allow for dry table wines produced from the same grape varieties permitted for the vin doux naturel. Production and industry In 1998, Maury had of planted vineyard producing 48,086 hectoliters (over 534,000 cases) of wine. By 2003, these numbers had not changed. Like most of Roussillon, the wine industry of Maury is dominated by co-operatives with Les Vignerons du Maury making the bulk of the yearly production. In recent years, smaller estates experimenting with new winemaking and aging techniques have garnered the attentions of wine writers and critics. These include Mas Amiel and Domaine de la Préceptorie. Wine styles According to Master of Wine Jancis Robinson, the wines of Maury are often very tannic in their youth, requiring long barrel aging before they are bottled. Compared to neighboring Banyuls, the vin doux naturels of Maury are often noticeably darker in colour. Wine writer Tom Stevenson notes that Maury wines can come in tawny and rosé styles as well as red and are often characterized by toasty, nutty flavours with raisin and tangy berry fruit. Master of Wine Clive Coates describes the wines having rich flavours of chocolate, black cherries and mocha with a silky smooth mouthfeel. Younger examples will have a fresh raspberry flavour typical of Grenache. In regards to food and wine pairing, Coates notes that Maury are one of the rare wines that pair well with chocolate desserts. Coates also states that similar to Banyuls, Maury wines are often ready to drink soon after they're bottled and do not benefit much from any further aging in the cellar. When opened, the high alcohol content can protect the wine from the effects of oxidation but most of the fruit flavors will leave if the wine is not consumed within a week. Wine expert Andre Dominé notes that the flavour of Maury will depend on how long it has been aged prior to bottling with the youngest "first phase" Maury wines having candied cherries, fresh figs and stewed fruit aromas while "second phase" wines will develop more dried fruits flavours of raisins, prunes and apricots. Longer aging, seven years or more, will give the wine caramel, cocoa, tobacco and coffee notes while rancio style will have green walnut husk and aromas similar to cognacs and vin jaune wines from the Jura. References Languedoc-Roussillon wine AOCs Roussillon wine AOCs