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Appellation · France

Maury

An inland Roussillon appellation making both fortified sweet Grenache and, since 2011, dry red wine.

Maury AOCmediterraneanhot
What to expect in the glass

Fortified: sweet, around 16%, with black cherry, cocoa and dried fruit. Dry: dense, dark, powerful red with black fruit and a stony grip.

About Maury

Maury lies inland on black schist in the Agly valley, and makes a fortified sweet wine in the same manner as Banyuls but with a firmer, more mineral edge.

Since 2011 it has also had an appellation for dry red — Maury Sec — from the same very old Grenache and Carignan vines, and those wines are among the most concentrated in the south of France.

What the name means

Legal name
Maury AOC
Type
Appellation d’Origine Contrôlée / Protégée (AOC / AOP)
Set by
INAO
Recognised
1936
Regulates
Origin, plus grape varieties, maximum yields, minimum ageing.

The delimited area, permitted varieties, maximum yields, minimum alcohol, pruning and training methods, and in many cases minimum ageing. Administered by INAO.

Worth knowing

Maury for the vin doux naturel; Maury Sec, recognised in 2011, for the dry red.

Grapes

Wines from here

red

Languedoc red

Mediterranean blends from France’s largest wine region — warm, herbal and increasingly serious.

fortified

Vin Doux Naturel

Roussillon’s fortified sweet wines — Banyuls, Maury and Rivesaltes — and among the few wines that genuinely work with chocolate.

Rules worth knowing

Confirmed in the EU register

Maury is registered as a Protected Designation of Origin (PDO), file number PDO-FR-A0719, protected at EU level since 1973.

Article 107 of Regulation (EU) No 1308/2013

Only the rules that change what to expect in the glass or on the label. WineHQ does not reproduce production specifications, and each entry carries the date it was last checked because appellation rules change.

The designation is confirmed above. WineHQ has not read this appellation’s production specification, so it publishes no yields, ageing minima or permitted-variety lists for it — those come from the document linked above, not from a summary of it.

What to eat, and how to serve it

Derived from this region’s signature styles. Each is listed separately, because a region does not have one serving temperature.

Vin Doux Naturel

Serve at 12–16°C (cellar cool).

Try with chocolate, dark chocolate or chocolate cake.

Languedoc red

Serve at 15–17°C (cellar cool).

Try with cassoulet, roast chicken or fillet steak.

Where to go next

Places worth trying if you like this one — neighbours, rivals, and the obvious step across.

  • Banyuls — Fortified sweet Grenache from terraces falling into the sea at the Spanish border — France’s answer to Port, and the classic chocolate wine.
  • Côtes du Roussillon Villages — The senior red appellation of French Catalonia, on schist and granite in the Pyrenean foothills.

Sources

Sources consulted