Gérald Lafont may consult to a host of wineries in the Rhône, but his heart lies with the family vineyard in Rhone’s Lirac. This is where his father Yvon showed a young Gérald the ropes.
While Lirac might not get all of the attention like Châteauneuf-du-pape, it’s considered to be a bit of a wine trade secret - producing equally impressive grenache based blends at a fraction of the price.
So get on board before the rest of the wine-drinking world catches on.
Definitely grenache dominant (80%) with warm raspberry coulis, scorched summer earth and spice. But there’s a more brooding background of tar, molasses and liquorice from the Syrah (10%), and equal parts of Cinsault and Mourvedre. The warm minerality reflects the vineyard’s rocky nature and warm Mediterannean summers. It’s a beauty - and a beast.
The Wine Advocate
“In any other vintage, Domaine d'Arbousset's 2016 Lirac la Vigne d'Yvon would stand out, but among the awesome crop of 2016s from Lirac, this is just another excellent bottling. Cinnamon-spiced cherries mark the nose, while the medium to full-bodied palate is lush and supple before firming up on the finish, where hints of dusty earth and red fruit linger.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 30% Grenache, 10% Mourvedre, 10% Syrah, 10% Cinsault
- Serving Temp.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.