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Domaine Lafond Roc-Epine Lirac Blanc 2014

Rhone White Blends from Lirac, Rhone, France
  • RP90
13.5% ABV
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13.5% ABV

Winemaker Notes

With the Roc-Epine Lirac Blanc we find a lot of fruit aromas of lime and white flowers, very citrus flavors, a vivacity. Served as an aperitif, it can stir up our taste buds.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
A terrific white, the 2014 Lirac Roc Epine Blanc is a blend 50% Grenache Blanc, 30% Roussanne and 20% Viognier that was raised all in stainless steel. There’s 2,000+ cases made as well, so it’s not only affordable, but should be available in the market. Ripe peach, pineapple, honeysuckle and citrus blossom all flow nicely to a medium-bodied, forward, seamless and fruit-loaded beauty that has tons of flavor yet stays balanced and fresh.
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Domaine Lafond

Domaine Lafond

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Domaine Lafond, Lirac, Rhone, France
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Pascal Lafond’s beautifully made wines from Tavel, Lirac and Chateauneuf-du-Pape are among the finest values the region has to offer. This 65-hectare family-run estate, located in the rose-only appellation of Tavel, produces what is widely considered (by Robert Parker, among others) to be the best Tavel available. Their Lirac Blanc – a blend of Grenache, Roussanne and Viognier – is a rich, vibrant Rhone white, with lovely honeyed and floral aromas. Their reds – including a Cotes-du-Rhone, a Chateauneuf-du-Pape, and two different Liracs – are impressively concentrated, meaty and pure Grenache-based wines that are nonetheless balanced and well-structured. Today's cellar was built in 1970, with several extensions made over the years to accommodate the domaine's fairly robust production.

A larger region between Chateauneuf-du-Pape and Tavel, Lirac red wines resemble some of the best Cotes du Rhone Villages wines, while it’s rosés are akin to those of Tavel. The region’s quality whites, based on Bourboulenc, Clairette, Grenache Blanc and Roussanne, are round and fruit-driven.

Rhône White Blends

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Full-bodied and flavorful, white Rhône blends originate from France’s Rhône Valley. Today these blends are also becoming popular in other regions, proving most successful in Spain, Australia and California. Typically some combination of Grenache blanc, Marsanne, Roussanne and Viognier form the basis of a white Rhône blend with varyiong degrees of flexibility depending on the exact appellation.

In the Glass

Each variety contibutes something unique and different. Round, textural Grenache blanc gives green apple and white stone fruit flavors; weighty Marsanne adds structure and honeysuckle aromas; russet-colored Roussanne lends intriguing herbal, tea-like notes while Viognier provides a creamy texture and elegant aromatics. The flavor of the final wine will depend on the chosen components of the blend and their respective proportions.

Perfect Pairings

White Rhône blends are quite versatile food pairing wines and can work with light to medium rich meals that might often be matched to red wines. Heavier fish dishes with bold seasoning like grilled swordfish with caper butter or baked, herb-crusted mahi mahi are natural allies for these flavorful wines. Other ideal dishes include roast pork in mustard sauce, poached lobster with beurre blanc, or a rich and savory vegetable quiche. `

Sommelier Secret

In the Northern Rhône, blends of Marsanne and Roussanne are common in the appellations of St.-Joseph, Crozes-Hermitage, Hermitage and St-Péray. Condrieu and Château-Grillet can produce single-varietal Viognier only. The Southern Rhône, on the other hand, has much more variety, with many more permitted grapes including the ones named above as well as Bourboulenc, Clairette, Picpoul and Ugni Blanc.

TGI15386_2014 Item# 145573