2018-C Domaine Maby Lirac La Fermade, Rhone, France (750ml)
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A Monthly Wine Club Selection
The Mabys have been cultivating vines in the southern Rhône Valley village of Tavel since the early 19th century. Auguste Maby was the first in the family to focus entirely on producing wine from their 4.5 hectares of vines and would vinify them in the small cellar in the back of the family shoe shop. Auguste’s 15-year-old son, Armand, joined him in helping to make the wines in 1936 when the family moved to a new house with a bigger cellar. By 1945, Armand was able to purchase vineyard land of his own. Then in 1950, Armand bought a house where he built a more modern, traditional cellar. That same year marked the first vintage of Domaine Maby Tavel from the now 30-acre estate.
In the early 1960s, Armand was joined by his son, Roger, his brother, Bertrand and his son in law, Christian Amido, who also owned vineyards in Lirac. Together the Mabys purchased 74 acres of land in Lirac and in 1970 planted vineyards to Syrah, Grenache Noir, Grenache Blanc, Mourvèdre and Picpoul. Roger guided the Maby estate through the rest of the 20th century and his son, Richard, took over in 2005. Today, Domaine Maby covers 148 acres of vines in Tavel, Lirac and Côtes-du-Rhône which are all sustainably farmed.
This blend is made of 70% Grenache, 20% Syrah and 10% Mourvèdre from select parcels grown in the free-draining, clayey-limestone soils covered with rounded river pebbles, terrain that is known for lending structure and aging potential to Lirac rouge. The grapes were hand-harvested, and the lots were cold-fermented separately. The Grenache and Syrah were aged in stainless steel while the Mourvèdre was aged in oak casks before being assembled into the final blend.
Deep purple color. Complex aromas of ripe black plum, blackberry compote and baked ham. These flavors carry over to palate where they are met with richer flavors of stewed cherry and cassis, and with pleasantly chewy tannins on the spice-laden finish.