"Pèirafi 2015 purifies itself in the air to take the path of radiant fruit and vigorous tannin that awakens and establishes the cuvée on a rustic, peasant and solid base." (RVF Guide 2023)
Features
Estate
Domaine Matha
Cuvée
Pèirafi
Vintage
2015
Designation
Marcillac
Region
Southwest
Grape varieties
100% Fer Servadou (Mansois), âge moyen des vignes : 100 ans
Terroirs
Clay-limestone soils (Rougier), south-west exposure
Viticulture
In conversion to organic farming (certification obtained in 2016)
Harvest
Manual
Winemaking
Destemming, fermentation with indigenous yeasts in open vats, punching down of the cap, extraction by maceration for 8 to 15 days depending on the year.
Breeding
20 months in old foudres, lightly fined and lightly earth-filtered before bottling
Alcohol content
12.5%
Tasting & pairing
Eye
Attractive crimson colour with brilliant highlights
Nose
Powerful, crisp, intense notes of ripe red and black fruits, finely spiced
Mouth
Clean, balanced, complex attack, fleshy mid-palate, firm, fine tannins, long finish
Serve
AT 14-16°C
Open
And decant (recommended)
Drink before
2030+
Food and wine pairing
Goes well with pâté en croûte from Lorraine, pot-au-feu, venison haunch with prunes...
Domaine Matha
Marcillac
Expert opinion
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rated (guide 2023) 93/100
Domaine rated (guide 2024) 1*Star (Stars in the making or quality winegrowers with a good level of production, you won't be disappointed when you taste the wines from these estates)
About the wine:
Pèirafi 2015 purifies itself in the air to take the path of radiant fruit and vigorous tannin that awakens and establishes the cuvée on a rustic, peasant and solid base.
About the domain :
Jean-Luc Matha's methods are organic because he likes wines that roll the "r". Close to the fruit and to their particular terroir of rougier - the red, iron-marked, almost mountainous soils of Marcillac - the vines planted on benches offer ideal ripeness. All vintages are de-stemmed, as Jean-Luc Matha doesn't like the "bell pepper" taste. With hindsight, it's clear that the fer servadou (also known as mansois or braucol) in this winemaker's hands needs time, and that the different cuvées need to be tamed.
Customer reviews
Customer rating
4/5
out of 1 review
Note and review by M. DIDIER Y. Published on 16/11/2024
See all reviews from this customer
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