Lirac, 2024

Southern Rhône red made the Beaujolais way, whole bunches fermenting in their own skins, so it comes out fresh and perfumed rather than heavy.

This is Romain Le Bars's red from Lirac, in the southern Rhône. He learnt his craft with Jean Foillard in Beaujolais and at Domaine de l'Anglore, and it shows: the grapes, mostly Grenache with Mourvèdre and Cinsault, go into the tank as whole bunches for about two weeks of carbonic maceration (the grapes start fermenting inside their own skins). Half then rests in barrels, half in vats, with no sulphur added. Aromatic red fruit, freshness and fine structure.