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Chateau de Segries Lirac Cuvee Reservee 2000

Rhone Red Blends from Rhone, France
  • RP87
0% ABV
  • RP92
  • RP90
  • WS89
  • WE90
  • RP90
  • RP90
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Winemaker Notes

The Lirac is 60% Grenache and 40% Syrah. Henri de Lanzac, the new proprietor of Château de Ségriès, bought the property four and half years ago and has made significant improvements in the wine quality. With the help of his cousin, Christophe Delorme of Domaine de la Mordorée, the wines have become more focused. Aside of the wines listed, Henri produces a particularly powerful Tavel with loads of fruit and body.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
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Chateau de Segries

Chateau de Segries

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Chateau de Segries, Rhone, France
In 1994, Henri de Lanzac, cousin of Christophe Delorme from Domaine de la Mordorée, purchased the Domaine and began to improve the quality of the wine. "Segries" in provencal means "water spring". This family owned and operated winery is located in Lirac, along the right back of the Rhone river just opposite to Chateauneuf-du-Pape.

The Chateau produces the following A.O.C wines:

Tavel Rose
Cotes du Rhone Rouge
Lirac Rouge
Lirac Blanc

Chateau de Segries owns 44.5 hectares of vineyard land, all in old vines, 30 hectares in one piece alone:

7 ha (17.30 acres) in Tavel, on limestone, pebble stone, sand and clay based soils.
30 ha (74.10 acres) in Lirac, on clay and limestone based soils.
4 ha (9.88 acres) in Cotes du Rhone.
3.5 other ha (8.65 acres) in Côtes du Rhone for the "Clos de l'Hermitage"

Many of the vines date back to 1925, and were planted by the former owner Count de Regis de Gatimel.

A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

KPF22619_2000 Item# 59807