When phylloxera hit the village of Maury at the end of the 19th century, it decimated its vines. In 1910, the resilient villagers dusted off their knees and set about to rebuilding the region’s vineyards, working together, pooling resources and selling collectively as a formal cooperative. Over 100 years later, that commitment to collaboration continues. In Roussillon’s rugged Vallée de l’Agly, nestled between the Corbières Mountains to the north and the Pyrenées Mountains to the south bordering Spain’s Catalan region, these intrepid farmers work some of the toughest terroir in the region.
While blessed with mineral-rich marl and black schist soils, old-vines from 50 to 100 years old and purifying winds from both the Pyrenées and the Cévennes keep yields excruciatingly low at 25 hectoliters per hectare; what’s more, the rocky terroir makes the use of tractors impossible. That does not stop these hardworking vignerons from seeking high standards, however, which is why they farm sustainably. In the cellars, the vignerons of Maury choose approachability and freshness, which they achieve through the use of stainless steel for both vinifications and aging to create wines of character, complexity, generosity and, of course, terroir!