Madiran Wine - Madiran AOC

Madiran AOC

Madiran was created as an AOC in 1948, and only red wine can be produced under this appellation. The main grape variety in Madiran AOC is Tannat, which must make up 40-60% of the vineyard, and it is supplemented by Cabernet Franc (locally also called Bouchy), Cabernet Sauvignon and Fer (locally also called Pinenc) Some of the appellation's top wines are in fact made from 100% Tannat; this is within AOC regulations.

The wine is typically very concentrated, high in tannin and traditionally requires several years aging to be at its best. The style of really good Madiran is not unlike that of high-end Cabernet Sauvignon-dominated Bordeaux wines. However, recently some of the younger generation of winemakers have been experimenting with, and producing, wines which are softer and more approachable in their youth, mirroring a similar tendency in Bordeaux and elsewhere. The modern technique of introducing minute amounts of oxygen into the wine was developed here by Patrick Ducournau at Chateau Aydie. Micro-oxygenation or micro-bullage is regarded by many as one of the most significant developments in modern French wine making.

Madiran is also known as the most healthy of red wines due to the high levels of procyanidins it contains. This is said to be good for reducing blood pressure, lowering cholesterol and encouraging healthy blood clotting.

Some of the leading producers are Alain Brumont, who is the proprietor of Château Bouscassé and Château Montus, Didier Barre of Domaine Berthoumieu and the Laplace family at Chateau Aydie.