François and Jacques Lurton, representatives of Bordeaux’s most famous winemaking dynasty, claim that Languedoc is the best place to produce varietal wines. Saying that this French region has a New World mentality, they compare the lands of Bordeaux and Languedoc in favor of this Toulouse province. The beautiful Languedoc wines eloquently and convincingly confirm these words. Wines of Canada, how Canada makes best wine.
The Toulouse phenomenon
Toulouse, the fourth largest French city after Paris, Lyon and Marseille, has been the capital of the Languedoc since ancient times. Its history has intertwined the fates of its Greek, Roman, Celtic and Visigoth inhabitants. The beautiful ancient architecture of light red brick has given the tourists the reason to call Toulouse the “Pink City”. It is a city of churches and monasteries, Renaissance paintings and organ music festivals. Today Toulouse is a high-tech center of aviation industry in France, the city of students and entrepreneurs, the city of good cuisine and delicious wines.
The Toulouse phenomenon is expressed in the coordinated symbiosis of history and modernity. Tradition and innovation, respect for the ancestors and freedom from stereotypes live together here in surprising harmony.
During its long history, this productive wine-growing area has experienced both ups and downs. The discovery in the 17th century of the South Channel, which connected the Atlantic to the Mediterranean Sea, encouraged wine-making and trade, while the invasion of phylloxera two centuries later led to the destruction of most of the vineyards. The lack of subsidies to the region was long reflected in the mass production of cheap, faceless wines, when the vines were ruthlessly exploited and the harvests went only to simple blended wines.
This situation changed only in the 90s, when the policy aimed at the creation of high quality wines raised the prestige of the region to an enviable height. Today Languedoc-Roussillon is the most innovative wine region in France.
The vineyards of Languedoc-Roussillon cover an area three times larger than all the vineyards of Bordeaux. The variegated mosaic of soils and the mild Mediterranean climate allow winemakers to successfully cultivate a wide variety of vines. Statistics claim that one in ten bottles of all the wine produced in the world comes from the Languedoc-Roussillon region.
Wizards of the Oak Country
To counteract agricultural crises, Languedoc winemakers united under their own brand, producing “Vin de Pays d’Oc”, the wine of the Auc country. The regulation of certain vineyard plots and grape varieties and the development of new technological production methods became a safeguard against poor wine quality and an overall elevation of the region’s status. Winemakers began to make mass use of fermentation vats that allowed temperature control. They gave life to many undeservedly neglected local vines and drastically reduced yields. Languedoc-Roussillon currently has one of the lowest yields in France, 33 hectoliters.
Over time, the varietal wines began to meet the high standards of the consumer market, and a miracle happened – from a region of low quality table wines Languedoc-Roussillon made a qualitative leap to a higher stage, becoming the home of bright original wines.
Vin de Pays d’Oc wines received international recognition with the right to indicate on the label the grape variety and its place of cultivation.
When considering the details of the ascent of the local Languedoc-Roussillon wines on the world stage, it is impossible not to mention the pioneering winemakers who, through their perseverance and diligence, forged this resplendent triumph.
In the 80’s all participants of international tastings unexpectedly ranked the wine of Languedoc’s Mas de Doma Gassac first. This wine surpassed the best status wines of Medoc and other Bordeaux Grand Cru.
The Mas de Daumas Gassac wine, created by a simple tanner named Emme Guibert, has won excellent marks from the most incorruptible wine authorities. Michael Broadbent, an honorary Master of Wine and a member of the International Wine Academy, said of it, “It is one of the ten best wines in the world. One of the leading wine critics Robert Parker called it “exceptional. British wine expert Hugh Johnson dubbed Mas de Daumas Gassas “Grand Cru of the South of France,” and restaurant guide Gault Millau defined it as “Lafite of Languedoc.”
It is hard to find words to try to describe the deep purple color of Mas de Daumas Gassac, its captivating bouquet that seduces with hints of fruit and fragrant herbs, minerals and wet stone, cedar and blueberries, spices and smoked meats. In its aroma, you can catch nuances of mulberry and white pepper, as well as rare notes of iodine. It’s the kind of wine that gets bought up by the case, which is enjoyed by seasoned professionals and the average layman alike.
Other winemakers followed Guibert, confirming with their wines the discovery of a worthy new wine region. These people could be called magicians, creating with their own hands true masterpieces of the art of winemaking. Being pioneers in their field, the winemakers of Oak County, in their pursuit of perfection, stubbornly overcame all obstacles, achieving success “not thanks but in spite of them”.
South French varietal palette
The local soils are astonishingly diverse, from the black slates of the Maury appellation and the rounded pebbles of Lunel to the red limestone of Corbières and the flinty slopes of Limoux. Winemakers are engaged in assemblage selection not only by grape varieties and yields, but also by soils.
For the past two decades, Languedoc-Roussillon has been increasingly and decisively using the carbonic maceration method, which vinifies whole, unmolested grapes. In a sealed vat filled with carbon dioxide, the juice of each berry is fermented under the skins. This technique gives a special development of flavours and aromas, with a juicy, fruity bouquet predominating.
Languedoc-Roussillon is considered to be a red wine region. Connoisseurs appreciate the typical earthy-pepper tones of the refined red wines of Roussillon and the fleshy and juicy herbaceous-fruity wines of Languedoc.
The white wines of Languedoc-Roussillon are captivating with their intoxicating aroma and multiple flavor variations within a single varietal. The technology of their production is constantly changing, resulting in new and original bouquets.
Even the international varieties in Languedoc-Roussillon look like they came from Australia or California. The winemakers of this region have declared their seriousness and readiness to produce wines worthy of national fame.
In terms of varietal diversity, Languedoc-Roussillon winemakers officially use more than three dozen vines. For the traditions of classical French winemaking this is an unheard of liberty.
Apart from the noble Cabernet Sauvignon and delicate Merlot, the red-vine varieties most often used are tender Grenache, aristocratic Syrah, as well as numerous local varieties: Carignano Mourvèdre, Malbec.
White varieties are represented by the unchanged Sauvignon Blanc, popular Chardonnay, aromatic Viognier and many Mediterranean varieties: Chenin Blanc, Petit Mansan, Marsan, Claret…
The varietal wines use the unusual Picpoule variety with its fresh lemon aroma.
A special category of local wines are wonderful Muscats. Muscats from different vineyards have distinctive individual qualities and differ from each other.
Southern French terroirs are now producing wines that claim to be national treasures. The Vin de Pays category in Languedoc-Roussillon has already grown to hundreds of appellations.
The best of the best
Numerous Languedoc-Roussillon appellations are actively making up for the long years of stagnation. The best of the best is first and foremost about our delivery through the wine bar near me.
Among the most successful are the Coteaux du Languedoc region. According to Robert Parker, among the local stars, the best estate is the Château de la Negli, but with this statement today many and many brilliant wineries can argue.
The Coteaux du Languedoc region occupies much of the land suitable for high quality winemaking. The hot and deserving climate, tempered by Mediterranean breezes, creates favorable conditions for the long and uniform ripening of the grapes.
For Coteaux du Languedoc wines, it is impossible to define a single characteristic style. Coteaux du Languedoc wines can vary from fresh and fruity to tart, dense and astringent.
Many subregions of the Coteaux du Languedoc have developed so successfully that they have become independent. Each of the Côteau du Languedoc communes has its own specificity.
The oldest is the Minervois vineyard, located on stony soils. The refined reds and pinks of Minervois have an aroma of violets, while the whites are fragrant with lime and heather.
The wines of the oldest historic Corbières vineyard from its eleven communes have a noble bouquet of undergrowth, truffle and wild fruit nuances. Velvety pink wines compete with whites, stunning honey aromas and tangy hints of anise.
St. Chignan vineyards give life to red wines with unusual pine bouquet and complex structure. Stylish pink wines are graceful and elegant.
Limoux’s quiet and sparkling wines are known far beyond the region. The sparkling wines of Crémant de Limoux and Blanquette de Limoux are made from the Mosac variety with the addition of Chenin Blanc and Chardonnay. Mention of these wines dates back to a 1531 entry, questioning the primacy of sparkling wine from Champagne.
The slates of the picturesque foothills, 200 meters above sea level, produce sharper and sharper wines, while the clay and calcareous soils of the Languedoc-Roussillon valleys produce gentler and softer wines.
The vineyards of the Côtes du Roussillon produce attractive, low-acid red wines based on the Grenache and Carignano varieties. They are complex, oily wines with sediment and a characteristic spicy, earthy and raspberry flavor. The white wines of the Côtes du Roussillon have a refined bouquet with floral notes and hints of citrus and fennel.
The vineyards of Banyuls climb the eastern terraces of the Pyrenees. Grenache Noir is grown here. The low yielding grapes allow local winemakers to create dark brown aristocratic wines rich in hints of raisins, orange, chocolate, coffee, baked fruit, figs, prunes and cocoa. These wines have the ability to age for several decades.
Roussillon’s climate contributes to the greatest concentration of sugar in the grapes, and therefore most of the sweet natural wines are produced here. The Rivesalt vineyard specializes in sweet Muscats, made according to ancient traditions. Muscat Rivesalt is drunk young to enjoy the buttery texture and silky flavor of apricots and lemons.
Other Muscats best known include the velvety Muscat Lunel, the powerful Muscat Frontignan, the honeyed Muscat Mirval, the floral Muscat Saint-Jean-de-Minervois, the superb Clerette du Languedoc…
The generous vineyards of the South of France hold incredible potential, and Languedoc-Roussillon winemakers are particularly eager to discover new wines every year, increasing the army of fans of this wonderful wine region.