Domaine Pierre Usseglio Lirac 2022

Domaine Pierre Usseglio Lirac is a beautifully structured red wine from the Lirac appellation, located just across the river to the southwest of Châteauneuf-du-Pape in the Southern Rhône. This blend of 60% Grenache, 15% Syrah, 15% Mourvèdre, and 10% Cinsault reflects the estate’s renowned craftsmanship, delivering generous aromas of black fruit, sweet spice, and garrigue. The palate is rich yet balanced, with fine tannins and a long, savoury finish, offering excellent value and depth reminiscent of its more famous neighbour across the Rhône.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium to Full-bodied, Structured
Grape Varietal: 60% Grenache, 15% Syrah, 15% Mourvèdre, 10% Cinsault
Tastes Like: Black cherry, plum, garrigue, sweet spices
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: AOC Lirac
Region: Rhône Valley, France
Terroir: Pebbly soils with clay and sand, near the Rhône River
Aging: Aged in concrete vats and old oak barrels
Serving Temperature: 16–18°C – Best served at room temperature

Domaine Pierre Usseglio, a revered name in Châteauneuf-du-Pape, brings the same passion and precision to its wines from neighbouring Lirac. Managed by the Usseglio family, this estate continues to honour traditional Southern Rhône practices while embracing innovation. Their Lirac cuvée showcases the ripe fruit and structure of Grenache-led blends, delivering a wine of finesse and power that stands proudly alongside more prestigious appellations.

Red Meat: Lamb chops with rosemary or grilled beef fillet with pepper jus.
Poultry: Chicken with wild mushrooms or duck breast with cherry sauce.
Vegetarian: Roasted vegetable tart or lentil stew with thyme.
Game: Hare in red wine or venison with spiced plum compote.

Reblochon: Creamy and washed rind, pairing well with the wine's bold fruit.
Tomme de Savoie: Earthy and semi-firm, enhancing savoury elements.
Comté: Aged and nutty, adding richness and depth.
Chèvre: Tangy and fresh, providing contrast to the wine's ripeness.

Gardianne de Taureau (Bull Stew from Camargue)

Ingredients:

• 1kg bull or beef shoulder, cubed
• 2 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 750mL red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 sprig thyme
• Black olives (optional)
• Olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate meat overnight in wine, garlic, herbs, and vegetables.
2. Drain meat and brown in olive oil. Set aside.
3. Sauté onion and carrot, add tomato paste and stir briefly.
4. Return meat to pot, add marinade, and simmer gently for 3 hours.
5. Season and serve with Camargue rice or crusty bread.
6. Pair with Domaine Pierre Usseglio Lirac for a southern Rhône feast.