Viniou Reviews
Château Montfaucon’s "Cuvée Baron Louis" 2018 is an expressive red hailing from the Lirac AOC in the southern Rhône Valley. This wine is a classic blend, typically dominated by Grenache, supplemented with Syrah, Mourvèdre, Cinsault, and sometimes Carignan. The 2018 vintage benefited from warm, sunny conditions, contributing to generous ripeness and fine, structured tannins. The Château is known for a traditional approach to vinification, employing both stainless steel and oak to preserve fruit purity while adding layers of complexity. On the nose, expect aromas of black cherry, blackberry, garrigue, and subtle spice. The palate reveals a harmonious balance of ripe fruit, herbaceous notes, supple tannins, and a lingering, elegant finish.
Lirac is a historic appellation situated on the right bank of the Rhône, across from the famed Châteauneuf-du-Pape. The region enjoys a typically Mediterranean climate, with hot, dry summers and cooling mistral winds that keep the vines healthy. The soils are diverse, featuring sand, clay, limestone, and the iconic galets roulés (rounded pebbles) that retain heat and encourage optimal ripening. The combination of terroir and climate yields wines of depth, concentration, and freshness, while producers like Château Montfaucon are committed to preserving the authenticity and historical identity of the region.
Lirac rouge wines shine alongside robust, flavourful dishes. This cuvée is particularly well matched with Provençal cuisine—think leg of lamb with herbs de Provence, daube de boeuf, or grilled Mediterranean vegetables. It also complements local charcuterie, hearty stews, or a selection of aged cheeses such as Comté or Tome de Provence. For a vegetarian option, consider a wild mushroom risotto seasoned with thyme and black pepper.
For optimum enjoyment, serve this wine at 16-18°C after allowing it to breathe for an hour or so. This will soften the tannins and reveal the wine’s aromatic complexity. The 2018 vintage is drinking beautifully now but can be cellared for several more years to develop secondary notes of leather, earth and dried herbs.
