Curious to learn more? Sit back comfortably and let yourself be guided through the secrets of this appellation with southern accents.Happy discovery!
Summary
History and Origins of AOC Maury
The name "Maury" is believed to derive 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, viticulture was consolidated and winemaking techniques were perfected.
In the Middle Ages, the viticulture of Maury, as in many other European regions, was supported by monastic orders. The monks, great builders and land managers, developed vine cultivation, particularly in areas near the abbeys.They also perfected winemaking techniques and planted the first terraced plots to optimize sunlight exposure 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 history of the vineyard occurred: the Catalan alchemist and physician Arnaud de Villeneuve discovered the technique of mutage (or mutage with alcohol), which involves adding brandy to the must during fermentation.This method, still used today, results in stopping the fermentation, thus preserving the natural sugars of the grape and giving a naturally sweet wine.
This discovery played a crucial role in the development of the region's naturally sweet wines because, thanks to mutage, the local vintages gained in 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 naturally sweet wines.
The Renaissance period saw the rise of maritime trade.The wines of Maury are then exported to other regions of France and abroad (notably to England), thus continually consolidating their reputation.
In the 19th century, mutage was institutionalized in the region, allowing Maury's sweet wine to become a distinct product, 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 been striving 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 " has been created for this purpose.
Now, the AOC Maury covers more than 1,150 hectares distributed in the department of Pyrénées-Orientales across 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 Massif des Corbières to the north and the Pyrenees to the south, the vineyard stretches over plains, but also on small hills and slopes.
The soils are mainly composed of marl and black schist, capable of retaining heat during the day and releasing it at night, thus promoting advanced ripeness. Some terroirs, particularly those on hillsides, evolve more on clay-limestone soils.
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, with occasional intense rain episodes.
These low rainfall levels, combined with very high sunshine and frequent winds (notably the tramontane), create a stressful environment for the vine. This situation contributes to the concentration of aromas and sugars in the grapes, promoting the production of rich and powerful wines, characteristic of the natural sweet wines and dry wines of Maury.
The wines of the AOC Maury
As you will have understood, Maury is renowned for its Natural Sweet Wines (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 as the main grape variety (at least 75%) and complementary varieties such as 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 evokes notes of cherry in brandy, jammy plum, prune, cocoa, chocolate, and coffee. As they age, notes of dried fruits (walnut, hazelnut, fig) appear.
Grenache noir is the main grape variety for the red Vins Doux Naturels of Maury
The white VDNs of Maury
The white VDNs, which are very minor in production, are made from the varieties Grenache blanc and gris, Macabeu, and Malvoisie. Other accessory grape varieties can be used, such as Muscats à petit grain and d’Alexandrie.
In tasting, the white Vins Doux Naturels are also worth exploring with their notes of candied peach and pear, ripe apricot, citrus, and white flowers. The alcohol is generous but a distinctive minerality shines through in the good wines.
Dry red wines from Maury
The dry red wines are also mostly made from Grenache noir (between 60 and 80%) and their blend can be completed with Carignan, Mourvèdre, Syrah, and Lledoner Pelut varieties.
These wines are also very interesting in tasting, with their notes of dark fruits (blackcurrant, plum, blackberry) and spices (pepper, licorice, garrigue). A slight chocolate aspect can also sometimes be perceived due to the high ripeness of the grapes.
The aging of Maury wines
Many mentions related to the aging of wines can appear on Maury bottles.For greater clarity, and just for you, here is a brief summary drawn from the specifications of the appellation.
All the mentions in this table refer to the type of aging (reductive or oxidative) as well as the aging duration undergone by the wine. A reductive aging process involves limiting contact with oxygen, while an oxidative aging process encourages it to develop certain types of aromas (notably dried fruits).
You will no longer be surprised if you see the terms « garnet », « amber », « tiled », « aged » or even « rancio » on your labels !
What to eat with a Maury wine ?
With such varied wine styles, Maury is a true goldmine for your gastronomic pairings ! Here are some wise choices you can try.
With a Maury red Vin Doux Naturel
-Game: Wild boar stew, roasted pigeon with chocolate sauce or red fruits.
-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 resonate here.
-Candied Fruits: Figs, dates, prunes are a delight with the old red VDNs of the appellation.
We recommend here a serving temperature between 14-16°C for this type of wine.
Wild boar stew and red VDN from Maury: a gourmet alliance 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: Sweet and sour shrimp, pineapple chicken, and other exotic dishes are a true delight paired with a white Maury.
-Cheeses: Fresh goat cheese, sheep cheese, aged cheeses accompanied by dried fruits. Surprising but the aromatic richness of white VDN pairs very gourmetly with fresh or aged cheeses.
-Fruit Tarts: Apricot tart, tarte tatin, or peach tart are reliable choices. The candied fruity notes resonate here.
-Cream-based Desserts: Crème brûlée or panna cotta with an exotic fruit coulis are also divine with this type of wine.
For the white VDN 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, grilled steak with Provence herbs are perfect companions with the spicy notes of the dry reds from the appellation.
-Game meats: Venison stew, wild boar, royal hare. For the most powerful Maury wines !
-Mediterranean cuisine: Lamb tagine with prunes, beef stew, cassoulet. The richness of these dishes pairs wonderfully with the richness of a Grenache noir from Maury.
-Charcuterie: Dry sausage, country ham, rillettes.Sometimes, simplicity is the right solution
For 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 the choice of a very high-level safe bet. With a history of over 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 make your choice from their range with your eyes closed !
You now have all the elements to appreciate the Maury appellation! If you are ready to explore these delights or expand your collection, please feel free to carefully browse our website lacave-eclairee.fr. We have prepared exceptional vintages for you that are just waiting to be discovered... Cheers and happy tastings!
