94 Pts David Schildknecht - Robert Parker's Wine Advocate

"The 2006 Coteaux du Languedoc Terrasses du Larzac Las Flors de la Peira - with a bit more Grenache and correspondingly less Syrah than its 2007 counterpart - displays a simultaneously ravishing and decadent nose of fading lilies, iris, candied black fruits, mint chocolate, resin, and baking spices. Chalky, stony foundations under-gird the chocolate-drenched and spice-dusted black fruits on the palate, and an inner mouth floral profusion persists right though to a superbly soothing finish. In both perfume and its cocoa-powder richness and velvet texture, this puts me in mind of a great Pomerol. For as far-gone on sheer ripeness and decadence as it is, this retains a wonderful sense of lift and elegance. Here is further proof (in a dramatically different style from Olivier Jullien's wine) that 2006 was especially favored in this sector of the Terrasses du Larzac, and certainly this wine bids fair to evolve fascinatingly for at least a decade."

"La Peira en Damaisela is the property of London-based composer Robert Dugan, located between Jonquieres and Aniane, on two adjacent parcels of no known previous distinction, but to which in 2004 instinct led him either with remarkable prescience or remarkable luck. The deep alluvial fan that is the basis for this site is only barely tilted, as it might be in St. Helena or Rutherford, St.-Estephe or Pomerol ... and these comparisons will not seem inapt once you experience the quality of La Peira's wines. Claude Gros (of Chateau de Negly fame) consults here, expense seems not to have been spared on a new facility (with, of course, lots of new barrels), and Bordeaux-trained Jeremie Depierre is the hands-on (or, as I am sure he and Dugan would prefer me to put it 'hands-off') winemaker. New barrels of 500-600 liter capacity are favored here, incidentally, rather than classic (225 liter) barriques. I had the good fortune to taste the La Peira cuvees of 2005 and 2006 in late 2007 - before any wines had been released - and again this past December, when I tasted the extraordinary 2007s here for the first time. As this report goes to press, the first of the three red bottlings is about to be released in its 2007 rendition, but neither of the two other red cuvees from the 2006 vintage although all three were bottled at around 20-22 months has even been released yet." 94 points - David Schildknecht - Wine Advocate

"A blend of 35% Syrah, 45% Grenache and 20% Mourvedre that is 100% destemmed and aged for 18 to 24 months in barrel. The 2006 La Peira Coteaux du Languedoc Les Terrasses du Larzac Las Flors is a smooth, polished wine with ripe plum and blackberry fruit, graphite, vanilla, roasted meats and subtle chocolate aromatics. The palate is full bodied and carries its rich, decadent fruit with a smooth, full texture, moderate acidity and a seriously long, layered finish. Not for the faint of heart, this is a big, rich wine that can stand up to hearty fair. My best guess is to drink over the next 8 to 10 years. 460 cases." 93 points - Jeb Dunnuck - Rhone Report

"Floral nose - pretty low key, and with more than a hint of oak on the nose and finish but the fruit is good. Just a tad over oaked but it just manages to be fresh and not overripe - less obviously ripe than the 2007, though there is a hint of alcohol on the finish. Big and sweet and easy. Cappuccino notes and then a little rusty on the finish. Drink 2010 - 2015. (JR)" 16.5 out of 20 points, Jancis Robinson's Purple Pages

WINE:
"The grapes are sourced from the 'Bellefeuille' vineyard, a 2.91 hectare parcel. The wine is made with sustainable and organic practices. Gravely alluvial deposits (Pliocene age). These deposits were derived principally from the mountains of Late Jurassic limestone to the north. The gravels (along with sand, silt, and clay) were laid in what are known as alluvial fans. Deep, poor, porous, permeable, well drained. The traditional name of this plot of stones is 'Bellefeuille' (beautiful flower) named perhaps for its slightly higher clay content that retains in spring a little water allowing for a brief display of colour."

"100% manual picking. 100% De-stemmed. Double triage with sorting table with 6-10 people removing over or under-ripe grapes, further stems, and material other than grapes. Whole berries carried by conveyer belt to temperature-controlled stainless-steel tanks (crushed on entry to tank). Temperature controlled long and gradual fermentation to 28-30 degrees Celsius. Very little pumping over. Punching down on certain cuves. Plots and varieties vinified separately. Malolactic fermentation in barrel." -Importer