During the harvest, in depth analyses are conducted in the vineyards to determine ideal phenolic ripeness before picking. Once the grapes have reached optimum maturity, they are picked, destemmed and gently crushed before undergoing a three week fermentation in tank. Each grape variety is vinified separately. Cap-punching and racking are employed throughout fermentation to extract maximum flavor. Daily tastings are conducted to determine the best timing to conclude the fermentation period. After the must is pressed, the juices are blended and 30% of the wines are aged in French oak barrels to smooth and enrich flavors. The wines age in barrel from eight to ten months, depending on vintage, before final blending and bottling at the Chateau.
Wine Advocate2015 vintage
A luscious, fleshy and full vintage. This Lirac has a complex and powerful nose of plums and cherries, with hints of vanilla. Mellow and silky tannins enhance the dark, red fruit flavors and spice notes while the ripe Grenache provides lovely, polished smoothness.
Wonderful with red meats. When young, duck breast and lamb stew are terrific pairings. When older, a great accompaniment to all types of meat dishes.
points of distinction
- Chateau d’Aqueria has been making wines since the end of the 16th century
- A Grenache-based blend of grapes typical of the southern Rhône Valley
about the grape +
Grenache is loaded with dense, lusty aromas and flavors of black cherry, blackcurrant, jam, pepper and licorice, with a palate-coating texture and high alcohol.
Mourvèdre makes big, meaty, rustic wines high in alcohol, acidity and tannin, with moderate black fruit characters. Shows aromas and flavors of wild Provençal herbs, leather, mushrooms and barnyard.
Syrah has seductively dense, rich, chewy black berry aromas and flavors, with notes of tar, wood smoke, bacon, leather, chocolate, and sometimes violets. The tannins are firm yet elegant.
Winemaker Vincent de Bez has been working for the family winery since 1977, with his father Paul and brother Bruno.