The 2015 Domaine Corne-Loup Lirac presents itself as a classic expression of southern Rhône red. While details on the precise grape composition are unconfirmed, Lirac reds typically showcase a blend dominated by Grenache, often complemented by Syrah, Mourvèdre and possibly some Cinsault or Carignan. The vintage, 2015, is remembered in the region for its optimal ripening conditions, bringing about wines with generosity, depth and balanced structure. Expect a deep ruby colour, fragrant notes of ripe red and black fruit—such as cherry, blackcurrant and plum—lifted by hints of garrigue herbs, peppery spice and a touch of minerality. The palate is usually supple yet robust, with a pleasant warmth and a lingering, structured finish.
Lirac is one of the Rhône’s oldest and most respected appellations, situated just across the river from Châteauneuf-du-Pape. The subregion benefits from a warm, Mediterranean climate with plenty of sunshine, encouraging perfect grape maturation. Soils here are diverse, dominated by the famed galets roulés (rounded pebbles), sand, and clay, helping to retain warmth and drain excess moisture, thus shaping wines with both depth and finesse. Historically, Lirac’s reputation was established on the quality of its reds, though it also produces excellent whites and rosés.
For food pairing, the generous, aromatic and moderately structured nature typical of Lirac rouge makes it a versatile partner at the table. Local regional cuisine works a treat: think daube provençale (herb-scented beef stew), lamb shoulder with rosemary, or even duck breast with cherry compote. The wine’s spice and fruit can equally complement Mediterranean vegetable dishes, wild mushroom ragout, or aged cheeses such as Tomme de Provence.
To fully appreciate all the nuances, serve this wine slightly below room temperature, ideally at 16–18°C. Decanting for 30–60 minutes will help soften any remaining tannins and allow the aromatic complexity to flourish, especially given the maturity of the 2015 vintage.
