At A Glance
- Field
- Detail
- Place
- Maury, Roussillon
- Main grapes
- Grenache, Mourvèdre, Syrah and Carignane
- Wine focus
- Dry reds and sweet Maury
- Defining feature
- Hand harvesting, minimal inputs and spontaneous fermentations
The Producer
Léo Hemmer Bury and Louise Tanguy are the current vignerons at Domaine Pouderoux in Maury. The family estate dates to 1826 and farms 18 hectares whose grapes are harvested by hand. Its vineyards include Grenache, Mourvèdre, Syrah and Carignane, with production covering dry reds and sweet Maury.
Domaine Pouderoux has been certified organic since 2011 and biodynamic since 2021. Cellar work uses minimal inputs and spontaneous fermentations, keeping the wines close to their grapes and vineyard parcels.
Place
Domaine Pouderoux is based at 2 rue Emile Zola in Maury. The vineyard ground is black schist, schistose marl and chalk. Schist and marl can drain readily while retaining daytime warmth, while chalk can give the wine a firmer, stony feel.
Maury also names the sweet wines made by adding local spirit to red wine during fermentation. The spirit stops fermentation and leaves natural residual sugars in the wine.
Wines
The range includes Latour de Grès, Terre Brune and several Maury expressions. Terre Brune is composed of 70% Grenache with Syrah and Carignane. Latour de Grès shows red fruit, including cherries, alongside blackcurrant, pepper, liquorice and leather.
Maury Hors d'Age is lighter in colour, mellow and smooth, with a profile similar to a good Tawny Port. The 2004 Maury has cassis and black cherry aromas, concentrated richness, fresh dryness, firm tannins and a dark chocolate finish. The 2002 Maury late bottled expression brings cinnamon, jam, coffee, sweeter black cherry fruit and a coating of tannin. Maury Grande Réserve shows tawny style development, bitter chocolate, dried fruits and a fuller, sweeter palate.
Final Word
Domaine Pouderoux includes vine parcels dating to 1901, alongside a Maury cellar making both dry reds and sweet wines through hand harvesting and spirit arrested fermentation.