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Lirac ‘Baron Louis’ 2011, Château de Montfaucon

The village of Lirac is on the opposite bank of the Rhone to Chateauneuf-du-Pape.  Chateau de Montfaucon’s owner Rudolphe de Pins graduated in oenology from UC Davis California and has made wine at Domaine du Vieux Telegraphe. Cuvée ‘Baron Louis’ is a blend of Grenache, Syrah, Mourvedre, Carignan,  Cinsaut and Counoise, from old vines (50-90 years of age) and is named after the 19th century Baron who restored the Chateau.  Rudolphe picks early to keep natural freshness and acidity and controls the maceration to extract soft and silky tannins before aging in oak for 18 months.

Spicy and complex nose of dried cherry, clove, white pepper and savoury notes. Intense and deep palate with rich flavours and soft tannins, with a structure closer to a Châteauneuf than a Côtes du Rhône.

French still red wine from South Rhone Valley France, made with Grenache, Syrah, Cinsault, Carignan and Mourvedre.

Lirac ‘Baron Louis’ 2011, Château de Montfaucon
5% discount applied at the checkout for all orders 12 x 75cl or equivalent. Can be a mixed case. Discount cannot be used in conjunction with any other offer.
35 in stock

About the producer: Château de Montfaucon

Located opposite to Châteauneuf-du-Pape, Château de Montfaucon’s vineyards lie between the village of Montfaucon, Roquemaure and St Genies de Comolas in the Rhône Valley. Rodolphe de Pins, a former member of the winemaking team at Domaine du Vieux Telegraphe, took over the family estate in 1995. His natural approach to viticulture and winemaking follow sustainable agriculture’s principals. His philosophy is simple “the grape is a fruit, thus the final product should always express the flavours of the fruit”. View our selection.

Vineyard and Winemaking

Today the estate spreads over 60 hectares of vineyards with the latest acquisition of seven hectares of Cru Lirac, including a plot of old Clairette vines aged 140 years old. Their vines are on average age 40 years old and all the vineyards are farmed at low yields (between 25 to 42 hl/ha).

The team co-ferment up to five varieties in the same tank in order to integrate the different grapes and enhance the balance of the wine. The wines are aged a maximum of 8 months for the whites and 18 months of the reds in oak barrels aged 1 to 6 years before bottling.

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