Our Wines
The Lauribert estate has been family-managed for 5 generations. Initially, the whole grape harvest was processed by the cooperative cellar.
In 1997, in spite of the complexity of the task, Laurent Sourdon decided to form a team of his own and make wine.
The Lauribert name is assembled like, quality wine, from letters from the first names of family members: Laurent, Marie and Robert.
They form the name of the Lord reputed to have reigned over this land.
The Lauribert estate lies within the Papal Enclave, with land in Visan and Valréas.
TECHNICAL DESCRIPTION (Downloadable PDF Version) :
SHARING A MOMENT OF PLEASURE
2 wines of the Domaine des Lauribert offer simple pleasure to share with friends.
Harmonious and very fruity, they will delight your palate.
La Cuvée de Lisa
Vin de Pays de Vaucluse Rosé
Grape varieties: Grenache 100 %
Wine making process: By pressing under controlled temperatures.
Tasting notes: Pale salmon colour with beautiful highlights. Expressive nose of summer fruits (redcurrant, raspberry, strawberry). Harmonious in the mouth, fresh with a pleasant persistence and very long on the fruit aromas found in the nose. Wonderful rosé wine, conjuring up images of sunshine and coolness.
Serving suggestions: An excellent wine to serve throughout a meal or with various salads. Ideal with fennel-grilled fish, for example.
La Cuvée de Lilou
Vin de Pays de Vaucluse
Grape varieties: 50% Roussane – 50% Marsanne
Soil: Clay-limestone
Wine making process: Traditional wine-making process under controlled temperatures with interruption of the alcohol fermentation.
Tasting notes: Pale yellow colour. The nose expresses apple and pear which are also present in the mouth along with quince and honey.
Serving suggestions: Serve chilled (3°C) for the apéritif, with spicy or exotic food, foie gras or with dessert. Also delightful with blue cheese.
EXPRESSIONS OF NATURE
4 wines are the expression of the various terroirs of the Domaine des Lauribert.
Matured in traditional vats they reveal the terroir’s purity and all its aromas.
Fine fleur
AOC Côtes du Rhône white
Grape varieties: 50% Roussane – 50% Marsanne
Soil: Clay-limestone
Wine making process: Traditional wine making process under controlled temperatures.
Tasting notes: Relatively deep golden colour with silvery highlights. Nicely mature nose, highly floral and wonderfully fruity (citrus aromas) with a lemony, mineral note.
Serving suggestions: Ideal with grilled shellfish or veal in cream sauce, as well as with fried fish, fish in sauce or for the apéritif.
Tradition
AOC Côtes du Rhône red
Grape varieties: 80% Grenache – 20 % Syrah
Soil: Clay-limestone
Wine making process: 7-12 day maceration.
Tasting notes: Deep ruby colour; nose of spices and liquorice, good fruit balance in the mouth.
Serving suggestions: Salads, raw vegetables, red meat.
Truffières
AOC Visan red
Grape varieties: Dominant Syrah over Grenache, made into wine separately.
Soil: Clay-limestone
Wine making process: Traditional wine-making process at temperatures kept below 30°C, 15-day maceration.
Tasting notes: Deep purple colour: nose of red fruits with notes of leather and blackcurrant, full and tannic in mouth.
Serving suggestions: Red meat, game and cheese
Carelette
AOC Valréas red
Grape varieties: 70% old vine Grenache
30% old vine Syrah
Soil: Clay-limestone
Wine making process: Full harvest maceration for 20 days.
Tasting notes: Intense ruby colour; nose of woodland aromas combined with cooked and red fruits; very good balance in the mouth, full with suave notes at the finish. Likely to be good to keep.
Serving suggestions: Red meat, game and cheese.
WELL MATURED TERROIRS
The 3 wines in this range are matured in barrels of one or two wines.
The advantage of this origin comes from adding benefits of former passage in barrels, allowing the wines to conserve all their genuineness as they gain in elegance and security.
Merrandier
AOC Côtes du Rhône red
Grape varieties: Grenache 65% – Syrah 35%
Soil: Clay-limestone
Wine making process: Traditional wine-making process under controlled temperatures, aged for 6 months in oak barrels.
Tasting notes: Dark ruby colour. Nose combining cooked fruit and spices. Long, very present mouth, marked by an intense arpeggio of blackcurrant, cherry and prune, with a woody-vanilla finish.
Serving suggestions: Stews, game, any slow-cooked meat and mature cheese.
Boiselier
Visan red
Grape varieties: Dominant Syrah over Grenache, made into wine separately.
Soil: Clay-limestone
Wine making process: Traditional wine-making process at temperatures kept below 30°C, 15-day maceration. Aged for one year in oak barrels. Not filtered out of the barrel.
Tasting notes: Dark purple colour, complex
nose of animal and crushed fruit and spice aromas. This is a very assertive wine with an intense attack and long in mouth. The
fruit notes blend perfectly with the less present wood, which nonetheless adds character.
Serving suggestions: Red meat, game and cheese, gourmet dishes.
Flaveur
Valréas red
Grape varieties: 70% old vine Grenache
30% old vine Syrah
Soil: Clay-limestone
Wine making process: Full harvest maceration for 20 days, aged for one year in oak barrels.
Tasting notes: Deep garnet colour. Complex nose with a palate dominated by stewed fruit, various spices, musk, smoke, roasted seeds, etc.
In the mouth, its attack is intense with a long, powerful bouquet, leaving a marked fruit flavour with spicy and subtly woody notes.
Serving suggestions: This excellent wine is delicious with gourmet dinners, game stews and mature, flavourful cheese.
