AOC Maury

History of the AOC Maury

Rooted in the winemaking traditions of Roussillon, AOC Maury is renowned for its vin doux naturel (natural sweet wines) crafted over centuries. This enological treasure draws its essence from a rich past where monks and winemakers developed the art of fortified wine production as early as the Middle Ages. Recognized in 1936, the AOC Maury designation celebrates the exceptional quality of these sweet wines.

Climate and Terroir of the AOC Maury

Climate: Maury enjoys a Mediterranean climate, characterized by hot, dry summers that promote optimal grape ripeness.

Soils: The vineyards of Maury flourish on black schist soils, which retain daytime heat, aiding in the concentration of sugars and aromas in the grapes.

Grenache and Macabeu: The Emblematic Grape Varieties of AOC Maury

Grenache Noir is dominant for the red wines, contributing power and richness, while Grenache Blanc, Grenache Gris, and occasionally Macabeu are used for the white wines, offering finesse and elegance.

Style of AOC Maury Wines

Vin Doux Naturel Rouge:

• Appearance: Intense, deep red color with tile-like reflections over time.
• Nose: Rich bouquet of stewed black fruits, cocoa, coffee, and sweet spices.
• Palate: Smooth, marked by a suave sweetness and velvety tannins.

Vin Doux Naturel Blanc:

• Appearance: Pale gold color, which can evolve to amber hues with age.
• Nose: Notes of white flowers, dried fruits, coffee, honey, and candied fruits.
• Palate: Creamy texture with a rich aromatic palette, ranging from citrus to pear with touches of vanilla and sweet spices.

Aging Potential: Maury wines, with their richness in sugar and alcohol, can age remarkably well for 20 years or more, depending on the domain.

Best Food Pairings with AOC Maury Wines

Here are our recommendations for creating the best food and wine pairings to accompany a bottle of red or white sweet wine from a domain or château in AOC Maury:

Sweet White Wine:

• Dishes: Crème brûlée, foie gras, pear and almond tart.

Sweet Red Wine:

• Dishes: Blue-veined cheeses (Roquefort, Bleu d'Auvergne), chocolate fondant (Black Forest cake), cherry Bavarian cream.