The Burgundian Maxime Magnon settled in Villeneuve-les-Corbières in 2002. He learnt the trade from the two referential figures that are Philippe Valette and Thierry Allemand. The domain is planted with Carignan (50%), Grenache Noir (28%), Cinsault (20%) and Syrah (2%) for the red varieties. As for the white grapes, Grenache Gris takes up most of the space (70%) followed by Grenache Blanc (25%) and Macabeu (5%). 45,000 bottles are produced a year from a surface area of 15.5 hectares (9 in red and 6.5 in white). The vines are 80 years old on average. The grapes are picked by hand and the domain is certified organic. Maxime reintroduced sheep, donkeys and cows to graze on the land between November and mid-April, as this encourages microbial life. As for the vinification, Maxime adopts a low-intervention philosophy using whole grape bunches and indigenous yeasts. Largely influenced by traditional Beaujolais methods, he manages to get the best from this approach whilst defining his own style. His wines are easy-drinking, delicate and precise with remarkable flavour. Maxime Magnon thus participates greatly in Corbières' renewal, giving a good idea of what the future holds for the Languedoc.

Domaine Maxime Magnon stretches across 15.5 hectares (9 of which are planted with red varieties) at the heart of the Languedoc’s Corbières appellation. Here, the soil is composed of schist, clay and chalk, and the domain itself has organic certification. This cuvée is made up of 40% Carignan, 30% Cinsault and 30% Grenache Noir, and they are all harvested by hand. Whole bunches are macerated as part of a low-intervention vinification with no added sulphur, low-temperature fermentation and indigenous yeasts. The wine is matured in casks. It is quite clear in the glass with a gentle, ruby hue. The nose offers notes of raspberry, woodland strawberry and a hint of thyme. On the palate it’s a fruity ensemble that makes way for beautiful balance. This is a fresh and flavourful wine to be opened within 6 years. Open it in advance and serve at around 17°C. Pair it with a dish like beef and onion or lamb with oregano and thyme.