La Peira by La Peira en Damaisela

Structure

Bodyfull

Tanninfirm

Aciditymedium

Sweetnessdry

Finishlong

Oakbarrel aged

Drinking window

Best 6 to 25 years from vintage.

vintage6 yrs25 yrs27 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

Aroma: black cherry, violets, graphite, garrigue

Palate: dark berry, spice, iron, fine grain tannin

Flagship Terrasses du Larzac of La Peira, a 60/40 Syrah-Grenache blend; full-bodied with smoked black fruit, ground pepper, graphite, garrigue, lavender and truffle notes, sweet integrated tannin and a long mineral finish per producer tasting notes spanning 2005-2020 vintages.

What it pairs with

Wagyu beef ribeye
The wine's structure carries the marbling and the iron note echoes blood-rare beef.
Wild boar slow-braised
La Peira's depth meets the gamey richness.
Aged hard cheese (Beaufort)
The cheese's nutty depth contrasts the wine's iron lift.

History

La Peira en Damaisela was founded in 2004 by Karine Ahton and Robert Dougan with winemaker Jeremie Depierre on 11.4 hectares at Sainte-Brigitte (Jonquieres / Saint-Andre de Sangonis). The flagship La Peira cuvee is a 60/40 Syrah-Grenache blend from gravelly rocky soils.

2004: Estate founded by Karine Ahton and Robert Dougan
2014: Terrasses du Larzac AOC granted full status

Facts

Producer: La Peira en Damaisela · visiting guide
Grapes: Syrah (60%), Grenache (40%)
Classification: AOC Terrasses du Larzac
Oak: 18-24 months in French oak barriques
ABV: 14.5%
Price: EUR 80-150 at retail
Drinking window: 6-25 from vintage
First vintage: 2004
Organic: ORGANIC CERTIFIED
Vegan: Yes (no animal-derived fining)

Frequently asked about La Peira

What does La Peira taste like?

Black cherry, violets, graphite and garrigue on the nose; dark berry, spice, iron and fine-grain tannin on the palate. Full-bodied with firm tannins, medium acidity and a long finish.

When should I drink La Peira?

Drink between 6 and 25 years from vintage. Young vintages benefit from 2 hours of decanting; the wine reaches its peak at 12-18 years.

What grapes are in La Peira?

A 60/40 Syrah-Grenache blend from gravelly rocky soils. The flagship cuvée of the La Peira en Damaisela estate.

What food pairs with La Peira?

Wagyu beef ribeye is the canonical pairing; the wine's structure carries the marbling. Wild boar slow-braised and aged Beaufort are equally strong matches.

Taste it where it is made: tours and tastings in Languedoc

Montpellier Wine and Oyster Tour

Day trip3h 30m4.9 from 78 reviewsfrom €85

In a typically Mediterranean landscape, discover two of the region’s greatest treasures on this unforgettable half-day experience combining fine wines, fresh oysters, ...

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