OWS:Languedoc-Roussillon10 November 2017

The Languedoc-Roussillon region

The Languedoc-Roussillon and its wines

Languedoc-Roussillon wine, including the vin de pays labelled Vin de Pays d’Oc, is produced in southern France. While "Languedoc" can referto a specific historic region of France and Northern Catalonia, usage since the 20th century (especially in the context of wine) has primarilyreferred to the northern part of the Languedoc-Roussillon region of France on the Mediterranean coastline from the French border with Spainto the region of Provence.

The area has around 2,800 km2 under vines and is the single biggest wine producing region in the world. It produces more than a third ofFrance's total wine production and, in 2001, the region produced more wine than the USA.

The Languedoc-Roussillon area is home to numerous grape varieties, including many international varieties like Merlot, Cabernet Sauvignon,Sauvignon blanc, and Chardonnay. The traditional Rhône grapes of Mourvedre, Grenache, Syrah, and Viognier are also prominent.Chardonnay is a major white grape, used in the Vin de Pays d'Oc and the sparkling Crément de Limoux. Others include Chenin blanc, andMauzac, which is also the principal grape in the sparkling Blanquette de Limoux.

Among the reds, Grenache, Syrah, Carignan, Cinsault, and Mourvedre are major grapes of the Corbières, Faugeres, Fitou, and Minervois AOCs.Cinsault is also commonly used in rosé production

Other varieties that can be found include Rousanne, Marsanne, Vermentino, Bourboulenc, Clairette blanche, Grenache blanc, Grenachegris, Picpoul, Maccabéo, and Rolle.

The Languedoc-Roussillon wines history

The history of Languedoc wines can be traced to the first vineyards planted along the coast near Narbonne by the early Greeks in the fifthcentury BC. Along with parts of Provence, these are the oldest planted vineyards in France. The region of Languedoc has belonged to Francesince the thirteenth century and the Roussillon was acquired from Spain in the mid-seventeenth century.

From the 4th century through the 18th and early 19th centuries, the Languedoc had a reputation for producing high quality wine.

In Paris during the 14th century, wines from the St Chinian area were prescribed in hospitals for their "healing powers". During the advent ofthe industrial age in the late 19th century, production shifted towards mass-produced le gros rouge — cheap red wine that could satisfy thegrowing work force. The use of highly prolific grape varieties produced high yields and thin wines, which were normally blended with redwine from Algeria to give them more body.

During both World Wars the Languedoc was responsible for providing the daily wine rations given to French soldiers. In 1962, Algeria gainedits independence from France, bringing about an end to the blending of the stronger Algerian red wine to mask the thin le gros rouge. Thisevent, coupled with French consumers moving away from cheap red wines in the 1970s, has contributed to several decades of surplus wineproduction in France. These developments prompted many Languedoc producers to start refocusing on higher quality.

Despite the general reputation as a mass producer, parts of the Languedoc wine industry are experiencing commercial success due to outsideinvestment and an increased focus on quality. Sales have been improved by many vineyards that concentrate on creating a good brand namerather than relying on the sometimes infamous regional designations. Some vineyards have adopted the youngest batch of AOC classificationsdeveloped in the late 1990s, while other vineyards eschew designated blends entirely and are instead shifting toward bottling single varietalwines, a practice increasingly demanded by consumers in the large New World wine market.

Languedoc-Roussillon climate

The Languedoc-Roussillon region shares many terrain and climate characteristics with the neighbouring regions of Southern Rhone andProvence. Many vineyards are located along the Hérault River.

Vineyards in the Languedoc are generally planted along the coastal plains of the Mediterranean while those in the Roussillon are to be foundin the narrow valleys around the Pyrenees. The peak growing season (between May and August) is very dry and the majority of annualrainfall occurs during the winter. In the Languedoc, the plains area is the most arid and hottest region of France.

The average annual temperature is 57 °F (14 °C). The tramontane inland wind from the northwest often accentuates the dry climate; droughtis the most common threat to vine production.

The region’s Mediterranean climate is very conducive to growing a large amount of a wide variety of grapes, with vintners in the areaexcelling in mass production.

The composition of soil in the Languedoc varies from the chalk, limestone and gravel based soils inland to more alluvial soils near the coast.Some of the more highly rated vineyards are laid on top of ancient riverbed stones similar to those of Chateauneuf-du-Pape.

Languedoc-Roussillon taxonomy

Wines from the Languedoc can carry an enormous number of names, ranging from broad regional designations like Vin de Pays d'Oc to veryspecific geographical classifications with restrictions on grape variety, like Corbières and Minervois. The majority of wine produced in theLanguedoc are labelled vin ordinaire. There is also sizable production of Vins Doux Naturels.

Vins de PaysThe introduction of the vin de pays, a classification produced under less stringent regulations than those of an AOC, opened up the Languedocwine industry to the labelling of varietal wines and the blending of international varieties such as Cabernet Sauvignon, Merlot, Syrah andChardonnay. Examples include Vin de pays d'Oc, Vin de pays d'Aude, Vin de pays de l'Hérault, and Vin de Pays du Gard.

Vins Doux NaturelsThese are "naturally sweet" wines that have been fortified with brandy to stop fermentation, leaving residual sugar to add sweetness to thewine. The majority of Languedoc sweet white wines are made with a variety of Muscat grapes. The red fortified wines of the Banyuls are madefrom Grenache grapes, normally have an alcohol level between 16 and 17% and carry residual sugars in the 8 to 12% range.

In Banyuls, winemakers use various methods to "bake" their wines to encourage deep raisin colours. Some winemakers utilize a solera systemof transporting the wine among different size barrels of various ages that are left out in the sun to warm. Others will put the wine in largeglass jars to expose it to direct sunlight. In addition to the dark colour, the resulting wines often have a nutty, rancid taste called rancio.

Crémant de LimouxThe crémant produced in the Languedoc is made according to the Méthode Traditionelle - the same method used to produce the Champagne -in the small villages around the town of Limoux. The wines are normally composed of 70% Mauzac and a 30% combination of Chardonnayand Chenin blanc.

The wines

Crément de Limoux

Crément De Limoux wine is produced around the city of Limoux and is one of four AOCdesignations in Limoux: Blanquette de Limoux, Blanquette méthodeancestrale, Crémant de Limoux and Limoux. The first three are sparkling wines anddominate the production around Limoux. The main grape of the region is the Mauzac,locally known as Blanquette, followed by Chardonnay and Chenin Blanc.

Wine historians believe that the world's first sparkling wine was produced in thisregion in 1531, by the monks at the abbey in Saint-Hilaire.

Crémant de Limoux contains 40-70% Chardonnay, 20-40% Chenin blanc, 10-20%Mauzac and 0-10% Pinot noir. AOC regulations dictate that the wine be aged for aleast a year on the lees prior to disgorgement. Over 40 villages around the city ofLimoux are permitted to make Crémant de Limoux.

Cuvée Royale Brut, Crémant de LimouxThis is a blend of 70% Chardonnay, 20% Chenin Blanc and 10% Pinot Noir grapes. Arich, dry and biscuity wine with a refreshing citrus character. smells of hawthorn andfresh-baked biscuits, and has a fair amount of gravity, especially considering the price.Pale yellow with lime hue, it has soft citrus, green tart sour apple & minerals. A crisprefreshing medium body of dry grapefruit, green apple & citrus through soft livelybubbles.

£11.99 12.5%

Corbières

Corbières is this region's largest AOC, responsible for 46 per cent of the region's AOCwine production. Red wine dominates the production in Corbières with almost 95 percent. For red wines, a minimum of two grape varieties must be grown. Grenache,Lledoner Pelut, Mourvèdre and Syrah (the main grape varieties with the exception ofCarignan) must together make up at least 50 per cent of the vineyard plantings.

Château de Caraguilhes 201460% Syrah, 30% Carignan, 10% Grenache noir.

Deep and dense ruby red colour displaying a nice concentration with glints of violet atthe edge of the glass. It has concentrated aromas of red fruits, cherry and raspberry,mingled with hints of mint and pepper.

The nose is complex, which lends maturity to the wine, and has the distinctive freshnessof the 2014 vintage. On the palate it has a silky attack, with notes of pepper and cherry,which underlines the robust quality of the wine. The tannins contribute a goodstructure which strengthens the balance. It is fresh and zesty, an elegant wine, with a

fantastic long finish.

£9.99 13%

Tautavel, Cotes du Roussillon

Tautavel is a village in the Roussillon region, located between the Pyrenees and the Mediterranean. Tautavel is steeped in history, recognised as one of the cradles of human civilisation - 450,000-year-old Homo erectus tautavelensis remains were first discovered here in 1971.

The vines are planted across 20 hectares of pebbly soil, on limestone-rich terraces and south-east facing hillsides. The climate is moderated by the famous Tramontane breeze, allowing the fruit to ripen slowly and thoroughly.

Tautavel, Hommage aux Vignerons, Gérard Bertrand, 2013The grapes are taken exclusively from old Grenache Noir vines, with low yields. The fruit is vinified in the traditional manner in cement vats and then left for a long maceration process of three weeks. Gentle maceration helps to preserve the fruit and its distinctive aromas. The wine is then transferred to new French oak barrels for 12 months of ageing.

The Tautavel Hommage boasts a beautiful, deep, garnet-red robe. Complex and powerful nose, revealing notes of scrubland, spice and ripe fruit. The Grenache Noir seduces the palate with strikingly fresh notes of dark fruit. A complex wine with a beautiful structure, and rich aromas of spice, liquorice and toasted bread.

£35.60 15%

Pic Saint Loup

Pic Saint Loup, is the most northerly of Languedoc's appellations, 30 km north of Montpellier. The landscape here is dramatic, dominated by two distinctive peaks – the Montagne de l’Hortus and the Pic St Loup itself. The region is the transition point from the coastal plain to the higher, inland plateau, its climate is noticeably cooler than many other Languedoc wine growing regions

The different microclimates in close proximity make it possible to ripen the heat-loving Mourvèdre grape in one vineyard area while using cooler sites to produce elegant, strikingly northern-Rhône-like Syrah. The other key grape here is Grenache, while some Carignan and Cinsault are still grown. Typically, Pic Saint Loup wines show lots of colour, good concentration and beautiful spicy, meaty, earthy complexity. The wines here normally show more elegance and refinement than those from the hotter Languedoc plains. Pic St Loup is soon to become an appellation in its own right.

Grande Cuvée, Domaine de L’Hortus, 2015Bursting with Grenache and Syrah fruit enhanced by spices and herbs gifted by the wild sage and thyme in the L’Hortus vineyards. Quite simply one of the outstanding red wines of Southern France. A big step up, the inky coloured Pic Saint Loup Grande Cuvee is a smoking effort. Medium to full-bodied, ripe, supple and sexy, it’s loaded with notions of black raspberry, blackberry, crushed rock, smoked meats and liquorice. It is fresh, focused and elegant, yet still has solid depth and richness.

£25.10 13.5%

Fitou

Fitou is a large wine appellation in the Languedoc-Roussillon region.. The dominant vine variety is Carignan which has to constitute 40% of any blend. Grenache, Lladoner Pelut (the ‘hairy’ Grenache) Mourvedre, and Syrah are also often blended with it. These wines are made for drinking young, and tend to be tannic with resinous flavours. Muscat de Rivesaltes AOC, a vin doux naturel, also comes from the Fitou region.

Mademoiselle Jones Fitou, 2015A blend of Carignan, Grenache and Syrah. This concentrated, voluptuous wine has a multi-layered feel, combining blackcurrant, liquorice and vanilla notes with hints of wild garrigue herbs in a satisfyingly well-integrated palate

After 17 years working in sales for cooperative in Tuchan, Lincolnshire born Katie Jones bought a small hillside vineyard near the village of Maury and struck out on her own, making a small range of winder with help from Australian winemaking consultant David Morrison

£17.99 14.5%

Chardonnay

Chardonnay is one of the great white grape varieties, hailing from Burgundy in France and responsible for many of the most famous and expensive wines in the world. It is the grape variety behind Chablis, Meursault and Montrachet. It can be made in a number of styles from the pure unoaked styles to the oak-aged styles.

Domaine de la Métairie d’Alon, Chardonnay Le Village, 2016

Domaine de la Métairie d'Alon is a 25-hectare estate planted with Pinot Noir and Chardonnay vines, located in a mountainous area around the village of Magrie.

This is a fabulous Chardonnay from a small property that makes it wine with as much care as top Burdundies. Barrel Fermentation results in complex flavours of lemon, freshly baked pastry and hazelnut. Very drinkable with a delicious oaky flavour.

£14.99 13.5%

Viognier

The Viognier grape is grown in the Languedoc-Roussillon and the Rhone Valley, as well as North and South America, Australia, New Zealand, and South Africa.

Like Chardonnay, Viognier has the potential to produce full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics that include notes of peach, pears, violets and minerality. However, these aromatic notes can be easily destroyed by too much exposure to oxygen in fermentation which requires a high level of skill on the part of any winemaker working with this variety. The potential quality of Viognier is also highly dependent on viticultural practices and climate – its requires a long, warm growing to fully ripen but not so hot that the grape develops high levels of sugars before its aromatic notes can develop. The grape is naturally a low yielding variety which can make it a less economically viable planting.

Marquis de Pennautier Viognier, 2016The Chateau de Pennautier has been in the Lorgeril family since 1620. Nicolas and Miren de Lorgeril are the tenth generation of vignerons at this historic domaine.

The nose reveal honeysuckle, fresh apricots and even a hint of sherbet, Crisp and fresh, with flavours following aromas of the nose and a well balanced lingering finish.

£9.99 12.5%

Picpoul de Pinet

Nestling in amongst the warm and red-biased appellations of the Languedoc, just a few miles from the Mediterranean coastline, Picpoul de Pinet is something of an unexpected find, offering a crisp and zesty white wine from the rare Picpoul grape.

Villemarin Picpoul de Pinet, 2016

Majestic says: Youthfully pale lemon yellow, with a nose of lemon and lime fruit, and an intriguing blend of white blossom and green herb notes. Vibrant green apple fruit with a refreshingly dry and acidic finish.

£9.99 12.5%

© Oui Love Wine 2017All rights reservedwww.ouilovewine.com