|
Madiran is an appellation for robust red wines from a particular area around the village of Madiran, in the south-west of France. Madiran represents the rustic character of southern French wine. Its dry, tannic reds complement the white wines (both sweet and dry) of the Pacherenc du Vic-Bilh appellation and of Jurancon, 25 miles (40km) to the south.
The terroirs of Madiran are divided into two clear types: those on the higher ground of the hills, and those in the valleys and on lower-lying land. The flinty, sedimentary rock of the hills becomes very hot and dry in summer, creating growing conditions which are quite distinct from the heavier, moisture-retaining clay soils of the valleys. The two soil types are reflected in the wines they eventually produce and many Madiran winemakers blend them together to achieve a balanced style.
The climate here has subtle maritime influences due to its location between the Atlantic Ocean and the Mediterranean Sea, but decidedly continental effects are also observable – particularly to the south-west and north-east of the appellation's catchment area. The average annual temperature is around 55F (12C), while yearly rainfall is 39 inches (1000mm) with precipitation occuring mostly in the fall.
The grape varieties sanctioned for use in Madiran wines are Cabernet Franc (also known as Bouchy), Fer Servadou, Cabernet Sauvignon and the all-important Tannat. Tannat must form 40–60% of the final blend and it is this that makes the resulting wines so distinctive. The Tannat grape, as its name suggests, is very high in tannins, most of which develop in its thick skin and densely clustered pips. Because the stems of all grape varieties contain naturally high levels of tannin, destemming (egrappage) is required under the Madiran appellation laws. The aim of this is to prevent the finished wines being unpalatably astringent. Nonetheless, traditional Madiran wines require several years of bottle ageing before the tannins are sufficiently relaxed to allow other organoleptic qualities to shine through.
Modern Madiran producers employ several methods to make their wines approachable at a younger age. In the early stages of production, these include the vigorous selection of only the ripest grapes (whose tannins are less astringent), and avoiding the intensive pressing which squeezes the tannins out of the skins and pips. Micro-oxygenation and barrel maturation in new oak are used in the later stages of the winemaking process, resulting in a more-rounded, supple style of Madiran which is appealing to today's wine consumers.
|
