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Les Obriers 2008 - La Peira
La Peira

LES OBRIERS 2008 - LA PEIRA

  France
€19.90
17.00
€17.00

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Wine Advocate characterized it as one of the top wineries in all of France!

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Why do we love it?

Les Obriers de La Peira 2008 arrived! Yes, you read well, the super-wine that everyone talked about at Oenorama, just landed in our cellar. And if you are fast and provident it will land in yours too.

We will first tell you two fun facts about the winery. First, the amazing guy behind it, is Rob Dougan, who in his spare time writes music for soundtracks, like Matrix (!). Secondly, in a blind tasting organized by the Wine Advocate in 2017, La Peira's first wine encountered Bordeaux's First Growths. And... it vanquished them! It came second, leaving behind historic, ultra- expensive wines like Chateau Margaux and Chateau Lafite Rothschild (YES INDEED). The extra information is that Wine Advocate has characterized it as one of the top wineries in all of France!

Les Obriers de La Peira 2008 is one of the diamonds of the La Peira Winery. The blend consists of Cinsault and Carignan which mature in new French oak barrels. Additionally, 2008 is widely regarded as a very good vintage for Languedoc. 

The only sure thing is that a try will convince you (if you are not already convinced!).

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color.

Aromas of black ripe fruits such as cherry, berry and plum meet leather, meat, liquorice, pepper, cinnamon and allspice notes.

On the palate it has medium body, balanced acidity and juicy, velvety tannins. The sensation of jammy black fruits is blended with melted dark chocolate, smoke and sweet spices. Just perfect! The chocolate aftertaste remains until the next sip.

Technical stuff
Color Red
Type Dry
Year 2008
Alcohol 14,5%
Origin Languedoc, France
Variety Cinsault, Carignan
Aromas cherry, berry, plum, leather, liquorice, pepper, cinnamon, allspice
Bottle Size 750ml
Barrique 12 μήνες
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

LES OBRIERS 2008 - LA PEIRA

PAIR IT

with slow braised game, Peking duck with hoisin sauce or mushroom ragu with tagliatelle.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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