La Cave Éclairée invites you today on a journey to the heart of Languedoc, within one of the sunniest and most emblematic appellations of southern France: Maury. A terroir of choice for Vins Doux Naturels (but not only) this vineyard presents numerous interests from a historical, terroir, but above all, a taste perspective !
Curious to know more? Settle in comfortably and let yourself be guided through the secrets of this southern-accented appellation. Enjoy your discovery!
Summary
History and origins of the AOC Maury
The name "Maury" is thought to come from the Latin term maurus, meaning "Moor" or "dark," referring to the dark color of the region's soils.
Here, in Roussillon, the winemaking tradition likely dates back to the 6th century BC, a period during which the Phoenicians, a people of Greek merchants, introduced the vine to the Mediterranean region. Then, with the arrival of the Romans, vine cultivation was consolidated and winemaking techniques perfected.
In the Middle Ages, viticulture in Maury, as in many other European regions, was supported by monastic orders. The monks, great builders and land managers, developed vine cultivation, especially in areas near abbeys. They too perfected winemaking techniques and planted the first terraced plots to optimize sunlight and yields. The wines produced in Maury were already appreciated for their natural sweetness, as the very ripe grapes allowed for a high sugar content.
At the end of the 13th century, a decisive turning point in the vineyard's history occurred: the Catalan alchemist and physician Arnaud de Villeneuve discovered the technique of mutage (or mutage with alcohol), which consists of adding brandy to the must during fermentation. This method, still used today, stops fermentation, thus preserving the natural sugars of the grape and resulting in a naturally sweet wine.
This discovery played a crucial role in the development of the region's sweet wines because, thanks to mutage, the local crus gained stability and aging potential, allowing them to be transported and marketed more easily. Thus, although the use of mutage developed slowly, this innovation laid the foundation for what would become, several centuries later, an AOC renowned for its sweet wines.
The Renaissance period saw the rise of maritime trade. Maury wines were then exported to other regions of France and abroad (notably to England), further consolidating their reputation.
In the 19th century, mutage was institutionalized in the region, allowing Maury's sweet wine to become a product in its own right, sought after for its sweetness and aromatic depth.
In 1936, the AOC Maury was finally created, definitively formalizing the recognition of this unique terroir and its wines.
Today, and for several decades, local winemakers have sought to diversify their production to meet a growing demand for dry wines (with little or no residual sugar). Since 2011, a new AOC called " Maury Sec " was created for this purpose.
Now, the AOC Maury covers more than 1,150 hectares spread across the department of Pyrénées-Orientales in the communes of Maury, Rasiguères, Saint-Paul-de-Fenouillet, and Tautavel.
Map of Roussillon
Terroirs and climate of the AOC Maury
The magic of the AOC Maury lies in its unique terroir. Nestled between the foothills of the Corbières Massif to the north and the Pyrenees to the south, the vineyard stretches across plains, as well as small hills and slopes.
The soils are mainly composed of marl and black schist, which can retain heat during the day and release it at night, thus promoting advanced ripeness. Some terroirs, especially those on slopes, are more clay-limestone.
The region also benefits from a Mediterranean climate, ideal for vine cultivation. Summers are long, hot, and dry, while winters remain mild. Rainfall is quite rare (only 500 to 600mm per year) and is concentrated in spring and autumn, sometimes with intense rain episodes.
This low rainfall, combined with very high sunshine and frequent winds (notably the tramontane), creates a stressful environment for the vine. This situation contributes to the concentration of aromas and sugars in the grapes, favoring the production of rich and powerful wines, characteristic of both the sweet and dry wines of Maury.
The wines of the AOC Maury
As you will have understood, Maury is renowned for its Vins Doux Naturels (VDN) of great diversity and is also becoming known for its dry wines. Here is an overview of the different types of cuvées you may encounter in your wine discoveries.
The red VDNs of Maury
They are vinified with Grenache noir (at least 75%) as the main grape variety, and as complementary varieties, Grenache blanc and gris, as well as Carignan, Macabeu, and Syrah.
From a taste perspective, the red VDNs offer generous and intense wines with an alcohol content of at least 15%. Their color is deep and the tasting reveals notes of cherry in brandy, stewed plum, prune, cocoa, chocolate, and coffee. As they age, notes of dried fruits (walnut, hazelnut, fig) appear.
Grenache noir is the main grape variety of the red Vins Doux Naturels of Maury
The white VDNs of Maury
The white VDNs, which are very much in the minority in production, are made from the varieties Grenache blanc and gris, Macabeu, and Malvoisie. Other accessory grape varieties may be used, such as Muscat à petit grain and Muscat of Alexandria.
On tasting, the white Vins Doux Naturels are also worth discovering with their notes of candied peach and pear, ripe apricot, citrus, and white flowers. The alcohol is generous but a distinctive minerality comes through in the best wines.
The dry red wines of Maury
The dry red wines are also mainly made from Grenache noir (between 60 and 80%) and their blend may be completed by Carignan, Mourvèdre, Syrah, and Lledoner Pelut.
These are also very interesting on tasting, with their notes of black fruits (blackcurrant, plum, blackberry) and spices (pepper, licorice, garrigue). A slight chocolate aspect may also sometimes come through due to the high ripeness of the grapes.
Aging of Maury wines
Many mentions related to the aging of wines may appear on Maury bottles. For clarity, and just for you, here is a brief summary taken from the appellation's specifications.
All the mentions in this table refer to the type of aging (reductive or oxidative) as well as the length of aging undergone by the wine. Reductive aging consists of limiting contact with oxygen, while oxidative aging encourages it to develop certain types of aromas (notably dried fruits).
You will no longer be surprised if you see the terms " grenat ", " ambré ", " tuilé ", " hors d’âge " or " rancio " on your labels !
What to eat with a Maury wine ?
With such varied wine styles, Maury is a real goldmine for your gastronomic pairings ! Here are some wise choices you can try.
With a red Vin Doux Naturel from Maury
-Game: Wild boar stew, roast pigeon with chocolate or red fruit sauce.
-Chocolate desserts: Chocolate fondant, chocolate mousse, chocolate tart are natural pairings and always a success with red VDNs !
-Dried fruit cakes: Fig tart, walnut or hazelnut cake are a hit with Maury wines that have undergone oxidative aging. The dried fruit aromas echo here.
-Candied fruits: Figs, dates, prunes are a delight with old red VDNs from the appellation.
We recommend a serving temperature between 14-16°C for this type of wine.
Wild boar stew and red VDN from Maury: a combination indulgente to absolutely savor!
With a white Vin Doux Naturel from Maury
-Foie gras: Pan-seared or semi-cooked foie gras with candied fruits or apricot compote... a delight with the sweetness and generosity of a white VDN from Maury.
-Asian cuisine: Prawns in sweet and sour sauce, pineapple chicken, and other exotic dishes are a real treat paired with a Maury white.
-Cheese: Fresh goat cheese, sheep cheese, aged cheeses accompanied by dried fruits. Surprising, but the aromatic richness of white VDNs pairs very indulgente with fresh or aged cheeses.
-Fruit tarts: Apricot tart, tarte tatin, or peach tart are safe bets. The candied fruit notes echo here.
-Cream-based desserts: Crème brûlée or panna cotta with exotic fruit coulis are also divine with this type of wine.
For white VDNs from Maury, we recommend a serving temperature between 11-13°C.
Pan-seared foie gras with apricots: a delight to enjoy with a white VDN from Maury!
With a still red wine from Maury
-Grilled red meats: Rib of beef, ribeye, steak grilled with Provence herbs are perfect partners for the spicy dry reds of the appellation.
-Game: Venison stew, wild boar, hare à la royale. For the most powerful Maury wines !
-Mediterranean cuisine: Lamb tagine with prunes, beef stew, cassoulet. The richness of these dishes works wonders with the richness of a Maury Grenache noir.
-Charcuterie: Dry sausage, country ham, rillettes. Sometimes, simplicity is the best solution
For the dry red wines of the appellation, a serving temperature between 16-18°C is ideal.
The best wines of the AOC Maury
The AOC Maury is home to several renowned producers, but Mas Amiel is certainly a top-quality safe bet. With a history of more than two centuries and now covering more than 150 hectares, the estate owned by Olivier Decelle produces Vins Doux Naturels as well as dry red wines of exceptional quality.
You can choose from their range with your eyes closed !
You now have all the information you need to appreciate the Maury appellation! If you are ready to explore these delights or expand your collection, do not hesitate to carefully browse our website lacave-eclairee.fr. We have prepared exceptional cuvées for you, just waiting to be discovered… Cheers and happy tastings!
