridge north of Montpellier.