Domaine Serguier Lirac, Rhone, France

Two vintages offer two perspectives on a familiar southern Rhône blend: 2023 Domaine Serguier Lirac increases Syrah to 40%, while 2020 Domaine Serguier Lirac pairs 70% Grenache with 30% Syrah at 14% ABV. Both share hand harvesting, extended fermentation, and a combination of tank and barrel aging. Stone fruit, spice, and delicate licorice connect their profiles, giving returning customers a recognizable thread while offering a useful opportunity to explore the estate across vintages.

Product Details:

• Owners: Aurélie and Daniel Nury.
• Winemaker: Daniel Nury.

2023 Domaine Serguier Lirac

• ABV: 15%
• Grape Varieties: 60% Grenache Noir and 40% Syrah.
• Harvest: Hand-harvested with parcel-by-parcel selection.
• Destemming: 80%.
• Alcoholic Fermentation: Four weeks in tank, with pump-overs and rack-and-return for aroma and tannin extraction.
• Pressing: Pneumatic pressing followed by racking.
• Malolactic Fermentation: Occurs naturally in tank.
• Aging: 60% in tank and 40% in 500-liter, medium-toast Allier oak barrels; the barrel-aged portion matures for at least 10 months.
• Barrel Transfer: Late January or early February following harvest.
• Final Blending: One month before bottling.

2020 Domaine Serguier Lirac

• Alcohol by Volume (ABV): 14%.
• Yield: 25 hl/ha.
• Grape Varieties: 70% Grenache Noir and 30% Syrah.
• Vineyard Parcels: Peyguerol and Lacoste.
• Soils: 50% sand over limestone and 50% rounded pebbles with clay.
• Average Vine Age: Approximately 50 years at the time of the vintage.
• Environmental Certification: Haute Valeur Environnementale (HVE).
• Harvest: Hand-harvested and sorted by parcel.
• Destemming: 80%.
• Alcoholic Fermentation: Four weeks in tank, with pumping over and extraction through racking operations.
• Pressing: Pneumatic pressing.
• Malolactic Fermentation: Occurs naturally in tank.
• Aging: 60% in tank and 40% in barrels; the barrel-aged portion matures for at least 10 months.
• Barrel Transfer: Late January or early February following harvest.
• Final Blending: One month before bottling.

Sensory Description:

The 2023 displays a deep ruby color with subtle purple highlights. Stone-fruit aromas and spice lead into a firm, lively palate, with delicate licorice providing a savory accent. Its blend contains ten percentage points more Syrah than the 2020, while retaining Grenache as the principal variety.

The 2020 follows a closely related aromatic path, showing ruby color with violet reflections, stone fruit, spice, and background licorice. The producer describes its palate as dense and vibrant. Together, the vintages demonstrate continuity in the estate’s style; the documented blend change offers a concrete point of comparison without implying that either vintage is inherently richer, fresher, or more tannic.

Winemaker’s Background:

Domaine Serguier began with Hippolyte Serguier in the late nineteenth century. Daniel Nury took over the family estate in 1997, continuing its work in Châteauneuf-du-Pape, and Aurélie joined the business in 2015. Vineyard acquisitions in Lirac and the Côtes du Rhône expanded the estate to approximately 12 hectares. Manual harvesting, attention to individual parcels and patient maturation connect the family’s varied holdings and provide a consistent foundation across vintages.

Serving Suggestions:

Serve either vintage around 16–17°C in a generously sized Rhône or Bordeaux-style glass. Taste before deciding whether to decant, allowing more air if the wine initially feels closed or firm; pour the older vintage carefully if sediment has developed. Rib steak, rabbit with olives, duck breast, mushroom dishes and chicken tagine complement their fruit and spice, while aged goat’s cheese offers a smaller pairing. The producer’s original drinking window for the 2020 extends through 2029, subject to storage and bottle condition. Pouring both vintages alongside the same meal offers an enjoyable way to compare their fruit, tannins and development.