It was said that in France every piece of land had been explored and every wine region had been discovered. Until winemakers Jérémie Depierre, Karine Ahton, and Rob Dougan came along. In a small stone barn halfway between Grange des Pères and Daumas Gassac situated at the foot of the Larzac plateau, where the grazing of sheep and production of Roquefort begins. An area of warm summers and cold winters, and of poor stony soils scented of fennel, rosemary and thyme La Peira was born.
The 2006 La Flors is La Peira's second bottling, but would be a top bottling for most. It is pitch black color, with aromas of rich dark fruit, cocoa powder, wet earth, iodine and loads of exotic spice that lead into intense flavors of kirsch, dark cherry, plum and chocolate-pudding. With dense and complex layers and a powerful finish filled with espresso and baking chocolate. What a wine!