In the glass
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
- 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.