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 above 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.More wines for steak →
Wild boar slow-braised La Peira's depth meets the gamey richness.More wines for wild boar →
Aged hard cheese (Beaufort) The cheese's nutty depth contrasts the wine's iron lift.More wines for aged hard cheese →

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.

2004Estate founded by Karine Ahton and Robert Dougan
2014Terrasses 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.