The wines of Lirac are less celebrated than their Southern Rhône siblings and are worthy of wider recognition but the great thing for wine consumers is that they remain inordinately good value with a 'très bon rapport qualité-prix'.
Richard Maby is a savvy and skilled wine-maker who is pursuing a strategy of pragmatic modernisation at this renowned, family-run estate. Richard does not want to radically alter the style of the domaine's wines from those that his father and grandfather produced but he is keen to invest in new equipment and maximise the qualitative potential of every vintage.
Domaine Maby is a great one-stop-shop for wine buyers as they produce excellent white, rosé and red Lirac as well as a terrific Tavel. The Lirac 'La Fermade' blanc is made from a blend of Grenache Blanc, Clairette, Viognier and Picpoul fermented and vinified in stainlees steel. It is zesty and dry with attractive wild flower aromas and subtle orchard fruit flavours that works well as an aperitif or partner to seafood. The Lirac rosé is made from 70% Cinsault and 30% Grenache Noir and is a pretty brick-pink colour. It is more full-bodied than many rosés, with a bouquet of bright berry fruit and some spice and earth undertones on the palate and can be paired with a broad variety of foods from salmon to charcuterie.
Richard's red Lirac is a failsafe, chest-thumping, crowd-pleaser. Blended from Grenache Noir, Syrah and Mourvèdre, it has satisfying scents of red fruit and a concentrated palate of dark plums and cherries with well integrated ripe tannins. It drinks well from bottling but punches well above its modest price tag and can take 5 years bottle-age in its stride.