The Minervois
The name comes from the ancient city of Minerva, a fortified town built by the Romans and dedicated to the goddess of wisdom. Since then, the constant unearthing of debris of amphorae and vestiges of wine cellars has confirmed the primacy of vines in this area. In medieval days, the people of Minerva (now Minerve) went through hard times, especially during the Albigenses crusade, with the capture of Minerve where the last of the Cathare "perfects" were assembled.
The Vineyards
The Minervois is a a homogenous geographical region situated at the southern extremity of the Massif Central, between Béziers and Carcassonne and about 30km from the sea. Although not as large as the Corbires, the AOC vineyards cover over 18,000 hectares located on ancient terraces and slopes facing due south. Under the influence of the Minervois syndicate of wine producers, which is formed with technicians, agricultural consultants, and oenologists, the wine growers have been developing for the last few years, the notion of separate "Terroirs", that is, sub-appelations which define specific topographic area with unique soils and climatic conditions.
The Grapes
Although the basic cepages are Carignan, Morvedre, Cinsault, Syrah (Shiraz), and Grenache, a number of other varietals have been planted in order to give the wines more diversification of style. Merlot, Alicante, Pinot Noir, and Cabernet Sauvignan are now established cepages in the Minervois, together with white grapes such as Macabeo, Chardonnay, Marsanne, White Grenache, Chasan, and Rolle.
The Wines
Normally, the Minervois reds are firm, slightly spicy wines,
the more traditional rich reds being good for keeping for
a few years. Many spend some time in oak to help them on
their way, and which gives them a lingering pleasant woody
effect on the palate. The method maceration carbonique usually
produces a slightly lighter, fresher style of red for earlier
consumption. The Carignan provides body and the superb colour
to the wine, and the fermentation process of the Grenache
Noir is done in such a manner to give the wine a particular
roundness as well as the richness that only this grape can
carry. Morvedre has its own very distinct particularities;
this Méditéranéan vine developes the faint aromas of pepper
and tobacco in its fruit and the vinification of this grape
is quite long in order to assure and maintain these qualities.
Ros wines are normally a careful blend of Syrah and Cinsault,
and some vinters also add a little Grenache for the richness
of sugar content. The Syrah provides the fresh fruit bouquet,
balanced by the Cinsault with its fineness with just a hint
of acidity. The vinification is usually initiated after taking
the juice from the must after only several hours of maceration,
and just as fermentation commences. The fermentation is done
under strictly controlled temperature. Minervois whites are
mostly blended from equal percentages of Macabeo, White Grenache,
and Marsanne, however, it is not unusual to now find a white
also containing some Rolle. These wines are for the most
part, quite delicate and fine with a clean floral aroma. A gentle
pale yellow colour, the taste usually lasts well on the palate.
